Any fish is a delicious and healthy dish, but stuffed fish, and in particular, pike perch - is just the pinnacle of culinary craftsmanship. The preparation of stuffed pikeperch is a very difficult matter, that's why not all mistresses take it for it. But if you still dare to do this, the result will not disappoint you, and our recipes will help to make everything as simple and correct as possible.
Pikeperch stuffed with mushrooms
The recipe for pikeperch stuffed with mushrooms is quite laborious and complex, but the result is worth it.
Ingredients:
- pike perch - 1-1,2 kg;
- mushrooms - 300 g;
- onion - 2 pieces;
- carrots - 1 piece;
- vegetable oil - 200 g;
- butter - 80 g;
- bay leaves - 3 pcs .;
- basil dried - ½ tsp;
- salt - 1 teaspoon;
- curry - ½ tsp;
- cilantro - bun;
- white ground pepper - pinch.
Preparation
First of all, it is necessary to gut the fish. With a small knife, separate the skin from the meat and ridge, it's impossible to do it right away, so the main thing is to separate the skin from the stagnant system without damaging it. Then we cut the ridge with scissors in half, turn the tail inside out and clean the skin clean.
We cut the fins from the inside and clean the remains of the fish. The fillet, which we took from the fish, is cleaned from the bones and cook for 20 minutes, adding a bay leaf. Mushrooms are mine, cut into pieces, and fry with basil on vegetable oil for 10 minutes. Carrots are cleaned and three on a grater.
Through the meat grinder let's pass the boiled fish, mushrooms and onions, and add the grated carrots to them. The resulting stuffing season with all the spices listed and add melted butter to it.
We stuff our stuffing with minced meat and sew the belly with threads. On the baking tray, put parchment paper, grease it with vegetable oil and put the fish belly down. Put the pike perch in a heated oven for 200 degrees for half an hour. After this time, we enclose the fish with coriander and again we send it to the oven for 15 minutes.
Pikeperch stuffed with salmon - recipe
If you want something more unusual, we will tell you how to prepare a pike perch stuffed with salmon and spinach.
Ingredients:
- pike perch - 1,5-2 kg;
- fillet of pike perch - 150 g;
- fillet of salmon - 150 g;
- cream 33% - 100 g;
- spinach fresh or frozen - 100 g;
- lemon - 1 piece;
- vegetable oil - 100 g.
Preparation
First you need to carefully gut the fish, using the instructions from the previous recipe. Then pike and salmon fillets cut into cubes and fry in vegetable oil. Season with salt and pepper, add spinach, pour it all with cream, bring to a boil and remove from heat.
Peeled pike perch, sprinkle with lemon juice and put inside the stuffing of fish and spinach. We connect the edges of the fish with skewers or thread, put it on a baking sheet covered with parchment paper, sprinkle with oil and put in the oven. We cook our fish at 180 degrees for 15-20 minutes.
Baked stuffed pike-perch
Ingredients:
- pike perch - 1-1,5 kg;
- potatoes - 2 pieces;
- garlic - 3 cloves;
- lemon - 1 piece;
- dill-bun;
- vegetable oil - 5 tbsp. spoons;
- black pepper, salt to taste.
Preparation
The carcass of pike perch is cleaned, gutted and properly washed. After that we dry our fish,
We peel the potatoes and cut them into cubes. Fry it in vegetable oil until golden brown. Let's cool down. Garlic is clean, mine and crushed. Greenery, too, shred. Then mix garlic and greens with toasted potatoes, season with salt and pepper, and mix.
With this stuffing fill the carcass of pike perch, then sew up his belly with a thread and put it on a baking sheet covered with parchment paper, belly down. Water the fish with vegetable oil and bake in the oven at 180 degrees until cooked.