Every housewife probably wants to please herfamily delicious dinner, and cook something special. Stuffed fish - the recipe is very tasty, and it is not difficult to cook it at all. So, for those who do not know how to cook stuffed fish, we have prepared several recipes:
Stuffed fish in Hebrew
Ingredients:
- 1 kg. fish (pike, cod, carp)
- 200 ml. milk
- 1 egg
- 50 gr. carrots
- 2 onions
- 50 gr. white bread
- 50 gr. beets
- pepper, salt
Method of preparation:The preparation of stuffed fish in the Jewish style begins with the fact that the fish must first be peeled, washed and cut into large pieces, while there is no need to make a longitudinal cut. Then remove the entrails from each piece and carefully cut out the flesh at the spine of the fish with a sharp knife. Mince the resulting fish fillet. Peel the onion, soak the bread in milk and mince everything together as well as the fish. Mix all the ingredients thoroughly, then add a raw egg, pepper and salt. Combine the pre-prepared pieces of fish with the finished mince, and then smooth out the edges. Cut the beets, onions and carrots into layers and place them on the bottom of the pan. Place the stuffed pieces of fish on top of the vegetables, then pour in enough water to cover all the pieces and put on the fire. Place the remaining fish scales in a cloth bag, rinse, tie and place in a saucepan with fish pieces. Add pepper and salt to the water. Leave the saucepan on the fire for 15-20 minutes to let the broth boil, then place the fish pieces on a plate and decorate as desired. Throw the scales out of the bag. Decorations can be made from carrot slices and other vegetables. The Jewish stuffed fish is ready. Enjoy your meal!
Fish stuffed with rice
Ingredients:
- 1 fish (cod, pike, carp)
- 200 gr. olives (green pitted)
- 1 kg. tomatoes
- 200 gr. rice
- 2 lemons (salted)
- 1 hot pepper
- 200 gr. butter
Marinade:
- 150 ml. lemon juice
- 4 cloves of garlic
- 150 ml. water
- 1 tbsp. cumin spoon
- 3 tbsp. spoons of red sweet pepper
- 1 bunch of cilantro
- vegetable oil
- salt
Method of preparation:How to cook fish stuffed with rice? Clean the fish, rinse, gut, and then put it in the marinade. To prepare it, crush the cilantro and garlic, add spices, water, lemon juice, and water. Mix everything thoroughly. Leave the fish in the marinade for 3-4 hours. Boil the rice in salted water. Pour boiling water over the tomatoes, peel them, cut into slices, and remove the seeds. Pour the resulting tomato juice into a glass. Finely chop the olives and add the peel of the salted lemon and tomatoes to them. Divide the finished mixture into two parts, and add rice to one of the parts. Stuff the fish with the resulting mince, and also add butter to the belly. Sew up the cut and place the fish on a baking sheet. Sprinkle the remaining green olives and tomatoes on top of the fish, put 50 g of butter on top, add 250 ml of water and tomato juice. Place the baking tray in the oven for 15 minutes. Bake the fish at 180 degrees. It is worth noting that from time to time the fish should be watered with the juice formed on the baking tray. The fish stuffed with rice is ready. Enjoy your meal!
Fish stuffed with vegetables
Ingredients:
- 1 large fish weighing approximately 2 kg. (cod, pike, carp)
- 200 gr. white bread
- 2 onions
- 3 carrots
- 1 large beet
- 2 eggs
- 1 tbsp. a spoonful of sugar
- vegetable oil
- salt
Method of preparation:How to cook stuffed fish? To do this, you need to scale the fish, cut off the head and carefully remove the entrails without cutting the belly. Then remove the gills from the head. Rinse the head and carcass under running water, then cut into transverse pieces. Remove the pulp from each piece of fish with a sharp knife without damaging the skin. Mince the fish fillet, bread pulp (pre-soaked in water), peeled onions, carrots and half a beetroot. Then add sugar, egg, vegetable oil to the minced meat, salt and mix thoroughly. Fill the pieces of fish with the resulting mixture in the place where the pulp was removed, and then level them with a knife. Put the sliced carrots and beets into a saucepan, and then the well-washed onion peel. Put the stuffed fish pieces on top, and then another layer of vegetables. Pour water into the pan. The water should cover the top layer of vegetables. Put the pan on the fire for 2 hours. If necessary, add salt to taste. The fish stuffed with vegetables is ready. Enjoy!
Stuffed fish with mushrooms
Ingredients:
- 700 gr. bass or halibut
- 150 gr. butter
- 1 onion
- 300 gr. champignons
- 3 tomatoes
- 1 bunch of dill
- 2 eggs
- 250 gr. breadcrumbs
- 250 gr. sour cream
- pepper, salt
Method of preparation:Rinse the fish fillet, pat dry with a paper towel, then cut into portions and grease with a mixture of pepper and salt. Melt 70 g of butter in a frying pan and fry the washed and finely chopped champignons and chopped onions. Pour boiling water over the tomatoes, peel them and chop finely, then put them in the frying pan with the mushrooms and onions. Then add finely chopped dill, pepper and salt to taste. Simmer for 15 minutes. Spread the finished cooled mixture on each piece of fish fillet and roll into a tube. Secure the tubes with thread or toothpicks. Beat the eggs. Put the remaining butter in the frying pan. Dip each piece of fish in an egg, then in breadcrumbs and put in the frying pan. Fry the fish rolls on both sides until done. Before removing the pan from the heat, pour sour cream over the rolls and leave to simmer for another 5 minutes. The fish stuffed with mushrooms is ready. Enjoy!
Fish stuffed in Odessa
Ingredients:
- 1 large fish (carp, pike perch)
- 3 onions
- 5 eggs
- vegetable oil
- breadcrumbs
- 0.5 teaspoons of soda
- pepper, salt
Method of preparation:Peel the onion, chop finely and place in a deep frying pan, into which you have previously poured vegetable oil (more) and put in soda. Put the frying pan on the fire and simmer the onion until golden brown. Clean the fish, rinse, dry and make cuts on both sides of the fish spine with a sharp knife. After that, carefully remove the fish flesh from the carcass. The result should be a whole skin without tears. Pass the fish fillet through a meat grinder, and then combine the resulting mince with the fried onions. Mix thoroughly, pepper and salt. Beat eggs into the resulting mass, a little breadcrumbs and mix thoroughly again. Then stuff the fish skin with the finished mass and place it on a baking sheet. Place the baking sheet in the oven for 15 minutes. Bake at 200 degrees. Odessa-style stuffed fish is ready. Bon appetit!
Fish stuffed with buckwheat
Ingredients:
- 1 large fish (carp, pike perch, silver carp)
- 250 gr. buckwheat
- 1 onion
- 1 lemon
- 2 eggs
- 1 bunch of dill
- vegetable oil
- pepper, salt
Method of preparation:First, you need to clean, cut and rinse the fish, then dry it with a paper towel. Pepper and salt the fish, then grease it with lemon juice and leave for 1 hour. Meanwhile, boil buckwheat and eggs. Then finely chop the eggs. Finely chop the onion and fry in a frying pan with vegetable oil. Mix buckwheat, eggs and onions, then fill the belly of the fish with the resulting mixture and sew it up. Place the stuffed fish on a baking sheet and put it in the oven for half an hour. Bake at 180 degrees. The fish stuffed with buckwheat is ready. Before serving, garnish the fish with dill. Enjoy your meal! We recommend reading:
