Recipes
Fish mass (minced meat) for dumplings
Ingredients
→ 500 ML OF CREAM OR MILK (FOR SOAKING BREAD AND ADDING TO THE MASS)
→ 4 RAW EGG WHITES
→ 150 G WHITE BREAD WITHOUT CRUSTS
→ 1 TEASPOON SALT
→ 1 KG OF FISH PULP (WALLEYE, PIKE, FRESH SALMON
For the preparation of knel mass, walleye, pike and fresh salmon are most often used. The flesh of the fish without skin and bones is cut into small pieces and passed through a meat grinder (see the article "Cutting fish"). The resulting mass is combined with wheat bread soaked in milk without crusts, everything is mixed and passed another 2-3 times through a meat grinder.
Then the mass is rubbed through a frequent sieve, after which egg whites are added there and with continuous whipping, cold milk or cream is gradually introduced, and then salt. A piece of well-beaten knel mass should float on the surface of cold water.
The knel mass is used to prepare a dish of dumplings with sauce (see the recipe " Sour cream sauce for dumplings)"), as well as for stuffing.
Then the mass is rubbed through a frequent sieve, after which egg whites are added there and with continuous whipping, cold milk or cream is gradually introduced, and then salt. A piece of well-beaten knel mass should float on the surface of cold water.
The knel mass is used to prepare a dish of dumplings with sauce (see the recipe " Sour cream sauce for dumplings)"), as well as for stuffing.
