Fish broth with crispy pancakes

Ingredients

• cod carcass weighing approximately 2 kg
• 1 medium carrot
• 1 bulb
• 2 bay leaves
• 10 black and allspice peas
• 150 ml white wine
• 20 g butter
• salt, freshly ground black pepper
• 1 cup flour
• 2 cups of kefir
• 2 eggs
• 1/2 tsp soda
• 2 tbsp. l. vegetable oil
• 2 Art. l. Sahara
• salt
• 2 large onions
• 2 pickled cucumbers
• 5 sprigs of dill
• butter
• salt, freshly ground black pepper

Cooking

Step 1

Put the gutted cod into a saucepan, pour 1.5 liters of cold water and put on medium heat. Bring to a boil, reduce heat to low, add onion, allspice and black peppercorns and cook for 30 minutes.

Step 2

At this time, grate the carrots on a fine grater and fry in hot butter until golden brown.

Step 3

Remove the fish with a slotted spoon and transfer to a plate. Using a fork, separate the pulp from the bone, return the bone to the broth. Add carrots and bay leaf to the broth, salt and continue to cook for another 15 minutes. Pour in the wine and bring to a boil, simmer for 5 minutes, remove from heat. Strain the finished broth.

Step 4

Mix kefir with eggs, add salt and sugar. Sift flour with soda and knead the dough. Pour 1 cup boiling water into the dough and stir quickly. Leave for 5 minutes, then pour in the vegetable oil and mix again. Heat up a non-stick frying pan and grease it with oil. Fry thin pancakes on one side and transfer to a plate or cutting board.

Step 5

For the filling, peel the onion and cut into small cubes. Heat up the butter and fry the onion until golden brown. Disassemble the fish into small pieces and mix with onions, add finely chopped dill, salt and pepper. Grate the pickled cucumbers on a fine grater and mix with the filling.

Step 6

Put the filling in the center of the pancake and fold it into an envelope. Heat a frying pan with olive oil and fry the pancakes until crispy on both sides. Serve hot with broth.