Stuffed rib. Stuffed fish in the oven
Not every housewife knows the recipe for stuffed fish. To correct this situation, we decided to present to your attention several ways to prepare delicious and satisfying dishes that can be served not only for a family dinner, but also for a holiday table.
Stuffed fish: recipes with photos of ready-made dishes
Modern chefs know hundreds of ways to quickly and deliciously bake fish in the oven. So that you can master these skills, we will tell you how to make a simple but satisfying lunch for the whole family.
Before preparing stuffed fish, you should stock up on the following ingredients:
- fresh large carp - 1 piece;
- ground pepper and aromatic spices intended specifically for fish - add to taste;
- lemon - 2/3 fruit;
- medium-sized carrots - 1 pc.;
- sweet onion - 2 heads;
- greens, or rather dill and parsley - a small bunch each;
- refined olive oil - 60 ml;
- fatty mayonnaise - 120 g;
- potatoes - 3-4 pcs. (optional).
Preparing the fish
The presented recipe for stuffed fish does not involve the use of only carp. After all, instead of it you can use any other product (for example, trout, salmon, silver carp, etc.). The main thing is to choose large fish so that it is convenient to stuff it.
Thus, the purchased carp should be washed well, cleaned of scales, cut off the fins and head (if you want, you can leave it), and then take out all the insides and rinse again. After this, the processed fish needs to be peppered, salted, flavored with freshly squeezed lemon juice and a small amount of olive oil. In this composition, the carp should be left at room temperature for 30-45 minutes. During this time, the fish will marinate well and become softer and juicier.
Vegetable processing
In addition to carp, the presented recipe for stuffed fish also involves the use of vegetables such as carrots, potato tubers and onions. All of the above ingredients need to be peeled and cut into very thin circles/rings. After this, they should be seasoned with salt and mayonnaise, and then mixed thoroughly (separately).
The process of forming a dish
Stuffed fish (recipes with photos of ready-made dishes are presented in this article) turns out so tasty and juicy that none of your family members will be able to refuse it. To form it, you should take a large baking sheet, line it with cooking foil, on which it is then advisable to place potato slices, previously flavored with mayonnaise. You need to place the vegetables on top. Next, the cut belly of the fish should be opened as much as possible and onions, carrots and fresh herbs should be placed there one by one. To prevent the carp from opening during the heat treatment, it is recommended to secure the cut site with toothpicks.
Heat treatment of the dish
The recipe we are considering bakes in about 1 hour. But before this, the carp stuffed with vegetables should be tightly wrapped in cooking foil. After 40 minutes, it is recommended to carefully open the fish (without damaging its integrity), and then apply a beautiful mayonnaise mesh to the surface of the semi-finished dish. In this state, the carp needs to be baked for about 20-24 minutes.
Proper serving of food for lunch
Now you know a simple recipe for stuffed fish. After the dish is completely cooked, the carp should be carefully removed from the foil and placed on a large plate. As a side dish, it is recommended to place potatoes on the sides of the dish, which can be sprinkled with fresh chopped herbs.
Odessa style stuffed fish
This method of cooking fish is much more complicated than the previous one. However, the time and effort spent will be completely worth it in the end. After all, all your invited guests and family members will be absolutely delighted with this dish.
So, we will need:
- fresh large silver carp - weighing about 2 kg;
- semolina - 2 large spoons;
- large egg - 1 pc.;
- butter - about 50 g;
- sweet onions - 4 pcs.;
- black pepper, iodized salt and aromatic herbs - add to taste;
- small beets - 2 pcs.;
- olive oil - 70 ml.
Fish processing
How to properly prepare “Odessa” stuffed fish? A step-by-step recipe with a photo of this dish says that the main thing when creating such a dinner is the correct processing of the silver carp. It should be washed well, cleaned of scales and entrails, and then carefully cut off the head (we will need it later). Next, you need to carefully remove the skin from the fish. At the same time, there should be some meat left on it. If necessary, the ridge and areas near the fins can be cut using culinary scissors. But it is advisable to do this in such a way as not to damage the integrity of the fish.
Preparation of minced meat
After the skin has been pulled off the silver carp, the removed fillet should be completely cleared of any existing bones and chopped in a blender along with 2 heads of sweet onions. Next, you need to add a chicken egg, semolina, salt, aromatic herbs, softened butter and pepper to the minced meat. By mixing all the ingredients with a spoon, you should get a homogeneous and fairly thick mass.
Preparing vegetables
“Odessa” stuffed fish is prepared not only using silver carp, but also using vegetables such as onions and beets. They should be peeled, cut into thin rings/slices and seasoned with salt.
The process of forming a dish
After all the main components have been prepared, you can begin to directly form the dish. To do this, you need to season the skin of the fish with salt, and then tightly place all the cooked minced meat inside. Next, you need to take a baking sheet, line it with thick foil and lay out ½ part of the onions and beets. After this, the stuffed silver carp should be placed on the vegetables, and then the previously cut off head should be placed on top of it. Finally, the fish must be covered with the remaining vegetables, doused with refined olive oil and wrapped tightly in foil.
Heat treatment in the oven
The fully formed dish must be placed in the oven, preheated to 180 degrees. It is advisable to keep the fish in this state for about 20 minutes. After this, the temperature should be reduced to 140 degrees and bake the dish for about another hour and a half. After this time, the stuffed silver carp should be fully cooked, soft, juicy and very tasty.
How to properly serve fish at the holiday table?
The finished dish should be removed from the foil while still hot and beautifully placed on a large, flat plate. Beets and onions can be used as a side dish. But if such vegetables do not suit you, then you are allowed to use crushed potatoes or any other cereal. In addition to this dish, it is advisable to serve fresh cucumbers, tomatoes and herbs.
You can cook stuffed fish not only in the oven, but also, for example, in a double boiler. In this case, the dish will turn out more healthy and less calorie. In addition, experienced chefs often fry stuffed fish in a frying pan and then serve it to the table along with a hearty and tasty side dish.
According to researchers of the history of Jewish cuisine, the dish originated in the Middle Ages.
Once upon a time it was exclusively skin stuffed with minced meat, taken from a whole large freshwater fish.
In Germany they cooked pike, in Poland, Lithuania, and Ukraine - carp.
Subsequently, the dish was transformed, and “stuffed fish” also began to be called cutlets made from minced fish, boiled in fish broth.
Polish Jews like to add a lot of sugar to minced fish, Lithuanian Jews like to add a lot of black pepper.
Some cut the fish into rings and stuff the empty space in the center, while others fry the cutlets.
The broth that remains after cooking the fish turns into a wonderful fish jelly when it hardens.
Someone pours broth over pieces of fish (or cutlets), cools them and serves them as 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 primus stove. Let's move 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 from 1.5 kg to 2.5 kg)
the weight of the finished minced meat will be from 800 g to 1,500
For every 500 grams of minced fish, take:
1 onion
1 tbsp. matzo 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 to cook fish:
2 - 3 raw beets
5 allspice peas
10 black peppercorns
2 bay leaves
Equipment:
Meat grinder and grid with small holes.
A shallow oval-shaped pan that is specifically designed for boiling fish (a fish pot with a grill on the bottom) or a pan for frying poultry (it also comes in 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).
A long sharp needle, strong white threads.
Scissors for cutting poultry and fish (I bought these at a building materials store, for iron).
A very sharp chef knife and a small sharp knife (for vegetables).
A fish rack (if it does not come with the pan) or a piece of clean white gauze at least 40 cm long and 30 cm wide.
Skin removal trick.
Removing the skin so that it can then be stuffed takes quite a lot of time in the absence of the right technology.
Over the years, I have tried more than one method, 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. They 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 along the neck, stuff the head with minced meat, boil it all together, then put it on a dish, joining the pieces together.
B. The fish is cut along the belly, the head is not cut off, the skin is removed. The abdomen is then sutured.
The disadvantages of both methods are their high labor intensity. Removing the skin using these methods is difficult because there are bones inside the dorsal fin, which runs along the entire length of the fish and holds the skin tightly. This fin must be carefully cut out, otherwise it tears the skin.
My method is simple - I cut the fish along the back and remove the fin. After this, it is very easy to remove the skin, nothing interferes and does not tear it.
The first time the process may take quite a long 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 side fins and the protruding part of the dorsal fin. Cut the back along the dorsal fin on one side. Deepen the knife until it rests on the rib bones (you will feel this as soon as you make the cut). Turn the fish over to the other side, cut the back along the dorsal fin, and pull out the fin.
3. Using a knife or scissors, cut the rib bones along the spine and cut the head 2/3 of the way across.
4. Use scissors to “bite” the spine near the head and tail of the fish. Remove the spine. Open the fish completely, like a book. Remove the entrails and gills. Dry the inside of the fish with a paper towel. If there is caviar, set it aside.
5. Now nothing prevents you from removing the skin.
Using a small knife, trim the skin horizontally at the back. Place your finger into the cut, between the muscles and 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 from one side of the fish.
To separate the skin from the head and fin area, use scissors or a small knife to trim the muscle around the cartilage that holds the skin. Leave these cartilages on the skin.
As a result, you get a picture like this.
You You can try a slightly different method, maybe you will 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 belly. Remove the entrails, gills and fillet.
Preparation of minced meat and filling the skin.
1. Remove all fillets from the bones. Start removing from the piece closest 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 saute the onions in a small amount of vegetable oil.
To do this, peel the onion and cut it into large cubes. Heat the 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 and sauté for another minute or two. Transfer onions 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 and onion through a meat grinder twice. The grate should have small holes.
5. Add salt and pepper, matzo flour along with water to the minced meat and mix thoroughly. The minced meat should be light. If it is too sticky, add a little water.
6. Prepare a cup with vegetable oil. Thread the needle and lower 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 has been sewn, put the needle down and take a bowl of minced meat. Also have a cup of cold water ready.
Dip a spoon in water, scoop the minced meat into the spoon and put it in the “stocking”. Repeat until half of the minced meat is inside.
9. Hold the head of the fish with one hand, and with the other hand, run the edge of your palm along the “stocking”, from head to tail, moving the minced meat to the end. Don't stuff the fish too tightly! The minced meat should occupy no more than 2/3 of the “stocking” volume. If there is too much minced meat, the fish will burst during cooking.
10. Continue filling the fish with minced meat.
11. Sew the skin to the head of the fish.
12. Fill the head of the fish with minced meat and tie it with thread.
Cooking fish.
1. Peel the beets and cut into thin slices.
Place scales and bones on the bottom of the pan (if height allows) or on the sides (if the pan is low). Line the bottom with beet slices. Place a wire rack or cheesecloth over the beets. Place the fish on the grill (gauze).
2. Dilute 1 tsp in a liter of water. salt and pour over the fish. The water should reach 1/3 - 1/2 of the height of the fish. If there is not enough water, prepare the required amount of solution. Place both types of peppers and bay leaf into the pan.
3. Cover the pan with a lid or foil and place in the oven preheated to 200 C (or cook on the stove).
In any case, the cooking time for the fish is 2 hours.
During such a long cooking time, 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 can no longer be felt.
After cooling the fish, gelatin holds the minced meat together and it becomes dense, so the fish can be beautifully cut into thin pieces.
4. Let the fish cool in the broth and carefully remove it, along with the wire rack or cheesecloth, from the pan. Transfer the fish to the refrigerator (for 8 - 10 hours), strain the broth and save.
5. Remove strings from completely cooled fish.
Serve fish with horseradish, gherkins, and 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.
Finished fish can be stored in the refrigerator for up to 5 days.
Stuffed fish - cutlets.
My husband claims that the cutlets are not real gefilte fish.
But I think that fish prepared this way is also delicious! Cooking cutlets is easier, since in this case there is no need to remove the skin with a stocking and then sew it up.
The cutlet recipe 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. Place the whole fish on the table and sprinkle with plenty of coarse salt. Rub the fish with this salt to remove mucus from the skin. Rinse the fish under running water and dry with a paper towel.
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 it comes. Set the pits and skin aside.
3. Clean the head - remove the gills.
4. Cut the fish along the belly, clean the insides.
5. Prepare the minced meat as described above.
6. Prepare the fish pan as described above.
7. Using a spoon and hands in cold water, form into patties 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 pan area is not enough, the cutlets can be laid out in a second layer, placing beet slices on top of the first layer.
8. Boil the cutlets, like 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 to 10 hours to cool completely.
Options are possible!
1. There is a good option that allows you to reduce work time, but increase the number of fish.
Buy additional fillets of good sea fish - for example, cod. Add this fish to the carp and prepare the mixed mince. Use some of the minced meat to stuff the removed skin, make cutlets from the remaining part, place them next to the whole fish and boil everything together.
I would like to 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 have almost no effect on the taste of the fish.
You cannot pour hot water over large fish, 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 get ready.
2. There is a recipe that allows you to cook fish with a “stuffed” taste without any work at all.
For this, gutted carp is cut into pieces 2 cm thick. The onions are sautéed as described above.
Place the onions, all the spices, beet slices and fish into the pan. Pour hot water over the fish and cook over very low heat for 2 hours. Then the fish is cooled, carefully removed and refrigerated 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 turns out light and golden and can be used for other fish dishes, for example, for jellied fish.
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 responsibly choose seafood 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 completely rely 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 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.
There are holiday recipes based on fish. In one of them, it is stuffed with various products - vegetables, cheese, mushrooms. In Israel, such a dish is considered extremely ceremonial and even has a special name - gefilte fish. It can even be sweet. These and other ways to stuff fish are presented in the recipes with photos below.
How to stuff
A hearty, inexpensive and appetizing dish is stuffed fish. If you use large breeds, it will also turn out beautiful. This shape can be considered ideal for a festive table. It is difficult to choose the most delicious recipe, because each is good in its own way and can even be changed if you add or remove some ingredients. Fish can be either a cold appetizer or a full-fledged hot dish. In the latter case, rice, boiled potatoes, assorted vegetables and even baked apples are added to it.
How to remove skin
One of the difficult steps in preparing such a dish is removing the scales and skin from the fish. It’s better to do this in the sink, otherwise everything may fly 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 use a knife against the scales. After cleaning it completely, you need to rinse the fish and dry it with paper towels. Next, you can begin removing the skin according to the following instructions:
- Using a sharp knife, cut the fish along the gill bones so that the skin connecting the back to the head remains intact.
- Next, remove the insides and spine, without damaging the gall bladder, otherwise the product will become bitter.
- From the side of the head, carefully pry the skin with a knife. Next, when cutting, remove it like a stocking, slowly turning it inside out.
- When it comes to the fins, carefully trim them with scissors. At the end, cut off the tail along with the skin and remove the gills.
What to fill with
The question of what you can stuff fish with has many different options. Several classic fillings depending on the breed are presented in the following list:
- Sterlet. Stewed rice with the addition of mushrooms or just onions is suitable for this fish.
- Carp. This breed turns out very tasty with buckwheat or the same fried mushrooms.
- Pike. The classic filling for it is a mixture of the fish pulp itself with carrots, onions, champignons and white bread soaked in milk.
- Silver carp, trout or catfish. Boiled eggs or vegetables are suitable for these breeds.
How to decorate
It is important to know not only how to prepare such an unusual dish. Decorating stuffed fish is an equally significant stage. Just sprinkle with herbs, decorate with monograms using soy sauce or mayonnaise, cover with fruit - any of these methods will do. You can also use olives, lemon slices or pickles as decoration elements. It’s easy to cut out basic carving shapes from vegetables or simply cover the fish with them.
How to cook
What kind of fish should you choose for stuffing? You don't have to go shopping to find some rare variety. Carp, carp, pike or pike perch are suitable. You can stuff either whole fish or cut into pieces. It all depends on your preferences. In general, the technology for preparing stuffed fish includes several main stages:
- First, the fish must be cleaned of scales, the head must be cut off and, grasping the edges of the skin, remove it, stretching it along the entire length to the tail.
- Then wash and wipe the inside with a towel.
- Next you need to stuff the workpiece. To do this, use the pulp of the same fish or other ingredients according to the recipe.
- All that remains is to bread it in flour, if necessary, put everything on a baking sheet, put the head back, decorate and send it to bake in the oven. Although a slow cooker is often used for cooking.
In the oven
The baking method makes any dish healthier. 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-processing. In addition to preparation, it is recommended to marinate the product in lemon juice and salt and leave for 1-2 hours. This way the fish will be as tasty and juicy as possible. The baking temperature should be within 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 fish cleaning stage remains unchanged. Vegetables for the filling are fried in the “Baking” mode. Fish pulp, eggs, soaked bread and spices are also added there. All that remains is to stuff the carcass with the resulting filling and place it on the bottom of the bowl. It’s better to top it with onion rings, carrots and beets. Stuffed fish in a multicooker is prepared in modes such as “Stewing,” “Baking,” or “Baking.” The timer must be turned on for 2 hours.
Recipe
If you want to serve something special on the holiday table, then use any step-by-step recipe for preparing stuffed fish from those presented below. This dish is not too complicated, and you can use your imagination in terms of decoration. The main thing is that the fish is large, because stuffing small sea or river inhabitants will be problematic. Beautiful presentation of the dish is also important. To do this, you will need a flat, wide plate that will accommodate the fish itself.
- Cooking time: 1 hour 35 minutes.
- Number of 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 residents of Israel. Each housewife prepares it in her own way, so there are a huge variety of recipes. Previously, this dish was made by unmarried girls to demonstrate their abilities. Traditionally, large carp are used for gefilte fish. It is often 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:
- Clean the pike from scales and fins, remove the skin and cut the carcass into pieces.
- Remove the entrails and pulp from each. Process the latter using a meat grinder into minced meat along with bread and onions soaked in milk.
- Next, beat in the egg, add salt and spices to taste.
- Divide the filling among the slices, lining the edges.
- Take a saucepan and place grated carrots and beets on the bottom in layers.
- Place the fish on top and pour tea over it.
- Bring to a boil over heat, then simmer for about 1 hour.
In foil
- Cooking time: 1 hour 50 minutes.
- Number of 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 could be amber trout, pink salmon or carp. The latter turns out to be especially tasty. In addition, carp is very healthy, because it contains a lot of iodine and phosphorus. This fish is simply necessary for a healthy diet. The carcass can be filled with a variety of fillings, be it fried cabbage with onions, omelette with tomatoes, or even curd mass. 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:
- Wash the carp, scrape off its scales, remove the gills, remove the fins, and make several deep transverse cuts along the entire length.
- Place a slice of lemon in each, sprinkle the juice on top, sprinkle with salt and pepper.
- Wash the cabbage, dry and chop it, fry it in oil for a couple of minutes.
- Peel and chop the onion, finely chop the greens, mix with grated lemon zest.
- Spread foil on a baking sheet and oil it. Place the onion on it first, and then the carp stuffed with cabbage.
- Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, and place in the oven for 1 hour. Temperature – 180 degrees.
In the oven
- Number of servings: 4 persons.
- Calorie content of the dish: 142 kcal.
- Purpose: for lunch / dinner.
- Cuisine: European.
- Difficulty: medium.
This fish stuffed with vegetables is only one of the possible options for such a dish. Any filling will do. How to cook it? The main thing is that it is vegetables. Instead of zucchini and carrots, as in the recipe, you can use eggplant. Although some people like cabbage or bell peppers. It will be no less tasty with them. As for the breed of fish, the recipe calls for 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:
- First, prepare the fish itself - remove scales and bones, rinse, dry, cut lengthwise and remove the entrails.
- Rub the carcass with spices and salt.
- Wash the carrots and onions, finely chop them and sauté in oil until golden brown. After a couple of minutes, add the zucchini.
- Fill the fish carcass with the vegetable mixture and pinch the edges.
- Place the repaired workpiece on a baking sheet and bake at 180 degrees. It only takes 40 minutes.
Filled with rice
- Cooking time: 2 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 142 kcal.
- Purpose: for lunch / dinner.
- Cuisine: European.
- Difficulty: medium.
Another version of delicious cooked fish is prepared with cereal. Of all, rice is the one that is most often used. This filling is made more satisfying by adding mushrooms. Due to them, the dish also has a richer aroma. Sour cream is an addition to rice and mushrooms. The carcass is coated with it - this way, when baked, it becomes soft and tender. Overall, fish stuffed with rice is very nutritious and satisfying.
Ingredients:
- onions – 2 pcs.;
- lemon - to taste;
- vegetable oil – 4 tbsp;
- rice – 0.5 tbsp.;
- pepper, salt, spices - to taste;
- carp;
- sour cream – 3 tbsp;
- mushrooms – 200 g.
Cooking method:
- Rinse the rice cereal under running water and boil until half cooked.
- Fry the mushrooms in oil until golden brown along with the onion. Next, combine them with rice.
- Clean the carp, cut lengthwise, remove the entrails and rinse thoroughly.
- Next, fill the carcass with a mixture of rice and mushrooms, and pinch the edges with a toothpick.
- Coat the carp with sour cream on top, wrap it in foil and place on a baking sheet.
- Place in the oven for about an hour at 180 degrees, turning over after 30 minutes on the other side.
In Odessa
- Cooking time: 2 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 139 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Ukrainian.
- Difficulty: medium.
Another version of the festive dish is fish stuffed in Odessa style. A mandatory ingredient in this recipe is beets. To cook, you need to build a special structure from a pan and a grate that will fit in it. The latter is often replaced simply with gauze. It is placed on vegetables at the bottom of the pan or a cooked fish is wrapped in it.
Ingredients:
- sour cream - to taste;
- onion peel - to taste;
- onions – 3 pcs.;
- milk – 100 ml;
- bun – 1 pc.;
- “Chess” cookies - 7 pcs.;
- spices - to taste;
- egg – 5 pcs.;
- silver carp – 1 piece;
- carrots – 1 pc.
Cooking method:
- Wash the silver carp, clean it, cut off its tail and head.
- Next, remove the skin and separate the meat from the bones. Pass it through a meat grinder.
- Sauté onion half rings in oil and add them to the minced meat.
- Next, soak the bun with cookies in milk. Also send them to the minced meat along with the eggs.
- Add salt, add spices, beat the mixture with your hands dipped in sour cream, make it dense and stuff the carcass with it.
- Wrap the workpiece in gauze and place it on a mixture of vegetables and onion peels in a pan.
- Fill with water to the level of the food, 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 delicious filling options for stuffing is a mixture of mushrooms with carrots and onions. They are pre-fried in a frying pan until nicely golden and soft. Then all that remains is to fill the carcass with mushroom mass and bake it. To make the fish soft, you should grease it with sour cream. And for juiciness, you can add lemon slices. 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:
- Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let sit for 10 minutes.
- At this time, peel the vegetables and fry them together with the mushrooms until half cooked.
- Spread the inside of the carp with sour cream and add the filling.
- Sew up the abdomen with a needle and thread or hook it with toothpicks.
- Spread sour cream on top too, make a couple of cuts and insert lemon slices.
- Bake at 180 degrees. In 1 hour, remove the fish twice and brush with sour cream.
Stuffed with cheese
- Cooking time: 1 hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 157 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty: medium.
Appetizing creamy filling with delicate white fish flesh - what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create amazing flavor. They are complemented by champignons, due to which the dish becomes more aromatic. Fish stuffed with cheese is no more difficult to prepare than in other recipes. Almost all the steps remain the same except for creating the filling.
Ingredients:
- salt - to taste;
- olive oil – 2 tbsp;
- bunch of dill – 1 pc.;
- heavy cream – 70 ml;
- white fish carcass – 500 g;
- hot pepper – 1 pc.;
- champignons – 100 g;
- processed cheese – 100 g;
- lemon – 0.5 pcs.
Cooking method:
- Sprinkle the cleaned fish with lemon juice and let it sit for a while to marinate.
- Fry finely chopped champignons in oil.
- Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms here.
- Fill the carcass with the resulting filling, place it in an oven preheated to 200 degrees, and leave there for half an hour.
- Next, remove, brush with olive oil, and cook for another 6-7 minutes.
Entirely
- 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 magnificent decoration for any holiday table is stuffed fish, whole baked in the oven. All guests will savor such an unusual dish, and they will definitely be impressed by its beautiful appearance. Simple products are used for the filling - carrots, onions and eggs, but this does not make the taste of the fish any less original.
Ingredients:
- egg – 2 pcs.;
- carrots – 1 pc.;
- greens - to taste;
- carp – 1 piece;
- lemon – 1 pc.;
- onion – 1 pc.;
- spices, salt - to taste.
Cooking method:
- Clean the fish properly, remove the skin and cut off the head.
- Pass the sirloin through a meat grinder, mix with onions, eggs, carrots and spices.
- Stuff the carcass with the resulting filling and place it entirely on a baking sheet.
- Cover the fish with carrot slices, herbs, and sprinkle with lemon juice.
- Cook in the oven for 40 minutes at 180 degrees.
Red fish in the oven
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 132 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty: medium.
Stuffed red fish is a truly festive dish, as it is considered a delicacy. Large-sized salmon is often used in such recipes. Delicious fish needs to be served beautifully. It is important to carefully transfer it from the baking sheet to a flat plate to maintain its integrity. Fresh parsley, mayonnaise mesh, and an assortment of colorful vegetables will help decorate the dish.
Ingredients:
- greens – 2-3 tbsp;
- 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:
- Peel the fish, rinse, and fillet it.
- Grind the pulp into minced meat, adding eggs, onions, nuts, whipped cream and butter.
- Fill the carcass with stuffing and sew up the belly with thread.
- Place the workpiece on a baking sheet with foil, bake at 180 degrees for 40 minutes.
Find out other recipes.
Stuffed with cabbage
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 132 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty: medium.
Fish stuffed with cabbage is very tasty, healthy and low in calories. Therefore, even on a holiday, you can not be afraid to feast on such a dish, because you definitely won’t be able to gain weight from it. The cabbage is taken sauerkraut, which is why the fish has a slightly sourish spicy taste. Besides it and the carp, you only need spices, 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:
- Rub the gutted fish with pepper and salt. Leave for 10 minutes.
- Chop the cabbage, fill the carcass with it, and sew it up with culinary thread.
- Place the workpiece on a baking sheet with foil, grease with mayonnaise.
- Place in the oven for half an hour, bake at 200 degrees, and then the same amount, but at 180 degrees.
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