Fish is a storehouse of useful trace elements, amino acids, protein and many vitamins. There are a wide variety of fish dishes. The most useful fish is steamed and boiled in a small amount of water. Fish cooked in the oven is also not far behind and is very healthy. One of the best dishes that can be cooked in the oven is stuffed fish.

The fish turns out juicy, fragrant and spicy. And the bonus is that it is unnecessary to prepare a side dish separately, because steamed vegetables play its role.

Required products:

  • Silver carp - 3 kg;
  • tomato - 3 pcs.;
  • carrot - 1 pc.;
  • onion - 1 pc.;
  • bell pepper- 1 PC.;
  • lemon - 1 pc.;
  • vegetable oil - 3 tbsp. l.;
  • parsley - 1 bunch.
  • spices to your taste.

Cooking:

Wash vegetables. Remove skins from onions and cut into small cubes. Grate carrots with medium cells. Pour a small amount into the pan vegetable oil and fry the onion first, and add the carrots in the field of its light browning.

Pour the tomatoes with boiling water, remove the skin from them and cut into half rings or quarters of the rings. Cut the pepper so that the pieces are the same size as the tomatoes.

Gut the fish, wash. Make vertical cuts over the entire area of ​​​​the carcass, starting from the ridge and ending near the abdomen, with an interval of 2.5-3 cm. Grate with spices, including from the inside and pour lemon juice.

Interesting to know! Silver carp meat contains a large amount of amino acids and protein, which is even more valuable for the body than milk protein.

Put tomatoes and peppers inside the fish, lay roasted carrots and onions on top of them. Rinse the greens and chop not too finely. Lay on top of the roast.

Preheat oven to 200 degrees. Place the fish in a roasting sleeve and tie the edge well. Place in preheated oven and cook for 1 hour.

After an hour, pull the fish out of the oven and carefully cut the sleeve. Get the fish and cut it into cuts where the lemon is inserted. Garnish with fresh lemon slices before serving.

Pink salmon in foil stuffed with rice

In this case, we will use . It is also called pink salmon.

Required products:

  • Pink salmon - 1 kg.;
  • rice - 0.10 kg;
  • bell pepper - 1 pc.;
  • lemon - 1 pc.;
  • olive oil - 2 tbsp. l.;
  • water - 0.20 l.;
  • salt, black pepper ground pepper to your taste.

Cooking:

Read also: Potatoes in the oven with meat - a collection of 11 interesting recipes

Rinse the fish thoroughly, trim the fins and head. Rinse again and pat dry with paper towels. Grate with salt and pepper, squeeze out the juice from the lemon. Set aside for a while so that the fish marinates a little in lemon juice.

Interesting to know! Pink salmon is very useful for people involved in sports, because it contains a large amount of protein. But for those who want to lose weight, it is better to choose a different type of fish.

Rice pour a glass of boiling water, close the lid. Leave until the rice puffs up. Rinse the pepper, remove the stalk and seeds, finely chop.

When the rice is prepared, it should be combined with chopped pepper. Pour a tablespoon of lemon juice here, sprinkle with spices and pour in olive oil at the end.

Stuff our fish with rice filling. Next, prepare a piece of foil and grease it olive oil. Put it on a baking sheet and lay the fish on it. Wrap the edges of the foil so that they cover the fish well.

Send the stuffed pink salmon to the oven preheated to 180 degrees for 1 hour. At the end of cooking, carefully remove the fish from the oven and transfer to a beautiful dish for serving. Garnish with lemon wedges, olives or mint sprigs.

Jewish stuffed carp in the oven

To prepare this fish, you will have to work a little, but both you and your guests will be satisfied with the result.

Required products:

  • Carp - 1.5-2 kg.;
  • onions - 3 pcs.;
  • carrot - 1 pc.;
  • semolina - 4 tbsp. l.;
  • egg - 2 pcs.;
  • vegetable oil - 2 tbsp. l.;
  • salt to your taste;
  • ground black pepper to your taste.

Cooking:

The first step is to prepare the fish. It needs to be cleaned and gutted. Rinse well. Next, make an incision under the front fins to the very ridge. We cut the ridge without touching the skin.

Next, pull the skin off the carcass of the fish, easily moving it from one side to the other. In order to remove the skin in the area of ​​​​the fins, you need to cut the muscles around the fin with a knife, without touching the cartilage. The tail fin, like the head, should be left on the skin.

Important! A properly made "stocking" of fish should retain all fins, tail and head. The skin should remain intact, without holes.

Next, you need to cut the fish fillet from the bones with a sharp knife. After that, remove the husk from the onion and cut 1 onion into small cubes. Pour vegetable oil into a frying pan and send onions to it. Simmer until it becomes transparent.

Pass the fillet and onion through a meat grinder. So that small bones do not come across, the minced meat needs to be twisted one more time. Add semolina to minced meat, sprinkle everything with pepper and salt. Also beat in the egg and mix well.

Place fish bones in the bottom of a baking dish. Rinse the carrots, cut into thick half rings, if the carrots are small, you can cut them into rings. Cut the onion into quarters cut in half. Put the vegetables on the fish bones.

Read also: Duck in a slow cooker - 10 recipes

Stuff the "stocking" of fish with minced meat, about 2/3. Form the correct shape of the fish. Brush all fish with oil. You don't need to sew.

Gently transfer the prepared fish to the dish with the vegetables. And send to bake in the oven, heated to 180 degrees. Cook 2 hours.

After cooking, put the fish in a Jewish way on a dish and serve.

Carp stuffed with millet, baked in foil

If you are lovers of millet porridge and fish, then this recipe is for you. It comes out yummy and very tasty.

Required products:

  • Carp - 3 kg.;
  • potatoes - 1 kg .;
  • millet groats - 0.10 kg;
  • onion - 1 pc.;
  • olive oil - 4 tbsp. l.;
  • salt, ground black pepper at your discretion.

Cooking:

Wash the carp, gut and remove the gills. Rinse the millet several times in cool water. Then pour into a saucepan with boiled water, salt and cook until tender.

Interesting to know! Carp meat is easily digested by the body. It is recommended for use by children, the elderly and people who adhere to a healthy diet.

In a frying pan with olive oil, fry finely chopped onion and send it to millet porridge.

Rinse potatoes, peel and cut into slices. Transfer to a deep container and sprinkle with spices and oil. Stir so that the oil and spices are evenly distributed over the potatoes.

Rub the carp with salt and pepper, inside and out. Stuff millet porridge inside. Place a sheet of foil on a baking sheet. Lubricate it with oil, and put potato plates on top. Put fish on them.

People who pay special attention to their appearance and health often prefer to eat fish rather than meat. This is due to her healing properties and low calorie content. To preserve all the vitamins, it is better to boil or bake it in the oven. It turns out very tasty if you pre-stuff the carcass, and then send it to the oven. Gefilte fish in the oven is a favorite dish in Europe, because it is inexpensive, but very hearty meal, and it looks quite impressive on the table. And Jews prefer to serve stuffed fish only on holidays. In Israel, stuffed fish in the oven is called “gefilte fish” and is sometimes even cooked in a sweet form.

You can stuff absolutely any fish, be it or the same. The main thing here is to choose a larger fish for the convenience of the stuffing process itself. The most delicious are silver carps, carps, pike perches.

This question was probably asked by the hostess, who decided to cook stuffed fish for the first time. Fish can be stuffed with various cereals (buckwheat, rice), vegetables (carrots, potatoes, cabbage, carrots, peppers), herbs or even the same or caviar. There are just a huge number of options for every taste.

The most common of them:

  • Buckwheat + fried onions
  • Chicken eggs + processed cheese
  • Carrot + bell pepper + onion
  • Fried mushrooms
  • Rice + carrots + onions
  • passivated sauerkraut+ bow

stuffed hake

heck it useful fish with excellent taste, besides it is not expensive. In addition to taste and benefits for the human body, this fish has another big plus. It has very few bones. Cooking time - 1 hour. The number of servings is 4.

Ingredients:

  • Hake - 2 carcasses
  • Carrot - 1pc
  • Sweet pepper - 1 pc.
  • Onion - 1pc
  • Quail eggs - 3 pieces
  • Dill, parsley - 1 sprig each
  • Salt, pepper - to taste

Cooking:

  1. If the carcass was frozen, then it must be thawed, but not completely, it should be slightly firm. Gut fresh fish and remove the backbone. The resulting fillet must be salted and peppered.
  2. Cut vegetables into cubes, stew in a pan, not bringing to full readiness.
  3. Boil eggs and cut

If desired quail eggs can be replaced with chicken. In this case, you need one egg.

  1. Finely chop the greens.
  2. Mix vegetables, eggs and herbs.
  3. Put the fillet and carefully fill the fish with minced meat.

If there is too much filling, tie the carcass with a thread. The head can also be filled with stuffing. According to tradition, during the feast, it goes to the head of the family.

  1. Line a baking sheet with parchment paper and lay out the fish. Top with oil and put a sprig of dill.
  2. We send the fish to the oven preheated to 180 degrees for 40-50 minutes.

Before serving, the dish can be garnished with onion rings, cherry tomatoes and herbs. Serve as an independent dish, or with or rice.

Fusion stuffed pike

This original and unusual recipe by Uriel Stern will be for you festive dish for all time. Just try to cook once, and this dish will appear on your table every holiday.

Ingredients:

  • Pike - 1 piece
  • Eggs - 4-5pcs
  • Nori - 3 sheets
  • Olive oil - 100g
  • Paprika - 50g
  • Bread - 150g
  • Onion - 1kg
  • Salt - 1 tbsp
  • Water - 100g
  • Ground black pepper - to taste

Cooking:

  1. Soak bread in water.
  2. Chop the onion and fry until golden brown.
  3. Clean the carcass, remove the insides and gills, cut off the fins, carefully remove the spine.

For stuffing, it is better to buy fresh and unpeeled fish, so that the integrity of the skin is not broken.


If the pike is too big and does not fit on a baking sheet, you can cut off her head. When serving, attach again for the visual effect of a whole fish.

  1. cut in half and brush liberally with oil.
  2. Transfer the pike to the sleeve and also grease with oil, do this so that the carcass does not burn and stick, which is highly undesirable.
  3. Wrap the fish tightly in the sleeve, twist the ends.
  4. Bake pike at 180 degrees for 60 minutes. Cooking time may vary depending on the size of the pike.

For decoration, put thinly sliced ​​\u200b\u200blemon slices on a dish and carefully lay out the resulting masterpiece on them.

A huge number of different delicious dishes can be prepared from fish with minced meat. Turn on your imagination, experiment with the filling and stuffed fish in the oven will become your signature dish.

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

If you want to impress your guests, cook stuffed fish. It's spectacular delicious dish will cause general admiration.

Stuffed fish is not easy to prepare. Therefore, they prepare it mainly for the holidays.

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 famous recipe stuffed fish in Odessa style. This dish will be enjoyed by everyone, even those who do not like fish. A 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.;
  • greens;
  • 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.


Stuffed fish is an ideal hot dish that can be served not only for everyday dining, but also for the festive table.

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 stuffed fish has a national flavor, a specific taste and an interesting taste. 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, 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.


Nothing like complex dish as it may seem!

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, it turns out not only fragrant, but also very satisfying. A good choice for a holiday.


Stuffed fish with mushrooms is truly royal dish, which will be appreciated even by the most fastidious gourmet.

Ingredients:

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


The cooking process is quite long and laborious, but the result is very tasty.

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.

Stuffed fish is an ideal hot dish that can be served not only for everyday dining, but also for the festive table. It should be noted that such a product is prepared in the oven for a relatively short time. But in order for the dish to turn out really tasty and fragrant, all the ingredients must be pre-processed.

general information

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

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

Red stuffed fish in the oven: a simple recipe

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

To prepare such a dinner, we 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 bulbs - 2 pcs.;
  • parsley, fresh dill - a couple of branches;
  • 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 process 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 to be satisfying and nutritious. For the filling of the red product, we decided to use onions and carrots. They should be cleaned, and then chopped into half rings and half circles. You also need to chop fresh herbs.

Pre-marination

To make the stuffed fish baked in the oven as tasty and fragrant as possible, it is recommended not only to pre-clean and wash it, but also marinate it. To do this, cut the lemon into two equal halves and squeeze the juice from 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 direct stuffing of salmon.

Formation process

After the fish marinates (after about 1-2 hours), you should take a large baking sheet and put cooking foil on it. Next, you need to place fragrant salmon on the sheet and open its abdomen as much as possible. There it is necessary to alternately lay out chopped carrots, onion half rings and greens. Sprinkling all the ingredients with a little salt, the abdomen should be well closed. If necessary, it can be pinched with toothpicks.

Top red fish with thin slices of fresh lemon, and then wrap tightly in culinary 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 you can safely get it. If the vegetables are not fully cooked, then the dish is recommended to be kept at the same temperature for another ¼ hour.

How to present to guests?

We talked about how to cook stuffed fish. But in order for such a dish to make a proper impression on your guests, it should 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. At the same time, all slices of lemon should be removed from the surface of the fish. They fulfilled their role by giving the salmon all the juice.

Thus, the surface of the fish needs to be decorated with a mesh of sour cream mayonnaise and a few petals of fresh parsley. Serve this unusual dish preferably hot with bread.

Cooking carp stuffed with buckwheat

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

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

Main product processing

Stuffed fish, baked in the oven, is very satisfying and nutritious. But before stuffing the carp with grits, you should process all the ingredients well. To do this, it is necessary to clean the fish from the insides and scales, and then cut off all the fins located on the peritoneum. Further, the processed product must be flavored with salt and lemon juice. In such a marinade, carp should be kept at room temperature about 1.5 hours.

Filling preparation

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

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 put in a pan with vegetable oil. It is also necessary to pour chopped heads of onions there. Fry all the above ingredients until golden brown. At the same time, they must be salted and peppered.

After both buckwheat and mushrooms with onions are thermally processed, they must be mixed well in one bowl.

How to stuff properly?

Before stuffing the fish with buckwheat filling, it should be placed in the culinary sleeve, and then the abdomen should be opened as much as possible. After that, you need to place all the stuffing in the carp. Don't worry if it's too much. In any case, the side dish will not go anywhere from the culinary sleeve.

Cooking in the oven

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

Serve right for dinner

Now you know how to stuff fish with buckwheat and mushrooms. After the specified time has passed, the culinary sleeve with the dish should be carefully removed from the oven. Next, the baked carp must be carefully removed from the bag and placed in the center of a large plate. Along the edges, it is necessary to place the entire garnish that remains in the sleeve. As decoration ready meal it is required to cover with mayonnaise mesh and sprigs of fresh herbs.

Stuffing fish the Jewish way

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 bulbs - 3 pcs.;
  • fresh dill - a small bunch;
  • raw rustic eggs - 2 pcs.;
  • village boiled eggs - 3 pcs.;
  • table salt - use to taste;
  • ground black pepper - apply to taste;
  • sunflower oil - about 40 ml.

For the broth you need:

  • small fresh beets - 2 pcs.;
  • small juicy carrots - 1 pc.;
  • sweet bulbs - 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.

Fish preparation

The choice of this or that fish for cooking this dish is entirely up to you. In addition to fresh pike perch, carp, pike, and pelengas are ideal for it.

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

After all the described actions, you should pass under the skin of the fish with your fingers and carefully separate it from the meat. In the place of the ridge, it is advisable to cut the bones 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.

Minced meat preparation

Jewish stuffed fish, the recipe of which we are considering, is 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 deboned and crushed into a pulp using a blender. You should also finely chop the onion and sauté it 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. Having mixed all the components, you can safely proceed to the formation of the dish.

Stuffing process

For getting beautiful dish“Jewish” requires a lot of effort. To do this, the whole skin of the fish must be placed on a cutting board, and then gradually stuff it with pre-cooked minced meat. At the same time, boiled chicken eggs. These ingredients will give the dish a special appearance in the cut.

Stuffing the fish with minced meat is highly discouraged. It just needs to be given natural forms. If you push too much filling, then there is a chance that the skin of the fish will not stand up and tear.

Heat treatment on the stove

After the fish is stuffed, you should put a pot on a strong fire, add 1-1.3 liters of drinking water, peeled and chopped beets, carrots, onions, as well as sugar, laurel, pepper and salt to it. Bringing all the ingredients to a boil, they need to lay out the stuffed pike perch. Once again, waiting for the liquid to boil, the pan must be closed. Cooking stuffed pike perch is recommended for about 30-33 minutes. Over this time minced fish must be fully prepared.

Properly served for dinner

The finished fish should be carefully removed from the broth so that it retains 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 put circles of fresh lemon 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.


Pike stuffed with millet porridge

Ingredients: 1 kg pike, 150 g millet, 2 eggs, 250 ml cream, 50 g breadcrumbs, 80 g carrots, 80 g onions, 40 ml vegetable oil, 40 g butter, 70 g of green salad, cilantro, pepper, salt.

Cooking method: Peel the pike, cut off the head, remove the insides without cutting the abdomen, rinse thoroughly and dry. Then salt the pike, pepper and leave for 15 minutes.

Cook crumbly porridge from cereals.

Wash the lettuce leaves and cilantro greens, dry them, chop the cilantro greens.

Wash onions and carrots, peel, finely chop and fry in vegetable oil (30 ml). Hard boil eggs, peel and chop. Mix porridge, carrots and onions, eggs, season with butter.

Stuff the pike with porridge, bread in breadcrumbs, put on a baking sheet greased with the remaining vegetable oil and bake in an oven preheated to 200 ° C for 40 minutes.

Put the finished fish on lettuce leaves, pour over with cream, sprinkle with cilantro and serve.

From the book Dishes from poultry. Varied menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Goose stuffed with millet porridge The carcass of a goose is processed and rubbed with salt inside and out. Millet groats are boiled until half cooked, folded into a sieve, then seasoned with butter and the goose is stuffed with this mass. Put in a goose or other dishes, add

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From the book Galushki and other dishes of Ukrainian cuisine author Cooking Author unknown -

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Pies with millet porridge Ingredients: 1 kilogram of yeast dough, 1 cup of millet, 1 cup of raisins, 1/2 cup of sugar, cinnamon, salt, water. Cooking method: boil steep millet porridge in water, adding a little salt and sugar during cooking. Pour raisins into the prepared porridge and

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From book 1000 best recipes cutlets, zraz, stuffed cabbage and other minced meat author Nesterova Daria Vladimirovna

Spinach with millet porridge Components Spinach - 500 g Millet porridge on water - 1 cup Parsley and dill - 1 bunch each Low-fat milk - 2 3 cups Flour - 1 tablespoon Salt - to taste Method of preparation Rinse the spinach well, finely chop, mix with millet porridge and

From the book Pies, Kulebyaki, Pies author Kashin Sergey Pavlovich

Chicken stuffed with millet porridge with nuts Components Chicken carcass - 1.2 kg Millet - 0.5 cup Walnuts chopped - 1 cup Onion - 1 pc. Raw egg -1 pc. Grated cheese - 3 tablespoons Low-fat sour cream - 4 tablespoons Vegetable oil - 3 tablespoons

From the author's book

Chicken stuffed with millet porridge and nuts Components Chicken carcass - 1.2 kg Millet - 0.5 cups Chopped walnuts - 1 cup Bulb onion - 1 pc. Raw egg - 1 pc. Grated cheese - 3 tablespoons Sour cream - 0.5 cups Vegetable oil - 3 tablespoons

From the author's book

Vertuta with millet porridge Dough: 4 cups of flour, 4 teaspoons of sugar, 100 g of margarine, 50 g of vegetable oil, 1 egg, 3/4 cup of water, 1/4 teaspoon of soda, 0.5 teaspoon of salt. Filling: 2 cups millet, 4 cups water, 1 tbsp. a spoonful of butter, 1 teaspoon of salt. Rinse the millet thoroughly

From the author's book

Pies with liver and millet porridge Ingredients1 kg yeast dough, 200 g fried veal liver, 150 g millet groats, 2 onions, 50 g dried mushrooms, 2 tablespoons melted butter, 1 egg yolk, 1 tablespoon margarine, 100 g mayonnaise, salt. Method of preparationOnion

From the author's book

Belyashi with meat, mushrooms and millet porridge Ingredients1 kg of yeast dough, 600 g of meat, 2 onions, 100 g of crumbly millet porridge, 100 g fried mushrooms, 2 tablespoons meat broth, 100 ml vegetable oil, pepper, salt. Method of preparation Peel, wash and chop the onion.

From the author's book

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