To start up loans fish. Clear it of scales, cut off the fins and tail.
Then you need to make an incision in the skin around the head,gently pull it and with a sharp knife, separating the skin from the meat, remove it to the tail. Care should be taken so that the skin is not broken, otherwise there is a risk that the dish will not succeed. The skin at the tail cut and set aside. Now, remove the entrails, eyes and gills. Thoroughly rinse the carcass, cut off the head and separate the meat from the bones.
Boil the broth from the fish head, carrots, root parsley and celery, not forgetting to add salt and pepper to taste.
At that time, prepare stuffing for fish. To do this in a separate pan cook the buckwheat.
5 minutes before removing from heat it is necessary to addfinely chopped olives. Bread crumb soak in milk and squeeze. Onions finely cut tire a little and a little butter. After that, the fish meat, breadcrumbs and onion mince, add egg yolks, salt, pepper, nutmeg and buckwheat porridge with olives. All thoroughly.
Now comes the fun part. Fish skin must be carefully fill the resulting filling (it should be filled tightly enough, but so that the skin is not broken) and to shift down into a deep belly shape, sew to the resulting carcass or fasten with toothpicks welded head and tail. Pour a small amount of previously cooked broth and gently close the foil shape.
At the request of the form, you can add chopped potatoes, tomatoes, bell peppers and other vegetables according to your taste. Send in the oven, preheated to 240 degrees for 45 - 50 minutes.
Thereafter, to remove the foil and fishredden another 10 - 15 minutes. Serve the finished fish can be directly in the form of baking to prevent skin tears, decorated with leaves of green lettuce, pepper and mayonnaise.
In short, how do you decorate a fish, will depend entirely on your imagination.