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Does a ham cooker make you think of poached ham, meaty stews, and luncheon meats? Correct! But it should also make you think of many more possibilities worth taking advantage of. This device has truly huge potential - despite its name, the ham cooker is perfect for preparing vegetarian stews as well as... fish! And it's fish—specifically carp—for which we have a tried-and-tested recipe for you today. The fish loaf is perfect for sandwiches. It will also be an interesting alternative to the standard carp fried in a lot of oil. If you like healthy, low-fat dishes - this recipe is perfect for you!
Recipe for a carp fish cold cut
Preparation:
Wash the carp and fillet it thoroughly, removing the skin, bones, and head. Grind the cleaned meat through a fine plate (2 mm). Dice the vegetables finely and sauté in a pan until translucent. Add half a cup of water, then simmer, adding the butter. Sprinkle the vegetables with a pinch of sugar. Let cool, then add to the ground carp. Season the mixture. Add the egg. Mix thoroughly until the mixture is uniform. Line the ham cooker with the casing so that the spice-coated layer faces the inside of the device that will be filled with the mixture. Place the fish mixture into the ham cooker, pressing each added layer in firmly. Poach at a water temperature of about 80°C, until the center of the filling reaches 60-65°C. Then remove the ham cooker from the hot water and leave to cool. Once the ham cooker is cool, transfer it to the refrigerator, preferably overnight. This will allow the fish cold cut to set. Attention! Do not open the ham cooker at any of these stages! After chilling, take out the ham cooker, open it, and remove the finished dish. Before serving, peel off the casing's nonwoven layer - the spices should remain on the fish.
