How to bake stuffed fish. Stuffed fish: cooking methods and filling options. Odessa style stuffed fish

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 seasoned 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 desired, 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 is 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 it around fish cakes. 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.

Jewish stuffed fish is a holiday treat that not only looks beautiful, but also tastes very interesting. Now, if you are tired of standard methods of preparing fish and want to try something tasty and unusual, then you can cook this dish.

Don't be confused by the fact that it seems so difficult to prepare, it is not at all. And our step-by-step recipes will help you make sure of this.

Cooking secrets and traditions

Stuffed fish has occupied the main place on the table of European Jews since ancient times, but even today it has not lost its popularity in many Jewish cities. But it’s not for nothing that this treat is known all over the world for its wonderful taste.

But still, before you start preparing this treat, you definitely need to know a few secrets and traditions of its preparation:

• In accordance with the traditions of Jewish cooking, this dish is prepared mainly from carp. In rare cases, pike, mullet, and whitefish can be used;
• In Israel, a recipe for stuffed fish, which was made from salmon, later appeared. This type of fish is still often used today;
• During cooking, excess minced meat may remain. It is often used to prepare cutlets that are served with stuffed fish;
• Before cooking, the fish must be carefully prepared, cleaned, and gutted. Next, the skin is carefully removed from it; it is important to maintain its integrity, because it is the skin that will be used for stuffing;
• You can serve it with boiled vegetables, potatoes, and various sauces.

Whole Jewish stuffed fish recipe

How to cook:

1. For cooking you need to use carp. It is desirable that it be large and weigh more than 1 kilogram;
2. Then you need to clean the scales from the surface of the fish, cut out the gills and eyes;
3. We cut off the head from the abdomen, but not all the way;
4. After the knife touches the spine, remove the knife, sharply raise the head up, but do not tear it off. In this case, the spine must break;
5. Next, we begin to carefully remove the skin. It is best to use a small knife with a sharp tip to cut the skin above the meat so that you can fit your fingers into these holes. We make cuts on both sides;
6. Carefully use your fingers to separate the skin on both sides and begin to remove it like a stocking;
7. In places where there are fins, you need to cut off the skin with special scissors;
8. As soon as the skin reaches the tail area, we cut the spine and remove the skin along with the tail;
9. The result should be separate skin with head and tail, meat with bones;
10. All the insides need to be removed, they will not be needed;
11. The meat must be separated from the spine, and large rib bones should also be removed from it;
12. The end result is meat, bones and skin;
13. The highlight of this dish is the use of onion jam. To do this, you need to peel the onion and cut into half rings;
14. Place the onion pieces in a container, add water, sunflower oil and add baking soda;
15. Place the container with all the ingredients on the fire, boil until boiling, reduce the heat. Next, you need to cook over low heat until thickened; the jam should become similar in color to apple jam;
16. Place onion-flavored crackers into a blender container and grind until fine crumbs;
17. Place carp fillets in a blender bowl and add chicken egg yolks to it;
18. Grind the fish thoroughly until smooth. If you pass it through a meat grinder, you need to do this three times. There are many small bones in fish; it is important to grind them as thoroughly as possible;
19. Place onion jam into the minced fish;
20. Transfer the ground crackers, add salt and black pepper;
21. Mix all ingredients thoroughly in a blender until a homogeneous minced fish is formed;
22. Place the minced meat in a separate container;
23. The remaining egg white must be whipped until it forms a stable foam;
24. Add the protein foam piece by piece to the minced fish;
25. Under the fish you need to make a pillow of vegetables. Peel the onion and cut into rings;
26. Place onion rings on a greased baking sheet;
27. Rinse the carrots, peel and chop into slices, place on top of the onion rings;
28. We lay out the ridge with the rib bones on the sides, cover everything with gauze;
29. The skin of the carp needs to be filled with minced fish, but not too tightly, otherwise the skin may burst during the cooking process;
30. Place the carp on cheesecloth and pour warm water with a small amount of water into a baking tray. The liquid should reach half the height of the fish;
31. Cover the top with foil and place on the fire;
32. The fire should be reduced to the slowest. After boiling, the water should boil gently and not gurgle much;
33. After boiling, cook for 1.5 hours;
34. After this, the fish should be left to cool directly in the pan;
35. Place the warm carp on a large flat plate; the top can be slightly cut across;
36. Decorate at your discretion and serve with any sauce and vegetables.

Fish stuffed with pieces according to an old recipe

Ingredients for preparation:

• one carp per 2 kilograms;
• 300 grams of onion;
• 200 grams of carrots;
• 30 gram piece of cow butter;
• 3 slices of white bread or loaf;
• one chicken egg;
• two laurel leaves;
• salt to your taste;
• black pepper in peas - half a small spoon;
• pepper mixture.

Cooking period: 3 hours.

Calorie content – ​​220 kcal.

Let's start cooking:

1. First you need to prepare the carp. We clean off all the scales, cut the belly and take out all the insides;
2. Rinse the top and inside thoroughly with cool water;
3. All fins must be cut off;
4. Cut crosswise into pieces 2 cm wide;
5. From each piece, cut out the fillet that is located between the skin and the ridge;
6. When cutting the meat, do not damage the skin, it will be needed for stuffing;
7. We remove the gills from the head, cut out the eye;
8. To prepare minced meat, we will use only the pulp of a loaf or bread without crust;
9. Place the pulp in a container, pour in warm milk, and leave to soak;
10. One head needs to be peeled and chopped into medium cubes;
11. Place cow's butter in a frying pan, put it on the fire and heat it up;
12. As soon as the butter is all melted, add the onion, stir and fry;
13. Place pieces of fish, soaked loaf or bread, fried onion in a blender, add an egg;
14. All components must be ground until smooth;
    
15. Fish with other ingredients can be minced several times;
16. Then add salt and a mixture of peppers to the prepared minced meat and mix again;
    
17. Place the finished minced meat inside the skin with the ridge. The result should be pieces of fish stuffed with filling;
18. Cut the remaining onion directly into the peel into large rings, place it on the bottom of a wide container;
19. Rinse the carrots, peel them and chop them into circles;
    
20. Place on the bottom of the pan with the onions;
21. Add bay leaves and peppercorns to the vegetable bed;
22. Place stuffed carp pieces on top of the vegetables;
    
23. Pour hot water into the container; it should slightly cover the carp;
24. Place the container on the fire and leave to boil. Be sure to skim off the foam on top with a slotted spoon;
25. After boiling, reduce the heat and boil for 2 hours;
    
26. As soon as the carp is ready, place the pieces on a flat plate, while forming a whole fish;
27. Decorate with herbs and fresh vegetables;
28. Serve with potatoes or stewed vegetables.
    

• Carefully remove the skin from the fish, using a sharp knife to pry it off. It must be intact without damage;
• leftover minced meat can be used to make cutlets, which can also be boiled with fish;
• It is better to serve the dish with a side dish of boiled potatoes or stewed vegetables.

Jewish stuffed fish turns out very tasty and aromatic. Of course, when preparing this dish you will have to tinker a little, but it is worth it. As a result, you will receive an excellent treat that is suitable for a family dinner or to decorate any holiday table.

Stuffed fish recipe is very simple, but original. Red fish is used (trout, pink salmon, salmon).

Recipe No. 1

Stuffed red fish baked in foil

Ingredients:

For the sauce:

How to cook stuffed fish in the oven in foil

On the back of the prepared red fish, make a deep cut along the ridge and remove it. We do not cut the belly. Pepper and salt the fish.

Cut the mushrooms into flat slices, and the peppers into narrow strips, add chopped herbs. Mix everything with sour cream, salt and pepper.

Fill the fish with minced meat, place a sheet of foil, pre-greased with oil. Place small pieces of butter on the fish and sprinkle with finely chopped onions and herbs.

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

While the main dish is in the oven, prepare the sauce for the fish.

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

Serve the fish with pomegranate seeds, lemon slices, and olives.

Serve the sauce separately.

Recipe No. 2

A pollock carcass without a head is used, but you can 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 jar,
• onion, 1 pc.,
• medium carrots, 1 pc.,
• 1 tomato,
• herbs and spices to taste,
• mayonnaise, 2 tbsp.,
• mustard, 1 tbsp.,
• egg, 1 pc.

Cooking process:

Clean the fish from scales and entrails.

Trim the fins and tail; you can use special scissors for this.

Make cuts along the ridge, remove the ridge, do not cut the abdomen. Separate the meat from the bones so that you get a fillet, do not remove the skin!

Finely chop the onion and grate the carrots on a fine grater. Place the onions and carrots in a frying pan and fry in a small amount of vegetable oil until golden brown.

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

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

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

In a separate bowl, mix mayonnaise and mustard.

Then add the egg and mix very thoroughly to form a liquid filling.

Rub the fish fillet with salt and spices to taste.

Place the filling on the fillet, smooth it out and compact it.

Carefully lift the edges of the fillet and secure with wooden sticks. Toothpicks will not work in this case - they are very thin and do not hold the fillet well during cooking. It is better to use wooden skewers for shish kebab. You need to secure the fillet as often as possible, as in the photo.

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

Place in 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: step-by-step recipe and photo by Ekaterina Slepchenko

Stuffed fish is an ideal hot dish that can be served not only for an everyday dinner, but also for a holiday table. It should be noted that such a product does not take long to cook in the oven. But to make the dish truly tasty and aromatic, all ingredients must be pre-processed.

general information

How is stuffed fish prepared? We'll talk about this a little further. Now I should tell you exactly how to choose such a product for quick baking in the oven.

Stuffed fish is especially tasty if it is fatty and does not contain a large number of bones. For such a dish, you can purchase both white and red products. But in any case, the fish should be quite large. After all, stuffing small river or sea creatures is quite problematic. So, the most delicious is baked carp, pike, salmon or trout. You can also use other types of large fish that you particularly like.

Red stuffed fish in the oven: a simple recipe

This dish is perfect for a holiday table. After all, red fish is considered a delicacy.

To prepare such a lunch we will need:

• fresh salmon, not very large - about 2 kg;
• small lemon - 1 pc.;
• medium-sized sea salt - add to taste;
• small juicy carrots - 2 pcs.;
• sweet white onions - 2 pcs.;
• parsley, fresh dill - a couple of sprigs;
• sour cream mayonnaise - for serving.

Preparing vegetables and fish

Stuffed red fish is cooked in the oven for about 50 minutes. But before you put it there, you should treat it well. To do this, the product must be washed in warm water and then cleaned of scales and entrails. It is also recommended to cut off the fins located on the peritoneum. As for the head, you can leave it or you can remove it.

Fish stuffed with vegetables turns out satisfying and nutritious. For the filling of the red product, we decided to use onions and carrots. They should be peeled and then chopped into half rings and half circles. You also need to chop fresh herbs.

Pre-marinating

To make stuffed fish baked in the oven as tasty and aromatic as possible, it is recommended not only to pre-clean and wash it, but also to marinate it. To do this, cut the lemon into two equal halves and squeeze the juice out of one of them. Next, the fish must be placed in a bowl, seasoned with fine salt on all sides and poured over with freshly squeezed sour fruit juice. As for the second part of the lemon, it is recommended to cut it into thin slices. They will be useful to us for directly stuffing salmon.

Formation process

After the fish has been marinated (about 1-2 hours), you should take a large baking sheet and place cooking foil on it. Next, you need to place the fragrant salmon on the sheet and open its belly as much as possible. There you need to alternately place chopped carrots, onion half rings and greens. Sprinkle all the ingredients with a little salt and close the belly well. If necessary, you can pinch it with toothpicks.

Top the red fish with thin slices of fresh lemon and then wrap tightly in cooking foil.

Heat treatment

Red stuffed fish in the oven should be cooked at a temperature of 200 degrees. After 50 minutes, it will become completely soft and can be safely taken out. If the vegetables are not fully cooked, it is recommended to keep the dish at the same temperature for another ¼ hour.

How to present it to guests?

We talked about how to cook stuffed fish. But in order for such a dish to make the right impression on your guests, it must be presented correctly. To do this, you need to take a flat plate and carefully move the baked salmon onto it. It is desirable to preserve its integrity as much as possible. In this case, be sure to remove all lemon slices from the surface of the fish. They fulfilled their role, giving all the juice to the salmon.

Thus, the surface of the fish needs to be decorated with a mesh of sour cream mayonnaise and several petals of fresh parsley. It is advisable to serve this unusual dish hot along with bread.

Cooking carp stuffed with buckwheat

Stuffed fish in the oven can be prepared using different ingredients. However, it is best to cook this dish with a side dish. For this we may need the following components:

• large carp - 1 pc. by 2-2.4 kg;
• buckwheat - approximately 1 faceted glass;
• mushrooms (you can take fresh champignons) - about 200 g;
• sweet onions - 2 pcs.;
• salt is not very coarse - use to taste;
• fresh greens - used to decorate dishes;
• mayonnaise or sour cream - for decoration;
• lemon - ½ fruit;
• sunflower oil - about 20 ml.

Main product processing

Stuffed fish baked in the oven turns out to be very satisfying and nutritious. But before you stuff the carp with cereal, you should thoroughly process all the ingredients. To do this, you need to clean the fish from the insides and scales, and then cut off all the fins located on the peritoneum. Next, the processed product needs to be seasoned with salt and lemon juice. It is advisable to keep the carp in this marinade at room temperature for about 1.5 hours.

Preparing the filling

Stuffed fish, the recipe for which we are considering, requires the use of buckwheat. It must be sorted out, washed in warm water, and then placed in a pan, salted and filled with water so that it covers the product by 1.5 centimeters. It is advisable to cook the cereal on the stove for about 20 minutes. In this case, all moisture should completely evaporate.

Stuffed fish with buckwheat turns out to be especially tasty if you use not only the mentioned product as a filling, but also, for example, mushrooms. Thus, fresh champignons must be washed, finely chopped and placed in a frying pan with vegetable oil. You also need to add chopped onion heads there. It is advisable to fry all the above ingredients until golden brown. In this case, they should be sure to be salted and peppered.

After both buckwheat and mushrooms and onions are heat-treated, they must be mixed well in one bowl.

How to stuff?

Before stuffing the fish with buckwheat filling, it should be placed in a culinary sleeve, and then the belly should be opened as much as possible. After this, you need to put all the filling into the carp. Don't worry if there is too much of it. In any case, the side dish will not go anywhere from the culinary sleeve.

Cooking in the oven

Having completed the formation of the dish, the culinary sleeve should be tied well and then immediately placed in the oven. It is advisable to bake the fish at a temperature of 200 degrees for about an hour. During this short time, the carp should become completely soft.

Serve it right for lunch

Now you know how to stuff fish with buckwheat and mushrooms. After the specified time has passed, the cooking sleeve with the dish should be carefully removed from the oven. Next, you need to carefully remove the baked carp from the bag and place it in the center of a large plate. Along the edges it is necessary to place the entire side dish that remains in the sleeve. As a decoration, the finished dish should be covered with a mayonnaise mesh and sprigs of fresh herbs.

Stuffing fish Jewish style

Few people know how Jewish stuffed fish is prepared. In this regard, in this section of the article we decided to talk about this particular method of creating a delicious dish.

So, we need:

• large fresh pike perch - about 1.6 kg;
• sweet white onions - 3 pcs.;
• fresh dill - a small bunch;
• raw country eggs - 2 pcs.;
• country boiled eggs - 3 pcs.;
• table salt - use to taste;
• ground black pepper - use to taste;
• sunflower oil - about 40 ml.

For the broth you need:

• small fresh beets - 2 pcs.;
• small juicy carrots - 1 pc.;
• sweet onions - 2 pcs.;
• laurel - 4 leaves;
• black peppercorns - 5-6 pcs.;
• sugar - ½ large spoon;
• medium-sized salt - use to taste;
• Drinking water - add at discretion.

Preparing the fish

The choice of one or another fish for preparing this dish depends entirely on you. In addition to fresh pike perch, carp, pike, and pelengas are ideal for it.

Before stuffing this product, it should be cleared of scales, gills removed, and then all fins except those located on the tail should be cut off. In this case, it is necessary to ensure that the head remains attached to the body only along the back.

After all the described steps, you should go under the skin of the fish with your fingers and carefully separate it from the meat. It is advisable to cut off the bones in the area of ​​the spine with scissors so as not to damage the integrity of the pike perch. Thus, it is necessary to reach the tail, completely turning the skin inside out. Finally, the ridge should also be carefully separated from the tail.

Preparation of minced meat

Jewish stuffed fish, the recipe for which we are considering, turns out not only very tasty, but also incredibly beautiful. In this regard, it is quite often prepared for serving at the festive table.

After the skin of the pike perch is separated from the meat, the fish fillet must be completely cleaned of bones and crushed into a paste using a blender. You should also finely chop the onions and sauté them together with grated carrots in vegetable oil. Next, you need to pour the fried vegetables into the gruel of fish fillet, season them with salt and pepper, and also add a couple of raw chicken eggs. After mixing all the ingredients, you can safely begin to form the dish.

Stuffing process

To obtain a beautiful “Jewish” dish, you need to put in a lot of effort. To do this, the whole skin of the fish must be placed on a cutting board, and then gradually stuffed with pre-prepared minced meat. In this case, it is necessary to periodically place boiled chicken eggs into the body of the pike perch. These ingredients will give the dish a special appearance when cut.

Stuffing fish with minced meat too much is not recommended. It just needs to be given natural shapes. If you stuff too much filling, there is a chance that the skin of the fish will not hold up and will tear.

Heat treatment on the stove

After the fish is stuffed, put a saucepan on high heat, add 1-1.3 liters of drinking water, peeled and chopped beets, carrots, onions, as well as sugar, bay leaves, pepper and salt. Having brought all the ingredients to a boil, you need to add the stuffed pike perch to them. After waiting for the liquid to boil again, the pan must be closed. It is recommended to cook stuffed pike perch for about 30-33 minutes. During this time, the minced fish should be completely cooked.

We present it correctly for dinner

The finished fish should be carefully removed from the broth so that it maintains its integrity. Having placed the pike perch on a large plate, it must be cut into small pieces up to 1.5 centimeters thick. For beauty, you can place fresh lemon slices between them. Also, the finished dish must be decorated with parsley leaves and olives.

As you can see, you can cook stuffed fish in different ways. But in order for such an unusual dish to turn out really tasty, all the requirements described below must be strictly observed.