Stuffed fish

Category: Fish dishes

Ingredients

Fish Pelengas 1.7 - 2 kg
(by weight)
Champignon 300 g
Bulb onion - large head 1 PC.
Cheese (not salted),
therefore I advise everyone
use instead of cheese
Adyghe cheese
200 g
Eggs (boiled) 2 pcs.
Salt, ground black pepper taste

Cooking method

  • 1. Carefully clean the fish from the scales, without damaging the abdomen.
  • Fish fresh Pelengas is now widely sold in Ukraine. I think that this is not a problem in Russia either. They clean it right on sale. I only warn you not to touch the abdomen (not to rip it open). At home, I use kitchen scissors to carefully trim the fins and tail.
  • 2. Cut the fish along the back along the spine... This fish is not bony. She only has this ridge in the middle. It is not necessary to pull it out. Just cut along the back. Then I scrub all the insides with my hand. I also clean my head thoroughly: I remove the gills and eyes. I wash the carcass well under running water and, if I don't need fish for today, but, say, a month later and I bought it just knowing that I will need it someday, I add it, wrap it in plastic and freeze it in the refrigerator. When I need it, I take it out in the evening, throw it in the sink and in the morning I have a prepared carcass and no need to mess around.
  • 3. Cut the mushrooms and onions into cubes. Fry in vegetable oil with salt and pepper at the end of frying. Cool down.
  • 4. Cut the Adyghe cheese (feta cheese) into cubes like on Olivier. It's just that the cheese is usually salty and it takes time to soak it.
  • 5. Mix mushrooms with onions, eggs and cheese in a bowl. To taste. Season with salt and pepper to taste.
  • 6. Take the carcass and with this prepared minced meat fill all the voids of the fish, including the head (my favorite place later when eating). Push in all places, but you don't need a very high density.
  • 7. Take coarse thread (# 10), a large needle and sew up your dorsal incision. From the top of the tip of the mayonnaise bag along the seam along the seam, draw a wavy line with an amplitude of 6-7 cm.
  • 8. Put it on a greased baking sheet (I only fit it diagonally, and then I already round off the tail)
  • 9. Put in the oven. Simmer for 50 minutes. at a temperature of 200 degrees. And for this time you forget about the fish.
  • 10. Take out the fish. Let it cool right on the baking sheet. If your belly bursts, don't worry: it happens. The cooled fish must now be transferred to a long dish. Better to do this with an assistant. First, use a spatula to "tear" it off the baking sheet on all sides. Then clasp your abdomen with your hands, especially if it bursts. The assistant at this time supports the fish by the head. Transferred. I advise you to immediately cut the fish in portions with a sharp saw-knife, without violating its integrity. Decorate now. Insert toothpicks with lemon halves along it, like sails. If you fastened (wrapped) your head with thread before extinguishing - remove the thread. The thread with which you sewed the fish remains. Guests get it very easily. Depending on the size of your dish, arrange the vegetables: lettuce leaves with curly tomatoes, cucumbers, stuffed eggs, etc. according to your imagination.
  • If there is no such long dish, replace it simply with a long board 60 * 20 (18) * 2 (1.5) cm (ask to do it). Wrap it with foil, or a beautiful oilcloth, etc. (it will still not be visible behind the leaves of salads and vegetables).

Note

Since we are talking about stuffed fish, I can't help but share my recipe. It is very easy to do, but table decoration is always # 1. I will describe in detail, because I want those who wish to be able to cook and receive a lot of delight from the guests!
I do not pretend to be the author of the recipe, but I found out about it simply by word of mouth

Place the dish in the center of the table - it looks killer! And how delicious!

About 4 years ago, when I went on vacation once again to visit my sister in Israel, knowing that there we will definitely organize with her a "grumbling" of all friends (half of our research institute lives there now), I thought about bringing this to table. Well, all kinds of lard - that's understandable. Liters of 5 fragrant homemade sunflower oil - anyone who wants to have already signed up for it (they let out 300 ml each). The bread of our KHARKOVSKY round "Ukrainian", loaves of 3. And ... Pelengas decided to take there to make it there. A week before the trip, I bought 2 fish under 2 kg, processed it, gutted it as it should, wrapped each one tightly in foil and in the freezer. After a week, I took it out, wrapped it in a large sack and in a suitcase. ... She brought this sack directly without opening it, threw it into the freezer. Before the "sklykannyam" I took it out, stuffed it with minced meat, sewn it up and baked it. We put all this beauty in the center of the table: well, I think now I will show you what your "national dish" is in Ukrainian. The people just gasped. During the first 15 minutes, everyone was busy eating this particular dish with analysis - but what is inside !?
It was great! And most importantly, it is easy and fast.

Umenok
Quote: Gingerbread

STUFFED FISH
2. Cut the fish along the back along the spine... This fish is not bony. She only has this ridge in the middle. It is not necessary to pull it out. Just cut along the back. Then I scrub all the insides with my hand. I also clean my head thoroughly: I remove the gills and eyes. I wash the carcass well under running water and, if I don't need fish for today, but, say, a month later and I bought it just knowing that I will need it someday, I add it, wrap it in plastic and freeze it in the refrigerator. When I need it, I take it out in the evening, throw it in the sink and in the morning I have a prepared carcass and no need to mess around.

The gingerbread, recipe + blank idea + decoration were very impressive, but I missed something. For the especially "gifted" one can explain why the fish should be cut along the back along the spine, if it is not necessary to remove the ridge and bones? Can you just cut off the head, clean the abdomen and sew the head to the carcass? Or am I wrong?

And also about tearing off the finished fish from the baking sheet, in such cases (when baking meat, fish, poultry), I do it easier: I peel the potatoes, cut them into plates 6-8 mm thick (up to 10 mm thick) salt, pepper to taste (you can and other herbs, seasonings, depending on what you bake) and coat with mayonnaise, then I cover the baking sheet in one layer and put the meat (fish, poultry) on this pillow (bedding) of potatoes. The main product is easily removed ready-made, and even the potatoes are browned and soaked in the juice-aroma of the main dish.

We sometimes bake carp, but I cut the abdomen as usual and just carefully put the minced meat from a mixture of onions and carrots + mayonnaise, coat the fish inside and outside with salt, pepper, mayonnaise, and on the prepared fish on top I spread the onions, tomatoes, onions, sliced ​​into 2-3 mm thick washers.
Gingerbread
Umka, I have never tried to sew on the head, especially if it is also stuffed. ... The abdomen does not necessarily burst, but if you have such a method, as you described, use it for convenience. But in this case, the best option for preparing the carcass is an incision along the back, followed by stitching along the back. And laying on the abdomen. I described in detail how many times I cooked myself, how many times by me personally, a proven method of cooking. Otherwise, I cannot be responsible for the recipe and be held responsible for it.
eleneska
Forgive me, but I'll put in my "five kopecks".
I've been stuffing fish for a long time. But I never sewed anything up, nothing bursts from me anywhere. I cut the carcass all the way to the belly, I don't cut off my head, cleaning the insides.I remove the skin from the carcass by simply prying it with my fingers, it is removed like a stocking. I cut off the ridge near the head and tail with scissors. And I am left with the skin with the head and fins cut across the belly. Well, of course I remove the gills and eyes. In their place I insert from carrots or you can then insert olives. I separate the bones from the meat and twist the fillets into minced meat, also add spices and a loaf, soaked and ground, a little softened butter, onions, carrots there for a beautiful color, a little semolina. Well, you can make minced meat to your taste. You can have a little mayonnaise. And then I stuff the carcass with them. I DO NOT sew on the belly. Minced meat will not run away from the fish, will not come out, it is baked, and you get a complete fish. And since the seam is from below, it is not visible. I cover it with parchment paper, grease it with sunflower oil (I don’t have to tear off anything later). And I spread the fish beautifully on my belly. I spread my tail. And I cover it and also the fins with pieces of parchment paper (so that they don't get burnt) And, yes, I also grease the whole fish with mayonnaise. And in the oven until golden brown. When it cools down a little, I transfer it to a dish and decorate.

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