- 3 fresh-water fishes of the Carp family
- an egg
- an Onion
- 30 g of milk
- 50 g of white bread
- 30 g of butter
- 50 g of oil
- salt ans pepper to taste.
- In two rlshes the coastal bones are removed and the rishes are salted. One boned rish together with Onion is minced, salted and peppered, then milk, egg and buffer are added and all this is mixed.
- With thin stuffing the inner parts of the first two fishes are filled, the edges are fastened and they are fried in scorching fat. As gamish potatoes are usually served.
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