How to cook stuffed fish. Gefilte fish

Anyone 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 amaze your guests, prepare stuffed fish. This spectacular, delicious dish will delight everyone.

Ingredients:

carp – 1600 g;
onion – 2 heads;
carrots – 2 pcs.;
stale white bread – 120 g;
pepper;
milk – 150 ml;
yolk – 2 pcs.;
salt.

Preparation:

Clean the carcass from scales, do not rip the belly, cut off the head, remove the gills and entrails. This should be done carefully, without damaging the gallbladder. Rinse thoroughly.
Make an incision under the skin from the edge, put your hand between the meat and the skin, and pull it off with a “stocking.” If it is difficult to remove, you can trim it with scissors, but you should not separate it completely. Leave two centimeters to the end of the tail, trim.
Turn out the skin, trim the meat, pick out the bones.
Cut the carrots into slices and place on the bottom of a greased baking dish. This will create a bed for the fish, thanks to which the carcass will be saturated with vegetable aroma during the cooking process.
Pour milk over the loaf.
Grind the fish pulp in a meat grinder or blender, pour in the yolks, sprinkle with pepper, add salt, and stir.
Finely chop the onion and fry until golden brown.
Add squeezed loaf and onion to the minced meat.
Fill the cooked fish with the filling, place it on the carrots, and return the head.
Bake for about an hour.
It is recommended to select the mode 190 degrees.

In Odessa

We offer the famous recipe for Odessa-style stuffed fish. Everyone will be happy to try this dish, even those who don’t like fish. A good option for children. 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.

Preparation:

Chop the onion into cubes and fry over low heat until bronzed. Finally add sugar and caramelize for 5 minutes. Cool.
Soak the bread in milk, squeeze.
Pass the fish through a meat grinder, then the fried onions and bread. Mix the mixture, add softened butter, pour in the eggs and stir thoroughly again. At the end add salt and pepper to taste. Knead until the minced meat sticks to your hands.
Place minced meat on cling film, roll tightly, tie the edges. Where voids have formed, release the air by pressing in these places with a toothpick. Cover with another layer of film.
Bring water to a boil, lower the prepared semi-finished product.
Cook for about an hour over low heat, covered.
Cool, remove film, cut into portions. Can be served garnished with greens.

Fish stuffed with rice in the oven

An excellent option for dinner with family. This is a simple recipe that is suitable for housewives without experience.

Ingredients:

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

Preparation:

Clean and rinse the fish, cut lengthwise, rub with spices and salt, leave for 15-20 minutes.
Boil the eggs, cool, chop.
Cook the rice until half cooked.
Fry chopped onion.
Combine the frying with rice and egg, add salt and season with spices.
Stuff the fish with filling. Sprinkle lemon juice on top of the carcass.
Wrap the prepared semi-finished product in foil and place on a baking sheet.
Bake for an hour in the oven using 180 degrees.

According to the Jewish recipe

Jewish stuffed fish has a national flavor, has a specific taste and interesting appearance. You can use any fish for cooking.

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;
onions – 2 pcs.

Preparation:

Clean the fish, cut off the head and fins, remove the entrails. To prevent the skin from slipping, dip your fingers in salt.
Cut the carcass into pieces about five centimeters thick, carefully remove the meat from the bones.
Soak the loaf in milk, chop the onion.
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.
Cut carrots and beetroot into thin slices.
Pour a small amount of water over the vegetables, add the head, fins and tail, bay leaf, salt to taste, and bring to a boil.
Fill each piece of fish with minced meat and place on vegetables.
Boil for an hour over low heat with a lid.

Stuffed with cheese

The filling turns out very tasty with the addition of cheese. If you use large fish, the skin will be removed easily, without damage, and 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.

Preparation:

Without damaging the skin of the fish, cut out the spine and remove the bones.
Coat the carcass on all sides with oil, salt and sprinkle with sugar. Place in a bag and leave in the cold for a couple of hours.
Make an omelet by pouring eggs into milk, seasoning, and whisking. Cook in a frying pan.
Cut cheese and tomatoes.
Uncover the carcass, place an omelette on one side and cheese on the other. Cover with a layer of tomatoes. Sew up the cut.
Wrap in foil.
Bake in the oven for half an hour at 185 degrees.

Red fish preparation option

Try to prepare a luxurious holiday appetizer, 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;
onions – 2 pcs.

Preparation:

Boil the champignons, chop the onion.
Clean the fish, cut off the head, remove the skin so that there is no damage. Separate meat from bones.
Grind the fillet together with champignons and carrots in a meat grinder.
Grind the lard and onion in the same way, mix, add salt, and season.
Add the chopped greens to the minced meat and stir.
Place the filling into the fish, stitch it with threads, and place on a baking sheet coated with oil.
Bake for an hour, set the oven mode to 180°C.

Mushroom stuffing recipe

Fish stuffed with mushrooms is not only aromatic, but also very satisfying. A good option 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.

Preparation:

Pour milk over the loaf, chop the greens and onions.
Grind the champignons.
Heat oil in a frying pan, add mushrooms and onions, fry, sprinkle with pepper and add salt. Pour in wine; the liquid should evaporate.
Squeeze the loaf, mix with roasted herbs, pour in the egg, stir.
Gut the carcass, cut off the gills, rinse.
Stuff the fish with the resulting mass.
Grease a baking sheet with oil and place the fish.
Cut the lemon into slices, distribute around the carcass, cover with foil.
Bake at 180 degrees.

How to properly cut fish for stuffing?

In order to prepare stuffed fish, it is necessary to remove the skin without damage, cut off the head, and remove the fins. To work, you will need a sharp knife and culinary scissors. Gently prying up the edge, make cuts under the skin, pry it with your fingers and pull it towards the tail. Where it does not give in, a knife or scissors will help. Don't remove it completely. Leave a centimeter to the end of the tail, and trim the ridge. Separate the meat from the bones and use it for filling.

A few more filling options

You can prepare this delicious dish with various fillings.

With vegetables

Ingredients:

fish meat;
suluguni cheese – 120 g;
bell 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.

Preparation:

Chop the onion, chop the pepper, cut the carrots into thin pieces. Place in a frying pan along with the beans and fry the olives in oil.
Pass the fish through a meat grinder, mix with lemon juice and fry, add salt and sprinkle with pepper. Add grated cheese and basil.
Fill the fish with the filling.
Bake in the oven for about an hour.

With egg

Ingredients:

onion – 1 pc.;
dill – 25 g;
skin removed from fish;
egg – 7 pcs.;
salt;
fish meat;
spices.

Preparation:

Pass the onion and meat through a meat grinder.
Chop the greens and mix with the minced meat.
Cut the boiled eggs into medium cubes, place in the fish mixture, season and add salt. Mix.
Place in fish and bake.

Stuffed fish is a festive and extraordinary dish. To deliciously stuff fish, you need to put in a lot of effort and work. But the fact that it will be a worthy table decoration is certain. Next, we will tell you the simplest recipe for how to cook stuffed fish in the oven, and what is best to serve it with.

Which fish to choose for stuffing?

First, let's decide what kind of fish to stuff? There is no need to visit supermarkets in search of some unusual fish. Pike perch, carp, pike, and silver carp are suitable for stuffing. The main thing is that it is large, at least 1.2-1.5 kg. Small ones are easy and inconvenient to stuff. It is better to take fresh fish rather than frozen. The skin of a thawed carcass is fragile and will tear during baking.

Recipe for stuffed fish

Next, which recipe for stuffed fish to choose is also up to you, there are a lot of them. If you are not fasting, then you can add (don’t be surprised) chicken fillet to the 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 richness and density to the dish.

Ingredients for stuffing fish:

—fish 1.5 kg.

- chicken fillet - 200 g.

- loaf (or white bread) - 0.5 pcs.

— carrots — 1 pc.

— onion — 1 pc.

- soy sauce - 1 teaspoon. lie

- lemon juice

- instant gelatin - 1 pack (15 g)

- salt

- sugar

- black pepper

- butter

- milk

- mayonnaise

How to properly separate fish skin?

For those who are planning to cook stuffed fish in the oven for the first time, now the most difficult part begins for you - you need to separate the skin. What's the best way to do this? Clean the fish from scales, remove the gills and, of course, the entrails. Carefully cut off the head. Wash thoroughly. Separate the skin from the opening on the belly, freeing the ribs, and in the direction from the head to the tail. Lightly trimming, lift the skin up to the back, and along the ridge, so as not to tear, you can trim along the fins with scissors or a knife.

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

Preparing minced fish for filling

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 the carrots and onions into small pieces and simmer in butter until golden brown. Remove from heat and let cool to room temperature.

Separate the fish meat remaining on the backbone from the bones and grind in a meat grinder with chicken fillet and sautéed onions and carrots. Soak half the loaf in milk. Instead of a loaf, you can use white bread, but believe me, it will taste better with a loaf. Grind it in a meat grinder and also add it to the minced meat. Take a piece of lemon and squeeze the juice into the mixture. Add salt, pepper, and a pinch of sugar.

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

Place the prepared minced meat into the skin and form a fish.

Bake fish in the oven

To prepare stuffed fish in the oven, it is better to take a baking sheet with high sides and thoroughly greased with vegetable oil. Place the fish cut side down (belly side) and place the head next to it. You can give it the desired shape. Lubricate everything with vegetable oil and a thin layer of mayonnaise. Cover the top with foil, not just the fish, but the entire baking sheet. To prevent the foil from sticking during baking, it should also be thoroughly greased with vegetable oil.

In an oven preheated to 180ºC over low heat, our dish is baked for 1 hour - 1-10. It is advisable not to touch the dish at all at first 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 allow the fish to set. Before serving, it should be cut and placed on a dish, garnished with herbs, vegetables, and a mesh of heated butter. If desired, the eyes can be made from olives.

You can serve stuffed fish cold. This is convenient because it can be prepared in advance. You can think about a side dish for it before serving.

What to serve with stuffed fish

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

A properly selected side dish improves digestion. Serving the side dish as the main element of the design and decoration of the dish also requires attention and skill. The side dish is also part of the decor. An original, neatly, beautifully, symmetrically decorated side dish gives the dish a special look.

Vegetable side dish 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 side dish for fish can consist of either one product, the so-called simple side dish, or include assorted vegetables - a complex side dish. When selecting ingredients for a complex option, you should take into account the compatibility of the products with each other.

Go well with fish: beets, green peas, carrots, green salad, tomatoes, eggplants, sweet peppers, zucchini, cauliflower and white cabbage.

Potatoes for fish

Serving potatoes with fish is considered a classic. In any form, it perfectly emphasizes the taste of the main dish. Whether boiled or baked, in pieces or pureed, it is recognized as the most common companion for fish dishes. If you want to lighten the dish, complement it with various light vegetable salads.

Unlucky companions for gefilte fish

Pasta is the worst side dish for stuffed fish. Most cereals also do not go well with fish. You shouldn’t experiment like this on the holiday table. The exception is Fig. It goes well with fish dishes, especially if served in combination with sauces.

Horseradish sauce for stuffed fish

Horseradish sauce perfectly complements stuffed fish. It is very easy to prepare. Horseradish root is ground in a meat grinder, fine grater or in a powerful blender. Add salt, a pinch of sugar and a little boiled water. Here is the easiest way to prepare it. But horseradish sauce for stuffed fish is irreplaceable.

Stuffed fish is good because it can be both the main dish and decoration of a holiday table, and an excellent hearty appetizer. 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 holiday table, you will appreciate this work of art - beautiful, fragrant, decorated according to all the rules. In order to make a holiday, you should not wait for special dates. If you want culinary variety, then it’s time to serve stuffed fish. Be creative and enjoy your meal!

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

Stuffed fish is an ideal hot dish that can be served not only for an everyday dinner, but also for a holiday table. It should be noted that such a product does not take long to cook in the oven. But to make the dish truly tasty and aromatic, all ingredients must be pre-processed.

general information

How is stuffed fish prepared? We'll talk about this a little further. Now I should tell you exactly how to choose such a product for quick baking in the oven.

Stuffed fish is especially tasty if it is fatty and does not contain a large number of bones. For such a dish, you can purchase both white and red products. But in any case, the fish should be quite large. After all, stuffing small river or sea creatures is quite problematic. So, the most delicious is baked carp, pike, salmon or trout. You can also use other types of large fish that you particularly like.

Red stuffed fish in the oven: a simple recipe

This dish is perfect for a holiday table. After all, red fish is considered a delicacy.

To prepare such a lunch we will need:

fresh salmon, not very large - about 2 kg;
small lemon - 1 pc.;
medium-sized sea salt - add to taste;
small juicy carrots - 2 pcs.;
sweet white onions - 2 pcs.;
parsley, fresh dill - a couple of sprigs;
sour cream mayonnaise - for serving.

Preparing vegetables and fish

Stuffed red fish is cooked in the oven for about 50 minutes. But before you put it there, you should treat it well. To do this, the product must be washed in warm water and then cleaned of scales and entrails. It is also recommended to cut off the fins located on the peritoneum. As for the head, you can leave it or you can remove it.

Fish stuffed with vegetables turns out satisfying and nutritious. For the filling of the red product, we decided to use onions and carrots. They should be peeled and then chopped into half rings and half circles. You also need to chop fresh herbs.

Pre-marinating

To make stuffed fish baked in the oven as tasty and aromatic as possible, it is recommended not only to pre-clean and wash it, but also to marinate it. To do this, cut the lemon into two equal halves and squeeze the juice out of one of them. Next, the fish must be placed in a bowl, seasoned with fine salt on all sides and poured over with freshly squeezed sour fruit juice. As for the second part of the lemon, it is recommended to cut it into thin slices. They will be useful to us for directly stuffing salmon.

Formation process

After the fish has been marinated (about 1-2 hours), you should take a large baking sheet and place cooking foil on it. Next, you need to place the fragrant salmon on the sheet and open its belly as much as possible. There you need to alternately place chopped carrots, onion half rings and greens. Sprinkle all the ingredients with a little salt and close the belly well. If necessary, you can pinch it with toothpicks.

Top the red fish with thin slices of fresh lemon and then wrap tightly in cooking foil.

Heat treatment

Red stuffed fish in the oven should be cooked at a temperature of 200 degrees. After 50 minutes, it will become completely soft and can be safely taken out. If the vegetables are not fully cooked, it is recommended to keep the dish at the same temperature for another ¼ hour.

How to present it to guests?

We talked about how to cook stuffed fish. But in order for such a dish to make the right impression on your guests, it must be presented correctly. To do this, you need to take a flat plate and carefully move the baked salmon onto it. It is desirable to preserve its integrity as much as possible. In this case, be sure to remove all lemon slices from the surface of the fish. They fulfilled their role, giving all the juice to the salmon.

Thus, the surface of the fish needs to be decorated with a mesh of sour cream mayonnaise and several petals of fresh parsley. It is advisable to serve this unusual dish hot along with bread.

Cooking carp stuffed with buckwheat

Stuffed fish in the oven can be prepared using different ingredients. However, it is best to cook this dish with a side dish. For this we may need the following components:

large carp - 1 pc. by 2-2.4 kg;
buckwheat - approximately 1 faceted glass;
mushrooms (you can take fresh champignons) - about 200 g;
sweet onions - 2 pcs.;
salt is not very coarse - use to taste;
fresh greens - used to decorate dishes;
mayonnaise or sour cream - for decoration;
lemon - ½ fruit;
sunflower oil - about 20 ml.

Main product processing

Stuffed fish baked in the oven turns out to be very satisfying and nutritious. But before you stuff the carp with cereal, you should thoroughly process all the ingredients. To do this, you need to clean the fish from the insides and scales, and then cut off all the fins located on the peritoneum. Next, the processed product needs to be seasoned with salt and lemon juice. It is advisable to keep the carp in this marinade at room temperature for about 1.5 hours.

Preparing the filling

Stuffed fish, the recipe for which we are considering, requires the use of buckwheat. It must be sorted out, washed in warm water, and then placed in a pan, salted and filled with water so that it covers the product by 1.5 centimeters. It is advisable to cook the cereal on the stove for about 20 minutes. In this case, all moisture should completely evaporate.

Stuffed fish with buckwheat turns out to be especially tasty if you use not only the mentioned product as a filling, but also, for example, mushrooms. Thus, fresh champignons must be washed, finely chopped and placed in a frying pan with vegetable oil. You also need to add chopped onion heads there. It is advisable to fry all the above ingredients until golden brown. In this case, they should be sure to be salted and peppered.

After both buckwheat and mushrooms and onions are heat-treated, they must be mixed well in one bowl.

How to stuff it properly?

Before stuffing the fish with buckwheat filling, it should be placed in a culinary sleeve, and then the belly should be opened as much as possible. After this, you need to put all the filling into the carp. Don't worry if there is too much of it. In any case, the side dish will not go anywhere from the culinary sleeve.

Cooking in the oven

Having completed the formation of the dish, the culinary sleeve should be tied well and then immediately placed in the oven. It is advisable to bake the fish at a temperature of 200 degrees for about an hour. During this short time, the carp should become completely soft.

Serve it right for lunch

Now you know how to stuff fish with buckwheat and mushrooms. After the specified time has passed, the cooking sleeve with the dish should be carefully removed from the oven. Next, you need to carefully remove the baked carp from the bag and place it in the center of a large plate. Along the edges it is necessary to place the entire side dish that remains in the sleeve. As a decoration, the finished dish should be covered with a mayonnaise mesh and sprigs of fresh herbs.

Stuffing fish Jewish style

Few people know how Jewish stuffed fish is prepared. In this regard, in this section of the article we decided to talk about this particular method of creating a delicious dish.

So, we need:

large fresh pike perch - about 1.6 kg;
sweet white onions - 3 pcs.;
fresh dill - a small bunch;
raw country eggs - 2 pcs.;
country boiled eggs - 3 pcs.;
table salt - use to taste;
ground black pepper - use to taste;
sunflower oil - about 40 ml.

For the broth you need:

small fresh beets - 2 pcs.;
small juicy carrots - 1 pc.;
sweet onions - 2 pcs.;
laurel - 4 leaves;
black peppercorns - 5-6 pcs.;
sugar - ½ large spoon;
medium-sized salt - use to taste;
Drinking water - add at your discretion.

Preparing the fish

The choice of one or another fish for preparing this dish depends entirely on you. In addition to fresh pike perch, carp, pike, and pelengas are ideal for it.

Before stuffing this product, it should be cleared of scales, gills removed, and then all fins except those located on the tail should be cut off. In this case, it is necessary to ensure that the head remains attached to the body only along the back.

After all the described steps, you should go under the skin of the fish with your fingers and carefully separate it from the meat. It is advisable to cut off the bones in the area of the ridge with scissors so as not to damage the integrity of the pike perch. Thus, it is necessary to reach the tail, completely turning the skin inside out. Finally, the ridge should also be carefully separated from the tail.

Preparation of minced meat

Jewish stuffed fish, the recipe for which we are considering, turns out not only very tasty, but also incredibly beautiful. In this regard, it is quite often prepared for serving at the festive table.

After the skin of the pike perch is separated from the meat, the fish fillet must be completely cleaned of bones and crushed into a paste using a blender. You should also finely chop the onions and sauté them together with grated carrots in vegetable oil. Next, you need to pour the fried vegetables into the gruel of fish fillet, season them with salt and pepper, and also add a couple of raw chicken eggs. After mixing all the ingredients, you can safely begin to form the dish.

Stuffing process

To obtain a beautiful “Jewish” dish, you need to put in a lot of effort. To do this, the whole skin of the fish must be placed on a cutting board, and then gradually stuffed with pre-prepared minced meat. In this case, it is necessary to periodically place boiled chicken eggs into the body of the pike perch. These ingredients will give the dish a special appearance when cut.

Stuffing fish with minced meat too much is not recommended. It just needs to be given natural shapes. If you stuff too much filling, there is a chance that the skin of the fish will not hold up and will tear.

Heat treatment on the stove

After the fish is stuffed, put a saucepan on high heat, add 1-1.3 liters of drinking water, peeled and chopped beets, carrots, onions, as well as sugar, bay leaves, pepper and salt. Having brought all the ingredients to a boil, you need to add the stuffed pike perch to them. After waiting for the liquid to boil again, the pan must be closed. It is recommended to cook stuffed pike perch for about 30-33 minutes. During this time, the minced fish should be completely cooked.

We present it correctly for dinner

The finished fish should be carefully removed from the broth so that it maintains its integrity. Having placed the pike perch on a large plate, it must be cut into small pieces up to 1.5 centimeters thick. For beauty, you can place fresh lemon slices between them. Also, the finished dish must be decorated with parsley leaves and olives.

As you can see, you can cook stuffed fish in different ways. But in order for such an unusual dish to turn out really tasty, all the requirements described below must be strictly observed.

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 holiday table and fit into the daily menu. Baked in the oven, it retains its beneficial properties, cooks quickly, even a novice housewife can stuff and bake the dish, and our recipes with photos will help with this.

How to choose fish

It's no secret that seafood is a perishable product. Therefore, it is extremely important to responsibly choose seafood if you decide to have a fish day.

The main guideline when choosing will be your sense of smell. A fresh product will not have a distinct odor; you can only smell the sea and mud. If the fish has been sitting on the counter, then its aroma will be more intense.

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

Also important are the eyes and gills. The former should be convex and transparent, and 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 rely entirely on the integrity of the seller. However, if the store or supermarket has been checked and does not disappoint with the quality of other products, then it is quite possible to purchase frozen goods, although the benefits from it will be much less.

Cooking red fish

Red fish has always been considered a delicacy, so it will perfectly complement any holiday table. And stuffed with vegetables it will turn out juicy and healthy, and even children will like it, since it contains practically no bones. It is very important to purchase large fish so that it is easier to stuff. However, with the proper culinary skills, you can cope with sea or river inhabitants 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 sprigs each;
salt - to taste;
sour cream or mayonnaise - for decoration.

Preparation:

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.
Peel the carrots and onions and cut into small half rings.
Finely chop the greens.
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 in the juice of half a lemon and sprinkle with salt. Then leave to marinate for 1.5 hours.
The marinated carcass should be placed on a baking sheet covered with foil. Place onions, carrots and herbs in the belly, add salt to taste, and then close it. Toothpicks work well here.
The remaining half of the lemon must be cut into thin slices and placed on top of the carcass.
After this, it should be wrapped tightly in foil and placed in the oven for 50 minutes at 200 degrees.

Before serving, remove the lemon slices from the red fish, since the citrus has already given up all the juice and no longer carries any flavor. The whole carcass can be transferred to a large dish and decorated with a mesh using mayonnaise or sour cream, or laid out in portions.

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

Stuffed mackerel

Mackerel in the oven can be a slightly more budget-friendly, but no less tasty and healthy dish. Fish baked in foil will be juicy and soft and will be an excellent main dish for every day. The recipe often has variations. One of the most universal is considered to be baking with potatoes, melted cheese and aromatic spices.

You will need:

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

Preparation

To begin with, the fish should be prepared - cleaned of entrails and scales, removed the head and fins. You also need to carefully remove the ridge. To do this, just press it a little from above.
Next, the carcass should be sprinkled with salt and spices and greased with mayonnaise.
Peel the boiled potatoes and grate them, then place them inside the mackerel.
The processed cheese also needs to be grated and placed on top of the potatoes. To make grating easier, you can place it in the freezer for a few minutes.
Now the mackerel needs to be carefully closed and placed on a piece of foil, which must first be greased with oil.
The fish should be wrapped tightly in foil.
Then place in an oven preheated to 200 degrees for about 25 - 30 minutes.
Then you should carefully transfer the carcass to a separate dish. Garnish with sour cream if desired.

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

Preparation

The carcass must be cleaned, the head and fins must be cut off, the backbone separated and small bones removed.
Next, you should open the workpiece, salt and pepper to taste. You can also add fish spices.
Green peas are laid out next. You don’t need to put out the whole jar at once, just sprinkle it on the dish.
To prepare the filling you need to boil the buckwheat.
Next, finely chop the mushrooms and fry with onions.
Grate the cheese on a fine grater. Add 2 eggs, fried mushrooms with onions, and buckwheat to it. Mix it all thoroughly. Add salt and pepper to taste.
Then put the stuffing on the carcass and carefully sew up the belly.
Place baking paper on a baking sheet and place the fish there.
Grease the carcass with sour cream and bake for 40 minutes at 170 degrees.
Cool slightly and remove seams before serving. You can decorate with a grid of sour cream or mayonnaise or sprinkle the dish with sesame seeds.

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

Housewives stuff fish with whatever they like: eggs and prunes, mushrooms and rice, nuts and buckwheat. This is where your imagination can run wild! But now we will try to give you a master class on preparing classic stuffed fish.

First, be prepared for the fact that this dish will take a long time - almost the whole day. So get started on your day off.

Secondly, try to cook from large species of fish - pike, carp, cod, then the skin is easier to remove, and the dish turns out especially juicy and tasty. Thirdly, do not forget that skinning the fish is the most labor-intensive (and most important) process. If you want to amaze everyone with a particularly spectacular look of the dish and stuff the whole fish, you will have to tinker, because you will have to manage to remove the skin without damaging it. To do this, clean the fish, carefully cut off the head and, without cutting the belly, gut it. Remove the skin like a stocking, all the way to the tail. Separate the meat from the carcass. If you do a simplified version, cut off the head, cut the fish lengthwise into two parts, remove the skin from each half and separate the fillet from large bones. It is better to do this with a special fillet knife with a thin blade.
The hardest part about gefilte fish is removing the skin correctly.

Trim the skin on the pike's head without completely separating the fish's head from it.

Carefully remove the skin from the carcass along with the head towards the tail. You can use the handle of an ordinary spoon. The pike skin comes off like a stocking.

To make stuffed fish tasty, pay special attention to preparing the minced meat. It will be good if you take a lot of onions for minced meat - about 5-6 onions for 2 kg of fish. Finely chop half the onion and fry in butter along with 2 finely grated carrots, and pass half through a meat grinder along with fish fillet and 200 g of white bread, previously soaked in milk and well squeezed.

You need to pass the minced meat through a meat grinder 5 (!) times so that not a trace of the bones remains. Then add 2-3 beaten eggs, spices and salt to taste, knead well, adding fried onions and carrots. The minced meat is ready!

Fill the fish with it and carefully sew up the belly with a needle and culinary thread.

Boil or stew

In a large saucepan, prepare a bed of vegetables - put onion cut into rings, large slices of carrots, celery root, beets on the bottom, lay out the fish and fill everything with cold fish broth (it can be prepared from cut fins, heads, ridges). Cook or simmer in the oven (can be wrapped in foil) - the main thing is on low heat and for at least three hours. And that's not all - the finished dish must cool and brew. When the broth turns into jelly, you can serve it, for example, with vegetables on which the dish was stewed, or with herbs.

Jewish dish

Stuffed fish is a signature dish of Jewish cuisine. It is also called “Gefilte fish”. It’s interesting that Jewish girls used to lure potential suitors into their houses with this fish. The prepared dish testified not only to the culinary skill of the girl of marriageable age, but also to her hard work.