Baked Ucha – Ucha Opekannaja

Separate the heads, tails and bones from the fish, put them in the boiling salted water and make 20 to half an hour at moderate temperature. Strain the clear soup.

Cut the potatoes into cubes, slice the carrot and the parsley root, add them together with the onions to the clear soup and simmer for another 10 to 15 minutes until the potatoes are half cooked.

Cut the remaining fish into large pieces, add to the clear soup and simmer for 10 min.

Remove the fish. Whisk the flour with the egg and turn the fish in it to the other side. Melt a little butter in a frying pan, lightly fry the fish in it (in Russian the term for “bake” is used here) and set aside.

Cut the leek in half into rings and add to the roast broth form. Season with the bay leaves, crushed peppercorns and saffron. Simmer. If necessary, add more salt. Form the fish repeatedly in the boiling fish broth, pull 3 to 5 min.

Cut the remaining leek into thin strips and add to the clear soup together with the dill. Boil on low heat for 1 minute, remove the saucepan from the kitchen stove, pour in the lemon slices and pull the clear soup.

Form, fill with the boiling hot water, cover, put in the preheated oven for 15 min. When the ucha begins to make, remove from the heat, add butter and well beaten eggs. Put everything again in the stove and practice

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