How to stuff fish in the oven. Stuffed fish - recipes with photos

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

1 Mar 2017 Nov.

Content

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

How to stuff

A hearty, inexpensive and appetizing dish - this is stuffed fish. If you use large breeds, it will also turn out beautifully. 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 by adding or removing some ingredients. The 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 the skin

One of the difficult steps in preparing such a dish is to remove the scales and skin from the fish. Better to do this in the sink, otherwise everything can 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 it in the direction from it to the head. It turns out that with a knife you will hold against the scales. Having cleaned it completely, you need to rinse the fish and dry it with paper towels. Then you can start peeling the skin according to the following instructions:

1. Use a sharp knife to cut the fish along the gill bones so that the skin connecting the back to the head should remain intact.
2. Then remove the insides, the spine, without damaging the gallbladder, otherwise the product will become bitter.
3. Carefully pry off the skin from the side of the head with a knife. Further, trimming to remove it, 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 you can stuff fish has many different options. Several classic fillings, depending on the breed, are presented in the following list:

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

How to decorate

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

How to cook

What kind of fish to choose for stuffing? You don't have to run around the shops to find some rare variety. Carp, carp, pike or pike perch will do. You can stuff either whole fish or cut into pieces. It all depends on your preference. In general, the technology for cooking stuffed fish includes several main stages:

1. First, the fish must be cleaned of scales, cut off the head and, grasping 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 brew in flour, if necessary, put everything on a baking sheet, put your head back, decorate and send to bake in the oven. Although a multicooker 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. Oven-baked stuffed fish is no exception. It takes about 50 minutes to cook, but requires preliminary processing. In addition to preparation, it is recommended to marinate the product in lemon juice and salt and leave for 1-2 hours. This will make the fish as tasty and juicy as possible. The baking temperature should be between 180-200 degrees.

In a multicooker

To prepare such a dish, you can use a multicooker. It turns out to be as juicy as in the oven. The stage of cleaning the fish remains unchanged. The 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 multicooker is cooked in such modes as "Stew", "Bake" or "Bake". The timer must be turned on for 2 hours.

Recipe

If you want to serve something special on the festive table, then use any step-by-step recipe for preparing stuffed fish from the ones presented below. 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 is large, because it will be problematic to stuff small sea or river inhabitants. A beautiful presentation of the dish is also important. This requires a flat, wide plate to hold the fish itself.

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

Fish-fish in Jewish is a legendary dish, and a crown among the people of Israel. Each housewife prepares it in her own way, so there are a huge variety of recipes. Previously, such a dish was made by unmarried girls to demonstrate their abilities. Traditionally, large carps are used for gefilte fish. It is often replaced with salmon, while 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 of scales and fins, remove the skin and cut the carcass into pieces.
2. Remove the entrails and pulp from each. The latter is processed into minced meat with a meat grinder along with bread and onions soaked in milk.
3. Then drive in an egg there, salt, add spices to taste.
4. Divide the filling into slices, leveling the edges.
5. Take a saucepan, lay grated carrots with beets on the bottom in layers.
6. Place the fish on top, pour tea over it.
7. Bring to a boil over the fire, then simmer for about 1 hour.

In foil

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 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 latter comes out especially tasty. In addition, carp is very healthy, because it contains a lot of iodine and phosphorus. This fish is essential for a healthy diet. The carcass can be filled with a wide variety of fillings, be it fried cabbage with onions, omelet with tomatoes or even curd mass. In any form, stuffed fish baked in foil has 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 it and chop it, fry it in oil for a couple of minutes.
4. Peel and chop the onion, finely chop the greens, mix with the grated lemon zest.
5. Spread the foil on a baking sheet, oil. Place onion on it first, and then - carp stuffed with cabbage.
6. Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, send to the oven for 1 hour. Temperature - 180 degrees.

In the oven

• Servings Per Container: 4 Persons.
• Calorie content: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

This fish stuffed with vegetables is just one of the possible options for such a dish. Any filling will do. How to cook it? The main thing is that these are vegetables. Instead of zucchini with carrots, as in the recipe, you can use eggplant. Although some people love cabbage or bell peppers. With them it will turn out no less tasty. As for the fish breed, 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 - peel off scales and bones, rinse, dry, cut along and get the insides.
2. Rub the carcass with spices and salt.
3. Rinse carrots with onions, chop finely 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. Place the repaired workpiece on a baking sheet, bake at 180 degrees. Only 40 minutes will be enough.

Filled with rice

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

Another version of a delicious, repaired fish is prepared with cereals. Of all, rice is very often used. Such filling is more satisfying when adding mushrooms. Due to them, the dish has a more intense aroma. Sour cream is an addition to rice and mushrooms. A carcass is coated with it - 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 the mushrooms in oil until golden brown with onions. Next, combine them with rice.
3. Peel the carp, cut lengthwise, remove the entrails and rinse thoroughly.
4. Next, stuff the carcass with a mixture of rice and mushrooms, chop 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.

In Odessa

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 139 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Ukrainian.
• Difficulty: medium.

Another version of the festive dish is fish stuffed in Odessa style. Beets are an essential ingredient in this recipe. For cooking, you need to build a special structure from a pan and a grate that will fit in it. The latter is often simply replaced with gauze. It is placed on vegetables at the bottom of the pan, or a repaired fish is wrapped in it.

Ingredients:

• sour cream - to taste;
• onion peel to taste;
• onions - 3 pcs.;
• milk - 100 ml;
• bun - 1 pc.;
• cookies "Shakhmatnoe" - 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 half rings of onion in butter, send it to the mince.
4. Then soak a bun with cookies in milk. Also send them to the minced meat along with the eggs.
5. Season with salt, add spices, beat the mass with your hands dipped in sour cream, make it dense and stuff the carcass with it.
6. Wrap the workpiece with gauze, put it on a mixture of vegetables with onion peels in a saucepan.
7. Pour water up to the food level, simmer for about 1.5 hours.

With mushrooms

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 119 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

One of the delicious stuffing options is a mixture of mushrooms, 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 the mushroom mass and bake it. To make the fish also soft, it is worth lubricating it with sour cream. And for juiciness, you can add lemon wedges. 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. Peel the carp of scales and entrails, wash and rub with lemon juice, salt, spices, let sit for 10 minutes.
2. At this time, peel the vegetables, fry them together with the mushrooms until half cooked.
3. Spread sour cream on the inside of the carp, put the filling there.
4. Sew up the abdomen with a needle and thread, or hook it with toothpicks.
5. On top, too, 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 Per Container: 3 Persons.
• Calorie content: 157 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Appetizing creamy filling with delicate white fish pulp - what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create an amazing taste. 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 the creation of the filling.

Ingredients:

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

Cooking method:

1. Sprinkle the peeled fish with lemon juice, let it lie down for a bit for pickling.
2. Fry finely chopped champignons in oil.
3. Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms here.
4. Fill the carcass with the resulting filling, send it to the oven preheated to 200 degrees, and stand there for half an hour.
5. Then take out, grease with olive oil, cook for another 6-7 minutes.

Wholly

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 168 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

An excellent decoration for any festive table is fish stuffed whole baked in the oven. All guests will relish such an unusual dish, and they will definitely be impressed by its beautiful appearance. For the filling, simple products are used - 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. Properly peel the fish 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 resulting filling, transfer it entirely to a baking sheet.
4. Cover the fish with carrot slices, herbs, pour over with lemon juice.
5. Cook in the oven for 40 minutes at 180 degrees.

Red fish in the oven

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Stuffed red fish is a really festive dish, because it is considered a delicacy. Large salmon are often used in such recipes. Delicacy fish should be served beautifully. It is important to carefully transfer it from the baking sheet to a flat plate to keep it intact. Fresh parsley, mayonnaise mesh, assorted bright 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:

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

Find out for other recipes.

Stuffed with cabbage

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 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 will definitely not be able to recover 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.

Popular articles

Stuffed fish recipe is very simple but original. Used red fish (trout, pink salmon, salmon).

Recipe number 1

Stuffed red fish baked in foil

Ingredients:

carcass of red fish weighing 1 kg (pink salmon, chum salmon, trout),

1 red bell pepper

120 g champignons,

1 large onion

45 ml sour cream,

greens: coriander, parsley, dill, tarragon (optional),

spices,

35-50 g of butter.

For the sauce:

160 ml of red wine,

150 ml of pomegranate juice,

2 sprigs of tarragon.

How to cook stuffed fish in the oven in foil

On the back of the prepared red fish, we make a deep incision along the ridge, remove it. The abdomen is not cut. Pepper and salt the fish.

Cut the mushrooms into flat slices, and the pepper in narrow strips, add the chopped greens. We mix everything with sour cream, salt, pepper.

Fill the fish with minced meat, lay a sheet of foil, pre-oiled. Put small pieces of butter on the fish and sprinkle with finely chopped onions and herbs.

Cover with foil.
We put in a preheated oven. Cook for about 30, maximum 35 minutes at 190 °.

While the main course is in the oven, prepare the fish sauce.

For this we take red wine, pomegranate juice and 2 sprigs of tarragon. We move everything into a saucepan and boil it until half or a little less of the entire initial volume is obtained.

We serve fish with pomegranate seeds, lemon wedges, olives.

Serve the sauce separately.

Recipe number 2

A headless pollock carcass is used, but you can also cook mackerel, herring, cod or red fish in the same way. Choose the filling according to your preferences: rice, potatoes, mushrooms, fried onions, vegetables ...

Stuffed fish recipe in the oven

stuffed pollock in the oven recipe with photos step by step

Ingredients:

• fish, carcass, about 700 gr.,
• canned champignons, 1 can,
• onion, 1 pc.,
• medium carrots, 1 pc.,
• tomato 1 pc.,
• herbs and spices to taste,
• mayonnaise, 2 tablespoons,
• mustard, 1 tablespoon,
• egg, 1 pc.

Cooking process:

Clean the fish from scales and entrails.

Cut off the fins and tail, for this you can use special scissors.

Make incisions along the ridge, remove the ridge, do not cut the abdomen. Separate the meat from the bones so that fillets are obtained, do not remove the skin!

Finely chop the onion, grate the carrots on a fine grater. Put onions and carrots in a frying pan and fry in a little vegetable oil until golden brown.

Finely chop the champignons, add to the vegetables and simmer for 5-7 minutes.

After that, add finely chopped tomato and herbs to taste into the pan, simmer for another 2-3 minutes.

Remove the pan from the stove, the filling is ready.

In a separate bowl, combine mayonnaise and mustard.

Then add the egg and mix very thoroughly, you get a liquid filling.

Grate the fish fillet with salt and spices to taste.

Put the filling on the fillet, flatten and tamp.

Gently lift the fillet edges, secure with wooden sticks. Toothpicks will not work in this case - they are very thin and do not hold the fillets well during the cooking process. Better to use wooden skewers for the kebab. You need to fix the fillet as often as possible, as in the photo.

The stuffed fish carcass is laid out on a baking sheet lined with foil or in a special baking dish, belly down. Pour the pre-prepared filling over the fish.

Send to a preheated oven, bake at 200 degrees for 15 minutes, then reduce the temperature to 170 degrees and bake for another 15-20 minutes.

Stuffed pollock with mushrooms and vegetables is served as a separate dish or as a side dish.

Bon Appetit!

Whole stuffed fish: a step-by-step recipe and photo by Ekaterina Slepchenko

Fish of the salmon family, and any sea fish, can be cooked not only with steaks, but also baked in the oven whole in foil or under a fur coat. Fish baked with vegetables, potatoes or cheese can be a delicious full-fledged lunch or dinner. And stuffed fish will also be an excellent main dish on a festive table. But not all hostesses know how to deliciously bake such fish. In this article, Pepperchinka has collected for you the best recipes for baked fishes . First, you need to clean the fish, remove the ridge, cut off the head and fins, but you can not do this either, just peel off the scales and rip open the abdomen.

1. Pink salmon stuffed with omelet with tomatoes

Ingredients:

• large pink salmon - 1 pc. (1.5 kg)
• salt - 0.5 tsp
• For filling:
• large tomatoes - 2 pcs.
• eggs - 5 pcs.
• Parmesan cheese (or any other hard cheese) - 100 g
• vegetable oil - 2 tbsp. spoons
• salt - 1 tsp
• For registration:
• lemon - 1 pc.
• olives - 10 pcs.
• lettuce leaves

Preparation:

In gutted pink salmon, use a thin knife to separate the thin rib bones through an incision in the abdomen, then cut out the ridge. Sever the backbone at the head and base of the tail. You should have a whole boneless carcass. Rinse the fish and salt the inside with half a teaspoon of salt.

For the filling, cut the tomatoes into cubes, add the eggs and the remaining salt. Mix the mixture well with a fork and pour into a small baking sheet with high sides, greased with half the oil. Bake for 10-15 minutes at 200 ° C. Transfer the finished omelet to the board and let it cool.

Cut the cheese into thin slices. Spread half of the cheese on top of the omelet. Place the other half over the inside of the pink salmon pulp.

Roll the cooled omelette into a roll and fill the fish with it.

Give the carcass the appearance of a whole fish. Fasten the edges of the abdomen with wooden skewers. Transfer the fish to a greased baking sheet with the remaining oil, cut side down and bake for 40-45 minutes. With a brush, brush the fish with oil 20 minutes before the end of cooking.

Let the cooked fish cool without removing it from the baking sheet. Remove the skewers.

Line the dish with lettuce leaves. Cut the fish into portions and transfer to the leaves. Insert olives instead of eyes. Decorate with leftover olives and lemon wedges.

Baked trout with mushroom filling

Ingredients:

• 2-3 kg of trout or salmon
• lemon juice
• Filling:
• 50 g leeks
• 200 g champignons
• 200 g cream cheese
• 50-75 g blue cheese
• 1 tbsp. l. vegetable oil
• basil
• salt pepper

Preparation:

Rub the inside and outside of the fish with salt and drizzle with lemon juice. Wrap in plastic wrap and refrigerate for 1 hour.For the filling, slice the leeks into thin rings. Cut the champignons into wedges. Heat vegetable oil in a skillet and fry the leeks in it until soft. Add mushrooms to it and fry for 5-7 minutes. Then add cream cheese and blue cheese. Stir until both cheeses are melted and the filling is smooth. Season with salt and pepper. Add chopped basil.
Place the fish in a baking sheet lined with baking paper. Place the mushroom filling in it. Secure the edges with toothpicks or cover tightly with foil to prevent the filling from leaking out. Bake in the oven at 180C for 1 hour.

Fish stuffed with vegetables

Ingredients:

• 2 tablespoons butter
• 1 - 2 carrots, finely chopped
• A bunch of celery, finely chopped
• 1 onion, finely chopped
• 1 leek, finely chopped
• 1 fish (about 1.5 kg), peeled
• 1/2 cup white wine
• Salt and freshly ground black pepper
• 20 small cooked prawns (about 200 g), peeled and chopped
• Handful of fresh thyme leaves, chopped
• 2 tablespoons vegetable oil

Preparation:

First, melt the butter in a wide saucepan. Add carrots, celery, onions, leeks and cook until soft for 25-30 minutes. While the vegetables are preparing, prepare the fish: remove the bones and cut off the head. The tail can be left attached to one part of the fillet. Also, the head and tail can be used to decorate a ready-made dish. Fish can be any, trout, salmon or pink salmon.

Preheat the oven to 220 degrees and heat the baking sheet in the oven. When the vegetables are ready, pour over the wine and cook over low heat for 5-7 minutes until the wine has completely evaporated. Sprinkle with salt and pepper, remove from heat, add shrimp, thyme and set aside.

Heat the oil in a pan large enough to hold the fish fillets. When the oil starts to sizzle, put the fillets skin side down and keep them in a pan for about three minutes.

We take out the baking sheet from the oven and grease with a little oil. Place the fillets on a baking sheet, skin side down, starting from the tail. Then we put the filling, and the second layer of fillets, skin side up. Tie it with twine around the fish and place it back in the oven for 10 minutes.

We take it out of the oven, move the fish onto a dish and cut off the twine - the dish is ready.

Trout stuffed with mushrooms

Ingredients:

• Trout (weight approx. 2 kg) 1 piece
• Onion 1 pc
• Sweet pepper 1 pc
• Any mushrooms 200 g
• Cream 100 ml
• Ginger pieces approx. 5 cm(optional)
• Garlic 2 tooth
• Lemon 1 pc
• Vegetable oil
• Salt pepper

Preparation:

Peel the fish, gut, cut off the fins. The head can be left, but the gills must be removed. Remove the ridge, leaving the skin on the back intact. Leave the tail (optional). Salt and pepper the fish inside.

FILLING: In vegetable oil, fry the onion, cut into half rings, add mushrooms, evaporate excess moisture. Add peppers, cut into strips, fry. Add chopped garlic and mushrooms. Pour in the cream, warm until thickened, salt.

Put lemon circles on a baking sheet, or fish, on one part of which put the filling, cover with the second part. Grease the fish with a thin layer of vegetable oil, make cuts. Bake for about 1 hour in an oven preheated to 200 ° C. Put the finished trout on a large oval plate, decorate

lemon and fresh herbs.

Small trout stuffed with mushrooms and spinach

Ingredients for 6 servings

• 6 pcs. trout (250-300 g each)
• 500 g spinach
• 250 g champignons
• 1 onion (or 1 leek stalk)
• 2 cloves of garlic
• 50 g butter
• Salt pepper

Preparation:

Gut the trout without damaging the skin, remove the ridge, leaving the head, fins and tail.

Blanch the spinach in salted water for 2-3 minutes, put in a colander, pour cold water, squeeze well and chop lightly, chopping with a knife. Sauté finely chopped onions (or leeks cut into thin rings) in butter. Add the mushrooms, cut into slices, salt and sauté until the liquid evaporates.

Add spinach and chopped garlic to the mushrooms, mix. Check for salt and pepper. Stuff the fish with the mixture, place it on a baking sheet covered with tracing paper. Sprinkle the trout with olive oil, bake in an oven preheated to 200 ° C for 12-15 minutes.

Stuffed salmon with shrimps and cheese

Ingredients

• salmon weighing 1.5 kg
• 300 gr shrimp
• 200 gr cheese
• 1 onion
• 1 lemon

We buy salmon, preferably not frozen. We clean it, gut it, cut off the head and tail. Cut out the bones and the ridge with a very sharp knife, remove the fins. Mix the boiled, peeled shrimps with grated cheese and finely chopped onions. Salt, contradict and mix.

We spread the filling in the fish belly and sew it up or pull it with twine. Pour the fish on top with lemon juice from 1 lemon or cut into circles and spread on top of the belly.

We bake the fish on foil at a temperature of 200 degrees, after the appearance of a golden brown crust, reduce to 160 and bake until tender. stuffed salmon need by cutting into portions.

Stuffed salmon

Ingredients for 8 servings:

• salmon or other red fish 1 pc (1.5-2 kg)
• lemon 2 pcs
• parsley 100 gr
• tarragon 100 gr
• butter 100 gr
• finely chopped almonds 200 gr
• salt, freshly ground pepper to taste
• butter for frying 30 gr

Preparation

Preheat oven to 180 °. Rinse the salmon carcass, cut along the ridge, remove the ridge and bones from both fillet halves. Pour the lemons over with boiling water, wipe dry, peel both lemons and chop finely. Squeeze juice from one lemon. Set aside a few sprigs of parsley and tarragon for later garnish. Wash the main part of the greens, shake dry, pluck the leaves and chop finely.

Melt and pour 100 grams of butter into a bowl, add lemon zest, lemon juice, almonds, chopped herbs, salt and pepper. Line one half of the salmon fillet on the inside with the filler obtained, put the other half of the salmon on top.

Tie both halves with a kitchen scourge. Bake in the oven for 30-35 minutes. Fry the remaining almonds in butter until brown. When the salmon is ready, take it out of the oven, transfer it to a dish lined with herbs, remove the scourge, sprinkle with fried almonds and serve.

Trout stuffed with prunes and rice

Ingredients:

• 1 large river trout
• 1 hard-boiled egg
• 100 g pitted prunes
• 5 tbsp boiled rice salt
• ground black pepper
• 1 tbsp butter
• 1-2 tbsp vegetable oil

Preparation:

Peel the trout, gut, rinse well inside and outside. Finely chop the egg.
Wash the prunes, cover with hot water for 15-20 minutes, then squeeze lightly and chop finely.
Combine rice, egg and prunes in a bowl, season with salt and pepper to taste.
Lightly rub the fish inside and outside with salt. Melt the butter, brush the trout thoroughly. Stuff the belly with cooked minced meat, sew up with culinary thread or fasten with toothpicks.
Grease a baking sheet with vegetable oil, put the fish on it. Bake in an oven preheated to 200 ° C for 45-50 minutes. Remove the culinary thread or toothpicks before serving.

Stuffed fish can become the main dish of any festive table. There are a huge number of different ways to prepare such a delicacy. 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 you stuff?

Stuffed seafood is a very satisfying dish that 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 and cooking characteristics. The main thing is to decide what kind of fish will be used in the cooking process.

It is not necessary to look for special delicacies to prepare such a dish. Traditionally, pike, carp and some species of red fish are used in our country. So, for stuffing it is recommended to use:

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

For the preparation of stuffed fish, you should choose chilled carcasses. Fresh fish is of course ideal. When buying, you should pay attention to the quality of the product:

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

Saltwater fish has a different smell than river fish. This is something to keep in mind when choosing products. For home cooking, it is better to use medium-sized fish. Very large specimens are difficult to stuff and cook in a conventional oven.

You should avoid buying frozen seafood. Many experts recommend for the first time trying to cook fish stuffed with minced meat in separate pieces.

Fish processing

The main stage in the preparation of a dish is competent preparation for stuffing all important ingredients. First of all, you need to remove the scales from the fish. For this, it is best to use a large bag and a deep sink in the kitchen. Cutting fish usually requires a knife, special scissors and a cutting board. The scales are removed from the tail towards the head. After the scales have been removed, the carcass should be rinsed and dried with a paper towel. In general, there are several ways to handle fish.

If you need to remove the skin, then you should follow the following sequence of actions:

• after the whole fish is cleaned, its head needs to be cut off, after which all the insides are removed (for this, a knife with a long blade penetrates into the abdominal region, along the sides, and slightly cuts the skin 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 in the pulp.

Another way of processing:

• the carcass must be carefully, and then - cut the abdominal cavity;
• all insides are carefully removed (bones and ridge must also be removed);
• using a spoon, all the meat is removed from the skin;
• after the skin is cleaned, the fish can be stuffed;
• before you start cooking, you should sew 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 area - they cut the fish into round pieces and cut out the meat (stuffed minced meat is put into the hole formed);
• another option is to remove the ridge and ribs.

It is very difficult to skin carp and carp. They have it quite tightly attached to the meat. Therefore, in such a situation, the hostess needs some skills and experience. It is better to remove fat on fish, otherwise it can spoil the taste of the finished dish.

Stuffing methods

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

• Minced meat must be prepared from fish meat. To do this, grind the pulp through a meat grinder or blender until mushy. Some experts recommend additionally using a cooking hammer.
• After that, you can add additional ingredients to the minced meat. It is recommended to be sure to taste the consistency, so as not to end up ruining the dish. If there is a fear of trying raw minced meat, then you can fry it, and then taste it.
• Then the minced meat with the selected ingredients is filled with the fish.

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

• the carcass must be well gutted and the head removed;
• the abdominal region is not touched, but all the insides are removed through the head;
• the fish must be washed well and cut into large pieces;
• bones with meat are cut from each piece, leaving a small layer of pulp on the skin;
• minced meat is prepared from the pulp, which fills the resulting hole;
• during 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 festive table.

What can you stuff?

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

In some countries of the former USSR, it is customary to add a bun or cookies soaked in milk to the minced meat. Some chefs prefer to use semolina instead of bread. It is customary for many nationalities to stuff fish with walnuts or pine nuts. Very often fresh herbs, garlic and olives are added to the minced meat. Some chefs prepare savory dishes with fried zucchini and fennel.

Filling for certain types of fish

• Sterlet is usually stuffed with rice with mushrooms or fried onions.
• Carp is traditionally stuffed with buckwheat. Any mushrooms fried in vegetable oil with onions will help to make the filling more juicy.
• Pike is the most common stuffing 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 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 for the whole dish.

Dish recipes

There are a huge number of different options for preparing stuffed fish. The main thing is the exact observance of the fish cooking technology. In addition, all ingredients must be fresh and of good quality.

Stuffed carp

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

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

Cooking steps

• The carp is cleared of scales. The abdomen does not need to be touched. The head and gills are cut off. All insides must be carefully removed.
• A small incision is made under the skin. Then it shrinks to the edge of the tail; it does not need to be completely removed. The skin of the carp should be turned inside out, the meat should be trimmed, and the bones should be removed.
• Carrots cut into circles 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.
• Pour the bread with milk and start cooking the minced meat. To do this, fish pulp is twisted in a meat grinder several times.
• Yolks, spices are added to the resulting composition - everything is thoroughly mixed.
• Fried onion and squeezed bread are added to the minced meat. The carp carcass is stuffed with minced meat.
• Stuffed carp is sent to the oven for 60 minutes. The finished dish is garnished with lemon wedges.

For kids

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

• medium-sized pike perch carcass;
• allspice;
• 2 pickled cucumbers;
• 2 onions;
• fresh dill;
• Bay leaf;
• carrots - 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.
• The pike perch fillet is carefully separated from the bones.
• Cheese and pike perch pulp are sent to a meat grinder. Onions are added to them. Egg, semolina, salt and pepper are also added to the minced meat. All ingredients are mixed and placed in fish skins.
• The bones are placed on 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 leaves are placed on the fish.
• The dish is poured with boiling water so that the pike perch is under water. On top, the saucepan is closed with a lid and placed in a preheated oven for 30 minutes.
• While the fish is cooking, grate the cucumber, mix it with sour cream and dill, and then pour the finished fish with the resulting mixture.

Stuffed sterlet

Stuffed sterlet will serve as a wonderful decoration for a festive table. To prepare it you will need:

• 3 fish;
• 1 kg of champignons;
• 1 cup rice
• 3 onions;
• 2 tablespoons of mayonnaise;
• 1 tbsp. l. olive oil;
• fresh herbs;
• salt and pepper.

Cooking method

• Prepared fish must be greased with oil 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 with the filling down, and on top - cover with a layer of mayonnaise.
• The baking sheet should be sent to a preheated oven for 40 minutes.
• Finished fish is served with lemon and fresh herbs.

With mushrooms

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

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

Recipe:

• champignons are fried in a pan until cooked;
• dry the prepared fish with a paper towel;
• prepare a sauce with honey, ginger and mustard in a clean container;
• 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 thread;
• The mullet is laid out in the sleeve and sent to the preheated oven for 60 minutes.

Stuffed sturgeon

The 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 seasoned 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 spread on a large dish with fresh herbs and decorated.

Decoration and presentation

Before serving, the dish must be decorated. Design and presentation mean 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 flavor, you can add a variety of fruits such as apples, grapefruits, or pineapples.

Lemon wedges, olives and olives are perfect for decorating the dish. Experienced housewives can make flower decorations out of lemon. Grilled vegetables or pickles go well with fish. You can cut unusual figures from vegetables or fruits and decorate stuffed fish with them.

My wife and I bought a cute carp weighing more than three kilograms and the usual question arose - what to cook from it? After a short discussion, they came to the conclusion that it would be best to bake it in the oven. The solution to the question fell on me - how to stuff the carp? And then the once read Cossack recipe came to mind - a carp / carp stuffed. Our family loves millet porridge - so the decision was made quickly - we bake carp in the oven, stuffing it with millet porridge.

Ingredients:

• Carp - 3300 gr.
• Potatoes - 1000 gr.
• Millet - 1 multi-glass
• Onions - 1 piece
• Olive oil - 3-4 tablespoons (sunflower oil can be used)
• Salt to taste
• Ground black pepper - to taste

I got such a cute carp on my kitchen table

He was washed and gutted, gills removed. Unfortunately, the carp turned out to be male, and in my family, fish milk is eaten only from salted herring.

Cook millet porridge from a multi-glass of millet, onions and a small amount of oil and let it cool

Wash, peel and cut potatoes into slices

In a bowl, stir the potato slices with oil and salt

Spread a layer of potato slices on oiled foil and pepper it. Put our carp, grated with salt and pepper and stuffed with porridge on the potatoes

cover with foil on top, gently twist the edges of the foil

and, to our deep disappointment, we see that the carp does not fit into the oven even diagonally. We have to make a decision on the go - put the potatoes on the foil on a baking sheet, cut off the tail of the carp and put it together with the trimmed carcass on the baking sheet

Do not forget to cover with foil again

and send the baking sheet into an oven preheated to 180 degrees for one hour