Stuffed fish, effectively served on the table, will become the main dish of the celebration. Moreover, for this it is not necessary to buy noble fish species, trout or salmon. The usual large carp stuffed with vegetables and cereals is fine. The main thing is to choose the right filling.
Whole stuffed carp in the oven
You will need:
- 1600 grams of carp (one carcass);
- 120 g of white stale bread;
- 2 onion heads;
- 2 carrots;
- 2 egg yolks;
- milk;
- salt and pepper to taste.
Depending on the weight of the carp you bought, reduce or increase the amount of the remaining ingredients. Wash and scrape the fish without ripping open the belly. Cut off the head and remove the gills.
Open the belly and remove the intestines. Do the work carefully, taking care not to damage the gallbladder. Cut the skin off the edge, pry it off with your fingers and try to pull it off the meat like a stocking.
If the skin does not yield or is too tight, trim it carefully with scissors. It is not necessary to completely remove the skin. Leave 2 to 3 cm to the end of the tail and trim off the skin.
Turn it like a stocking back onto your face. Cut meat from bones, select all small bones. Wash the carrots, peel and cut into slices. Spread the resulting circles in one layer on a baking sheet as a bedding for fish. Thanks to this pillow, the carp skin will not suffer during the baking process.
Pour milk over white bread and leave to soak. Twist the trimmed fish pulp in a meat grinder. Add yolks to the meat, pepper and salt the mass. Mix everything. Finely chop the onion and fry until golden.
Add the onion to the minced meat, stir again. Put the bread, lightly squeezed from milk, into the mass. Stir all the filling thoroughly until smooth.
Place the filling gently into the carp skin. Put it on the carrot, put the head in place. Send the baking sheet to an oven preheated to 190 ° C. Stuffed fish should be baked for about an hour.
Fish stuffed with vegetables and potatoes, baked in the oven
For this recipe, you can take any large river fish.
You will need:
- 1, 5-2 kg of carp (carcass);
- 1 kg of potatoes;
- 2 pcs. bell peppers of different colors;
- 2-3 onion heads;
- 1 lemon;
- greens;
- salt and pepper to taste;
- 2 tsp fish seasoning;
- 40 gr. vegetable oil.
Prepare your vegetables. Cut medium-sized potatoes lengthwise into 4 parts, large tubers into 6 parts. Add pepper, salt, vegetable oil to the slices and mix well.
Cut the onion into strips. Set aside half of the chopped slices in a separate bowl for a fish carrier, and place the other half in a bowl for making the filling.
Cut 2-3 rings from both bell peppers to decorate the potatoes. Cut the rest of the peppers into large strips and add to the bowl with the onion for the filling. Wash the greens, dry and chop finely, add to a bowl with onions and peppers.
Cut off 1/3 of the lemon and squeeze the juice from it into the filled bowl, add salt and pepper there and mix well. The resulting mixture will need to stuff the fish. Slice the remaining lemon thinly into wedges.
Prepare the fish. Clean, gut the carcass, remove the fins and gills, rinse everything well, the head can be left. Season the fish with salt, inside and out, sprinkle with pepper and whatever fish seasoning you prefer. Sprinkle the inside of the carcass with lemon juice.
From the side of the back on the carcass, make cuts, not reaching somewhere in the middle. You should get a kind of fan.
Use a fireproof glass or ceramic dish to roast fish. Lubricate its bottom with the remaining vegetable oil, pour down the previously set aside half of the onion, lightly salt it and put the fish on it.
Now the carcass must be stuffed: with the prepared vegetable mixture, fill the carp belly tightly. If the filling remains, spread it over the entire mold.
Place prepared lemon slices in the cuts on the carcass, and spread potato slices around the fish. Place the colored bell pepper rings on top of the potatoes.
Place the dish in an oven preheated to 170 ° C. The fish will be baked for 1 hour. Serve hot fish with a crispy crust with an unusual aroma of vegetables, herbs and lemon.
Odessa-style stuffed fish: a classic recipe
You will need:
- 1 carcass of pike perch or pike;
- 2 pcs. pickled cucumber;
- 2 onions;
- 2 carrots;
- 220 ml sour cream;
- 55 g butter;
- 2 tbsp. spoons of semolina;
- 90 g processed cheese;
- 1 chicken egg;
- 45 g dill;
- 1 bay leaf;
- salt;
- spices for fish;
- 3 peas of allspice;
- 5 black peppercorns.
Carefully cut off the fish's head so that the belly remains intact. Using a sharp knife, prying the skin, carefully separate it from the meat. Turn the skin out like a stocking.
Separate the fillets from the seeds. Chop the cheese. Scroll the fish fillet with cheese in a meat grinder. Chop the onion finely and mix with the minced meat. Beat the egg in there. Add semolina, salt and pepper. Stir the filling thoroughly.
Stuff the skin of the fish with it, not stuffing it too much, so that the carcass does not burst during cooking. Place the fish bones in a saucepan. Wash the carrots, peel and cut into slices, put them on top of the seeds. Cut the onion into half rings and place on the carrot.
Place the stuffed fish on top of this whole pillow. Cover it with a layer of vegetables, add butter and pour boiling water over it. The fish should be in the water until the middle. Season the dish with salt, add all the peppers and bay leaves. Close the saucepan with a lid and bake in the oven for 30 minutes at 180 ° C.
For the sauce, grate a cucumber on a fine grater, chop the dill, combine everything, pour in sour cream and stir. After the fish is removed from the oven, pour over the resulting sauce.
Stuffed pink salmon stuffed with cheese
You will need:
- 1 medium-sized pink salmon carcass;
- 5 chicken eggs;
- 110 ml of milk;
- 3 tomatoes;
- 230 g of hard cheese;
- salt, sugar, spices;
- olive oil.
Prepare the fish. Without damaging the skin, remove the spine and large bones. Grease the carcass well with butter on all sides, salt and sprinkle with sugar. Place the fish in a bag and refrigerate for 2 hours.
Beat eggs into milk, add seasonings and beat. Pour the mixture into a greased skillet and simmer. Make an omelet. Slice cheese and tomatoes for the filling. Take out the fish, open the carcass. Put the omelet on one side and cheese on the other. Cover the cheese with tomatoes.
Close the carcass and sew up the incision with white thread. Carefully wrap the fish in foil and send to bake in the oven at a temperature of 185 ° C. The cooking time is 30-35 minutes.
Festive Stuffed Red Fish Recipe
Choose the carcass for this recipe large enough to fit diagonally on the baking sheet.
You will need:
- 1 large carcass of red fish (trout, salmon);
- 2 onion heads;
- 160 g lard;
- 210 g champignons;
- 2 carrots;
- 45 g greens;
- salt, fish seasoning and pepper to taste.
Rinse and boil the mushrooms. Peel and chop 1 onion and carrot. Prepare the fish. Clean the carcass, remove the head and remove the skin so that there is no damage to it.
Separate the meat from the bones and twist in a meat grinder along with mushrooms and carrots. Then twist the bacon with the onion in the same way. Mix everything, add salt and other seasonings to taste. Wash and chop the herbs. Add it to the minced meat, beat in the egg there. Stir the filling well.
Place the filling in the skin and brush with butter on top. Place the carcass on a baking sheet and cover with foil. Bake the stuffed fish for 1 hour in an oven preheated to 190 ° C.
Baked Fish Stuffed with Rice: A Simple Homemade Recipe
This version of stuffed fish is perfect for dinner with friends and family.
You will need:
- 1700 grams of fish carcasses;
- 320 grams of long grain rice;
- 1 onion;
- mayonnaise;
- salt and spices.
Rinse and clean the fish from the scales, cut the carcass lengthwise, sprinkle and rub it with spices and salt. Boil the rice until half cooked. Peel the onion, chop and fry it until golden brown. Combine frying with rice, salt and season the filling with spices, mix well.
Place the filling inside the carcass, place the fish on a greased baking sheet. If the filling remains, place it next to the carcass. Grease the fish with mayonnaise on top and bake in the oven for 1 hour. The oven must be preheated to 180 ° C.
Oven-baked stuffed mackerel
Juicy fatty mackerel is ideal for baking and stuffing. Its main advantage among inexpensive fish species is that it has few bones.
You will need:
- 1 carcass of mackerel;
- 100 g of dill, parsley;
- 150 g of mushrooms;
- 4-5 potato tubers;
- 1 lemon;
- 2 onions;
- 1 carrot;
- salt, pepper, fish spices to taste;
- 2 cloves of garlic.
The process of cooking mackerel in the oven
Prepare the fish carcass. Remove the guts and gills from the mackerel, wash thoroughly and pat dry with paper towels. Sprinkle the inside and outside of the carcass with salt, pepper and fish spices. Leave the mackerel to marinate for a while.
Cut the onion into thin half rings and save in a skillet in vegetable oil until softened. Peel the carrots and grate on a coarse grater, send them to the onions in the pan.
Salt the frying and stew the carrots until they are half cooked, it will slightly change color. If you wish, you can include boiled eggs in the filling. Peel and cut the potatoes lengthwise into thin slices. Squeeze the juice out of the lemon half, and cut the remaining half into thin semicircles.
Fold the foil in 2 layers and place the mackerel back down on it. Stuff the mackerel with the cooked filling. First lay out half of the sautéed vegetables, then lay out a few lemon wedges and lay out the rest of the vegetables.
Place 1 tbsp under the gill covers of the carcass. a spoonful of frying so that juice does not flow out of the fish. Place potatoes, whole mushrooms and leftover lemon sliced around the edges of the mackerel. Season potatoes and mushrooms with salt, pepper, sprinkle with vegetable oil.
Pour lemon juice on top of the mackerel, leaving 2 tsp. juice for the sauce. Seal the edges of the foil and place on a baking sheet. Place the baking sheet in an oven preheated to 180 ° C for 25 minutes.
Prepare the garlic sauce: squeeze the garlic into the vegetable oil, add the chopped dill and the remaining lemon juice. Mix everything. Pour the garlic sauce over the hot cooked fish and serve immediately.
