Stuffed fish – recipes with photos. How to cook red and river Hebrew in the oven

The content of the article

• How to Stuff
• How to remove skin
• What to fill
• How to decorate
• How to cook
• In the oven
• In a slow cooker
• Recipe
• Gefilte Fish
• In foil
• In the oven
• Stuffed with rice
• In Odessa
• With mushrooms
• Stuffed with cheese
• Whole
• Red fish in the oven
• Stuffed Cabbage

There are holiday recipes based on fish. In one of them, it is stuffed with various products – vegetables, cheese, mushrooms. In Israel, such a dish is considered solemn and even has a special name – gefilte fish. It can even be sweet. These and other ways to stuff fish are presented in recipes with the photo below..

How to Stuff

A hearty, inexpensive and mouth-watering dish – this is stuffed fish. If you use large breeds, it will also turn out beautifully. This form can be considered ideal for a festive table. It is difficult to choose the most delicious recipe, because each one is good in its own way and can even be changed if some ingredients are added or removed. The fish can be both a cold appetizer and a full-fledged hot dish. In the latter case, rice, boiled potatoes, mixed vegetables and even baked apples are added to it.

How to remove skin

One of the difficult steps in preparing such a dish is to remove the scales and remove the skin from the fish. It’s better to do it in the sink, otherwise everything can fly into the kitchen. To remove the scales, you need a cutting board and a sharp knife. It is necessary to take the fish by the tail and scrape in the direction from it to the head. It turns out that with a knife you will hold against the scales. Having cleaned it completely, you need to rinse the fish and dry it with paper towels. Then you can proceed to the removal of the skin according to the following instructions:

1. Cut a fish with a sharp knife along the gill bones so that the skin connecting the back to the head must remain intact.
2. Then take out the insides, the spine without damaging the gallbladder, otherwise the product will become bitter.
3. From the side of the head, gently pry off the skin with a knife. Further, pruning to remove it like a stocking, slowly turning inside out.
4. When it comes to the fins, carefully trim them with scissors. At the end, along with the skin, cut off the tail, remove the gills.

What to fill

The question of how you can stuff fish has many different options. Several classic fillings depending on the breed are presented in the following list:

1. Sterlet. Braised rice with mushrooms or just onion is suitable for this fish..
2. Carp. This breed is very tasty with buckwheat or the same fried mushrooms..
3. Pike. The classic filling for her is a mixture of the fish pulp itself with carrots, onions, mushrooms and white bread soaked in milk.
4. Silver carp, trout or catfish. Boiled eggs or vegetables are suitable for these breeds..

How to decorate

It is important to know not only how to cook such an unusual dish. Decorating stuffed fish is no less significant stage. Just sprinkle with herbs, paint with monograms using soy sauce or mayonnaise, and cover with fruit – any of these methods will do. As design elements, you can also use olives, lemon wedges or pickles. From vegetables it is easy to cut out the basic figures of carving or just lay them on a fish.

How to cook

What kind of fish to choose for stuffing? You are not required to go shopping to find some rare variety. Suitable carp, carp, pike or pike perch. You can stuff the whole fish, or cut into pieces. It all depends on your preference. In general, the technology for cooking stuffed fish includes several main stages:

1. First, the fish must be cleaned of scales, cut off the head and, grasping the edges of the skin, remove it, stretching along the entire length to the tail.
2. Then wash, wipe with a towel from the inside.
3. Next, you need to stuff the workpiece. To do this, use the flesh of the same fish or other prescription ingredients.
4. It remains only to brew in flour, if necessary, put everything on a baking sheet, put your head back, decorate and send to bake in the oven. Although a multicooker is often used for cooking.

In the oven

The baking method makes any dish more useful. In addition, the products remain juicy and retain their vitamins. Stuffed fish baked in the oven is no exception. It takes about 50 minutes to cook, but requires pre-treatment. In addition to preparation, it is recommended to marinate the product in lemon juice with salt and leave for 1-2 hours. So the fish will turn out as delicious and juicy as possible. The temperature during baking should be in the range of 180-200 degrees.

In a slow cooker

To cook such a dish, you can use the slow cooker. It turns out as juicy as in the oven. The stage of fish cleaning remains unchanged. Vegetables for the filling are fried in the “Baking” mode. There also add the flesh of fish, eggs, soaked bread and spices. It remains to stuff the carcass with the resulting filling and place it on the bottom of the bowl. It is better to lay it onion rings, carrots and beets. Stuffed fish in a slow cooker is cooked in such modes as “Stewing”, “Baking” or “Baking”. The timer must be turned on for 2 hours.

Recipe

If you want to serve something special to the festive table, then use any step-by-step recipe for cooking stuffed fish from the following. This dish is not too complicated, and you can show your imagination in terms of decoration. The main thing is that the fish should be large, because stuffing small sea or river inhabitants will be problematic. Important and beautiful presentation of the dish. To do this, you need a flat wide plate where the fish will fit.

Gefilte Fish

• Cooking time: 1 hour 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 113 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Jewish.
• Difficulty: difficult.

Hebrew fish is a legendary dish, and indeed a crown dish among the inhabitants of Israel. Each hostess prepares it in his own way, so there are a lot of recipes. Previously, unmarried girls made such a dish to demonstrate their abilities. Traditionally, gefilte fish use large carps. Often it is replaced with salmon, and whitefish, pike or mullet are used much less often..

Ingredients:

• pike – 1 pc. weighing about 1 kg;
• milk – 200 ml;
• carrots – 50 g;
• onion – 2 pcs.;
• egg;
• beets – 50 g;
• brewed black tea or broth – 1.5-2 tbsp .;
• white bread – 50 g;
• salt, spices to taste.

Cooking method:

1. To clear the pike from scales and fins, remove the skin and cut the carcass into pieces.
2. From each get the entrails and the flesh. Process the latter with a meat grinder into minced meat along with bread and onions soaked in milk.
3. Next, beat the egg there, salt, add spices to taste.
4. Arrange the filling into slices, leveling the edges.
5. Take a pan, lay grated carrots with beets at the bottom in layers.
6. Place a fish on top, pour tea into it.
7. Bring to a boil on fire, then simmer for about 1 hour.

In foil

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 126 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

To make the fish more tender and retain all the juice, it is recommended to bake it in the oven in foil. It can be amber trout, pink salmon or carp. The latter comes out especially delicious. In addition, carp is very useful, because it contains a lot of iodine and phosphorus. Such a fish is simply necessary for a healthy diet. You can fill the carcass with a wide variety of fillings, whether it be fried cabbage with onions, scrambled eggs with tomatoes or even cottage cheese. In any form, the fish stuffed, baked in foil, has an excellent taste.

Ingredients:

• olive oil – 20 g;
• mayonnaise – 30 g;
• mirror carp – 1 pc.;
• onion – 3 pcs.;
• pepper, salt – to taste;
• sour cream – 30 g;
• lemon;
• greens – 1 bunch;
• cabbage – 200 g.

Cooking method:

1. Wash the carp, scrape off the scales from it, remove the gills, remove the fins, make several deep transverse incisions along the entire length.
2. Put a slice of lemon in each, sprinkle it with juice on top, sprinkle with salt and pepper.
3. Rinse the cabbage, dry and chop, fry it in oil for a couple of minutes.
4. Peel and chop onion, finely chop the greens, mix with grated lemon peel.
5. Spread the foil on a baking sheet, oil. Place onion first on it, and then on the carp stuffed with cabbage.
6. Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, send to the oven for 1 hour. Temperature – 180 degrees.

Find out more recipes and learn how to bake whole carp in the oven.

In the oven

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

This fish, stuffed with vegetables, is only one of the possible options for such a dish. Any filling will do. How to cook it? The main thing is that these are vegetables. Instead of zucchini with carrots, as in the recipe, you can take eggplant. Although someone loves cabbage or bell pepper. It will turn out no less delicious with them. As for the breed of fish, then according to the recipe, a pelengas from the mullet family is required.

Ingredients:

• dry white wine – 1 tbsp .;
• zucchini – 2 pcs.;
• onion – 2 pcs.;
• spices to taste;
• pelengas;
• carrots – 2 pcs.

Cooking method:

1. First, prepare the fish itself – clean from scales and stones, rinse, dry, cut lengthwise and remove the insides.
2. Grate carcass with spices, salt.
3. Rinse carrots with onions, finely chop and sauté in oil until golden brown. After a couple of minutes add and zucchini.
4. Fill the fish carcass with vegetable mixture, pinch the edges.
5. Place the fixed workpiece on a baking sheet, bake at 180 degrees. Enough in just 40 minutes.

Stuffed with rice

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 142 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.
• Difficulty: medium.

Another version of delicious meadowsweet fish is prepared with cereals. Of all, rice is very often used. More satisfying is this filling obtained by adding mushrooms. Due to them, the dish has a more intense aroma. An addition to rice and mushrooms is sour cream. It is coated with a carcass – so when baked, it becomes soft and tender. In general, fish stuffed with rice is very nutritious and satisfying..

Ingredients:

• onion – 2 pcs.;
• lemon to taste;
• vegetable oil – 4 tbsp;
• rice – 0.5 tbsp .;
• pepper, salt, spices – to taste;
• carp;
• sour cream – 3 tbsp;
• mushrooms – 200 g.

Cooking method:

1. Rice cereal rinse under running water, boil until half cooked.
2. Fry mushrooms in oil until golden with onions. Next, combine them with rice.
3. Clean carp, cut lengthwise, remove entrails and rinse thoroughly.
4. Next, fill the carcass with a mixture of rice with mushrooms, stab the edges with a toothpick.
5. Coat carp with sour cream on top, wrap it in foil and place on a baking sheet.
6. Soak in the oven for about an hour at 180 degrees, turning it over on the other side after 30 minutes.

In Odessa

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 139 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Ukrainian.
• Difficulty: medium.

Another variant of the festive dish is fish stuffed in Odessa style. An essential ingredient in this recipe is beets. For cooking, you need to build a special design from the pot and grill, which will fit in it. The latter is often replaced simply with gauze. It is laid on vegetables at the bottom of the pan or wrapped in it with a fixed fish.

Ingredients:

• sour cream – to taste;
• onion peel – to taste;
• onion – 3 pcs.;
• milk – 100 ml;
• bun – 1 pc.;
• Chess cookies – 7 pcs.;
• spices to taste;
• egg – 5 pcs.;
• silver carp – 1 pc.;
• carrots – 1 pc.

Cooking method:

1. Silver carp wash, peel, cut off his tail and head.
2. Next, remove the peel and separate the meat from the seeds. Pass it through a meat grinder.
3. Passing onion half rings in oil, send it to mincemeat.
4. Next, soak a bun with cookies in milk. Also send them to the minced meat with eggs.
5. Salt, add spices, with hands moistened in sour cream, beat the mass, make it dense and stuff the carcass with it.
6. Wrap the blank with gauze, put it on a mixture of vegetables with onion peel in a pan.
7. Pour water to the level of the products, simmer for about 1.5 hours.

With mushrooms

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 119 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

One of the options for a delicious stuffing for stuffing is a mixture of mushrooms with carrots and onions. They are pre-fried in a pan until a pleasant golden color and softness. Then it remains to fill the carcass with the mushroom mass and bake it. To make the fish soft too, you should lubricate it with sour cream. And for juiciness, you can add slices of lemon. You can study the recipe for stuffed fish with mushrooms in the instructions below.

Ingredients:

• champignons – 500 g;
• sour cream – to taste;
• onion – 2 pcs.;
• lemon – 2 pcs.;
• spices, salt – 2 pinches each;
• carrots – 1 pc.;
• carp – 1 pc..

Cooking method:

1. Clean the carp from the scales and entrails, wash and grate with lemon juice, salt, spices, let lie down for 10 minutes.
2. At this time, peel vegetables, fry them with mushrooms until half ready.
3. Coat the carp inside with sour cream, lay the filling there.
4. Sew the abdomen with a needle and thread or hook them with toothpicks.
5. Smear with sour cream on top, make a couple of cuts, where to insert lemon wedges.
6. Bake at 180 degrees. For 1 hour, remove the fish twice and grease with sour cream.

Stuffed with cheese

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie dishes: 157 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Appetizing creamy filling with delicate pulp of white fish – what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create an amazing taste. Mushrooms complement them, due to which the dish becomes more aromatic. Fish stuffed with cheese is no harder to cook than in other recipes. Almost all the steps remain the same except for the creation of the filling.

Ingredients:

• salt to taste;
• olive oil – 2 tbsp .;
• a bunch of dill – 1 pc.;
• fat cream – 70 ml;
• white fish carcass – 500 g;
• hot pepper – 1 pc.;
• champignons – 100 g;
• processed cheese – 100 g;
• lemon – 0.5 pcs.

Cooking method:

1. Sprinkle the cleaned fish with lemon juice, let it lie down a little for marinating.
2. Fry finely chopped champignons in oil.
3. Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms here..
4. Fill the carcass with the resulting filling, send it to the oven preheated to 200 degrees, stand there for half an hour.
5. Next, get, grease with olive oil, cook another 6-7 minutes.

Whole

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 168 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A great decoration for any festive table is a fish stuffed whole baked in the oven. All guests will savor such an unusual dish, and their beautiful appearance will definitely remain impressed. For the filling, simple products are used – carrots, onions and eggs, but the taste of the fish from this does not become less original.

Ingredients:

• egg – 2 pcs.;
• carrots – 1 pc.;
• greens – to taste;
• carp – 1 pc.;
• lemon – 1 pc.;
• onion – 1 pc.;
• spices, salt – to taste.

Cooking method:

1. Properly clean the fish and remove the skin from it, cut off the head.
2. Pass the fillet through a meat grinder, mix with onions, eggs, carrots and spices.
3. Fill the carcass with the resulting filling, completely shift to the baking sheet.
4. Cover the fish with carrot slices, herbs, pour lemon juice.
5. Cook in the oven for 40 minutes at 180 degrees.

Red fish in the oven

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A really festive dish is stuffed red fish, because it is considered a delicacy. These recipes often use large-sized salmon. Delicious fish need and serve beautifully. It is important to carefully shift it from a baking sheet to a flat plate to maintain integrity. Fresh parsley, mayonnaise net, assorted bright vegetables will help to decorate the dish.

Ingredients:

• greens – 2-3 tablespoons;
• fat cream – 0.5 tbsp .;
• red fish – 3 kg;
• onion – 2 pcs.;
• spices to taste;
• butter – 150 g;
• egg – 2 pcs.;
• walnuts – 1 tbsp.

Cooking method:

1. Peel the fish, rinse, cut the fillet from it.
2. Grind the pulp into minced meat, adding eggs, onions, nuts, whipped cream and butter.
3. Fill the carcass with filling, sew in the abdomen with thread.
4. Place the workpiece on a baking sheet with foil, bake at 180 degrees 40 minutes.

Learn how to cook red fish in the oven using other recipes..

Stuffed Cabbage

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 132 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Fish stuffed with cabbage is very tasty, healthy and low-calorie. Therefore, even on a holiday, you can not be afraid to feast on such a dish, because you will definitely not be able to recover from it. Cabbage is taken pickled, which is why the fish has a slightly sour spicy taste. In addition to her and carp, only spices are required, but even from such a simple set of products a wonderful dish will turn out.

Ingredients:

• spices to taste;
• sauerkraut – 600 g;
• pepper – to taste;
• mayonnaise – to taste;
• carp – 2 pcs..

Cooking method:

1. Grate the gutted fish with pepper and salt. Leave on for 10 minutes..
2. Chop cabbage, fill it with carcass, sew up with culinary thread.
3. Place the blank on a baking sheet with foil, grease with mayonnaise.
4. Put in the oven for half an hour, bake at 200 degrees, and then the same amount, but at 180 degrees.