Stuffed fish

Fish 339 Last Update: May 04, 2022 Created: May 04, 2022 0 0 0
Stuffed fish
  • Serves: -
  • Prepare Time: 2 hours
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Hard
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Stuffed fish is a hearty dish of Jewish cuisine with a juicy filling based on minced fish and vegetables. Appetizing stuffed fish is traditionally considered to be a royal dish, because it has a luxurious look and extremely delicate taste.
The dish is usually made using large species of river fish, such as pike perch, grass carp, or carp. However, pike would be the best option for an amateur, because its skin is quite easy to remove, is dense, and quite hard to tear. And pike meat is sweeter and contains a minimum amount of fat, so it is perfect for this dish.

Ingredients

Directions

  1. Descale the pike, and remove the gills and entrails.
  2. On the inside of the fish, cut the main bone near the head and tail so as not to damage the skin. Using shallow incisions, separate the carcass from the skin with a knife.
  3. Debone the meat, make a fillet, and mince it with the salmon, onions, and lard through a meat grinder.
  4. Soak the loaf in milk, squeeze and add to the stuffing.
  5. Peel a carrot, grate it finely and fry in vegetable oil. Add the carrot and the egg to the stuffing. Add salt and pepper.
  6. Mix all ingredients thoroughly and beat the mass.
  7. Fill the pike skin with minced vegetables and fish and sew.
  8. Spread the fish on a baking sheet with the threads facing down.
  9. Mix mustard, mayonnaise, and lemon juice. Cover the pike carcass and head with sauce.
  10. Bake in the oven at 180 °C for an hour.
  11. When the pike cools down, decorate it with olives and lemon slices, and make patterns with mayonnaise.
  12. Enjoy!

Stuffed fish



  • Serves: -
  • Prepare Time: 2 hours
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Hard

Stuffed fish is a hearty dish of Jewish cuisine with a juicy filling based on minced fish and vegetables. Appetizing stuffed fish is traditionally considered to be a royal dish, because it has a luxurious look and extremely delicate taste.
The dish is usually made using large species of river fish, such as pike perch, grass carp, or carp. However, pike would be the best option for an amateur, because its skin is quite easy to remove, is dense, and quite hard to tear. And pike meat is sweeter and contains a minimum amount of fat, so it is perfect for this dish.

Ingredients

Directions

  1. Descale the pike, and remove the gills and entrails.
  2. On the inside of the fish, cut the main bone near the head and tail so as not to damage the skin. Using shallow incisions, separate the carcass from the skin with a knife.
  3. Debone the meat, make a fillet, and mince it with the salmon, onions, and lard through a meat grinder.
  4. Soak the loaf in milk, squeeze and add to the stuffing.
  5. Peel a carrot, grate it finely and fry in vegetable oil. Add the carrot and the egg to the stuffing. Add salt and pepper.
  6. Mix all ingredients thoroughly and beat the mass.
  7. Fill the pike skin with minced vegetables and fish and sew.
  8. Spread the fish on a baking sheet with the threads facing down.
  9. Mix mustard, mayonnaise, and lemon juice. Cover the pike carcass and head with sauce.
  10. Bake in the oven at 180 °C for an hour.
  11. When the pike cools down, decorate it with olives and lemon slices, and make patterns with mayonnaise.
  12. Enjoy!

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