We all know very well that fish is not only tasty, but also a very useful product. And many of us remember that earlier, in Soviet times, it was one day a week, Thursday, which was considered the official fish day. On this day, there was no other dish found in restaurants, cafes, or canteens. Can you imagine how its benefits increase when adding other products to the recipe? We will now consider how to prepare fish with filling. Several options will be offered.
We stuff fish with rice and vegetables. Preparatory stage
Starting in September, you can buy live carp that tastes great, especially if you bake it whole in the oven. And if you make another with a filling of vegetables and rice, then you can’t be torn off the dish until you eat it completely. Indeed, on the one hand, the filling is saturated with fish juice, on the other hand, it itself will give it a piquant taste and aroma. Instead of carp, you can stuff and carp, as it is more common.
So, what needs to be done to make the fish stuffed with a super-meal? Begin. We clean and gut our carp, removing the gills. Wash thoroughly in water. Wet the remaining liquid with a napkin, pepper and salt. While the fish will be soaked in salt and pickled a little, we are engaged in the preparation of vegetable fillings. Boil rice, fry in vegetable oil Bulgarian pepper and onion, each vegetable in a separate pan. Then we mix
boiled rice and fried vegetables in one container, add chopped greens and favorite spices.
Bake stuffed fish
Salt the resulting mixture and fill each fish with this composition. We grease the baking sheet with vegetable oil and place on it the fragrant semi-finished products filled with the filling. We are trying to do this as efficiently as possible. Sometimes a piece of minced meat remains, it's okay. We lay it out on a baking sheet between the fish. Preheat the oven to 180 degrees and put our carps in it. About ten minutes before being ready, it is recommended to cover them with mayonnaise on top.
The baking time depends on the thickness of the dish - 10 minutes for every two and a half centimeters of thickness.
Baked fish stuffed with vegetables and rice not only has a mouth-watering appearance, it is also a very healthy dish. And what a funky taste! Serve with fresh tomatoes or your favorite vegetable salads, as they are well combined. The cooled fish tastes no worse than the one that is only from the oven.
We stuff the pike. Ingredients and Preparatory Phase
If you like to eat hot fish dishes , we suggest you evaluate stuffed pike. Such a dish is not ashamed to put on any table. We need: one and a half kilogram pike, one egg, one processed cheese, one onion, a tablespoon of semolina, 200 grams of white bread without crust, 50 ml of 10% cream, one lemon, 50 grams of mayonnaise, pepper, salt and dill. If you want to learn well how to stuff fish, pay attention to this recipe.
Having mastered it, you will never have problems with any fish. We wash the pike, clean it and gut it. We remove the gills and cut off the head. Gently, carefully cutting the meat with a sharp thin knife, we separate the skin from the spine and fillet. In the whole cooking process, this is the most difficult task. We repeat that it is necessary to incise and then separate the skin so that in no case tear it. In this case, you do not need to cut the fins.
We pull the skin from the pike, like a sleeve, very carefully, Having done this, we cut the spine with a knife. We separate the meat from it, trying to capture fewer bones at the same time.
The final stage and baking stuffed pike
Marinate the head, skin and meat in salt, pepper and lemon for more than two hours in a vacuum container in the refrigerator to completely get rid of the smell of very specific river fish . Soak the creamy white bread. We turn pike meat in a blender into minced meat. Then add dill greens, finely chopped onions, semolina, egg, bread, pepper and salt to a blender. All this with a chalk before turning into a homogeneous forcemeat, and then with a spoon we mix the processed cheese into it.
We put foil on the table, in two or three layers, on it - baking parchment, one sheet to prevent pike from sticking to the foil. We fill the last, apply and fix the head, cover with mayonnaise. We fold the foil with parchment tightly. We put in the oven, preheated to 180 degrees, and bake for 60 minutes. We immediately remove it from the oven, but deploy it only after it has completely cooled down. Garnish with mayonnaise, cranberries, cut into portions and serve. This stuffed fish, although it’s a little complicated to prepare, turns out to be awesomely tasty!
Cooking red fish with vegetables - a super tasty and healthy dish
This recipe is much simpler than the previous one, the fish will come out no worse. Well, yes, red fish - it is red fish. For four servings you will need: salmon - half a kilogram, potatoes - four pieces, two onions, sour cream - one glass, parsley, dill, pepper, salt. Wash the fillet well and dry it with a paper towel. Immediately cut into portions. Cut the peeled potatoes into thin circles, pepper, salt and spread on a greased baking sheet.
Cut the onion in half rings and put on top of the potatoes. Then pieces of our fish red and sprinkle with herbs, finely chopped. Pour all this with sour cream. Cover with foil and put in the oven, preheated to 200 degrees. Bake for 40 minutes, after which we open the foil and cook another 10 minutes. When the top is browned, we take it out of the oven. Red fish with vegetables is ready.
Swordfish with white wine and onions
There are many ways to prepare river or sea mining. In complexity, they are also very different. You can’t tell a lot in one article. Therefore, we want to pay attention to at least some fish recipes, for example, how to prepare swordfish with white wine and onions. For four servings, prepare: flour - 50 grams, corn oil - 450 grams, onions - two heads, dry white wine - 175 mg, pepper and salt, fish - one kilogram.
We clean it, wash, dry, cut into five parts, salt and roll in flour. We heat
corn oil in a frying pan and fry fish steaks in it until golden brown. The remaining oil is sent to a clean pan, heated and pour finely chopped onion into it. Cook for five minutes, stirring occasionally. Then we pour in the wine and cook for ten minutes, without bringing to a boil. Add the “sword” and cook another 10 minutes until cooked. If you like hot fish dishes, then this option is just for you.
We stuff fish and fry
For this recipe, you can use mackerel, horse mackerel, hake or salmon, about one kilogram. We will also need: one egg, 50 mg of milk, 80 grams of crackers, the same amount of margarine or butter, 40 ml of vegetable oil, 40 grams of sour cream, 20 grams of parsley, chopped dill and salt. Now we’ll tell you how to cook such stuffed fish, photos will help you figure out the recipe.
We open peeled horse mackerel or mackerel from the back, remove the spine with a knife, and add all the costal bones that we possibly can. Mix the products intended for the filling and ship them as intended. It is possible to restore the shape of the fish as much as possible, moisten with a beaten egg, ground in breadcrumbs and - in a frying pan, where we fry until a golden crust appears. Then we fasten the edges with a wooden hairpin so as not to disperse, pour sour cream and simmer for several minutes, covering it with a lid. Pour the finished dish with fat and serve on the table with boiled potatoes and mushrooms stewed in sour cream.
We stuff fish fillet with mushrooms
Ingredients: fillet of perch, halibut or hake, 100 grams of butter, the same amount of onions and tomatoes, 250 grams of fresh mushrooms, two eggs, 60 grams of parsley, 30 mg of salt, ground black pepper, 125 grams of breadcrumbs.
Cut into thin pieces of fillet, rub with pepper and salt. About five minutes, fry the mushrooms and onions in butter. We put parsley, peeled tomatoes, peppers, salt, let it sit for 10 minutes over low heat. This is followed by the cooking of the stuffed fish. Put the mixture obtained in a frying pan into pieces of fillet, roll it into tubes, fix it, dip it in an egg, whipped for this, roll in breadcrumbs and fry well. After that, add to a warm dish and serve.
Some tips for stuffing fish
When mastering recipes from fish, it will be useful to take into account the general recommendations for stuffing:
- In order for the fish to be aromatic and tasty, it is recommended to marinate it in a mixture of lemon juice and salt.
- After stuffing, it is recommended to close the fish well, if necessary, pinch with toothpicks.
- Top it is desirable to cover with lemon slices, and then wrap it in foil.
- You need to bake fish at a temperature of 200 degrees. The average time is 50 minutes.
- It is very important to know how to properly serve. It is advisable to maintain integrity and remove pieces of lemon. Serve with mayonnaise net and leaves of fresh parsley.
Enjoy your meal!