Stuffed fish with cheese

Servings: 5 Cooking time: 150 minutes

Photos recipe

Fish - this is one of the most consumed meat afterproducts. Its use can not be overstated, because the fish is rich in a large variety of vitamins and minerals needed by the body. On the content of useful substances fish is very often superior to meat products, but it is possible to use even for people who observe a strict diet, since due to the high protein content (16-20%) and fish oil (20-25%), it is absorbed much better and faster than meat products.

Recipes for cooking fish thereseveral hundreds. It can, and cook, and fry, and stew, and salt - in any case, its taste is excellent, and the amount of nutrients did not change. Today we will prepare gefilte fish with cheese - Dorado.

By the way, for this recipe, you can stuffabsolutely any fish larger size. This is a very interesting and unusual way of cooking, which takes a lot of time, but it's worth it. Well, let's start.

Ingredients for "Stuffed fish with cheese":

  • 1 big fish (about 1 kg);
  • 1 large carrot,
  • small parsley root;
  • small celery root;
  • a few grains of allspice;
  • 2 bay leaves;
  • 300 grams buckwheat;
  • 50 grams of white bread crumb;
  • 50 ml of milk;
  • 200 ml sour cream;
  • a few olives;
  • 2 egg yolks;
  • 100 grams of cheese durum;
  • 1 large onion;
  • nutmeg;
  • 20 grams of butter;
  • salt and pepper to taste.
  • Recipe "Stuffed fish with cheese":

    Preparation:

    To start up loans fish. Clear it of scales, cut off the fins and tail.

    Prepare fish

    Then you need to make an incision in the skin around the head,gently pull it and with a sharp knife, separating the skin from the meat, remove it to the tail. Care should be taken so that the skin is not broken, otherwise there is a risk that the dish will not succeed. The skin at the tail cut and set aside. Now, remove the entrails, eyes and gills. Thoroughly rinse the carcass, cut off the head and separate the meat from the bones.

    Boil the broth from the fish head, carrots, root parsley and celery, not forgetting to add salt and pepper to taste.

    At that time, prepare stuffing for fish. To do this in a separate pan cook the buckwheat.

    Cook buckwheat for filling

    5 minutes before removing from heat it is necessary to addfinely chopped olives. Bread crumb soak in milk and squeeze. Onions finely cut tire a little and a little butter. After that, the fish meat, breadcrumbs and onion mince, add egg yolks, salt, pepper, nutmeg and buckwheat porridge with olives. All thoroughly.

    Now comes the fun part. Fish skin must be carefully fill the resulting filling (it should be filled tightly enough, but so that the skin is not broken) and to shift down into a deep belly shape, sew to the resulting carcass or fasten with toothpicks welded head and tail. Pour a small amount of previously cooked broth and gently close the foil shape.

    Fill the fish sauce

    At the request of the form, you can add chopped potatoes, tomatoes, bell peppers and other vegetables according to your taste. Send in the oven, preheated to 240 degrees for 45 - 50 minutes.

    Close the foil fish

    Thereafter, to remove the foil and fishredden another 10 - 15 minutes. Serve the finished fish can be directly in the form of baking to prevent skin tears, decorated with leaves of green lettuce, pepper and mayonnaise.

    In short, how do you decorate a fish, will depend entirely on your imagination.

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