Stuffed fish was always considered the main guest at the royal tables. With the course of time, this dish has not lost its positions, but managed to become widely available and draw a lot of variations of varying complexity. Starting your culinary path? Stop on the recipes of simple stuffed fillet rolls. Have you already managed to fill your hand in the kitchen? Then even a pike on your shoulder!
Stuffed fish in the oven
Stuffed fish, the recipe of which will be analyzed below, is suitable for beginners. It is enough to buy already peeled fillets and do not bother with the preliminary preparation of a whole carcass. Supplement to the fillet in this case will be unusual, because the company from the usual set of vegetables will be a mixture of crab meat and shrimp.
Ingredients:
- butter - 45 g;
- onion - 75 g;
- celery - 90 g;
- a handful of fresh parsley;
- crab meat - 175 g;
- shrimp - 175 g;
- dry vermouth - 65 ml;
- bread crumb - ½ item;
- fish fillets - 1,3 kg.
Preparation
- Melt the butter, use it to pass the finely chopped vegetables: onions, celery stalks.
- Only vegetables will become translucent, fragrant, send to them pieces of crab meat and shrimp, pour in vermouth, let the excess liquid completely evaporate.
- Season the filling for the fillet, mix with breadcrumbs and parsley.
- The finished mass is spread over the whole surface of the fillet, roll into a roll. Secure the roll with a skewer.
- Bake fish at 220 degrees for 15-18 minutes, calculating the time according to the thickness of the fillets.
Fish stuffed with vegetables baked in the oven
As part of the filling in this recipe, you can use absolutely any vegetables and mushrooms, the main thing is to grind according to the density, so that the whole filling is prepared evenly and simultaneously. On the output you will get a fish cooked simultaneously with a garnish.
Ingredients:
- butter - 35 g;
- onion - 85 g;
- champignons - 115 g;
- carrots - 70 g;
- potatoes - 3 tubers;
- egg - 1 piece;
- bread crumb - 1/2 st .;
- lemon juice - 15 ml;
- haddock (large) - 1 pc.
Preparation
- Before stuffing the fish, prepare it by stripping, removing the organs, cutting off the head and fins, except the tail.
- Spare the finely chopped vegetables with mushrooms. When excess moisture comes out, salt vegetables, mix with fresh breadcrumbs and one egg. The latter will help to bind all the ingredients, make the mass tight for holding in the abdominal cavity.
- Pour the haddock with lemon juice, salt, fill with vegetables with bread crumbs. On each side, place the pieces of potatoes, wrap them in foil.
- Send the fish in a preheated oven to 210 degrees for 25-30 minutes.
- Believe it is ready, separating the flesh from the bones: if it breaks up into flakes, it is ready.
Fish stuffed with baked rice
This fish deserves a place in the restaurant menu, because its simple but delicious filling includes a rice mixture, to taste and consistency resembling a real risotto . Cream cheese, boiled rice, spinach and garlic - can you think of a quartet more ideal?
Ingredients:
- tilapia - 1 piece;
- boiled rice - 140 g;
- spinach - 45 g;
- garlic - 2 teeth;
- cream cheese - 65 g.
Preparation
- Gut the tilapia, rinse and dry it.
- The stuffing for stuffed fish consists of boiled rice, stewed with garlic spinach and cream cheese, which should be well mixed and salt.
- Lay the rice mass in a cleaned cavity, wrap all with foil.
- Bake at 210 degrees for 20-25 minutes.
Fish stuffed in Hebrew
The recipe for stuffed fish in Hebrew already requires a certain culinary skill. In its framework, it is necessary to carefully release the fish from the skin, taking off the last "stocking" and retaining its integrity. If the skin breaks during cleaning, it can be gently sewed.
Ingredients:
- pike - 1.4 kg;
- egg - 1 piece;
- salted crackers - 45 g;
- onion - 115 g;
- garlic - 1 tooth.
Preparation
- Having cut off the head of the pike, climb through the skin at the notch with your index fingers. Slide your fingers so that to separate it from the meat, start to take off the "stocking", moving towards the tail.
- Whip the peeled meat with crackers, onions, garlic, salt. Stuff your skin, sew it in place of the cut.
- Put the fish on a grate, place on a baking tray, pour salted water so that the carcass was covered in half. Close the baking tray with foil.
- Prepare the river predator on average fire for about an hour and a half.
Stuffed fish in Hebrew slices
Simplify the process of cleaning the fish skin and its stuffing can be, pre-cut the carcass in large chunks and alternately removing the meat from them. This version of the cooking technology does not require you to have the skills of a chef and a lot of time.
Ingredients:
- carp - 3.8 kg;
- onion - 340 g;
- carrots - 320 g;
- white bread - 290 g;
- large chicken eggs - 3 pcs.
Preparation
- Divide the gutted carp into pieces of equal thickness. Using a small, flexible, sharp knife, cut out pieces of flesh with spine bones.
- Beat the meat with bread and eggs with a blender.
- Fill the cut pieces with fish minced meat and start laying them in the kazanok, shifting each of the layers with onion rings, circles of carrots.
- Pour carp with salted boiling water and place on medium heat.
- Fish stuffed with portions of chunks should be spent on fire 2-2.5 hours.
Fish stuffed whole
Even the basic mixture of fish, bread crumb, milk and eggs can go out extraordinarily fragrant if you cook the very stuffed carcass on a cushion of roots. Here carp is baked over a duet of carrots and celery, but they can be replaced with any vegetables to choose from.
Ingredients:
- Carp carcass - 2.3-2.5 kg;
- loaf - 4 slices;
- milk - 45 ml;
- egg - 1 piece;
- butter - 55 g;
- carrots - 320 g;
- laurel leaves - 5 pcs .;
- celery - 190 g.
Preparation
- Before preparing the stuffed fish in Hebrew, remove the carcass from the carcass, trying not to damage it.
- The remaining flesh twist together with the egg, bread and butter. Dilute with milk, season, knead with whipped egg whites. Stuff the stocking.
- Put the fish on a baking sheet with pieces of celery, carrots, bay leaves.
- Pour the contents of the baking tray warm, well-salted water, covering half.
- Tomite the carp right on the stove, over medium heat 1,5-2 hours.
Fish stuffed with pour
Stuffed fish can be not only the main hot, but also a hearty classic snack. The usual pouring is easy to take to a new level, covering with gelatin pieces of stuffed pike. In this case, gelatin is dissolved in beet juice for greater brightness and light sweetness of the dish.
Ingredients:
- pike - 1,2 kg;
- white bread - 270 g;
- eggs - 2 pieces;
- butter - 45 g;
- carrots - 115 g;
- milk - 180 ml;
- onion - 95 g;
- gelatin - 25 g;
- beet juice - 190 ml;
- water - 315 ml.
Preparation
- Before preparing the stuffed fish, make a cut under the head, remove the skin, trying not to damage it. Remain the remaining flesh from the insides and bones.
- Soak the bread in milk, squeeze it, pass it through a meat grinder with egg, butter and the fish.
- Put finely chopped vegetables in minced meat, salt well.
- Stuff the remaining skin with the finished mixture.
- Cut the incision, or fix with toothpicks.
- Preparation of stuffed fish is almost complete, it remains to gelatinize in warm water with beet juice, lay the pike on a serving dish and pour it with the prepared solution. After hardening gelatin cold can be served.
Stuffed fish in a multivark
The simplest recipe for stuffed fish is one in which a multivarker is used. A smart kitchen gadget will help to evenly bake a dish without burning, keep the skin whole, and the stuffing itself - juicy, dense, and all this practically without your participation.
Ingredients:
- pike (medium) - 1 pc .;
- semolina - 10 g;
- onion - 115 g;
- sour cream - 25 g;
- mayonnaise - 45 g.
Preparation
- Carefully cut off the head, remove it, extracting the insides next. Rinse the cavity of the river predator, remove the skin from the meat, using your fingers.
- Carefully remove the shell, put it aside, chop the meat from the bones, grind it with vegetables.
- Add mango and sour cream to the stuffing.
- Fill the pike with the minced meat and sew the incision.
- Wrap the stuffed fish with foil and cook on "Baking" for about half an hour.
How to decorate stuffed fish?
Often fish is painted with monograms from mayonnaise, but if you want to avoid the usual mayonnaise patterns, but do not know how to decorate stuffed fish on a plate otherwise, just add it with vegetables, olives, pickles, lemon slices. If you have the patience, try to repeat the basic figures of carving, carving flowers, petals or simple forms from vegetables.