Pike perch stuffed with mussels with bulgur

Fish 467 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Pike perch stuffed with mussels with bulgur
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Easy
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It is not at all difficult to prepare such a roll. Pike perch can be substituted for cod, but keep in mind: cod has drier meat.

Ingredients

Directions

  1. Defrost the mussels in the refrigerator beforehand by placing them in a colander in a bowl.
  2. Cook bulgur in boiling salted water according to package directions. Place on a sieve and cool. Chop the parsley and peeled garlic finely, simmer a little in 3 tbsp. l. oils, 2 min.
  3. Mix greens with mussels and bulgur. Season with salt and pepper, half lemon juice and whole zest.
  4. Gut the pike perch, remove the scales. Rinse the fish, pat dry. Place the tip of a thin knife very carefully under the rib bones and cut them off - first from one side, then from the other side. Season the fish with salt and pepper on all sides.
  5. Combine the remaining ghee (slightly warmed) with the remaining lemon juice. Place the fish on a parchment-lined baking sheet, stuff with the bulgur and mussels mixture. Lubricate the fish with lemon oil, tie with twine.
  6. Preheat oven to 140 ° C. Place the fish in the bottom third of the oven and bake, brushing with lemon oil, about 35 minutes.

Pike perch stuffed with mussels with bulgur



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 70
  • Calories: -
  • Difficulty: Easy

It is not at all difficult to prepare such a roll. Pike perch can be substituted for cod, but keep in mind: cod has drier meat.

Ingredients

Directions

  1. Defrost the mussels in the refrigerator beforehand by placing them in a colander in a bowl.
  2. Cook bulgur in boiling salted water according to package directions. Place on a sieve and cool. Chop the parsley and peeled garlic finely, simmer a little in 3 tbsp. l. oils, 2 min.
  3. Mix greens with mussels and bulgur. Season with salt and pepper, half lemon juice and whole zest.
  4. Gut the pike perch, remove the scales. Rinse the fish, pat dry. Place the tip of a thin knife very carefully under the rib bones and cut them off - first from one side, then from the other side. Season the fish with salt and pepper on all sides.
  5. Combine the remaining ghee (slightly warmed) with the remaining lemon juice. Place the fish on a parchment-lined baking sheet, stuff with the bulgur and mussels mixture. Lubricate the fish with lemon oil, tie with twine.
  6. Preheat oven to 140 ° C. Place the fish in the bottom third of the oven and bake, brushing with lemon oil, about 35 minutes.

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