Stuffed fish in the oven is a truly royal dish that even the most fastidious gourmet will appreciate. Of course, the cooking process itself cannot be called simple, but believe me, the result is worth the effort. And we have selected for you only the best recipes for tender and juicy stuffed fish.
Whole baked carp with vegetables
We offer an original recipe for stuffed fish in the oven. This time we bake the carp, and we will stuff it with fish fillet and vegetables - onions and carrots. By the way, this recipe can be used when preparing any other fish.
Compound:
- large carp;
- 2 carrots;
- 2 onions;
- 2 eggs;
- lemon or lime;
- fresh herbs;
- spice mixture;
- salt;
- 2-3 laurel leaves;
- 1 tbsp. l. strong tea.
Preparation:
- Our first priority is to properly cut the fish. So, we clean out the insides and rinse the carp well.
- Gently beat the fish with a kitchen hammer.
- Now we separate the skin on the belly from the fins.
- Using a sharp knife, carefully cut off the fins and separate the skin down to the tail.
- Then we turn the skin inside out and separate the carp, starting from the head, where it has not yet been removed.
- Finally, remove all the skin and separate the fillet.
- Let's start with minced meat. Grind the fish fillet using a meat grinder, beat in the eggs, salt and season with spices.
- Grind the onion and 1 carrot and add to the minced fish. Mix it well.
- In a separate cup, brew strong black tea and place laurel leaves in it.
- Cover the baking sheet with foil, cut the carrots and the remaining onion into rings and lay them out in the first layer.
- Stuff the carp skin with minced meat and place it on top of the carrots.
- Pour lemon juice and tea over the fish, which will give it a golden color during baking.
- Cover the carp with foil and bake for 40 minutes at a temperature of 200 degrees.
- Decorate the finished carp with lemon slices, herbs and pour sour cream or mayonnaise.
Pike royally
If you buy a pike, consider yourself very lucky. You can use it to prepare a delicious dish that will become the main decoration of any holiday table. So, stuffed fish in the oven: recipe with photos.
Compound:
- medium pike;
- 100 g bread;
- 100 ml milk;
- egg;
- bulb;
- 50 ml sour cream;
- sprigs of fresh herbs;
- salt;
- spices.
Preparation:
- First, let's prepare the fish. We cut off the fins from the pike, gut it and wash it.
- Now we cut off the head and carefully separate the fish fillet and remove the skin.
- Grind the pike fillet into minced meat in a meat grinder with a medium attachment.
- Chop the sprigs of greenery (it’s better to take dill and parsley), grate the onion and add to the minced meat.
- Beat in the egg, salt and season with spices.
- Stir the minced fish thoroughly until it is homogeneous.
- Now we take the pike skin and stuff it. Attention: do not stuff tightly, otherwise the skin may burst during baking.
- Grease the fish with sour cream and place on a baking sheet lined with baking paper. Don't forget to put in the pike's head too.
- Bake the fish in the oven at a temperature of 220 degrees for an hour.
- Decorate the finished pike with lemon slices and olives.
Juicy pelengas with white wine
To avoid preparing a separate side dish for the fish, stuff it with zucchini. The result is a tasty, healthy and aromatic dish. By the way, you can use eggplants instead of zucchini. It all depends on your taste preferences.
Compound:
- bearing;
- 2 zucchini;
- 2 carrots;
- 2 onions;
- 1 tbsp. dry white wine;
- salt;
- vegetable oil;
- spices.
Preparation:
- We clean the vegetables, grate the carrots and zucchini, and cut the onions into cubes.
- Sauté the onions and carrots in vegetable oil, then add the zucchini to them. Fry for a few minutes, stirring.
- Pour in the wine, you can dilute it with filtered water.
- Simmer the vegetables on a low burner until done. The liquid should evaporate.
- We have already discussed how to cut up a fish and stuff it. Just repeat all the steps described in the previous recipes.
- Place the stuffed pelengas on a baking sheet covered with baking paper and bake until done at a temperature of 200-210 degrees.
Dedicated to fish lovers
In narrow culinary circles there is an opinion that it is impossible to stuff fish with buckwheat. Today we will dispel this myth and prepare delicious carp with buckwheat. Believe me, this dish will take its rightful place in your cookbook.
Compound:
- large carp;
- 1 tbsp. buckwheat;
- bulb;
- bell pepper;
- 1.5 tsp. table salt;
- ½ tsp. ground black pepper;
- spice mixture;
- vegetable oil;
- 2 tbsp. l. mayonnaise;
- sprigs of parsley and dill.
Preparation:
- Let's start preparing the carp: cut it along the belly, cut off the fins, peel off the scales and take out all the insides.
- We make cuts along the ridge at a distance of 1 cm with a sharp knife.
- We wash the carp, then dry it and rub it with ground pepper and salt.
- Wash the buckwheat and boil in salted water until tender.
- Peel the onion and bell pepper and chop it into strips.
- Sauté vegetables in vegetable oil for 8-10 minutes.
- Combine buckwheat with vegetables, add chopped herbs, stir.
- Now we stuff the carp with buckwheat and vegetables and pierce the belly with toothpicks. You can sew it up with thread.
- Place the fish in a baking bag, close it and put it in the oven.
- Bake the carp for 25-30 minutes at a temperature of 200 degrees.
- Then we open the bag from above and simmer the fish in the oven for another ten minutes until it browns.
Fish is a dietary product, rich in vitamins and microelements, which is suitable for gourmets who care about their health. Stuffed fish in the oven will decorate the holiday table and fit into the daily menu. Baked in the oven, it retains its beneficial properties, cooks quickly, even a novice housewife can stuff and bake the dish, and our recipes with photos will help with this.
How to choose fish
It's no secret that seafood is a perishable product. Therefore, it is extremely important to choose seafood responsibly if you decide to have a fish day.
The main guideline when choosing will be your sense of smell. A fresh product will not have a pronounced odor; you can only smell the sea and mud. If the fish has been sitting on the counter, then its aroma will be more intense.
Next, pay attention to the tail. If it is dry and brittle, then this is a clear sign of a stale product. In addition, the fish should have moist and shiny scales. If it is dry, brittle or cracked, then you should not purchase or cook from such a product.
Also important are the eyes and gills. The former should be convex and transparent, and the latter should be pink or bright red. Stale fish have cloudy eyes and gray gills.
It is a little more difficult to choose frozen fish; here you will have to rely entirely on the integrity of the seller. However, if the store or supermarket has been checked and does not disappoint with the quality of other products, then it is quite possible to purchase frozen goods, although the benefits from it will be much less.
Cooking red fish
Red fish has always been considered a delicacy, so it will perfectly complement any holiday table. And stuffed with vegetables it will turn out juicy and healthy, and even children will like it, since it contains practically no bones. It is very important to purchase large fish so that it is easier to stuff. However, with the proper culinary skills, you can cope with sea or river inhabitants of almost any size.
You will need:
- red fish (trout, salmon or pink salmon) - 2 kg;
- lemon - 1 piece;
- medium-sized carrots - 2 pieces;
- white onion - 2 pieces;
- dill, parsley - 2 sprigs each;
- salt - to taste;
- sour cream or mayonnaise - for decoration.
Preparation:
- Thoroughly clean the fish from the insides and remove the scales, cut off the fins from the peritoneum. Leave the head for a more effective presentation or remove it.
- Peel the carrots and onions and cut into small half rings.
- Finely chop the greens.
- To make red fish stuffed with vegetables tender and juicy, it must first be marinated. To do this, place the whole trout or salmon in a bowl, pour in the juice of half a lemon and sprinkle with salt. Then leave to marinate for 1.5 hours.
- The marinated carcass should be placed on a baking sheet covered with foil. Place onions, carrots and herbs in the belly, add salt to taste, and then close it. Toothpicks work well here.
- The remaining half of the lemon must be cut into thin slices and placed on top of the carcass.
- After this, it should be wrapped tightly in foil and placed in the oven for 50 minutes at 200 degrees.
Before serving, remove the lemon slices from the red fish, since the citrus has already given up all the juice and no longer carries any flavor. The whole carcass can be transferred to a large dish and decorated with a mesh using mayonnaise or sour cream, or laid out in portions.
Did you like the fish dish? Try the bird! will not leave anyone indifferent.
Stuffed mackerel
Mackerel in the oven can be a slightly more budget-friendly, but no less tasty and healthy dish. Fish baked in foil will be juicy and soft and will be an excellent main dish for every day. The recipe often has variations. One of the most universal is considered to be baking with potatoes, melted cheese and aromatic spices.
You will need:
- medium-sized mackerel carcass - 1 piece;
- boiled potato - 1 piece;
- processed cheese - 100 g;
- mayonnaise - 1 tablespoon;
- oil (sunflower or olive) - 1 tablespoon;
- spices (khmeli-suneli, fish mixture) - to taste;
- salt - to taste.
Preparation
- To begin with, the fish should be prepared - cleaned of entrails and scales, removed the head and fins. You also need to carefully remove the ridge. To do this, just press it a little from above.
- Next, the carcass should be sprinkled with salt and spices and greased with mayonnaise.
- Peel the boiled potatoes and grate them, then place them inside the mackerel.
- The processed cheese also needs to be grated and placed on top of the potatoes. To make grating easier, you can place it in the freezer for a few minutes.
- Now the mackerel needs to be carefully closed and placed on a piece of foil, which must first be greased with oil.
- The fish should be wrapped tightly in foil.
- Then place in an oven preheated to 200 degrees for about 25 - 30 minutes.
- Then you should carefully transfer the carcass to a separate dish. Garnish with sour cream if desired.
Stuffing with buckwheat
Buckwheat is an integral part of traditional Russian cuisine, so there are recipes for how to use it to cook fish in the oven.
You will need:
- whole fish carcass - 3 kg;
- onion - 2 pieces;
- sour cream - 100 g;
- champignons - 300 g;
- hard cheese - 100 g;
- green peas - 1 can;
- buckwheat - 2 cups;
- salt, pepper, spices - to taste.
Preparation
- The carcass must be cleaned, the head and fins must be cut off, the backbone separated and small bones removed.
- Next, you should open the workpiece, salt and pepper to taste. You can also add fish spices.
- Green peas are laid out next. You don’t need to put out the whole jar at once, just sprinkle it on the dish.
- To prepare the filling you need to boil the buckwheat.
- Next, finely chop the mushrooms and fry with onions.
- Grate the cheese on a fine grater. Add 2 eggs, fried mushrooms with onions, and buckwheat to it. Mix it all thoroughly. Add salt and pepper to taste.
- Then put the stuffing on the carcass and carefully sew up the belly.
- Place baking paper on a baking sheet and place the fish there.
- Grease the carcass with sour cream and bake for 40 minutes at 170 degrees.
- Cool slightly and remove seams before serving. You can decorate with a grid of sour cream or mayonnaise or sprinkle the dish with sesame seeds.
One of the variations of this recipe could be rice filling. To do this, it is enough to replace buckwheat with rice. This is suitable for oilier fish, as the rice will absorb the excess.
Stuffed fish recipe is very simple, but original. Red fish is used (trout, pink salmon, salmon).
Recipe No. 1
Stuffed red fish baked in foil
Ingredients:
For the sauce:
How to cook stuffed fish in the oven in foil
On the back of the prepared red fish, make a deep cut along the ridge and remove it. We do not cut the belly. Pepper and salt the fish.
Cut the mushrooms into flat slices, and the peppers into narrow strips, add chopped herbs. Mix everything with sour cream, salt and pepper.
Fill the fish with minced meat, place a sheet of foil, pre-greased with oil. Place small pieces of butter on the fish and sprinkle with finely chopped onions and herbs.
Cover with foil.
Place in a preheated oven. Cook for about 30, maximum 35 minutes at 190°.
While the main dish is in the oven, prepare the sauce for the fish.
To do this, take red wine, pomegranate juice and 2 sprigs of tarragon. We move everything into a saucepan and boil until half or a little less of the entire original volume is obtained.
Serve the fish with pomegranate seeds, lemon slices, and olives.
Serve the sauce separately.
Recipe No. 2
A pollock carcass without a head is used, but you can cook mackerel, herring, cod or red fish in the same way. Choose the filling according to your preferences: rice, potatoes, mushrooms, fried onions, vegetables...
Stuffed fish recipe in the oven
stuffed pollock in the oven recipe with photos step by step
Ingredients:
- fish, carcass, about 700 gr.,
- canned champignons, 1 jar,
- onion, 1 pc.,
- medium carrots, 1 pc.,
- 1 tomato,
- herbs and spices to taste,
- mayonnaise, 2 tbsp.,
- mustard, 1 tbsp.,
- egg, 1 pc.
Cooking process:
Clean the fish from scales and entrails.
Trim the fins and tail; you can use special scissors for this.
Make cuts along the ridge, remove the ridge, do not cut the abdomen. Separate the meat from the bones so that you get a fillet, do not remove the skin!
Finely chop the onion and grate the carrots on a fine grater. Place the onions and carrots in a frying pan and fry in a small amount of vegetable oil until golden brown.
Finely chop the champignons, add to the vegetables and simmer for 5-7 minutes.
After this, add finely chopped tomato and herbs to taste to the pan, simmer for another 2-3 minutes.
Remove the pan from the stove, the filling is ready.
In a separate bowl, mix mayonnaise and mustard.
Then add the egg and mix very thoroughly to form a liquid filling.
Rub the fish fillet with salt and spices to taste.
Place the filling on the fillet, smooth it out and compact it.
Carefully lift the edges of the fillet and secure with wooden sticks. Toothpicks will not work in this case - they are very thin and do not hold the fillet well during cooking. It is better to use wooden skewers for shish kebab. You need to secure the fillet as often as possible, as in the photo.
The stuffed fish carcass is placed on a baking sheet lined with foil or in a special baking dish, belly down. Pour the pre-prepared filling over the top of the fish.
Place in a preheated oven, bake at 200 degrees for 15 minutes, then reduce the temperature to 170 degrees and bake for another 15-20 minutes.
Stuffed pollock with mushrooms and vegetables is served as a separate dish or as a side dish.
Bon appetit!
Whole stuffed fish: step-by-step recipe and photo by Ekaterina Slepchenko
Stuffed fish is a festive and extraordinary dish. To deliciously stuff fish, you need to put in a lot of effort and work. But the fact that it will be a worthy table decoration is certain. Next, we will tell you the simplest recipe for how to cook stuffed fish in the oven, and what is best to serve it with.
Which fish to choose for stuffing?
First, let's decide what kind of fish to stuff? You shouldn’t be knocking around the doorsteps of supermarkets in search of some unusual fish. Pike perch, carp, pike, and silver carp are suitable for stuffing. The main thing is that it is large, at least 1.2-1.5 kg. Small ones are easy and inconvenient to stuff. It is better to take fresh fish rather than frozen. The skin of a thawed carcass is fragile and will tear during baking.
Recipe for stuffed fish
Next, which recipe for stuffed fish to choose is also up to you, there are a lot of them. If you are not fasting, then you can add (don’t be surprised) chicken fillet to the minced fish. In this case, the dish turns out juicy, tasty and neat. In addition, minced fish alone may not be enough to prepare a dish. Chicken fillet will add richness and density to the dish.
Ingredients for stuffing fish:
—fish 1.5 kg.
- chicken fillet - 200 g.
- loaf (or white bread) - 0.5 pcs.
— carrots — 1 pc.
— onion — 1 pc.
- soy sauce - 1 teaspoon. lie
- lemon juice
- instant gelatin - 1 pack (15 g)
- salt
- sugar
- black pepper
- butter
- milk
- mayonnaise
How to properly separate fish skin?
For those who are planning to cook stuffed fish in the oven for the first time, now the most difficult part begins for you - you need to separate the skin. What's the best way to do this? Clean the fish from scales, remove the gills and, of course, the entrails. Carefully cut off the head. Wash thoroughly. Separate the skin from the opening on the belly, freeing the ribs, and in the direction from the head to the tail. Lightly trimming, lift the skin up to the back, and along the ridge, so as not to tear, you can trim along the fins with scissors or a knife.
If the skin has removed a lot of meat, it can be lightly removed with a spoon. Just be careful not to overdo it so as not to tear it. You don't need to scrub it too hard. Although this all sounds very complicated and it seems that this process is impossible without special training, do not panic. It is not the gods who burn the pots. And with a little practice, you can easily cope with this.
Preparing minced fish for filling
To cook stuffed fish in the oven, first of all, it is important to make the main ingredient - in fact, the minced meat itself. Cut the carrots and onions into small pieces and simmer in butter until golden brown. Remove from heat and let cool to room temperature.
Separate the fish meat remaining on the backbone from the bones and grind in a meat grinder with chicken fillet and sautéed onions and carrots. Soak half the loaf in milk. Instead of a loaf, you can use white bread, but believe me, it will taste better with a loaf. Grind it in a meat grinder and also add it to the minced meat. Take a piece of lemon and squeeze the juice into the mixture. Add salt, pepper, and a pinch of sugar.
Add one teaspoon of soy sauce. Pour a pack of instant gelatin into the prepared filling and mix thoroughly. During cooking, the free liquid that is released during baking does not flow out, but is bound by gelatin, which allows the dish to maintain its juiciness.Place the prepared minced meat into the skin and form a fish.
Bake fish in the oven
To prepare stuffed fish in the oven, it is better to take a baking sheet with high sides and thoroughly greased with vegetable oil. Place the fish cut side down (belly side) and place the head next to it. You can give it the desired shape. Lubricate everything with vegetable oil and a thin layer of mayonnaise. Cover the top with foil, not just the fish, but the entire baking sheet. To prevent the foil from sticking during baking, it should also be thoroughly greased with vegetable oil.
In an oven preheated to 180ºC over low heat, our dish is baked for 1 hour - 1-10. It is advisable not to touch the dish at all at first and let it steam. Then remove the foil and let it brown for another 5-10 minutes. 
How to serve stuffed fish
Remove from the oven and allow the fish to set. Before serving, it should be cut and placed on a dish, garnished with herbs, vegetables, and a mesh of heated butter. If desired, the eyes can be made from olives.
You can serve stuffed fish cold. This is convenient because it can be prepared in advance. You can think about a side dish for it before serving.
What to serve stuffed fish with
It's time to talk about what stuffed fish is served with. Although stuffed fish is a very tasty and satisfying dish, it also requires a side dish. It makes a fish dish attractive and more satisfying. Emphasizes its taste, increases its volume and weight.
A properly selected side dish improves digestion. Serving the side dish as the main element of the design and decoration of the dish also requires attention and skill. The side dish is also part of the decor. An original, neatly, beautifully, symmetrically decorated side dish gives the dish a special look.
Vegetable side dish for fish
It is good to use vegetables as a side dish. They are suitable in any variation: salted, baked, boiled, fried, pickled and pickled. A vegetable side dish for fish can consist of either one product, the so-called simple side dish, or include assorted vegetables - a complex side dish. When selecting ingredients for a complex option, you should take into account the compatibility of the products with each other.
Go well with fish: beets, green peas, carrots, green salad, tomatoes, eggplants, sweet peppers, zucchini, cauliflower and white cabbage.
Potatoes for fish
Serving potatoes with fish is considered a classic. In any form, it perfectly emphasizes the taste of the main dish. Whether boiled or baked, in pieces or pureed, it is recognized as the most common companion for fish dishes. If you want to lighten the dish, complement it with various light vegetable salads.
Unlucky companions for gefilte fish
Pasta is the worst side dish for stuffed fish. Most cereals also do not go well with fish. You shouldn’t experiment like this on the holiday table. The exception is Fig. It goes well with fish dishes, especially if served in combination with sauces.
Horseradish sauce for stuffed fish
Horseradish sauce perfectly complements stuffed fish. It is very easy to prepare. Horseradish root is ground in a meat grinder, fine grater or in a powerful blender. Add salt, a pinch of sugar and a little boiled water. Here is the easiest way to prepare it. But horseradish sauce for stuffed fish is irreplaceable.Stuffed fish is good because it can be both the main dish and decoration of a holiday table, and an excellent hearty appetizer. Of course, you will have to suffer a lot with this dish. And make an effort and show imagination. But when stuffed fish baked in the oven appears on your holiday table, you will appreciate this work of art - beautiful, fragrant, decorated according to all the rules. In order to make a holiday, you should not wait for special dates. If you want culinary variety, then it’s time to serve stuffed fish. Be creative and enjoy your meal!
On our website you can also find healthy recipes for a wide variety of dishes for all occasions. Read, for example, and much more.
Stuffed fish can be the main dish of any holiday table. There are a huge number of different ways to prepare such a delicacy. In some recipes it is stuffed with vegetables and cheese, and in others with red fish and mushrooms. In Jewish cuisine, such fish is served only on the most special occasions. The larger the fish, the more beautiful and appetizing the final dish will be.
What kind of fish can be stuffed?
Stuffed seafood is a very satisfying dish that always looks presentable. For cooking, it is possible to use various ingredients, which significantly affects the cost of the finished dish. Each recipe has its own unique taste and cooking features. The main thing is to decide what kind of fish will be used in the cooking process.
To prepare such a dish, it is not necessary to look for special delicacies. Traditionally, pike, carp and some breeds of red fish are used in our country. So, for stuffing it is recommended to use:
- pike perch;
- pike;
- carp;
- sterlet;
- trout;
- carp;
- dorado
To prepare stuffed fish, you should choose chilled carcasses. Of course, fresh fish is the ideal option. When purchasing, you should pay attention to the quality of the product:
- the eyes should be transparent and the gills should be red;
- the abdominal cavity should be tight;
- when you press on the carcass with your finger, it should quickly restore its structure;
- The scales must fit tightly around the body and not fly off if you run the tip of your nail over them.
Sea fish has a different smell than river fish. This is worth remembering when choosing products. For cooking at home, it is better to use medium-sized fish. Very large specimens are difficult to stuff and cook in a conventional oven.
You should avoid buying frozen seafood. Many experts recommend trying to cook minced fish in separate pieces for the first time.
Fish processing
The main stage of preparing a dish is proper preparation for stuffing all the important ingredients. First of all, you need to remove the scales from the fish. To do this, it is better to use a large bag and a deep kitchen sink. Cutting fish usually requires a knife, special scissors and a cutting board. The scales are removed from the tail towards the head. After the scales are removed, the carcass should be washed and dried with a paper towel. In general, there are several ways to process fish.
If you need to remove the skin, you should perform the following sequence of actions:
- after the whole fish has been cleaned, its head needs to be cut off, after which all the insides are removed (to do this, a knife with a long blade penetrates inside the abdominal area, along the sides, and slightly trims the skin in the tail area);
- all the insides are removed, and then the skin is carefully removed (it is better to remove it towards the tail);
- If necessary, it is allowed to make small cuts in the flesh.
Another processing method:
- the carcass must be carefully, and then cut into the abdominal cavity;
- all entrails are carefully removed (bones and spine also need to be removed);
- use a spoon to remove all the meat from the skin;
- after the skin is cleaned, the fish can be stuffed;
- Before you start cooking, you should sew up the abdominal part with threads, and after cooking, remove them.
Additional fish preparation option:
- some experts do not cut the abdominal cavity, but put the minced meat into the abdomen;
- Famous chefs recommend gutting the product without damaging the abdominal area - they cut the fish into round pieces and cut out the meat (minced meat with filling is placed in the resulting hole);
- Another option is to remove the spine and ribs.
It is very difficult to remove the skin from carp and carp. For them it fits quite tightly to the meat. Therefore, in such a situation, the housewife needs some skills and experience. It is better to remove fat from fish, otherwise it can spoil the taste of the finished dish.
Stuffing methods
There are basic rules that should be followed to properly stuff fish.
- You need to make minced fish meat. To do this, grind the pulp through a meat grinder or blender until it becomes mushy. Some experts recommend additionally using a pastry hammer.
- After this, you can add additional ingredients to the minced meat. It is recommended to definitely taste the consistency so as not to spoil the dish in the end. If you are afraid to try raw minced meat, you can fry it and then taste it.
- Then the minced meat with the selected ingredients is filled into the fish.
In order to get fish stuffed with pieces, you need:
- the carcass must be thoroughly gutted and the head removed;
- the abdominal area is not touched, and all entrails are removed through the head;
- the fish must be washed well and cut into large pieces;
- bones with meat are cut out of each piece, leaving a small layer of pulp on the skin;
- Minced meat is prepared from the pulp, which is used to fill the resulting hole;
- During the cooking process, the pieces must be placed tightly to each other so that the filling does not fall out until it is completely fixed.
Whole cooked fish is the main decoration of any holiday table.
What can you stuff it with?
Currently, many chefs prefer to use a special mass made from trout and salmon for stuffing sturgeon fish rather than their pulp. Bread, cream, spices and other seafood in the form of shrimp or lobsters are also added to the minced meat. Capers and olives may be added.
In some countries of the former USSR, it is customary to add a bun or cookies soaked in milk to the minced meat. Some cooks prefer to use semolina instead of bread. It is customary for many nationalities to stuff fish with walnuts or pine nuts. Very often, fresh herbs, garlic and olives are added to the minced meat. Some chefs prepare savory dishes using roasted zucchini and fennel.
Filling for certain types of fish
- Sterlet is usually stuffed with rice with the addition of champignons or fried onions.
- Carp is traditionally stuffed with buckwheat. Any mushrooms fried in vegetable oil with onions will help make the filling more juicy.
- Pike is the most common type of fish for stuffing. It is stuffed with minced meat from its pulp with the addition of carrots, onions, mushrooms and bread soaked in milk.
- Trout and catfish go well with vegetables and chicken eggs.
- Some types of red fish are best stuffed with shrimp or cabbage. This is an excellent option for baking in the oven.
In the process of choosing a filling, the main rule should be observed - it should be combined with the fish and create a harmonious concept of the entire dish.
Dish recipes
There are a huge number of different options for preparing stuffed fish. The main thing is strict adherence to the technology of preparing fish. In addition, all ingredients must be fresh and of high quality.
Stuffed carp
The recipe for stuffed carp is very popular. To prepare it you will need:
- 2 kg carp;
- pepper;
- a glass of milk;
- 2 onions;
- salt;
- 2 carrots;
- 100 g dried bread;
- 2 chicken yolks.
Cooking steps
- The carp is cleared of scales. The abdominal cavity does not need to be touched. The head and gills are cut off. All entrails must be carefully removed.
- A small cut is made under the skin. Then it is pulled to the edge of the tail; there is no need to completely remove it. The skin of the carp should be turned out, the meat should be trimmed, and the bones should be removed.
- Place carrots cut into slices on a baking sheet. This will serve as a kind of protective barrier for the fish - it will not burn during the baking process.
- Pour milk over the bread and start preparing the minced meat. To do this, the fish pulp is twisted several times in a meat grinder.
- Yolks and spices are added to the resulting composition - everything is thoroughly mixed.
- Onions fried until golden brown and squeezed bread are added to the minced meat. The carp carcass is stuffed with minced meat.
- The stuffed carp goes into the oven for 60 minutes. The finished dish is decorated with lemon slices.
For children
There is an unusual option for preparing a dish for children. To prepare you will need:
- medium-sized pike perch carcass;
- allspice;
- 2 pickled cucumbers;
- 2 onions;
- fresh dill;
- Bay leaf;
- carrots – 2 pcs;
- a glass of sour cream;
- butter;
- 2 spoons of semolina;
- 100 g processed cheese;
- 1 egg;
- spices to taste.
Recipe
- Prepared fish must be cut in such a way that the skin can be removed.
- The pike perch fillet is carefully separated from the bones.
- The pike perch cheese and pulp are sent to a meat grinder. Onions are added to them. Egg, semolina, salt and pepper are also added to the minced meat. All ingredients are mixed and placed in the fish skin.
- The bones are placed at the bottom of the stewpan, and the top is covered with onions and carrots. Pike perch is laid out on top.
- Place butter, peppercorns and bay leaf on the fish.
- The dish is filled with boiling water so that the pike perch is under water. The top of the saucepan is closed with a lid and placed in a preheated oven for 30 minutes.
- While the fish is cooking, grate the cucumber on a fine grater, mix it with sour cream and dill, and then pour the resulting mixture over the finished fish.
Stuffed sterlet
Stuffed sterlet will serve as a wonderful decoration for the holiday table. To prepare it you will need:
- 3 fish;
- 1 kg of champignons;
- 1 cup rice;
- 3 onions;
- 2 tablespoons of mayonnaise;
- 1 tbsp. l. olive oil;
- fresh herbs;
- salt and pepper.
Cooking method
- The prepared fish must be greased with oil and rubbed with spices. Then the fish is laid out on a baking sheet, previously covered with a sheet of foil.
- Porcini mushrooms are fried with onions until golden brown.
- In a separate container, mushrooms are mixed with rice and seasoned with spices.
- The resulting mixture is carefully stuffed into the abdominal cavity of the fish. It is better to lay the sterlet with the filling down, and cover it with a layer of mayonnaise on top.
- The baking sheet should be placed in a preheated oven for 40 minutes.
- Finished fish is served with lemon and fresh herbs.
With mushrooms
Mushrooms are a fairly common ingredient and go well with many types of fish. To prepare stuffed mullet, you need to take the following products:
- fish carcass;
- 300 g champignons;
- 1 tsp. honey;
- 1 spoon of mustard;
- oil;
- ground ginger;
- spices.
Recipe:
- champignons are fried in a frying pan until fully cooked;
- Dry the prepared fish with a paper towel;
- in a clean container you need to prepare a sauce with honey, ginger and mustard;
- a spoonful of sauce is mixed with mushrooms, and the rest of the mixture is rubbed onto the fish;
- after the fish is stuffed, its belly should be sewn up with thread;
- The mullet is placed in a sleeve and placed in a preheated oven for 60 minutes.
Stuffed sturgeon
The royal decoration of the festive table will be stuffed sturgeon. To prepare you need:
- sturgeon;
- 2 carrots;
- 2 onions;
- 6 potatoes;
- 1 egg;
- flour;
- green onions;
- dill;
- oil;
- spices.
Cooking steps:
- First, carrots and onions are fried;
- the potatoes are boiled and kneaded, an egg, flour and chopped green onions are added to it;
- potatoes, fried vegetables and finely chopped dill are laid out in layers on a horizontal surface;
- the prepared sturgeon needs to be seasoned and stuffed;
- the fish is laid out on a baking sheet, covered with foil and put in the oven for 25 minutes;
- after the specified time, the foil is removed and the fish is baked for another half hour;
- The finished sturgeon is placed on a large dish with fresh herbs and decorated.
Decoration and presentation
Before serving, the dish must be decorated. Design and presentation matter a lot. It is possible to sprinkle the top of the baked fish with your favorite herbs or paint it with various patterns using soy sauce. For a more exotic taste, you can add various fruits: apples, grapefruits or pineapples.
Lemon slices, olives and black olives are perfect for decorating the dish. Experienced housewives can make decorations in the form of flowers from lemon. Grilled vegetables or pickles go well with fish. You can cut out unusual shapes from vegetables or fruits and decorate stuffed fish with them.
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