Stuffed fish on the festive table. Oven-stuffed fish recipes with different fillings

Gefilte fish can become the main dish of any festive table. Exist great amount various ways preparing such a treat. In some recipes, it is stuffed with vegetables and cheese, while in others it is stuffed with red fish and mushrooms. In Jewish cuisine, such fish is served only on the most solemn occasions. The larger the fish, the more beautiful and appetizing the dish will come out in the end.

What kind of fish can be stuffed?

Stuffed seafood - very hearty meal which 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 qualities and preparation features. The main thing is to decide which 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 species of red fish are used in our country. So, for stuffing it is recommended to use:

• zander;
• pike
• carp;
• sterlet;
• trout;
• carp;
• dorado.

For the preparation of stuffed fish, it is worth choosing chilled carcasses. Of course, the ideal option is fresh fish. When buying, pay attention to the quality of the product:

• the eyes should be transparent, and the gills should be red;
• the abdominal cavity should be dense;
• when pressing on the carcass with a finger, it should quickly restore its structure;
• the scales must fit snugly around the body and not fly off if you run the tip of the nail along it.

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 individuals 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 in the preparation of the dish is the competent preparation for stuffing all significant ingredients. First of all, scales must be removed from the fish. To do this, it is better to use a large bag and a deep sink in the kitchen. Butchering 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, then 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 (for this, a knife with a long blade penetrates the abdominal region, along the sides, and cuts the skin a little 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 on the pulp.

Another way to process:

• the carcass must be carefully, and then - cut the abdominal cavity;
• all entrails are carefully removed (bones and spine also need to be removed);
• with the help of a spoon, all the meat is removed from the skin;
• after the skin is cleaned, the fish can be stuffed;
• before you start cooking, it is worth sewing up the abdominal part with threads, and after cooking, remove them.

Additional option for preparing fish:

• some experts do not cut the abdominal cavity, but put the minced meat in the abdomen;
• eminent chefs recommend gutting the product without damaging the abdominal region - 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 skin carp and carp. They are quite close to the meat. Therefore, in such a situation, the hostess needs some skills and experience. It is better to remove the fat on the fish, otherwise it can spoil the taste of the finished dish.

Stuffing methods

There are basic rules that should be followed for competent stuffing of fish.

• From fish meat you need to cook minced meat. To do this, the pulp is ground through a meat grinder or blender to a mushy state. Some experts recommend the additional use of a culinary mallet.
• After that, you can add to the stuffing additional ingredients. It is recommended that you definitely taste the consistency so as not to spoil the dish in the end. If there is a fear to try raw minced meat, then you can fry it, and after that - taste it.
• Then minced meat with the selected ingredients is filled with fish.

In order to get stuffed fish with pieces, you must:

• the carcass must be well gutted and the head removed;
• the abdominal region is not touched, and all the insides are removed through the head;
• fish should 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 fills the resulting hole;
• in the process of cooking, 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 be stuffed?

Currently, many chefs prefer to use not their pulp for stuffing sturgeon, but a special mass made from trout and salmon. Bread, cream, spices and other seafood in the form of shrimp or lobsters are also added to minced meat. Capers and olives may be added.

In some countries of the former USSR, it is customary to add a bun or biscuits soaked in milk to 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 added to minced meat fresh herbs, garlic and olives. Some chefs prepare savory dishes with fried zucchini and fennel.

Filling for certain types of fish

• It is customary to stuff sterlet with rice with the addition of mushrooms or fried onions.
• Carp is traditionally stuffed with buckwheat. To make the filling more juicy, any mushrooms fried on vegetable oil with onions.
• Pike is the most common type of stuffed fish. 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 breeds of red fish are best stuffed with shrimp or cabbage. This is a great option for baking in the oven.

In the process of choosing the filling, the main rule should be observed - it should be combined with fish and create a harmonious concept of the whole dish.

Dish recipes

There is a huge amount various options cooking stuffed fish. The main thing is the exact observance of the technology of cooking fish. In addition, all ingredients must be fresh and of high quality.

stuffed carp

The recipe is very popular stuffed carp. To prepare it you will need:

• 2 kg carp;
• pepper;
• a glass of milk;
• 2 onions;
• salt;
• 2 carrots;
• 100 g of dried bread;
• 2 chicken yolks.

Cooking steps

• The carp is descaled. The abdominal cavity does not need to be touched. The head and gills are cut off. All entrails must be carefully removed.
• A small incision is made under the skin. Then it is pulled together to the edge of the tail, it is not necessary to completely remove it. The skin of the carp should be turned out, the meat should be cut off, and the bones should be removed.
• Sliced ​​carrots are laid out on a baking sheet. This will serve as a kind of protective barrier for the fish - it will not burn during the baking process.
• Bread should be poured with milk and start cooking minced meat. To do this, fish pulp is twisted several times in a meat grinder.
• Yolks, spices are added to the resulting composition - everything is thoroughly mixed.
• Onion fried until golden brown and squeezed bread are added to the minced meat. The carp carcass is stuffed with minced meat.
• Stuffed carp goes to the oven for 60 minutes. The finished dish is decorated with lemon slices.

For kids

There is an unusual option for cooking dishes for children. For cooking you will need:

• carcass of pike perch of medium size;
• allspice;
• 2 pickled cucumbers;
• 2 onions;
• fresh dill;
• Bay leaf;
• carrot - 2 pcs;
• a glass of sour cream;
• butter;
• 2 tablespoons of semolina;
• 100 g of processed cheese;
• 1 egg;
• spices to taste.

Recipe

• Prepared fish must be cut in such a way that the skin can be removed.
• Pike perch fillet is carefully separated from the bones.
• Cheese and pike perch pulp are sent to a meat grinder. To them is added onion. An egg, semolina, salt and pepper are also added to the minced meat. All ingredients are mixed and placed in a fish skin.
• The bones are placed at the bottom of the stewpan, and on top they are covered with onions and carrots. Pike perch is laid out on top.
• Butter, peppercorns and bay leaf are placed on the fish.
• The dish is poured with boiling water so that the pike perch is under water. Top the saucepan with a lid and place in a preheated oven for 30 minutes.
• While the fish is cooking, the cucumber must be grated on a fine grater, mixed with sour cream and dill, and then the finished fish should be poured with the resulting mixture.

Stuffed sterlet

Stuffed sterlet will serve as a wonderful decoration of the festive table. For its preparation you will need:

• 3 fish;
• 1 kg of champignons;
• 1 glass of rice;
• 3 onions;
• 2 spoons of mayonnaise;
• 1 st. l. olive oil;
• fresh greens;
• salt and pepper.

Cooking method

• Prepared fish must be oiled 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 flavored with spices.
• The resulting composition is carefully stuffed with the abdominal cavity of the fish. It is better to spread the sterlet stuffing down, and on top - cover with a layer of mayonnaise.
• The baking sheet should be sent to a preheated oven for 40 minutes.
• Ready fish is served with lemon and fresh herbs.

With mushrooms

Mushrooms are a fairly common ingredient and pair well with many types of fish. To cook stuffed mullet, you need to take the following products:

• fish carcass;
• 300 g of champignons;
• 1 tsp honey;
• 1 spoon of mustard;
• butter;
• ground ginger;
• spices.

Recipe:

• champignons are fried in a 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 composition is rubbed with fish;
• after the fish is stuffed, its abdomen should be sewn up with a thread;
• the mullet is laid out in a sleeve and sent to a preheated oven for 60 minutes.

Stuffed sturgeon

Stuffed sturgeon will become the royal decoration of the festive table. For cooking you need:

• sturgeon;
• 2 carrots;
• 2 onions;
• 6 potatoes;
• 1 egg;
• flour;
• green onions;
• dill;
• butter;
• 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;
• prepared sturgeon must be flavored with spices and stuffed;
• the fish is laid out on a baking sheet, covered with foil and sent to 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 laid out on a large dish with fresh herbs and decorated.

Decoration and serving

Before serving, the dish must be decorated. Formatting and presentation matter a lot. It is possible to sprinkle the baked fish on top with your favorite herbs or paint with various patterns using soy sauce. For a more exotic taste, you can add various fruits: apples, grapefruits or pineapples.

Lemon slices, olives and olives are perfect for decorating the dish. Experienced housewives you can make decorations in the form of flowers from lemon. Grilled vegetables or pickles go well with fish. Unusual figures can be cut out of vegetables or fruits and decorate stuffed fish with them.

Stuffed fish is the most Jewish a national dish. Of course, the Jewish people did not live in any countries, so this dish is familiar to many peoples. And today we will introduce you to how Jewish stuffed fish is prepared.

Traditionally, at least two types of fish are required for stuffing fish. In our case, it will be a 3-4 kg carp and a pound of another pike, nilus). You will also need a few pieces of white stale bread, a couple of eggs, salt, pepper, spices and two large carrots, beets, onions.

Initially, the fish must be cut: clean it thoroughly from scales, wash it, cut off the fins and tail with fish scissors and set them aside for the time being. Remove everything from the head - it is also stuffed and traditionally served to the head of the family. Further actions depend on your preferences: some into pieces, which are then stuffed, others like it whole more. If you cut the fish into pieces, then the thickness of each piece should be 3 cm. Gently separate the flesh from the bones and skin with a sharp knife. If you want to get a whole stuffed fish, then the skin is cut in the area of ​​\u200b\u200bthe ridge, moving along it. Offal and meat are taken out, which is then separated from the bones.

The following steps will be common to both options. Minced meat is prepared as follows: add the second fish fillet to the carp meat, pass everything through a meat grinder with peeled onions. Pieces of bread soaked in water are added to minced meat, if the fish is preparing for Pesach - take ground matzah and steam it too. Now add eggs to the minced meat, salt, pepper, add turmeric and a little curry. Minced meat must be thoroughly kneaded, it is best to do it directly with your hands. It should turn out soft, but not runny. The turn of stuffing has come: moisten your hands in water and stuff each piece. It is necessary to fill it tightly enough, but not too much - the minced meat will expand during cooking and can tear the skin. If you are stuffing the whole fish, stuff the skin and carefully sew it with a bright thread.

Now take a larger pan so that the stuffed fish fits in it entirely. Cut a couple of onions, carrots and beets into rings and put on the bottom of the pan in a small layer, then a few pieces of fish, another layer of vegetables, a layer of fish and so on until you get to the heads. Put the heads on top along with the fins and tail (they will provide the broth with stickiness). If you cook the fish as a whole, then put vegetables on the bottom, then roll the fish in a semicircle, on top of the tail with fins. Pour everything cold water when it boils - remove the foam. Add some more cold water. Reduce heat and simmer for an hour and a half. 10 minutes before readiness, salt the broth, throw in a couple of cloves and a few bay leaves.

Put the cooled fish on a large semi-deep dish. Remove the thread. Strain the broth and pour over the fish. For decoration, you can use boiled carrots or sprigs of greens. Refrigerate or refrigerate to set the broth. Serve with horseradish sauce mixed with beetroot juice.

The cooking process can be slightly shortened, and if you like stuffed baked fish, you can use the oven. This method is also suitable for those who do not have a large pan.

Such fish is prepared in a similar way. But there are some differences. It also needs to be washed and cleaned. Cut off the head. And starting from the head, carefully remove the skin with a thin and sharp knife. At the tail, cut off the backbone so that the remaining piece of tail remains connected to the skin. Minced meat is prepared in almost the same way, only the onion must be cut and fried in vegetable oil. When it becomes golden, add chopped garlic to it and put the whole mixture into the minced meat together with the oil. And in addition to the rest of the ingredients used in the first recipe, you can add 100 grams of soft butter. Stuff the fish, attach the head to the carcass. Wrap everything in foil, pre-lubricated with vegetable oil and sprinkled lemon juice. Bake for an hour at 180 degrees. Remove the foil only after the fish has completely cooled. Garnish with herbs and lemon slices.

According to researchers of the history of Jewish cuisine, the dish originated in the Middle Ages.
Once it was exclusively stuffed with chopped minced meat, taken from a whole large freshwater fish.
In Germany they prepared pike, in Poland, Lithuania, Ukraine - carp.
Subsequently, the dish was transformed, and “stuffed fish” was also called minced fish cutlets boiled in fish broth.
Polish Jews love to add to minced fish a lot of sugar, Lithuanian - a lot of black pepper.
Some cut fish into rings and stuff an empty place in the center, someone fries cutlets.
The broth that remains after boiling the fish, when solidified, turns into a wonderful fish jelly.
Someone pours pieces of fish (or meatballs) into the broth, cools it down and serves it like a jellied fish.
Someone cools the broth in a mold and serves the jelly separately, cut into pieces, for those who wish. Someone boils potatoes in broth and serves them hot next to the fish ...
How many housewives, so many recipes for stuffed fish borscht! I'll introduce you to our family recipe.
Fast forward to many, many years ago. Not even to the kitchen in a communal Odessa apartment, where my grandmother cooked her wonderful dishes on a single stove. Let's go even further, to a small Jewish place in Ukraine, near Tulchin, to my great-grandmother's kitchen, and cook the fish the way she cooked!

Basic recipe.

Products:
1 carp or pike (weighing 1.5 kg to 2.5 kg)

the weight of the finished minced meat will be from 800 gr to 1,500

For every 500 g of minced fish, take:

1 onion

1 tbsp matzah flour or white breadcrumbs

1/2 tsp salt

1/2 tsp Sahara

1/2 tsp ground black pepper

1 tbsp vegetable oil for sautéing onions

In addition, you will need for cooking fish:

2 - 3 raw beets

5 allspice peas

10 black peppercorns

2 bay leaves

Equipment:

Meat grinder and grate with small holes.

A shallow oval-shaped pan, which is specially designed for boiling fish (a fish pot with a grate at the bottom) or a pan for frying poultry (it can also be an elongated oval shape, but wider and deeper than a pan for boiling fish) or a rectangular shape 40 cm long ( such forms are made of foil, disposable, and fire-resistant glass).

Long sharp needle, strong white threads.

Scissors for cutting poultry and fish (I bought these in a building materials store, for iron).

A very sharp chef's knife and a small sharp knife (for vegetables).

A fish grate (if it is not included with the pan) or a piece of clean white gauze at least 40 cm long and 30 cm wide.

Focus on skinning.

Removing the skin so that it can then be stuffed takes a lot of time in the absence of the right technology.

For many years I have tried more than one way, and today I know exactly how to do it the easiest and fastest way. This is the only way my recipe differs from my grandmother's.

Usually the skin is removed in two ways.

A. Cut off the head and then tighten the skin with a "stocking". They don’t sew the head back on, they stuff the “stocking” with minced meat, sew it up around the neck, stuff the head with minced meat, boil it all together, then put it on a dish, joining the pieces.

B. The fish is cut along the abdomen, the head is not cut off, the skin is removed. The abdomen is then sutured.

The disadvantages of both methods are the high complexity. It is difficult to remove the skin in these ways, because inside there are bones of the dorsal fin, which runs along the entire length of the fish and holds the skin tightly. This fin must be painstakingly cut out, otherwise it tears the skin.

My method is simple - I cut the fish along the back and remove the fin. After that, it is very easy to remove the skin, nothing interferes and does not tear it.

The first time the process can take a lot of time, but then everything will take 10-15 minutes!

Let's get started.

2. Remove the scales from the fish, if you want - cut off the lateral fins and the protruding part of the dorsal fin. Cut the back along the dorsal fin on one side. Deepen the knife so that it rests on the costal bones (you will feel this as soon as you make an incision). Turn the fish over to the other side, cut the back along the dorsal fin, pull the fin out.

3. Using a knife or scissors, cut the rib bones along the spine and cut the head into 2/3 lengths.

4. Use scissors to “bite” the spine at the head and tail of the fish. Remove the spine. Fully open the fish like a book. Remove the insides, gills. Dry the inside of the fish with a paper towel. If there is caviar, put it aside.

5. Now nothing prevents you from removing the skin.

With a small knife, cut the skin horizontally at the back. Stick your finger into the incision, between the muscles and the skin, as far as you can. Then slide your finger under the skin, in an arc, separating it from the muscles. Repeat this until you have lifted all the skin on one side of the fish.

To separate the skin around the head and fins, use scissors or a small knife to cut the muscle around the cartilage that holds the skin. Leave these cartilages on the skin.

As a result, you get this picture.

You you can try a slightly different method, maybe you like it better.

1. Remove the dorsal fin and, without cutting the back, remove the skin. Just remember to cut the spine at the head and tail.

2. Cut the "naked" fish as you like - along the back or abdomen. Remove the entrails, gills and fillet.

Minced meat preparation and skin stuffing.

1. Remove all fillets from the bones. Begin to remove from the piece adjacent to the back. Then remove the meat from the breast parts. I usually only have rib bones covered with a thin film. Add all the bones to the scales and fins, cut the removed fillet into small cubes.

2. In advance, before you start cleaning the fish, you need to sauté the onion in a small amount of vegetable oil.

To do this, peel the onion, cut it into large cubes. Heat vegetable oil in a frying pan, add the onion and saute it over low heat, stirring constantly, until the onion becomes transparent and a pleasant smell appears. Sprinkle the onion with sugar, saute for another minute or two. Transfer the onion to a large flat plate and cool completely.

3. Pour flour or crackers into a cup, add a little water and leave to swell.

4. Pass the fish fillet with onions through a meat grinder twice. The grate should be with small holes.

5. Add salt and pepper, matzo flour along with water to the minced meat and mix thoroughly. The stuffing should be light. If it's too sticky, add some water.

6. Prepare a cup of vegetable oil. Thread the needle and dip the thread into the cup of oil.

7. Start stitching the skin of the fish in the direction from the tail to the head. Before each stitch, dip the tip of the needle in oil.

8. When 2/3 of the length of the skin is sewn, put down the needle and take the bowl of minced meat. Prepare also a cup of cold water.

Dip a spoon in water, scoop the minced meat into the spoon and put it in the "stocking". Repeat the action until half of the stuffing is inside.

9. With one hand, hold the head of the fish, with the other hand, run the edge of the palm along the “stocking”, from head to tail, moving the minced meat to the end. Do not stuff the fish tightly! Minced meat should occupy no more than 2/3 of the volume of the "stocking". If there is too much minced meat, the fish will burst during cooking.

10. Continue to fill the fish with minced meat.

11. Sew the skin up to the head of the fish.

12. Fill the head of the fish with minced meat and tie it with a thread.

Cooking fish.

1. Peel the beets and cut into thin slices.

On the bottom of the pan (if the height allows) or on the sides (if the shape is low), put the scales and bones. Line the bottom with beetroot slices. Place a wire rack or gauze over the beets. Put the fish on the grate (gauze).

2. Dilute 1 tsp in a liter of water. salt and pour over the fish. The water should reach 1/3 - 1/2 the height of the fish. If there is not enough water, prepare more of the required amount of solution. Put both types of pepper and bay leaf into the pan.

3. Cover the pan with a lid or foil and place in an oven preheated to 200 C (or cook on the stove).

In any case, the cooking time for fish is 2 hours.

For such long time cooking, the collagen contained in the skin and bones turns into gelatin, and the small bones remaining in the minced meat soften so much that they are no longer felt.

After cooling the fish, the gelatin holds the stuffing together and it becomes dense, thanks to which the fish can be beautifully cut into thin pieces.

4. Let the fish cool in the broth and carefully remove it, together with the grate or gauze, from the pan. Transfer the fish to the refrigerator (for 8 - 10 hours), strain the broth and save.

5. From completely chilled fish remove the threads.

Serve fish with horseradish, gherkins, fresh white bread.

The broth, as I wrote above, can be served separately in the form of jelly, or you can boil potatoes in it and serve as a hot side dish.

Cooked fish can be stored in the refrigerator for up to 5 days.

Stuffed fish - cutlets.

My husband claims that the meatballs are not real stuffed fish.

But I think that fish cooked in this way is also delicious! Cooking cutlets is easier, because in this case there is no need to remove the skin with a stocking, and then sew it up.

The recipe for cutlets is no different from whole stuffed fish, only the minced meat does not need to be diluted with water, it must be viscous.

Sequencing:

1. Put the whole fish on the table and sprinkle with plenty of coarse salt. Rub the fish with this salt to remove the slime from the skin. Rinse the fish under running water and pat dry with paper towels.

2. Remove the scales from the fish, cut off the fins, cut off the head, cut the back along the fin, remove the fin and remove the skin. Don't worry about the integrity of the skin, so shoot as you go. Set the bones and skin aside.

3. Clean the head - remove the gills.

4. Cut the fish along the belly, clean out the insides.

5. Prepare minced meat as described above.

6. Prepare the fish pan as described above.

7. Dipping a spoon and hands in cold water, shape the cutlets and place them carefully on the beet slices. You can simply put the skin in a pan, or you can cut it into strips and wrap fish cakes with it. If the area of ​​​​the pan is not enough, cutlets can be laid out in a second layer, laying beet slices on top of the first layer.

8. Boil cutlets, like a whole fish, for 2 hours.

9. Let the cutlets cool completely and remove them from the pan. Place the cutlets in the refrigerator for 8-10 hours to cool completely.

Options are possible!

1. Yes a good option, allowing you to reduce the time of work, but increase the number of fish.

Buy a good fillet sea ​​fish- for example, cod. Add this fish to carp and prepare mixed minced meat. Use part of the minced meat to stuff the removed skin, make cutlets from the rest, put them next to the whole fish and boil everything together.

I draw your attention once again to two important points: do not stuff the skin of the fish too tightly and fill the fish with cold water.

If the fish is stuffed too tightly, the skin will shrink during cooking and may burst. In principle, this is not scary and will hardly affect the taste of the fish.

Flood hot water large fish is not allowed, because in this case the outer layers of the fish will cook very quickly, almost immediately, and the middle of the fish will take a long time to reach readiness.

2. There is a recipe that allows you to cook fish with the taste of "stuffed" without any work at all.

For this, the gutted carp is cut into 2 cm thick slices. The onions are sautéed as described above.

Place onions, all spices, beet slices and fish in a saucepan. Pour the fish with hot water and cook over very low heat for 2 hours. Then the fish is cooled, carefully removed and put in the refrigerator for several hours.

3. Very often, onion peels are added to the water for boiling fish, and carrots are used instead of beets. In this case, the fish broth is light and golden and can be used for other dishes. fish dishes, for example for jellied fish.

Exist holiday recipes and based on fish. In one of them she is stuffed various products- vegetables, cheese, mushrooms. In Israel, such a dish is considered exceptionally solemn and even has a special name - gefilte fish. It may even be sweet. These and other ways to stuff fish are presented in the recipes with the photo below.

How to stuff

Savory, inexpensive and appetizing dish- such is stuffed fish. If you use large breeds, it will also turn out beautifully. This shape can be considered ideal for a festive table. Most delicious recipe It is difficult to choose, because each is good in its own way and can even be changed if you add or remove some ingredients. The fish can be cold snack, and a full-fledged hot dish. In the latter case, rice is added to it, boiled potatoes, vegetable mix and even baked apples.

How to take off the skin

One of the difficult steps in preparing such a dish is to remove the scales and remove the skin from the fish. It is better to do this in the sink, otherwise everything can scatter around the kitchen. To remove the scales, you will need a cutting board and a sharp knife. It is necessary to take the fish by the tail and scrape in the direction from it to the head. It turns out that you will hold the knife against the scales. After cleaning it completely, you need to rinse the fish and dry it with paper towels. Then you can proceed to remove the skin according to the following instructions:

1. With a sharp knife, cut the fish along the gill bones so that the skin connecting the back to the head should remain intact.
2. Next, take out the insides, the spine, without damaging the gallbladder, otherwise the product will become bitter.
3. From the side of the head, carefully pry off the skin with a knife. Further, cutting it off like a stocking, slowly turning it inside out.
4. When it comes to the fins, carefully trim them with scissors. At the end, along with the skin, cut off the tail, remove the gills.

What to fill

The question of how to stuff fish has many of the most different options. Several classic fillings, depending on the breed, are presented in the following list:

1. Sterlet. For this fish, stewed rice with the addition of mushrooms or just onions is suitable.
2. Carp. This breed turns out very tasty with buckwheat or the same fried mushrooms.
3. Pike. Classic stuffing for her, it is a mixture of the fish pulp itself with carrots, onions, mushrooms and white bread soaked in milk.
4. Silver carp, trout or catfish. Suitable for these breeds boiled eggs or vegetables.

How to decorate

It is important to know not only how to cook such unusual dish. Decorating stuffed fish is an equally significant stage. Just sprinkle with herbs, paint with monograms using soy sauce or mayonnaise, overlay with fruit - any of these methods will do. Olives, lemon slices or pickles can also be used as decoration elements. It is easy to cut out basic carving figures from vegetables or simply overlay a fish with them.

How to cook

What kind of fish to choose for stuffing? You are not required to run around the shops to find some rare variety. Suitable carp, carp, pike or pike perch. You can stuff both whole fish and cut into pieces. It all depends on your preferences. In general, the technology for preparing stuffed fish includes several main stages:

1. First, the fish must be cleaned of scales, cut off the head and, grabbing the edges of the skin, remove it, stretching it along the entire length to the tail.
2. Then wash, wipe the inside with a towel.
3. Next, you need to stuff the workpiece. To do this, use the pulp of the same fish or other ingredients according to the recipe.
4. It remains only to bread in flour, if necessary, put everything on a baking sheet, put the head back, decorate and send to bake in the oven. Although a slow cooker is often used for cooking.

In the oven

The method of baking makes any dish more useful. In addition, the products remain juicy and retain the vitamins they contain. Stuffed fish baked in the oven is no exception. It takes about 50 minutes to prepare, but requires pre-treatment. In addition to preparation, it is recommended to marinate the product in lemon juice with salt and leave for 1-2 hours. So the fish will turn out to be as tasty and juicy as possible. The temperature during baking should be in the range of 180-200 degrees.

In a slow cooker

To prepare such a dish, you can use a slow cooker. It turns out just as juicy as in the oven. The stage of cleaning the fish remains unchanged. Vegetables for the filling are fried in the “Baking” mode. Fish pulp, eggs, soaked bread and spices are also added there. It remains to stuff the carcass with the resulting filling and place it on the bottom of the bowl. It is better to lay it with onion rings, carrots and beets. Stuffed fish in a slow cooker is cooked in such modes as "Stew", "Baking" or "Baking". The timer must be turned on for 2 hours.

Recipe

If you would like to apply for festive table something special, then use any step by step recipe cooking stuffed fish from the following. This dish is not too complicated, and in it you can show your imagination in terms of decoration. The main thing is that the fish be large, because stuffing small sea or river inhabitants will be problematic. A beautiful presentation of the dish is also important. To do this, you need a flat wide plate where the fish itself will fit.

• Cooking time: 1 hour 35 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 113 kcal.
• Cuisine: Jewish.
• Difficulty: difficult.

Fish-fish in Jewish style is a legendary dish, and a signature dish among the people of Israel. Each housewife prepares it in her own way, so there are a lot of recipes. Previously, unmarried girls used to make such a dish to demonstrate their abilities. Traditionally, large carps are used for gefilte fish. Often it is replaced with salmon, and whitefish, pike or mullet are used much less frequently.

Ingredients:

• pike - 1 pc. weighing about 1 kg;
• milk - 200 ml;
• carrots - 50 g;
• onions - 2 pcs.;
• egg;
• beets - 50 g;
• brewed black tea or broth - 1.5-2 tbsp.;
• White bread- 50 g;
• salt, spices - to taste.

Cooking method:

1. Peel the pike from scales and fins, remove the skin and cut the carcass into pieces.
2. From each get the insides and pulp. Process the latter with a meat grinder into minced meat along with bread and onions soaked in milk.
3. Next, add an egg there, salt, add spices to taste.
4. Divide the filling into slices, smoothing the edges.
5. Take a saucepan, put grated carrots with beets in layers on the bottom.
6. Place the fish on top, pour tea over it.
7. Bring to a boil over heat, then simmer for about 1 hour.

in foil

• Cooking time: 1 hour 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

To make the fish more tender and retain all the juice, it is recommended to bake it in the oven in foil. It can be amber trout, pink salmon or carp. The last one is especially delicious. In addition, carp is very useful, because it contains a lot of iodine and phosphorus. Such a fish is simply necessary for a healthy diet. The carcass can be filled with a variety of fillings, whether fried cabbage with onions, scrambled eggs with tomatoes or even curd. In any form, stuffed fish baked in foil has an excellent taste.

Ingredients:

• olive oil - 20 g;
• mayonnaise - 30 g;
• mirror carp - 1 pc.;
• onions - 3 pcs.;
• pepper, salt - to taste;
• sour cream - 30 g;
• lemon;
• greens - 1 bunch;
• cabbage - 200 g.

Cooking method:

1. Wash the carp, scrape off the scales from it, remove the gills, remove the fins, make several deep transverse cuts along the entire length.
2. Put a slice of lemon in each, sprinkle it with juice on top, sprinkle with salt and pepper.
3. Rinse the cabbage, dry and chop, fry it in oil for a couple of minutes.
4. Peel and chop the onion, finely chop the greens, mix with grated lemon zest.
5. Spread the foil on a baking sheet, grease. First place the onion on it, and then the carp stuffed with cabbage.
6. Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, put in the oven for 1 hour. The temperature is 180 degrees.

In the oven

• Servings: 4 persons.
• Calorie content of the dish: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

This fish stuffed with vegetables, only one of options similar dish. Any filling will do. How to cook it? The main thing is that it should be vegetables. Instead of zucchini with carrots, as in the recipe, you can take eggplant. Although someone likes cabbage or bell pepper. With them, it will turn out no less tasty. As for the breed of fish, the recipe requires a pelengas from the mullet family.

Ingredients:

• dry white wine - 1 tbsp.;
• zucchini - 2 pcs.;
• onions - 2 pcs.;
• spices - to taste;
• bearing;
• carrots - 2 pcs.

Cooking method:

1. First, prepare the fish itself - remove scales and bones, rinse, dry, cut lengthwise and get the insides.
2. Grate the carcass with spices, salt.
3. Rinse carrots with onions, finely chop and sauté in oil until golden brown. After a couple of minutes, add the zucchini.
4. Fill the fish carcass with the vegetable mixture, pinch the edges.
5. Lay the repaired workpiece on a baking sheet, bake at 180 degrees. It only takes 40 minutes.

filled with rice

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

Another variant of delicious mended fish is prepared with cereals. Of all, rice is very often used. A more satisfying filling is obtained by adding mushrooms. Due to them, the dish has a richer flavor. Sour cream is an addition to rice and mushrooms. She is coated with a carcass - so when baked, it becomes soft and tender. In general, fish stuffed with rice is very nutritious and satisfying.

Ingredients:

• onions - 2 pcs.;
• lemon - to taste;
• vegetable oil - 4 tablespoons;
• rice - 0.5 tbsp.;
• pepper, salt, spices - to taste;
• carp;
• sour cream - 3 tablespoons;
• mushrooms - 200 g.

Cooking method:

1. Rinse rice groats under running water, boil until half cooked.
2. Fry mushrooms in oil until golden brown with onions. Next, combine them with rice.
3. Peel the carp, cut lengthwise, remove the insides and rinse well.
4. Next, stuff the carcass with a mixture of rice and mushrooms, stab the edges with a toothpick.
5. Coat the carp with sour cream on top, wrap it in foil and place on a baking sheet.
6. Soak in the oven for about an hour at 180 degrees, turning over after 30 minutes on the other side.

Odessa style

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 139 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Ukrainian.
• Difficulty: medium.

Another option for a festive dish is fish stuffed in Odessa style. Beets are an essential ingredient in this recipe. For cooking, you need to build a special design of a pan and a grate that fits in it. The latter is often replaced simply with gauze. It is placed on vegetables at the bottom of the pan, or they wrap a mended fish in it.

Ingredients:

• sour cream - to taste;
• onion peel - to taste;
• onions - 3 pcs.;
• milk - 100 ml;
• bun - 1 pc.;
• cookies "Chess" - 7 pcs.;
• spices - to taste;
• egg - 5 pcs.;
• silver carp - 1 pc.;
• carrots - 1 pc.

Cooking method:

1. Wash the silver carp, clean it, cut off its tail and head.
2. Next, remove the skin and separate the meat from the bones. Pass it through a meat grinder.
3. Saute onion half rings in oil, send it to minced meat.
4. Next, soak the bun with cookies in milk. Also send them to minced meat along with eggs.
5. Salt, add spices, beat the mass with hands dipped in sour cream, make it dense and stuff the carcass with it.
6. Wrap the workpiece with gauze, lay it on a mixture of vegetables with onion peel into a saucepan.
7. Fill with water to the level of the products, simmer for about 1.5 hours.

With mushrooms

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 119 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

One of the options delicious toppings for stuffing - a mixture of mushrooms with carrots and onions. They are pre-fried in a pan until a pleasant golden color and softness. Then it remains to fill the carcass with mushroom mass and bake it. To make the fish soft too, it is worth lubricating it with sour cream. And for juiciness, you can add slices of lemon. You can learn more about the recipe for stuffed fish with mushrooms in the instructions below.

Ingredients:

• champignons - 500 g;
• sour cream - to taste;
• onions - 2 pcs.;
• lemon - 2 pcs.;
• spices, salt - 2 pinches each;
• carrots - 1 pc.;
• carp - 1 pc.

Cooking method:

1. Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let lie down for 10 minutes.
2. At this time, clean the vegetables, fry them together with mushrooms until half cooked.
3. Spread carp from the inside with sour cream, lay the filling there.
4. Sew up the abdomen with a needle and thread or hook with toothpicks.
5. From above, also smear with sour cream, make a couple of cuts, where to insert lemon slices.
6. Bake at 180 degrees. Take out the fish twice in 1 hour and brush with sour cream.

stuffed with cheese

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 157 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

appetizing cream filling with the tender pulp of white fish - what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create an amazing taste. Mushrooms complement them, due to which the dish becomes more aromatic. Fish stuffed with cheese is no more difficult to prepare than in other recipes. Almost all stages remain the same except for the creation of the filling.

Ingredients:

• salt - to taste;
• olive oil - 2 tbsp;
• a bunch of dill - 1 pc.;
• heavy cream- 70 ml;
• white fish carcass - 500 g;
• spicy pepper- 1 PC.;
• champignons - 100 g;
• processed cheese - 100 g;
• lemon - 0.5 pcs.

Cooking method:

1. Sprinkle the cleaned fish with lemon juice, let it lie down for a bit for pickling.
2. Finely chopped champignons fry in oil.
3. Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms to this.
4. Fill the carcass with the stuffing, send it to the oven preheated to 200 degrees, hold it there for half an hour.
5. Next, get, lubricate olive oil, cook another 6-7 minutes.

Whole

• Cooking time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 168 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A great decoration for any holiday table is a fish, stuffed whole baked in the oven. All guests will savor such an unusual dish, and they will definitely be impressed by its beautiful appearance. Used for stuffing simple products- carrots, onions and eggs, but the taste of the fish does not become less original from this.

Ingredients:

• egg - 2 pcs.;
• carrots - 1 pc.;
• greens - to taste;
• carp - 1 pc.;
• lemon - 1 pc.;
• onion - 1 pc.;
• spices, salt - to taste.

Cooking method:

1. Clean the fish properly and remove the skin from it, cut off the head.
2. Pass the loin through a meat grinder, mix with onions, eggs, carrots and spices.
3. Fill the carcass with the stuffing, put it entirely on a baking sheet.
4. Cover the fish with carrots, herbs, pour lemon juice.
5. Cook in the oven for 40 minutes at 180 degrees.

Red fish in the oven

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Really festive dish stuffed red fish performs, because it is considered a delicacy. These recipes often use large salmon. Delicious fish should be served beautifully. It is important to carefully transfer it from the baking sheet to a flat plate to maintain integrity. Fresh parsley, mayonnaise net, assorted bright vegetables will help to decorate the dish.

Ingredients:

• greens - 2-3 tablespoons;
• heavy cream - 0.5 tbsp.;
• red fish - 3 kg;
• onions - 2 pcs.;
• spices - to taste;
• butter - 150 g;
• egg - 2 pcs.;
• walnuts- 1 tbsp.

Cooking method:

1. Peel the fish from the skin, rinse, cut the fillet out of it.
2. Grind the pulp into minced meat, adding eggs, onions, nuts, whipped cream and butter.
3. Fill the carcass with stuffing, sew the belly with a thread.
4. Place the workpiece on a baking sheet with foil, bake at 180 degrees for 40 minutes.

Check out other recipes.

Stuffed with cabbage

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Fish, stuffed with cabbage, very tasty, healthy and low-calorie. Therefore, even on a holiday, you can not be afraid to feast on such a dish, because you definitely won’t get better from it. Cabbage is taken sauerkraut, which is why the fish has a slightly sour spicy taste. In addition to her and carp, only spices are required, but even such a simple set of products will make a wonderful dish.

Ingredients:

• spices - to taste;
• sauerkraut- 600 g;
• pepper - to taste;
• mayonnaise - to taste;
• carp - 2 pcs.

Cooking method:

1. Grate the gutted fish with salt and pepper. Leave for 10 minutes.
2. Chop the cabbage, fill the carcass with it, sew it up with culinary thread.
3. Place the workpiece on a baking sheet with foil, grease with mayonnaise.
4. Send to the oven for half an hour, bake at 200 degrees, and then the same amount, but at 180 degrees.

Video

Stuffed fish is an ideal hot dish that can be served not only for everyday dining, but also for the festive table. It should be noted that such a product is prepared in the oven for a relatively short time. But in order for the dish to turn out really tasty and fragrant, all the ingredients must be pre-processed.

general information

How is stuffed fish prepared? We will talk about this a little further. Now I should tell you about exactly how you need to choose such a product for its quick baking in the oven.

Stuffed fish is especially tasty if it is fatty and does not contain a lot of bones. For such a dish, you can purchase both a white and a red product. But in any case, the fish should be quite large. After all, stuffing small river or sea inhabitants is quite problematic. So, the most delicious is baked carp, pike, salmon or trout. You can use other types of large fish that you especially like.

Red stuffed fish in the oven: a simple recipe

This dish is perfect for a holiday table. After all, red fish is considered a delicacy.

To prepare such a dinner, we need:

• fresh salmon, not very large - about 2 kg;
• small lemon - 1 pc.;
• medium-sized sea salt - add to taste;
• small juicy carrots - 2 pcs.;
• sweet white bulbs - 2 pcs.;
• parsley, fresh dill - a couple of branches;
• sour cream mayonnaise - for serving.

Preparing vegetables and fish

Stuffed red fish is cooked in the oven for about 50 minutes. But before you put it there, you should process it well. To do this, the product must be washed in warm water, and then cleaned of scales and entrails. It is also recommended to cut off the fins located on the peritoneum. As for the head, you can leave it, or you can remove it.

Fish stuffed with vegetables is hearty and nutritious. For the filling of the red product, we decided to use onions and carrots. They should be cleaned, and then chopped into half rings and half circles. You also need to chop fresh herbs.

Pre-marination

To make the stuffed fish baked in the oven as tasty and fragrant as possible, it is recommended not only to pre-clean and wash it, but also marinate it. To do this, cut the lemon into two equal halves and squeeze the juice from one of them. Next, the fish must be placed in a bowl, seasoned fine salt on all sides and pour freshly squeezed juice of sour fruit. As for the second part of the lemon, it is recommended to cut it into thin slices. They will be useful to us for direct stuffing of salmon.

Formation process

After the fish marinates (after about 1-2 hours), you should take a large baking sheet and put it on it cooking foil. Next, you need to place fragrant salmon on the sheet and open its abdomen as much as possible. There it is necessary to alternately lay out chopped carrots, onion half rings and greens. Sprinkling all the ingredients with a little salt, the abdomen should be well closed. If necessary, it can be pinched with toothpicks.

Top red fish with thin slices of fresh lemon, and then wrap tightly in culinary foil.

Heat treatment

Red stuffed fish in the oven should be cooked at a temperature of 200 degrees. After 50 minutes, it will become completely soft, and you can safely get it. If the vegetables are not fully cooked, then the dish is recommended to be kept at the same temperature for another ¼ hour.

How to present to guests?

We talked about how to cook stuffed fish. But in order for such a dish to make a proper impression on your guests, it should be presented correctly. To do this, you need to take a flat plate and carefully move the baked salmon onto it. It is desirable to preserve its integrity as much as possible. At the same time, all slices of lemon should be removed from the surface of the fish. They fulfilled their role by giving the salmon all the juice.

Thus, the surface of the fish needs to be decorated with a net of sour cream mayonnaise and a few petals of fresh parsley. Serve such an unusual dish, preferably hot, along with bread.

Cooking carp stuffed with buckwheat

Stuffed fish in the oven can be cooked using different ingredients. However, it is best to cook such a dish with a side dish. To do this, we may need the following components:

• big carp - 1 pc. by 2-2.4 kg;
• buckwheat - about 1 faceted glass;
• mushrooms (you can take fresh champignons) - about 200 g;
• sweet onions - 2 pcs.;
• salt is not very large - use to taste;
• fresh greens - use to decorate the dish;
• mayonnaise or sour cream - for decoration;
• lemon - ½ fruit;
• sunflower oil - about 20 ml.

Main product processing

Stuffed fish, baked in the oven, is very satisfying and nutritious. But before stuffing the carp with grits, you should process all the ingredients well. To do this, it is necessary to clean the fish from the insides and scales, and then cut off all the fins located on the peritoneum. Further, the processed product must be flavored with salt and lemon juice. In such a marinade, carp should be kept at room temperature about 1.5 hours.

Filling preparation

Stuffed fish, the recipe of which we are considering, requires the use of buckwheat. It must be sorted out, washed in warm water, and then put in a saucepan, salted and poured with water so that it covers the product by 1.5 centimeters. It is advisable to cook cereals on the stove for about 20 minutes. In this case, all moisture should be completely evaporated.

Stuffed fish with buckwheat turns out to be especially tasty if you use not only the mentioned product as a filling, but also, for example, mushrooms. Thus, fresh champignons must be washed, finely chopped and put in a pan with vegetable oil. It is also necessary to pour chopped heads of onions there. Fry all the above ingredients until golden brown. At the same time, they must be salted and peppered.

After both buckwheat and mushrooms with onions are thermally processed, they must be mixed well in one bowl.

How to stuff properly?

Before stuffing the fish with buckwheat filling, it should be placed in the culinary sleeve, and then the abdomen should be opened as much as possible. After that, you need to place all the stuffing in the carp. Don't worry if it's too much. In any case, the side dish will not go anywhere from the culinary sleeve.

Cooking in the oven

After completing the formation of the dish, the culinary sleeve should be tied up well, and then immediately placed in the oven. It is desirable to bake fish at a temperature of 200 degrees for about an hour. During this short time, the carp should become completely soft.

Serve right for dinner

Now you know how to stuff fish with buckwheat and mushrooms. After the specified time has passed, the culinary sleeve with the dish should be carefully removed from the oven. Next, the baked carp must be carefully removed from the bag and placed in the center of a large plate. Along the edges, it is necessary to place the entire garnish that remains in the sleeve. As decoration ready meal it is required to cover with mayonnaise mesh and sprigs of fresh herbs.

Stuffing fish the Jewish way

Few people know how Jewish stuffed fish is prepared. In this regard, in this section of the article, we decided to talk about this particular method of creating a delicious dish.

So, we need:

• large fresh pike perch - about 1.6 kg;
• sweet white bulbs - 3 pcs.;
• fresh dill - a small bunch;
• raw rustic eggs - 2 pcs.;
• village boiled eggs - 3 pcs.;
• table salt - use to taste;
• ground black pepper - apply to taste;
• sunflower oil - about 40 ml.

For the broth you need:

• small fresh beets - 2 pcs.;
• small juicy carrots - 1 pc.;
• sweet bulbs - 2 pcs.;
• laurel - 4 leaves;
• black peppercorns - 5-6 pcs.;
• sugar - ½ large spoon;
• medium-sized salt - use to taste;
• drinking water - add at your discretion.

Fish preparation

The choice of this or that fish for cooking this dish is entirely up to you. In addition to fresh pike perch, carp, pike, and pelengas are ideal for it.

Before stuffing this product, it should be cleaned of scales, remove the gills, and then cut off all the fins, except for those located on the tail. In this case, it is necessary to ensure that the head remains attached to the body only along the back.

After all the described actions, you should pass under the skin of the fish with your fingers and carefully separate it from the meat. In the place of the ridge, it is advisable to cut the bones with scissors so as not to damage the integrity of the pike perch. Thus, it is necessary to reach the tail, completely turning the skin inside out. Finally, the ridge should also be carefully separated from the tail.

Minced meat preparation

Jewish stuffed fish, the recipe of which we are considering, is not only very tasty, but also incredibly beautiful. In this regard, it is quite often prepared for serving at the festive table.

After the skin of the pike perch is separated from the meat, the fish fillet must be completely deboned and crushed into a pulp using a blender. You should also finely chop the onion and sauté it together with grated carrots in vegetable oil. Next, you need to pour the fried vegetables into a gruel of fish, fillet, season them with salt and pepper, and also add a couple of raw chicken eggs. Having mixed all the components, you can safely proceed to the formation of the dish.

Stuffing process

To receive beautiful dish“Jewish” requires a lot of effort. To do this, the whole skin of the fish must be placed on a cutting board, and then gradually stuff it with pre-cooked minced meat. At the same time, boiled chicken eggs. These ingredients will give the dish a special appearance in a cut.

Stuffing the fish with minced meat is highly discouraged. It just needs to be given natural forms. If you push too much filling, then there is a chance that the skin of the fish will not stand up and tear.

Heat treatment on the stove

After the fish is stuffed, you should put a pot on a strong fire, add 1-1.3 liters of drinking water, peeled and chopped beets, carrots, onions, as well as sugar, laurel, pepper and salt to it. Bringing all the ingredients to a boil, they need to lay out the stuffed pike perch. Once again, waiting for the liquid to boil, the pan must be closed. Cooking stuffed pike perch is recommended for about 30-33 minutes. During this time, minced fish should be fully cooked.

Properly served for dinner

The finished fish should be carefully removed from the broth so that it retains its integrity. Having placed the pike perch on a large plate, it must be cut into small pieces up to 1.5 centimeters thick. For beauty, you can put circles of fresh lemon between them. Also, the finished dish must be decorated with parsley leaves and olives.

As you can see, you can cook stuffed fish in different ways. But in order for such an unusual dish to turn out really tasty, all the requirements described below must be strictly observed.