Whole stuffed fish in the oven recipe 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.

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.

Stuffed fish in a slow cooker

The simplest stuffed fish recipe is one that uses a slow cooker. A smart kitchen gadget will help you bake the dish evenly without burning, keep the skin intact, and the filling itself juicy and dense, and all this practically without your participation.

Ingredients:

pike (medium) – 1 piece;
semolina – 10 g;
onions – 115 g;
sour cream – 25 g;
mayonnaise – 45 g.

Preparation

Carefully cut off the head and remove it, removing the insides afterwards. Rinse the cavity of the river predator, remove the skin from the meat using your fingers.
Carefully remove the casing, set aside, clean the meat from the bones, chop with vegetables.
Add semolina and sour cream to the minced meat.
Fill the pike with the resulting minced meat and sew up the cut.
Wrap the stuffed fish in foil and cook on the “Baking” for about half an hour.

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.

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.

Stuffed pike

We cut them into rings, half rings, or even hemispheres. Stuffed pike in the oven is a festive dish, so it needs to be decorated before serving.

If you are going to cook pike for the first time, do not be alarmed. This process, although not for beginners, is not as complicated as is often written. To cook stuffed pike entirely, you need to remove the skin. This is the most difficult part of the recipe. But if you have step-by-step photos and a detailed description before your eyes, you will definitely cope with it.

If you lift the outer shell of the gills, the meat inside should be a bright, rich pink hue. Fish also goes well with unusual foods, for example: Now take a piece of wax paper, spread it on the table and grease it with vegetable oil over the entire surface.

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.

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.

Pike with mushrooms

This oven-baked pike is prepared as follows. Take:

pike – 1-2 pieces, but to get a total weight of 2-2.5 kg;
white bread - 1/5 loaf (can be a little dry);
eggs – 2 pieces;
champignons - 1 large jar;
carrots – 2 pieces;
onion – 2 heads;
lemon – 1 piece;
milk – 150 ml;
butter – 70 g;
vegetable oil;
dried dill;
spices.

Stuffed pike recipe:

clean the fish (remove gills and scales);
make a circular cut around the pike's head without cutting its spine;
remove the insides of the fish;

Important! The gall bladder of this fish must be removed very carefully.

separate the fillet from the skin using scissors, a knife and your hands (the entire skin is removed);
turn the skin inside out to its “natural” state (it is turned inside out during the skinning process);
salt it inside and out;
Sort the pike fillets, remove all bones;
soak white bread in warm milk;
prepare the minced meat (twist the pike fillet and bread, add eggs);
peel the onion, cut into medium cubes;
peel the root vegetable, grate on a coarse grater;
fry the vegetables over low heat until half cooked;
remove the mushrooms from the jar, drain the liquid from them, chop;
add them along with butter to the vegetables, simmer everything for at least 5 minutes;
cool the vegetable mixture, combine it with minced pike, add spices to taste and dried dill;
fill the fish skin with the resulting mixture, but make sure that the filling is not packed too tightly;

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.

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.

Of course, these are not all the options for how and what you can stuff the fish with. So, Jewish stuffed fish turns out to be spicy and tasty. In general, choose the recipe you like and create your own culinary masterpieces. Cook with pleasure and bon appetit!

Stuffed fish aspic

Stuffed fish can be not only the main hot dish, but also a hearty classic appetizer. It’s easy to take the usual aspic to a new level by covering pieces of stuffed pike with gelatin. In this case, gelatin is diluted in beet juice to add brightness and light sweetness to the dish.

Ingredients:

pike - 1.2 kg;
white bread - 270 g;
eggs - 2 pcs.;
butter - 45 g;
carrots - 115 g;
milk - 180 ml;
onions - 95 g;
gelatin - 25 g;
beet juice - 190 ml;
water - 315 ml.

Preparation

Before preparing the stuffed fish, make a cut under the head and remove the skin, being careful not to damage it. Free the remaining pulp from entrails and bones.
Soak the bread in milk, squeeze it out, pass it through a meat grinder with egg, butter and the fish itself.
Add finely chopped vegetables to the minced meat and salt it well.
Stuff the remaining skin with the prepared mixture.
Sew the incision or secure it with toothpicks.
The preparation of the stuffed fish is almost complete; all that remains is to dilute the gelatin in warm water with beetroot juice, place the pike on a serving dish and pour over the prepared solution. After the gelatin has hardened, the cold dish can be served.

Stuffed fish - basic cooking rules and recipes

In this article you will learn everything about what stuffed fish is - how to cook it correctly, what fillings are included in its composition, the most delicious cooking recipes

Stuffed fish - delicious recipes

Stuffed fish carcass is a very nutritious and healthy dish.

It just so happens that the dish in our country is festive, and it is prepared only on special occasions.

And it’s completely in vain, since the cooking technology is not complicated and there are quite simple recipes.

Europeans adore stuffed fish products, probably because this dish is cheap, nutritious and at the same time looks festive on the table.

And among the Jews, fish products cooked in the oven were always on the table during the celebration.

In Hebrew, the dish is called “gefilte fish”, and it can be not only salted, but also sweetened. .

Which recipe is correct? It is impossible to answer this question unambiguously.

There are many recipes and each can be changed by changing the special ingredients included in the filling.

A stuffed fish carcass can be either an unusual appetizer or a separate whole dish. It all depends on how it will be presented.

We will tell you the classic technology for preparing stuffed fish.

What kind of fish can be stuffed?

There is no need to reinvent the wheel and search all supermarkets for gourmet fish products.

Suitable:

Zander.
Pike.
Carp.
Sterlet.
Red fish (trout, etc.).
Cod
Silver carp
Carp
Dorado

What fish to use for stuffing - fresh or frozen?

To prepare stuffed fish, you need to take an unpeeled, chilled (ideally FRESH) and uncooked medium-sized carcass. It is very difficult to stuff fish that is too large.

It is better not to use frozen fish for stuffing.

If you are afraid to stuff the whole fish, then perhaps cut it up and stuff it with minced meat into separate pieces.

Basic methods of stuffing fish

Before stuffing the fish, it needs to be prepared for this process.

There are several ways to stuff fish, but these two main ones are most often used:

traditional method, when fish is skinned using a “stocking”
and when stuffing the belly, gutted fish

So, let's take a closer look:

Method number 1 - remove the skin with a stocking

In order to remove the skin with a stocking, it is important to know that the fish should not be gutted, this means that the belly should not be cut.

Such fish must be cleaned and the head cut off.

Then we must remove the insides; to do this, we need to insert a long knife inside the abdomen along the side wall and cut off the insides near the anus.

Take out the entrails, caviar, milt and then carefully remove the skin, grabbing it from the hole that remains after the head and stretching it towards the tail. If necessary, trim the flesh of the fish a little with a knife.

It’s quite simple, after 2-3 times everything will work out quickly

The skin comes off a little easier if the fish was first frozen and then thawed.

For more information on how to remove the skin with a stocking, watch this video

The belly of the cleaned fish is cut and all entrails are removed, and the bones and backbone are carefully removed.

And then remove all the pulp from the skin using an ordinary tablespoon.

After this, the fish can be stuffed and the belly can be sewn up with threads, which must be removed before serving.

How to properly stuff fish carcasses?

Basic Rules:

Minced meat is prepared from fish pulp: the pulp is ground three times through a meat grinder, and then carefully beaten on the table, like minced meat cutlets.
Then additional ingredients are added to the mass and the minced meat is tasted. For those who cannot taste raw minced meat, there is a workaround. Fry a cutlet from the minced meat and try it.
The skin from the fish is filled and the head is put in place.

Filling options for stuffed fish

Stuffing is a special type of heat treatment of products.

Fillers are usually perishable and must be made before they are used.

The filling should not be dry.

Basic rules for preparing fillings:

Overly fried or undercooked onions are tasteless, but stewed until golden brown, they have a very strong and aromatic smell. To obtain delicious stuffed fish, you need a large amount of onions. Onions are stewed in butter.
Many housewives turn half the onion raw when preparing minced fish.
Milk and fish liver can be twisted together with the fish pulp.
Plain, unprocessed flour included in the filling makes it unpleasant, and flour fried in oil in advance acquires a good flavor that is reminiscent of roasted nuts.
You can put a white bun pre-soaked in chilled cream in the minced fish.
You can also add walnuts, herbs, garlic and olives to minced fish.
In order for the stuffed fish to better retain its shape when cutting, cooks advise adding 1 packet of gelatin to the minced meat.
They say that stuffed fish will taste better if you add a little sugar to the minced meat and broth.
Carcasses should be stuffed chilled.
For stuffing fish, not only minced fish is used: buckwheat porridge, rice, mushrooms, vegetables, nuts, berries, fruits. As a rule, they stuff the belly of the fish.

How to prepare stuffing for stuffed fish?

Fillings for fish carcasses can be as follows:

The filling is used for prepared pike or carp skin.

To make it you will need fish meat, white bread pulp, milk, eggs, etc. oil, chopped dill, leek, salt, nutmeg, pepper. It is necessary to chop the onion and fry it in a small amount of salt. oils

Detach the fillet from the bones and backbone, grind twice in a meat grinder, together with the bread pulp, previously soaked in milk.

Then you need to add onions, spices, nutmeg, herbs, etc. butter, egg yolks and mix well. Next, carefully fold in the egg whites, whipped into a thick foam.

Fill the skin of fresh pike and carp with the prepared mixture.

The mass is used for stuffing the carcass of large carp or other fish products that are loved.

For cooking you need to take 5 large onions, a little olive oil, and spices to taste.

Cut the onion into half rings, fry in olive oil until golden brown and fill the prepared fish carcass with the mixture.

Filling with onions, buckwheat and eggs.

All ingredients must be crushed, add boiled buckwheat, and mix. Fill prepared fish carcasses.

How to prepare stuffed fish?

Traditionally, stuffed fish is cooked in a cast iron or thick-walled pan.

To prevent the fish from burning, place vegetables or a grid of thin sticks (wooden skewers) on the bottom of the pan.

The fish is then carefully poured with hot water so that it does not come directly onto the skin of the fish.

Bring to a boil under the lid, then reduce the heat and cook the fish over low heat with the lid open, sometimes pouring broth over the exposed upper pieces.

Traditional cooking method:

open the lid and cook until the liquid has partially evaporated.
Add hot water a second time to the level with the fish and bring to a boil again. Add salt.
After the second broth has boiled, pour hot water over the fish 3 times below the level of the fish, add spices and let it simmer again.

Cooking time is determined by 1.5–2 hours from the moment of boiling. There is another rule: – 1 hour for every kilogram of fish.

When cooking stuffed fish, do not allow it to boil violently: this can lead to tearing of the skin.

You can also bake stuffed fish in the oven in foil for 1 hour at T 180 C.

How to serve stuffed fish?

The finished stuffed fish must be cooled in the same container.

Carefully transfer the cooled fish to a plate with your hands.

If the belly is cut, then carefully, trying not to damage the skin, you need to pull out the entire thread with which the fish was sewn up.

Next, pour the strained broth from cooking on top of the fish and put it in the refrigerator or in a cold place overnight.

Before serving the fish, the top fin is carefully removed, the fish is cut into portions and decorated.

In particular, olives can be inserted into the eye sockets.

With fish stuffed with minced meat, almost any side dish will be appropriate:

Potato.
Rice.
Vegetables.
Baked apples.

Simple recipes - how to cook stuffed fish

Simple recipes are as follows:

Pike stuffed with potatoes

For the recipe you will need:

fish carcasses - 2 kilos;
potatoes - 600 grams;
spices to taste.

Preparing the dish is very simple:

The pike must be cleaned and gutted.
Peel the potatoes and grate them on a fine grater. Next, rinse the grated potatoes in running water (cold) until all the starch is washed off.
Then you need to squeeze out the mass and pour boiling water over it for half a minute. And rinse again under water.
Next, you need to add seasonings to taste, or just pepper and salt.
Stuff the minced meat into the pike, which should then be sewn up with thread.
Place in a baking dish and place in the oven for half an hour.

Stuffed carp, baked in the oven

To prepare you need to prepare:

carp;
green bean;
carrot;
lemon juice.

Preparation:

To make baked carp in foil stuffed with green beans, you need to cut the beans into equal pieces, add grated carrots, salt and add a little sugar.
The cleaned fish carcass should be salted, peppered, doused with lemon juice on all sides. Let marinate for 10 minutes.
Place green beans and carrots inside the carcass.
Sew up the belly with thread or close it using toothpicks.
Place the carp in foil, seal, place on a baking sheet and place in the oven, heated to 200°C, for half an hour.

Trout stuffed with mushrooms

Ingredients:

1 kg trout,
400 g butter,
1 lemon,
40 g butter,
200 ml fish broth,
2 eggs,
25 ml lemon juice,
30 g flour,
20 ml vegetable oil,
basil greens, pepper, salt.

Cooking method:

Clean the trout, cut off the head near the fins, carefully remove the entrails without cutting the belly, rinse, salt and pepper.
Peel the mushrooms, rinse, boil, cut into slices. Then place in a frying pan with melted butter and fry over high heat for 3 minutes, pour in the fish broth and simmer for another 15 minutes. Wash, peel, and cut the lemon into slices.
Boil the eggs, peel and cut into cubes. Wash the basil greens, dry them, chop them finely, mix with mushrooms, eggs, salt and pepper and stuff the fish.
Grease the trout with vegetable oil, roll in flour, wrap in foil and bake in an oven preheated to 200 °C for 40 minutes.
Place the finished fish on a dish, sprinkle with lemon juice, decorate with lemon slices and serve.

Ingredients:

Fresh cod – 500 g,
white bread - 2 slices,
cream (or milk) - a quarter cup,
onion – 1 pc.,
butter – 4 tbsp. spoons,
egg – 1 pc.,
carrots – 2–3 pcs.,
nutmeg, parsley (root), fish jelly, ground black pepper, salt.

Preparation:

Peel the cod and remove the entire skin. Pass the boneless flesh through a meat grinder, add bread soaked in cream or milk, fried onions, pass through the meat grinder again, add a raw egg, grated nutmeg, parsley, salt, pepper and mix.
Fill the fish skin with the resulting minced meat and bandage it.
Cook together with carrots and parsley.
Then pour fish jelly and cool.
Slice the cold fish. Green peas are recommended for garnish.

Pike – 850 g,
onion – 1 pc.,
carrots – 0.5 pcs.,
eggs (yolks) – 2 pcs.,
bread – 50 g, milk – 0.5 cups,
semolina – 1 tbsp. spoon,
fat – 2 tbsp. spoons,
nutmeg, ground black pepper, salt.

Preparation:

Clean the pike, cut off the fins, wash, cut the flesh from the scalp, remove the skin from head to tail, remove the tail.
Sew up damaged skin areas. Separate the fish flesh from the bones. Make broth from head bones with vegetables.
Fish pulp, a roll soaked in milk, sautéed onions through a meat grinder, then put the yolks, salt, add semolina, milk, pepper, nutmeg, tightly fill the pike skin with this minced meat, place the stuffed fish in a bowl on slices of vegetables (beets, carrots, onions), add broth and cook over low heat for about an hour.
Place the finished fish on a dish, cut and garnish with parsley or green salad and tomato slices.
Serve horseradish sauce separately.

How to cook stuffed fish in the oven - video

Prepare stuffed fish according to our recipes and bon appetit!!!

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Source: https://pro-seafood.ru/farshirovannya-riba/