How to stuff fish for baking in the oven. Cooking stuffed fish according to all the rules (photo)

There are holiday recipes based on fish. In one of them, it is stuffed with various products - vegetables, cheese, mushrooms. In Israel, such a dish is considered exceptionally solemn and even has a special name - gefilte fish. It may even be sweet. These and other ways 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. Fish can be both a cold appetizer and a full-fledged hot dish. In the latter case, rice, boiled potatoes, mixed vegetables and even baked apples are added to it.

How to take off the skin

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

1. With a sharp knife, cut the fish along the gill bones so that the skin connecting the back to the head should remain intact.
2. Next, take out the insides, the spine, without damaging the gallbladder, otherwise the product will become bitter.
3. From the side of the head, carefully pry off the skin with a knife. Further, cutting it off 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 to stuff fish has many different options. Several classic fillings, depending on the breed, are presented in the following list:

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

How to decorate

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

How to cook

What kind of fish to choose for stuffing? You are not required to run around the shops to find some rare variety. Suitable carp, carp, pike or pike perch. You can stuff both whole fish and cut into pieces. It all depends on your preferences. In general, the technology for preparing stuffed fish includes several main stages:

1. First, the fish must be cleaned of scales, cut off the head and, grabbing 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 bread in flour, if necessary, put everything on a baking sheet, put the head back, decorate and send to bake in the oven. Although a slow cooker is often used for cooking.

In the oven

The method of baking makes any dish more useful. In addition, the products remain juicy and retain the vitamins they contain. Stuffed fish baked in the oven is no exception. It takes about 50 minutes to prepare, but requires pre-treatment. In addition to preparation, it is recommended to marinate the product in lemon juice with salt and leave for 1-2 hours. So the fish will turn out to be as tasty and juicy as possible. The temperature during baking should be in the range of 180-200 degrees.

In a slow cooker

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

Recipe

If you want to serve something special on the festive table, then use any of the step-by-step recipes for making stuffed fish from the ones 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 be large, because stuffing small sea or river inhabitants will be problematic. A beautiful presentation of the dish is also important. To do this, you need a flat wide plate where the fish itself will fit.

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

Fish-fish in Jewish style is a legendary dish, and a signature dish among the people of Israel. Each housewife prepares it in her own way, so there are a lot of recipes. Previously, unmarried girls used to make such a dish to demonstrate their abilities. Traditionally, large carps are used for gefilte fish. Often it is replaced with salmon, and 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 from scales and fins, remove the skin and cut the carcass into pieces.
2. From each get the insides and pulp. Process the latter with a meat grinder into minced meat along with bread and onions soaked in milk.
3. Next, add an egg there, salt, add spices to taste.
4. Spread the filling into slices, smoothing the edges.
5. Take a saucepan, put grated carrots with beets in layers on the bottom.
6. Place the fish on top, pour tea over it.
7. Bring to a boil over heat, then simmer for about 1 hour.

in foil

• Cooking time: 1 hour 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 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 last one is especially tasty. In addition, carp is very useful, because it contains a lot of iodine and phosphorus. Such a fish is simply necessary for a healthy diet. The carcass can be filled with a variety of fillings, whether it be fried cabbage with onions, scrambled eggs with tomatoes, or even curd mass. In any form, stuffed fish baked in foil has an 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 grated lemon zest.
5. Spread the foil on a baking sheet, grease. First place the onion on it, and then the carp stuffed with cabbage.
6. Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, put in the oven for 1 hour. The temperature is 180 degrees.

In the oven

• Servings: 4 persons.
• Calorie content of the dish: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

This fish stuffed with vegetables is only one of the possible options for such a dish. Any filling will do. How to cook it? The main thing is that it should be vegetables. Instead of zucchini with carrots, as in the recipe, you can take eggplant. Although someone loves cabbage or bell pepper. With them, it will turn out no less tasty. As for the breed of fish, 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 - remove scales and bones, rinse, dry, cut lengthwise and get the insides.
2. Grate the carcass with spices, salt.
3. Rinse carrots with onions, finely chop 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. Lay the repaired workpiece on a baking sheet, bake at 180 degrees. It only takes 40 minutes.

filled with rice

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

Another variant of delicious mended fish is prepared with cereals. Of all, rice is very often used. A more satisfying filling is obtained by adding mushrooms. Due to them, the dish has a richer flavor. Sour cream is an addition to rice and mushrooms. She is coated with a carcass - 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 mushrooms in oil until golden brown with onions. Next, combine them with rice.
3. Peel the carp, cut lengthwise, remove the insides and rinse well.
4. Next, stuff the carcass with a mixture of rice and mushrooms, stab 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.

Odessa style

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 139 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Ukrainian.
• Difficulty: medium.

Another option for a festive dish is fish stuffed in Odessa style. Beets are an essential ingredient in this recipe. For cooking, you need to build a special design of a pan and a grate that fits in it. The latter is often replaced simply with gauze. It is placed on vegetables at the bottom of the pan, or they wrap a mended fish in it.

Ingredients:

• sour cream - to taste;
• onion peel - to taste;
• onions - 3 pcs.;
• milk - 100 ml;
• bun - 1 pc.;
• cookies "Chess" - 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 onion half rings in oil, send it to minced meat.
4. Next, soak the bun with cookies in milk. Also send them to minced meat along with eggs.
5. Salt, add spices, beat the mass with 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 peel in a saucepan.
7. Fill with water to the level of the products, simmer for about 1.5 hours.

With mushrooms

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 119 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

One of the options for a delicious stuffing for stuffing is a mixture of mushrooms with 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 mushroom mass and bake it. To make the fish soft too, it is worth lubricating it with sour cream. And for juiciness, you can add slices of lemon. 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. Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let lie down for 10 minutes.
2. At this time, clean the vegetables, fry them together with mushrooms until half cooked.
3. Spread carp from the inside with sour cream, lay the filling there.
4. Sew up the abdomen with a needle and thread or hook with toothpicks.
5. From above, also 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: 3 persons.
• Calorie content of the dish: 157 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Appetizing creamy filling with delicate pulp of white fish - what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create an amazing taste. Mushrooms complement them, due to which the dish becomes more aromatic. Fish stuffed with cheese is no more difficult to prepare than in other recipes. Almost all stages remain the same except for the creation of the filling.

Ingredients:

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

Cooking method:

1. Sprinkle the cleaned fish with lemon juice, let it lie down for a bit for pickling.
2. Finely chopped champignons fry in oil.
3. Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms to this.
4. Fill the carcass with the stuffing, send it to the oven preheated to 200 degrees, hold it there for half an hour.
5. Next, get it, brush with olive oil, cook for another 6-7 minutes.

Whole

• Cooking time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 168 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A great decoration for any festive table is fish stuffed whole baked in the oven. All guests will savor 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. Clean the fish properly 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 stuffing, put it entirely on a baking sheet.
4. Cover the fish with carrots, herbs, pour lemon juice.
5. Cook in the oven for 40 minutes at 180 degrees.

Red fish in the oven

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A truly festive dish is stuffed red fish, because it is considered a delicacy. These recipes often use large salmon. Delicious fish should be served beautifully. It is important to carefully transfer it from the baking sheet to a flat plate to maintain integrity. Fresh parsley, mayonnaise net, assorted bright vegetables will help to decorate the dish.

Ingredients:

• greens - 2-3 tablespoons;
• 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 from the skin, rinse, cut the fillet out of it.
2. Grind the pulp into minced meat, adding eggs, onions, nuts, whipped cream and butter.
3. Fill the carcass with stuffing, sew the belly with a thread.
4. Place the workpiece on a baking sheet with foil, bake at 180 degrees for 40 minutes.

Check out other recipes.

Stuffed with cabbage

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Fish stuffed with cabbage is very tasty, healthy and low-calorie. Therefore, even on a holiday, you can not be afraid to feast on such a dish, because you definitely won’t get better 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.

Ingredients:

• spices - to taste;
• sauerkraut - 600 g;
• pepper - to taste;
• mayonnaise - to taste;
• carp - 2 pcs.

Cooking method:

1. Grate the gutted fish with salt and pepper. Leave for 10 minutes.
2. Chop the cabbage, fill the carcass with it, sew it up with culinary thread.
3. Place the workpiece on a baking sheet with foil, grease with mayonnaise.
4. Send to the oven for half an hour, bake at 200 degrees, and then the same amount, but at 180 degrees.

Video

Everyone can cook stuffed fish. This is done very simply, the main thing is to choose the right filling and the festive dish will turn out tasty and beautiful.

If you want to impress your guests, cook stuffed fish. This spectacular, delicious dish will delight everyone.

Ingredients:

• carp - 1600 g;
• onions - 2 heads;
• carrots - 2 pcs.;
• stale white bread - 120 g;
• pepper;
• milk - 150 ml;
• yolk - 2 pcs.;
• salt.

Cooking:

1. Clean the carcass from scales, do not rip open the belly, cut off the head, remove the gills, entrails. This should be done carefully, without damaging the gallbladder. Rinse thoroughly.
2. Make an incision under the skin from the edge, put your hand between the meat and the skin, pull it off with a “stocking”. If it is removed tightly, you can cut it with scissors, but you should not completely separate it. Leave two centimeters to the end of the tail, cut off.
3. Turn the skin inside out, cut off the meat, remove the bones.
4. Cut the carrots into circles, spread on the bottom of a greased baking dish. You get a bedding for fish, thanks to which the carcass is saturated with vegetable aroma during the cooking process.
5. Pour the milk over the baguette.
6. Twist the fish pulp in a meat grinder or blender, pour in the yolks, sprinkle with pepper, salt, mix.
7. Finely chop the onion, fry until golden brown.
8. Add squeezed loaf, onion to minced meat.
9. Fill the prepared fish with stuffing, put on carrots, return the head.
10. Bake for about an hour.
11. Mode is recommended to select 190 degrees.

Odessa style

We offer the famous recipe for stuffed fish in Odessa style. This dish will be enjoyed by everyone, even those who do not like fish. Good option for kids. For cooking, you can use pike perch or pike, carp or carp.

Ingredients:

• carp fillet - 400 g;
• carp fillet - 400 g;
• onions - 5 pcs.;
• egg - 3 pcs.;
• milk - 100 ml;
• white bread - 50 g;
• butter - 100 g;
• sugar - 1 tbsp. l.;
• greenery;
• pepper;
• salt.

Cooking:

1. Chop the onion into cubes, fry over low heat until a bronze hue. At the end, add sugar, caramelize for 5 minutes. Cool down.
2. Soak bread in milk, squeeze.
3. Pass fish through a meat grinder, then fried onions, bread. Mix the composition, add softened butter, pour in the eggs and mix thoroughly again. At the end, salt and pepper to taste. Knead until the minced meat does not stick to your hands.
4. Put the stuffing on cling film, roll tightly, tie the edges. Where voids have formed, release air by pressing in these places with a toothpick. Cover with another layer of film.
5. Bring water to a boil, lower the cooked semi-finished product.
6. Cook for about an hour on low heat under the lid.
7. Cool, release from the film, cut into portions. It can be served at the table, garnished with greens.

Fish stuffed with rice in the oven

A great option for dinner with family. This is a simple recipe that is suitable for housewives with no experience.

Ingredients:

• carcass - 1500 g;
• rice - 320 g;
• spices;
• boiled egg - 2 pcs.;
• onion - 1 pc.;
• lemon juice;
• salt.

Cooking:

1. Clean and rinse the fish, cut lengthwise, rub with spices and salt, leave for 15-20 minutes.
2. Boil eggs, cool, chop.
3. Boil rice until half cooked.
4. Fry chopped onion.
5. Combine frying with rice and egg, salt, season with spices.
6. Stuff the fish. Sprinkle lemon juice on top of the carcass.
7. Wrap the prepared semi-finished product in foil, send to a baking sheet.
8. Bake for an hour in the oven using the 180 degree mode.

Jewish recipe

Jewish-style stuffed fish has a national flavor, a specific taste and an interesting appearance. For cooking, you can use any fish.

Ingredients:

• fish - 1000 g;
• bay leaf - 3 pcs.;
• loaf - 140 g;
• carrots - 2 pcs.;
• egg - 1 pc.;
• beets - 1 pc.;
• butter - 45 g;
• milk - 70 ml;
• salt - 2 tsp;
• pepper;
• onion - 2 pcs.

Cooking:

1. Clean the fish, cut off the head and fins, remove the insides. So that the skin does not slip, the fingers should be dipped in salt.
2. Cut the carcass into pieces about five centimeters thick, carefully free the meat from the bones.
3. Soak the loaf in milk, chop the onion.
4. Pass the fillet, loaf and onion through a meat grinder, repeat the procedure three times, pour in the egg, add oil, salt and pepper. Mix.
5. Cut carrots and beetroot into thin slices.
6. Pour the vegetables with a small amount of water, add the head, fins and tail, bay leaf to them, salt to taste, bring to a boil.
7. Fill each piece of fish with minced meat, put on vegetables.
8. Boil for an hour on low heat under the lid.

Cheese stuffed

The stuffing with the addition of cheese is very tasty. If you use large fish, the skin will be removed easily, without damage, the meat will be juicy.

Ingredients:

• pink salmon - carcass;
• tomatoes - 3 pcs.;
• cheese - 230 g;
• egg - 5 pcs.;
• milk 110 ml;
• sugar;
• spices;
• olive oil;
• salt.

Cooking:

1. Without damaging the skin on the fish, cut out the spine, remove the bones.
2. Grease the carcass on all sides with oil, salt, sprinkle with sugar. Place in a bag, keep a couple of hours in the cold.
3. Make an omelette, for this, pour eggs into milk, season, beat. Cook in a pan.
4. Cut cheese, tomatoes.
5. Open the carcass, place an omelette on one side, cheese on the other. Cover with a layer of tomatoes. Sew up the incision.
6. Wrap in foil.
7. Bake in the oven for half an hour at 185 degrees.

Red fish recipe

Try to cook a luxurious holiday snack, just choose a large carcass.

Ingredients:

• large red fish;
• fish seasoning;
• lard - 160 g;
• pepper;
• champignons - 210 g;
• salt;
• carrots - 2 pcs.;
• greens - 45 g;
• onion - 2 pcs.

Cooking:

1. Boil the mushrooms, chop the onion.
2. Clean the fish, cut off the head, remove the skin so that there is no damage. Separate meat from bones.
3. Twist the fillet with mushrooms and carrots in a meat grinder.
4. Grind lard with onions in the same way, mix, add salt, season.
5. Send chopped greens to minced meat, stir.
6. Place the filling in the fish, stitch with threads, put on a baking sheet, smeared with oil.
7. Bake for an hour, set the oven to 180 ° C.

mushroom stuffing recipe

Fish stuffed with mushrooms is not only fragrant, but also very satisfying. A good choice for a holiday.

Ingredients:

• fish carcass - 1 pc.;
• champignons - 260 g;
• dill - 2 branches;
• milk;
• lemon - 1 pc.;
• butter - 1 tbsp. spoon;
• egg - 1 pc.;
• parsley - 7 branches;
• loaf - 120 g;
• onion - 1 pc.;
• olive oil - 3 tbsp. spoons;
• dry white wine - 1 tbsp. spoon;
• salt.

Cooking:

1. Pour the loaf with milk, chop the greens, onions.
2. Chop the mushrooms.
3. Heat oil in a frying pan, place the mushrooms with onions, fry, sprinkle with pepper, salt. Pour in wine, the liquid should evaporate.
4. Squeeze out the loaf, mix with roast, herbs, pour over the egg, stir.
5. Gut the carcass, cut off the gills, rinse.
6. Stuff the fish with the resulting mass.
7. Grease a baking sheet with oil, put the fish.
8. Cut lemon into slices, distribute around the carcass, cover with foil.
9. Bake at a temperature of 180 degrees.

How to cut fish for stuffing?

In order to cook stuffed fish, it is necessary to remove the skin without damage, cut off the head, and remove the fins. For work you will need a sharp knife and culinary scissors. Gently prying the edge, make incisions under the skin, pry it with your fingers and pull it towards the tail. Where it does not lend itself, a knife or scissors will help. Don't shoot until the end. Leave a centimeter to the end of the tail, and cut off the spine. Separate the meat from the bones and use for the filling.

More filling options

You can cook this delicious dish with various fillings.

With vegetables

Ingredients:

• fish meat;
• suluguni cheese - 120 g;
• Bulgarian pepper - 0.5 pcs.;
• olive oil - 1 tbsp. spoon;
• basil;
• carrot - 1 pc.;
• lemon juice - 50 ml;
• onion - 1 pc.;
• beans - 200 g;
• pepper;
• salt.

Cooking:

1. Chop the onion, chop the pepper, cut the carrot into thin slices. Send to the pan along with the beans, fry the olives in oil.
2. Skip the fish through a meat grinder, mix with lemon juice and roast, salt, sprinkle with pepper. Add grated cheese, basil.
3. Stuffing fill the fish.
4. Bake in the oven for about an hour.

with egg

Ingredients:

• onion - 1 pc.;
• dill - 25 g;
• skin taken from fish;
• egg - 7 pcs.;
• salt;
• fish meat;
• spices.

Cooking:

1. Skip onion and meat through a meat grinder.
2. Chop greens, mix with minced meat.
3. Cut the boiled eggs into medium cubes, place in the fish mass, season, salt. Mix.
4. Place in fish, bake.

Fish is a dietary product, rich in vitamins and microelements, which is suitable for gourmets who care about their health. Stuffed fish in the oven will decorate the festive table and fit into the daily menu. Baked in the oven, it retains its beneficial properties, cooks quickly, even a novice hostess can stuff and bake a dish, and our recipes with photos will help with this.

How to choose a fish

It's no secret that seafood is a perishable product. Therefore, it is extremely important to take a responsible approach to the choice of seafood if you decide to arrange a fish day.

The main guideline when choosing will be the sense of smell. A fresh product will not have a pronounced smell, you can only feel the smell of the sea and mud. If the fish is stale on the counter, then its aroma will be more saturated.

Next, pay attention to the tail. If it is dry and brittle, then this is a clear sign of stale goods. In addition, the fish should have moist and shiny scales. If it is dry, brittle or cracked, then it should not be purchased and prepared from such a product.

Also important are the eyes and gills. The former should be convex and transparent, while the latter should be pink or bright red. Stale fish have cloudy eyes and gray gills.

It is a little more difficult to choose frozen fish, here you will have to fully rely on the integrity of the seller. However, if the store or supermarket is checked and does not fail with the quality of other products, then it is quite possible to purchase a frozen product, although there will be much less benefit from it.

Cooking red fish

Red fish has always been considered a delicacy, so it will perfectly complement any holiday table. And stuffed with vegetables will turn out juicy and healthy, and even children will like it, since it practically does not contain bones. It is very important to purchase large fish so that it is easier to fill it. However, with proper culinary skills, you can cope with a sea or river inhabitant of almost any size.

You will need:

• red fish (trout, salmon or pink salmon) - 2 kg;
• lemon - 1 piece;
• medium-sized carrots - 2 pieces;
• white onion - 2 pieces;
• dill, parsley - 2 branches each;
• salt - to taste;
• sour cream or mayonnaise - for decoration.

Cooking:

1. Thoroughly clean the fish from the insides and remove the scales, cut off the fins from the peritoneum. Leave the head for a more effective presentation or remove it.
2. Peel the carrots and onions and cut into small half rings.
3. Finely chop the greens.
4. To make red fish stuffed with vegetables tender and juicy, it must first be marinated. To do this, place the whole trout or salmon in a bowl, pour over the juice of half a lemon and sprinkle with salt. Then leave to marinate for 1.5 hours.
5. The pickled carcass should be laid out on a baking sheet covered with foil. Place onions, carrots and herbs in the abdomen, salt to taste, then close it. This is where toothpicks come in handy.
6. The remaining half of the lemon must be cut into thin slices and put on top of the carcass.
7. After that, it should be wrapped tightly with foil and placed in the oven for 50 minutes at a temperature of 200 degrees.

Before serving with red fish, lemon slices should be removed, since the citrus has already given up all the juice and no longer carries any taste in itself. The whole carcass can be transferred to a large dish and garnished with a net with mayonnaise or sour cream, or divided into portions.

Did you like the fish dish? Try the bird! will not leave anyone indifferent.

Stuffed Mackerel

A little more budgetary, but no less tasty and healthy dish can be mackerel in the oven. Fish baked in foil will be juicy and soft, it will be an excellent main dish for every day. The recipe often has variations. One of the most versatile is baking with potatoes, melted cheese and aromatic spices.

You will need:

• medium-sized mackerel carcass - 1 piece;
• boiled potatoes - 1 piece;
• processed cheese - 100 g;
• mayonnaise - 1 tablespoon;
• oil (sunflower or olive) - 1 tablespoon;
• spices (hops-suneli, mixture for fish) - to taste;
• salt - to taste.

Cooking

1. To begin with, the fish should be prepared - cleaned of the insides and scales, remove the head and fins. You also need to carefully remove the spine. To do this, just press a little on it from above.
2. Next, the carcass should be sprinkled with salt and spices and greased with mayonnaise.
3. Peel and grate the boiled potatoes, then place inside the mackerel.
4. Melted cheese also needs to be rubbed and laid on top of the potatoes. To make it easier to grate, you can put it in the freezer for a few minutes.
5. Now the mackerel needs to be carefully closed and placed on a piece of foil, which must first be oiled.
6. Wrap the fish tightly in foil.
7. Then place in an oven preheated to 200 degrees for about 25 - 30 minutes.
8. Then carefully transfer the carcass to a separate dish. Garnish with sour cream if desired.

Stuffed with buckwheat

Buckwheat is an integral part of traditional Russian cuisine, so there are recipes on how to use it to cook fish in the oven.

You will need:

• whole carcass of fish - 3 kg;
• onion - 2 pieces;
• sour cream - 100 g;
• champignons - 300 g;
• hard cheese - 100 g;
• green peas - 1 bank;
• buckwheat - 2 cups;
• salt, pepper, spices - to taste.

Cooking

1. The carcass must be cleaned, cut off the head, fins, separate the backbone and remove small bones.
2. Next, open the workpiece, salt and pepper to taste. You can also add fish spices.
3. Green peas are laid out next. You should not lay out the whole jar at once, just sprinkle the dish.
4. To prepare the filling, you need to boil buckwheat.
5. Next, finely chop the mushrooms and fry with onions.
6. Cheese grate on a fine grater. Add 2 eggs, fried mushrooms with onions, buckwheat to it. Mix it all thoroughly. Add salt and pepper to taste.
7. Then put the filling on the carcass and carefully sew up the abdomen.
8. Put baking paper on a baking sheet and put the fish there.
9. Lubricate the carcass with sour cream and bake for 40 minutes at a temperature of 170 degrees.
10. Cool slightly before serving and remove seams. You can decorate with a net of sour cream or mayonnaise or sprinkle the dish with sesame seeds.

One of the variations of this recipe can be rice filling. To do this, it is enough to replace buckwheat with rice. This is suitable for more oily fish, as the rice will absorb the excess.

Stuffed fish is a festive and extraordinary dish. It takes a lot of effort and work to stuff a fish deliciously. But the fact that it will be a worthy decoration of the table is beyond doubt. Next, we will tell you the easiest recipe for how to cook stuffed fish in the oven, and what it is better to serve it with.

What kind of fish to choose for stuffing?

First, let's decide what kind of fish to stuff? You should not beat the thresholds of supermarkets in search of some unusual fish. For stuffing, pike perch, and carp, and pike, and silver carp are suitable. The main thing is that it should be large, at least 1.2-1.5 kg. Small, simple, inconvenient to stuff. It is better to take fish fresh, not frozen. In a thawed carcass, the skin is fragile and will tear when baked.

Recipe for stuffed fish

Further, which recipe for stuffed fish to choose is also up to you, there are a lot of them. If you do not fast, then you can add (do not be surprised) chicken fillet to minced fish. In this case, the dish turns out juicy, tasty and neat. In addition, minced fish alone may not be enough to prepare a dish. Chicken fillet will add satiety and density to the dish.

Fish Stuffing Ingredients:

—fish 1.5 kg.

- chicken fillet - 200 g.

- loaf (or white bread) - 0.5 pcs.

- carrots - 1 pc.

- onion - 1 pc.

- soy sauce - 1 tsp. lies.

- lemon juice

- instant gelatin - 1 pack (15 g)

- salt

- sugar

- black pepper

- butter

- milk

- mayonnaise

How to separate the skin of a fish?

Whoever is going to cook stuffed fish in the oven for the first time, now the most difficult thing begins for you - you need to separate the skin. What is the best way to do this? Clean the fish from scales, remove the gills and, of course, the insides. Carefully cut off the head. Wash well. Separate the skin from the opening on the abdomen, freeing the ribs, and in the direction from the head to the tail. Lightly cutting, lift the skin to the back, and along the ridge, so as not to tear, you can cut along the fins with scissors or a knife.

If the skin is removed with a lot of meat, it can be lightly removed with a spoon. Just be careful not to overdo it so as not to tear. You don't need to clean it too hard. Although it all sounds very complicated and it seems that this process is not feasible without special preparation, do not panic. Not the gods burn the pots. And with a little practice, you can easily do it.

Cooking minced fish for stuffing

To cook stuffed fish in the oven, first of all, it is important to make the main ingredient - in fact, the minced meat itself. Cut carrots and onions into small pieces and sauté until golden brown in butter. Remove from heat and let cool to room temperature.

The fish meat remaining on the ridge is separated from the bones and twisted in a meat grinder with chicken fillet and sautéed onions and carrots. Soak half a banana in milk. Instead of a loaf, you can use white bread, but, believe me, it will still be tastier with a loaf. Twist it in a meat grinder and also add to the minced meat. Take a slice of lemon and squeeze the juice out of it into the resulting mixture. Salt, pepper, add a pinch of sugar.

Add one teaspoon of soy sauce. Pour a pack of instant gelatin into the prepared filling, mix thoroughly. During cooking, the free liquid that is released during the baking process does not flow out, but is bound by gelatin, which allows the dish to retain juiciness.

Prepared minced meat, put into the skin and form a fish.

Bake fish in the oven

To cook stuffed fish in the oven, it is better to take a baking sheet with high sides and carefully greased with vegetable oil. Put the fish cut (belly) down, put the head next to it. You can give it the desired shape. Lubricate everything with vegetable oil and a thin layer of mayonnaise. From above we cover with foil, not only the fish, but the entire baking sheet. So that the foil does not stick during baking, it should also be well greased with vegetable oil.

In an oven heated to 180ºC, over low heat, our dish is baked for 1 hour - 1-10. It is advisable for the first time not to touch the dish at all and let it steam. Then remove the foil and let it brown for another 5-10 minutes.

How to serve stuffed fish

Remove from the oven and let the fish cool. Before serving, it should be cut and put on a dish, garnished with herbs, vegetables, and a mesh of heated butter. If desired, eyes can be made from olives.

You can also serve stuffed fish on the table cold. This is convenient as it can be prepared ahead of time. You can think about a side dish for it already before serving.

What to serve stuffed fish with

It's time to talk about what stuffed fish is served with. Although stuffed fish is a very tasty and satisfying dish, it also needs a side dish. It makes the fish dish attractive, more satisfying. Emphasizes its taste, increases its volume and weight.

Properly selected side dish improves digestion. Attention and dexterity is also required by the serving of the side dish as the main element in the design and decoration of the dish. Garnish is also part of the decor. Originally laid, neatly, beautifully, symmetrically decorated garnish gives the dish a special look.

Vegetable garnish for fish

It is good to use vegetables as a side dish. They are suitable in any variation: salted, baked, boiled, fried, pickled and pickled. A vegetable garnish for fish can consist of a single product, the so-called simple garnish, or include assorted vegetables - a complex garnish. When selecting ingredients for a complex option, the compatibility of products with each other should be taken into account.

It goes well with fish: beets, green peas, carrots, lettuce, tomatoes, eggplant, sweet peppers, zucchini, cauliflower and white cabbage.

Potato for fish

Serving potatoes with fish is considered a classic. In any form, it perfectly emphasizes the taste of the main dish. Both boiled and baked, in pieces and mashed potatoes - it is recognized as the most frequent companion of fish dishes. If you want to lighten up the dish, complement it with a variety of light vegetable salads.

Unfortunate companions for stuffed fish

Pasta is the worst side dish for stuffed fish. Also, most cereals are unsuccessfully combined with fish. You should not experiment like this on the festive table. The exception is fig. It goes well with fish dishes, especially when served in combination with sauces.

Horseradish sauce for stuffed fish

Perfectly complements stuffed fish with horseradish sauce. It is very easy to prepare. Horseradish root is ground in a meat grinder, fine grater or in a powerful blender. Salt, a pinch of sugar and a little boiled water are added. Here is the easiest cooking method. But horseradish sauce for stuffed fish is indispensable.

Stuffed fish is good because it can be both the main dish and decoration of the festive table, as well as a wonderful hearty snack. Of course, you will have to suffer a lot with this dish. And make an effort and show imagination. But when stuffed fish baked in the oven appears on your festive table, you will appreciate this work of art - beautiful, fragrant, decorated in accordance with all the rules. In order to make a holiday, you should not wait for special dates. If you want a culinary variety, then it's time to serve stuffed fish on the table. Get creative and enjoy your meal!

On our site you can also find useful recipes for a wide variety of dishes for all occasions. Read, for example, and much more.

Stuffed fish is the most Jewish national dish. Of course, the Jewish people did not live in any countries, so this dish is familiar to many peoples. And today we will introduce you to how Jewish stuffed fish is prepared.

Traditionally, at least two types of fish are required for stuffing fish. In our case, it will be a 3-4 kg carp and a pound of another pike, nilus). You will also need a few pieces of white stale bread, a couple of eggs, salt, pepper, spices and two large carrots, beets, onions.

Initially, the fish must be cut: clean it thoroughly from scales, wash it, cut off the fins and tail with fish scissors and set them aside for the time being. Remove everything from the head - it is also stuffed and traditionally served to the head of the family. Further actions depend on your preferences: some into pieces, which are then stuffed, others like it whole more. If you cut the fish into pieces, then the thickness of each piece should be 3 cm. Gently separate the flesh from the bones and skin with a sharp knife. If you want to get a whole stuffed fish, then the skin is cut in the area of ​​\u200b\u200bthe ridge, moving along it. Offal and meat are taken out, which is then separated from the bones.

The following steps will be common to both options. Minced meat is prepared as follows: add the fillet of the second fish to the carp meat, pass everything through a meat grinder with peeled onions. Pieces of bread soaked in water are added to minced meat, if the fish is preparing for Pesach - take ground matzah and steam it too. Now add eggs to the minced meat, salt, pepper, add turmeric and a little curry. Minced meat must be thoroughly kneaded, it is best to do it directly with your hands. It should turn out soft, but not runny. The turn of stuffing has come: moisten your hands in water and stuff each piece. It is necessary to fill it tightly enough, but not too much - the minced meat will expand during cooking and can tear the skin. If you are stuffing the whole fish, stuff the skin and carefully sew it with a bright thread.

Now take a larger pan so that the stuffed fish fits in it entirely. Cut a couple of onions, carrots and beets into rings and put on the bottom of the pan in a small layer, then a few pieces of fish, another layer of vegetables, a layer of fish and so on until you get to the heads. Put the heads on top along with the fins and tail (they will provide the broth with stickiness). If you cook the fish as a whole, then put vegetables on the bottom, then roll the fish in a semicircle, on top of the tail with fins. Pour everything with cold water, when it boils - remove the foam. Add some more cold water. Reduce heat and simmer for an hour and a half. 10 minutes before readiness, salt the broth, throw in a couple of cloves and a few bay leaves.

Put the cooled fish on a large semi-deep dish. Remove the thread. Strain the broth and pour over the fish. For decoration, you can use boiled carrots or sprigs of greens. Refrigerate or refrigerate to set the broth. Serve with horseradish sauce mixed with beetroot juice.

The cooking process can be slightly shortened, and if you like stuffed baked fish, you can use the oven. This method is also suitable for those who do not have a large pan.

Such fish is prepared in a similar way. But there are some differences. It also needs to be washed and cleaned. Cut off the head. And starting from the head, carefully remove the skin with a thin and sharp knife. At the tail, cut off the backbone so that the remaining piece of tail remains connected to the skin. Minced meat is prepared in almost the same way, only the onion must be cut and fried in vegetable oil. When it becomes golden, add chopped garlic to it and put the whole mixture into the minced meat together with the oil. And in addition to the rest of the ingredients used in the first recipe, you can add 100 grams of soft butter. Stuff the fish, attach the head to the carcass. Wrap everything in foil, pre-lubricated with vegetable oil and sprinkled with lemon juice. Bake for an hour at 180 degrees. Remove the foil only after the fish has completely cooled. Garnish with herbs and lemon slices.