Which fish is best stuffed whole? Stuffed fish in the oven: a selection of the best recipes with photos

Stuffed fish in the oven is a truly royal dish that even the most fastidious gourmet will appreciate. Of course, the cooking process itself cannot be called simple, but believe me, the result is worth the effort. And we have selected for you only the best recipes for tender and juicy stuffed fish.

Whole baked carp with vegetables

We offer an original recipe for stuffed fish in the oven. This time we bake the carp, and we will stuff it with fish fillet and vegetables - onions and carrots. By the way, this recipe can be used when preparing any other fish.

Compound:

large carp;
2 carrots;
2 onions;
2 eggs;
lemon or lime;
fresh herbs;
spice mixture;
salt;
2-3 laurel leaves;
1 tbsp. l. strong tea.

Preparation:

Our first priority is to properly cut the fish. So, we clean out the insides and rinse the carp well.
Gently beat the fish with a kitchen hammer.
Now we separate the skin on the belly from the fins.
Using a sharp knife, carefully cut off the fins and separate the skin down to the tail.
Then we turn the skin inside out and separate the carp, starting from the head, where it has not yet been removed.
Finally, remove all the skin and separate the fillet.

Let's make minced meat. Grind the fish fillet using a meat grinder, beat in the eggs, salt and season with spices.
Grind the onion and 1 carrot and add to the minced fish. Mix it well.
In a separate cup, brew strong black tea and place laurel leaves in it.
Cover the baking sheet with foil, cut the carrots and the remaining onion into rings and lay them out in the first layer.
Stuff the carp skin with minced meat and place it on top of the carrots.
Pour lemon juice and tea over the fish, which will give it a golden color during baking.

Cover the carp with foil and bake for 40 minutes at a temperature of 200 degrees.
Decorate the finished carp with lemon slices, herbs and pour sour cream or mayonnaise.

Pike royally

If you buy a pike, consider yourself very lucky. You can use it to prepare a delicious dish that will become the main decoration of any holiday table. So, stuffed fish in the oven: recipe with photos.

Compound:

medium pike;
100 g bread;
100 ml milk;
egg;
bulb;
50 ml sour cream;
sprigs of fresh herbs;
salt;
spices.

Preparation:

First, let's prepare the fish. We cut off the fins from the pike, gut it and wash it.

Now we cut off the head and carefully separate the fish fillet and remove the skin.

Grind the pike fillet into minced meat in a meat grinder with a medium attachment.

Chop the sprigs of greenery (it’s better to take dill and parsley), grate the onion and add to the minced meat.
Beat in the egg, salt and season with spices.

Stir the minced fish thoroughly until it is homogeneous.
Now we take the pike skin and stuff it. Attention: do not stuff tightly, otherwise the skin may burst during baking.
Grease the fish with sour cream and place on a baking sheet lined with baking paper. Don't forget to put in the pike's head too.

Bake the fish in the oven at a temperature of 220 degrees for an hour.
Decorate the finished pike with lemon slices and olives.

Juicy pelengas with white wine

To avoid preparing a separate side dish for the fish, stuff it with zucchini. The result is a tasty, healthy and aromatic dish. By the way, you can use eggplants instead of zucchini. It all depends on your taste preferences.

Compound:

bearing;
2 zucchini;
2 carrots;
2 onions;
1 tbsp. dry white wine;
salt;
vegetable oil;
spices.

Preparation:

We clean the vegetables, grate the carrots and zucchini, and cut the onions into cubes.
Sauté the onions and carrots in vegetable oil, then add the zucchini to them. Fry for a few minutes, stirring.
Pour in the wine, you can dilute it with filtered water.

Simmer the vegetables on a low burner until done. The liquid should evaporate.
We have already discussed how to cut up a fish and stuff it. Just repeat all the steps described in the previous recipes.
Place the stuffed pelengas on a baking sheet covered with baking paper and bake until done at a temperature of 200-210 degrees.

Dedicated to fish lovers

In narrow culinary circles there is an opinion that it is impossible to stuff fish with buckwheat. Today we will dispel this myth and prepare delicious carp with buckwheat. Believe me, this dish will take its rightful place in your cookbook.

Compound:

large carp;
1 tbsp. buckwheat;
bulb;
bell pepper;
1.5 tsp. table salt;
½ tsp. ground black pepper;
spice mixture;
vegetable oil;
2 tbsp. l. mayonnaise;
sprigs of parsley and dill.

Preparation:

Let's start preparing the carp: cut it along the belly, cut off the fins, peel off the scales and take out all the insides.
We make cuts along the ridge at a distance of 1 cm with a sharp knife.
We wash the carp, then dry it and rub it with ground pepper and salt.
Wash the buckwheat and boil in salted water until tender.
Peel the onion and bell pepper and chop it into strips.
Sauté vegetables in vegetable oil for 8-10 minutes.

Combine buckwheat with vegetables, add chopped herbs, stir.

Now we stuff the carp with buckwheat and vegetables and pierce the belly with toothpicks. You can sew it up with thread.

Place the fish in a baking bag, close it and put it in the oven.
Bake the carp for 25-30 minutes at a temperature of 200 degrees.

Then we open the bag from above and simmer the fish in the oven for another ten minutes until it browns.

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? You shouldn’t be knocking around the doorsteps of 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 training, 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, gefilte fish, is a traditional dish of national Jewish cuisine. Culinary historians claim that Ashkenazi Jews have been stuffing fish since the Middle Ages. We prepared large pike, carp, and pike perch. They removed the skin from the fish and filled the “stocking” with chopped minced fillet with vegetable additives. Today, “stuffed fish” refers not only to the well-known fish or carp (which is what we will prepare), but also to cutlets made from minced fish, boiled in fish broth.

By the way, about the broth. It turns out to be a thick fish jelly, which can be served as a fish jelly - then you will get an exceptionally tasty jelly fish jelly without any gelatin, or as a separate dish.

Carp is often stuffed - it is a very tasty, fatty fish with thick skin. However, it is worth keeping in mind that the fish skin “stocking” cannot be stuffed tightly with minced meat - it will burst. Therefore, if there is any minced meat left, it is better to make cutlets from it and put it in a cauldron to cook along with the fish.

To get the right gefilte fish, you don’t need to add cookies, crackers, straws and other inappropriate ingredients that can be found in modern recipes for Jewish stuffed fish. Previously, there was no cracker, but there was always a stale, good old bun or loaf, or, in extreme cases, semolina. The loaf should be soaked in water or milk, and when adding semolina, let the minced meat sit for a while so that the cereal swells and absorbs excess moisture from the minced meat.

And the last thing I would like to say: if you don’t have a meat grinder, use the blender very carefully. The blender crushes the fish fillet into a dense, homogeneous mass; as a result, the stuffed fish will not turn out juicy and airy. This will be a homogeneous piece of minced fish. The meat grinder leaves small pieces of fish fillet in the minced meat (even if you twist the minced meat several times), and when cut, the fish will turn out porous, airy, juicy and very tasty.

Ingredients

carp 1 pc. (1.5-2 kg)
onions 3-4 pcs.
carrots 1 pc.
stale bun (or loaf) 300 g (if semolina - 4 tbsp.)
chicken egg 1-2 pcs.
salt to taste
pepper h.m. to taste
vegetable oil 1 tbsp. l.

First, you need to clean the fish from scales, rinse under running water, and dry with a paper towel. To quickly remove mucus, you can sprinkle the fish with coarse salt, rub it into the scales, and then rinse.

The most time-consuming part of cooking is removing the skin. They do this in different ways. Here are the most common:

1. Cut off the head and tighten the skin with a “stocking”. The “stocking” skin is stuffed with minced meat and sewn up where the head is cut off, but the head is not sewn on, but is also filled with minced meat. Then boil everything together and place it on a dish, joining the pieces together.

2. A method when the head is not cut off, but the fish is cut along the belly. Stuff it, then sew up the incision.

3. Cut the fish along the back, remove the dorsal fin, which runs along the entire length of the fish and tightly “holds” the skin, and then remove the skin. Stuffed. The back is sutured.

The method used by Tatyana is the “improved” first, does not involve the use of a needle and thread and consists of cutting off the head not completely, “breaking” the spine, leaving the skin intact, and then pulling the skin, helping yourself with a knife and scissors at the attachment points fins.

It is difficult to say which method is better. Probably, there is one for each housewife.

How to cook Jewish stuffed fish

Preparation

First, I cut the belly under the fins to the ridge, cut the ridge, but left the skin intact in this place so as not to separate the head. I removed the insides, washed the fish under running water and dried it again with a paper towel. If your hand is thin, it fits well into the abdomen, and the insides can be removed, so to speak, in one movement.

In the next step, I trimmed the skin from the fish carcass with a knife, lifted it with my index finger and, with light side-to-side movements, separated it from the fish carcass. I repeated this until all the skin was lifted. To separate the skin in the fin area, I used kitchen scissors or a small knife to trim the muscle around the cartilage that holds the skin, leaving the cartilage on the skin. The tail, like the head, was left on the skin.

A proper fish skin “stocking” looks something like this picture. As you can see, the head, tail and fins remain in place along with the skin.

Now that the “stocking” is ready, you can start preparing the minced meat. Using a sharp knife, I cut the carp fillet from the bones. If you can’t do this carefully, you can take a regular spoon with a sharp tip and use it to scrape off the remaining fish fillets from the bones.

Then I started preparing the minced meat. Finely chopped the onion, which should be quite a lot, since it is this that gives the fish its juiciness and sweetness. I fried the onion over low heat until translucent, but not golden, since golden onions will give off bitterness.

I passed the fish fillet, onion and pre-soaked bread in water (or milk) through a meat grinder with a fine sieve. To avoid small bones, the minced meat should be twisted twice. I salted and peppered the minced meat, added an egg and kneaded thoroughly.

At the bottom of the form in which the fish will be cooked (mine is a goose pan), I placed fish bones, onions and carrots cut into large pieces.

Loosely, about 2/3 full, I filled the fish “stocking” with minced meat. If you “stuff” it, the skin may burst during cooking. To make it easier, I wet the spoon with water, scooped up the minced meat and thus “packed” it, distributing the minced meat “inside” and giving the fish its shape. There is no need to sew anything up.

Cooking fish. Placed the fish in the pan on top of the vegetables. I poured water so that it covered the fish not completely, but 2/3, and put it on the fire. When the water boiled, turned on the lowest heat, salt and pepper the broth, and added a bay leaf. I cooked the fish for 1.5 hours, covering it with a lid. After the stuffed fish is ready, there is no need to rush either: it should cool in the broth.

What happens during cooking? The skin gels (after all, it contains collagen), and if there are small bones left in the minced meat, they are completely boiled.

Then I removed the fish from the broth, put it on a convenient dish and put it in the refrigerator for several hours (preferably overnight) to harden, so the natural gelatin will hold the minced meat together and it will be easier to cut the fish into portions. How many days does stuffed fish last in the refrigerator? 3-4 days.

I strained the broth and can use it too. It turns out gelled, and can be served with fish in a shallow broth. Or you can boil potatoes and carrots in it.

I cut the chilled fish into portions, put it on a serving dish, and decorated it only with herbs: carp is quite a fatty fish, so you shouldn’t pour mayonnaise on it.

As you can see, when cut, Jewish stuffed fish turns out to be porous and very juicy. For color, you can crush a pinch of paprika.

I did it! No, I already stuff the fish almost 20 years- several times a year for the holiday table. For the first time I captured all this action for my website in the form photo recipe!

I thank my mother for her help during the shooting, otherwise I would have had to change my gloves too often.

For WHOLE stuffed fish

and baked in the oven you will need:

Carp (1300-1400 g)
2 onions
1-2 carrots
2 yolks
100 g white stale bread
ground black pepper

For convenience I numbered the pictures.

The description of the process will match the image in the photo.

First.
We clean the scales and cut off the head. Attention! Do not rip the belly, we will need the skin intact and unharmed. We remove the gills. We remove the intestines very carefully so as not to damage the gallbladder.

Second.
Using a knife, carefully cut under the skin of the carp so that you can easily stick your hand between the skin and the meat.

Third.
It will not be easy to separate everywhere - difficulties will be in the area of the upper fin and belly of the fish. There we trim with scissors, being careful not to damage the skin.

Fourth.
We remove the skin with a “stocking”, carefully moving it away from the carp meat with our hands and cutting it with scissors under the fins and the lower part.

Fifth.
I don't pull the skin all the way. Approximately 2 centimeters should be left at the tail. Cut with a knife and turn out the skin. Stuffed fish (in the oven) looks whole, so we do it carefully.

Sixth.
Now we cut off all the meat from the carp carcass. The fillet separates easily, but on the ribs it is a little more difficult.

Ninth.(I didn’t miss anything, the pictures just don’t require description)
Place slices of raw carrots on a baking sheet. This elegant bedding is needed so that the fish can be easily removed and the skin will not be damaged when baking in the oven. Beautiful, right?

Tenth.
Soak 100 g of dry white bread in milk, and make minced meat from the cut carp meat. Add 2 yolks, ground black pepper and salt to taste.

Eleventh.
Fry the onion until golden brown, cool slightly and add to the minced meat.

Twelfth.
Place the minced meat tightly into the prepared empty skin.

Thirteenth.
This is what raw stuffed carp looks like. There is no need to seal the hole. The minced meat will not leak out or be smeared.

Fourteenth .
Carefully place the carcass on a carrot bed with the fin facing up and place the head against the hole. You don’t have to do this if the fish was purchased without a head. Lubricate with a thin layer of mayonnaise.

The fifteenth.
Bake at 190-200 degrees for 40 minutes. There is no need to water it with anything.

Ready! You can serve it whole or in portions. It’s a pity I didn’t stock up on lemon... It would have looked very nice with fish...

This stuffed fish, cooked in the oven, is a cold appetizer. You can cut it only after it has cooled completely. From the refrigerator it tastes even better, so make it the day before guests arrive.

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?

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 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 spine 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.