red caviar -50 g, pike-perch – 500 g, cream 33% -100 g, proteins of 2 eggs, baked bread-50 g, Bulgarian pepper of different colors – 5 pcs., Salt, pepper – on taste.
Pike perch is released from the skin and bones, rinsed, cut, minced. In the ground, add white bread soaked in cream, whipped whites, cream, salt and pepper.
All the mass once again pass through the meat grinder, add a piece of red caviar, leave the other part for decoration.
Pepper, wash from seeds, put in boiling salted water for 1-2 minutes, fold in a colander and dip into cold water with ice to preserve the color of pepper. Stuff the pepper with cooked galantine from the pike perch.
Bake in the oven at 170-180 ° C until cooked.
Chop the chopped pepper, put the caviar on each piece and serve it to the table.