As a rule, stuffed fish is cooked whole and baked in the oven, both in foil and on the baking sheet. Stuffing for minced meat can be vegetables, sometimes meat, as well as cereals, the taste of which when combined with heat is very well combined with the taste of fish, making the dish juicy and fragrant.
How and what to stuff the fish for baking in the oven, we'll tell in the recipes below.
Fish stuffed with rice and baked in the oven
Ingredients:
- whole pike carcass - 3 kg;
- pork neck - 300 g;
- rice - 2/3 cup;
- egg - 2 pieces;
- lemon large - 1 pc .;
- onion, large - 2 pcs .;
- black freshly ground pepper;
- breadcrumbs;
- salt.
Preparation
With scoured fish carcass we scrape the scales, cut the head from below to the ridge and take out the insides. Then gently break the ridge and remove the skin "stocking", gradually cutting the scissors meat around the perimeter and in the fins. Fins, tail and head remain on the skin.
Pork, onion, pike fillet and boiled rice in water until ready to pass through the meat grinder two or three times, salt, pepper, add eggs, juice of one large or two small lemons and mix well.
Now we lubricate the skin from the inside with lemon, salt, pepper, turn and stuff the fish not very tightly.
We spread the carcass on a baking sheet covered with parchment. Under the tail and fins, put foil sheets, sprinkle with breadcrumbs to avoid sticking during cooking, and seal. Bake our fish ninety minutes at a temperature of 190-200 degrees. Ten minutes before the end, we unfold the foil to tarnish the tail and fins.
We let the fish be completely cooled to decorate it according to our taste and imagination and bring our beauty to the table.
Fish stuffed with vegetables baked in the oven
Ingredients:
- whole carp of carp - 2 kg;
- carrots - 1 piece;
- Bulgarian pepper - 1 pc .;
- tomato - 1 pc .;
- lemon - 1 piece;
- onion, large - 1 pc .;
- black freshly ground pepper;
- vegetable oil;
- salt;
- green dill .
Preparation
Carp carcass guts, remove the tail and head, rinse, make the top five
Meanwhile, prepared onions, carrots and sweet peppers, cut into rings and fry separately in a frying pan with vegetable oil. In the marinated carcass of fish lay lemon slices, tomato slices and fried vegetables, cut slices of lemon into slices and sprinkle with dill. We lay the fish on the foil, greased with vegetable oil, cover with the same greased sheet and seal it. Bake in the oven at 200 degrees for thirty minutes. Then remove the top sheet of foil and blanch for another ten minutes at maximum temperature.