Stuffed fish - 8 best recipes and decoration options

Stuffed fish was always considered the main guest on royal tables. With the passage of time, this dish has not lost its position, but has managed to become widely available and acquired a mass of variations of varying complexity. Are you starting your culinary journey? Stop by for easy stuffed fillet roll recipes. Have you already gotten your hands on in the kitchen? Then even a pike is up to you!

Whole stuffed fish in the oven

If you want to amaze your guests, prepare stuffed fish. This spectacular, delicious dish will delight everyone.

Ingredients:

• carp – 1600 g;
• onion – 2 heads;
• carrots – 2 pcs.;
• stale white bread – 120 g;
• pepper;
• milk – 150 ml;
• yolk – 2 pcs.;
• salt.

Preparation:

1. Clean the carcass from scales, do not rip the belly, cut off the head, remove the gills and 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, and pull it off with a “stocking.” If it is difficult to remove, you can trim it with scissors, but you should not separate it completely. Leave two centimeters to the end of the tail, trim.
3. Turn out the skin, trim the meat, pick out the bones.
4. Cut the carrots into slices and place on the bottom of a greased baking dish. This will create a bed for the fish, thanks to which the carcass will be saturated with vegetable aroma during the cooking process.
5. Pour milk over the loaf.
6. Grind the fish pulp in a meat grinder or blender, pour in the yolks, sprinkle with pepper, add salt, and stir.
7. Finely chop the onion and fry until golden brown.
8. Add squeezed loaf and onion to the minced meat.
9. Fill the cooked fish with the filling, place it on the carrots, and return the head.
10. Bake for about an hour.
11. It is recommended to select the mode 190 degrees.

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.

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:

1. traditional method, when fish is skinned using a “stocking”
2. 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

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?

1. 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.
2. 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.
3. The skin from the fish is filled and the head is put in place.

In Odessa

We offer the famous recipe for Odessa-style stuffed fish. Everyone will be happy to try this dish, even those who don’t like fish. A good option for children. 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.;
• greenery;
• pepper;
• salt.

Preparation:

1. Chop the onion into cubes and fry over low heat until bronzed. Finally add sugar and caramelize for 5 minutes. Cool.
2. Soak the bread in milk, squeeze.
3. Pass the fish through a meat grinder, then the fried onions and bread. Mix the mixture, add softened butter, pour in the eggs and mix thoroughly again. At the end add salt and pepper to taste. Knead until the minced meat sticks to your hands.
4. Place minced meat on cling film, roll tightly, tie the edges. Where voids have formed, release the air by pressing in these places with a toothpick. Cover with another layer of film.
5. Bring water to a boil, lower the prepared semi-finished product.
6. Cook for about an hour over low heat, covered.
7. Cool, remove film, cut into portions. Can be served garnished with greens.

How to stuff sea fish

You can also stuff many marine fish that are not very fatty, have white meat with a small number of small intermuscular bones, and without a strong fishy smell.

They stuff fish such as hake, cod, sea bass, grenadier, sea pike, pollock, burbot, blue whiting, and so on.

For stuffing, sea fish with light dense skin (blue whiting, hake), after cleaning and washing, are cut into fillets with boneless skin, from which the meat is then cut off, leaving a layer on the skin no more than half a centimeter thick.

Minced meat is prepared from the cut flesh for stuffed fish, into which you can additionally add garlic, ground pepper, vegetables, herbs, bread soaked in milk, sour cream, cream, cheese, sauce, and so on. Minced fish should be salted and stirred.

To prepare stuffed fish fillet, place a layer of fish fillet on cellophane, skin side down, then lay out the minced fish in an even layer and top with the remaining layer of fish fillet, skin side up.

The stuffed fish is shaped, flattened, tightly wrapped in 2-3 layers of cellophane, tied with twine, and cooked until tender.

The sequence of processes for preparing stuffed fish fillets is shown in Figure “2”.

Fish stuffed with rice in the oven

An excellent option for dinner with family. This is a simple recipe that is suitable for housewives without experience.

Ingredients:

• carcass – 1500 g;
• rice – 320 g;
• spices;
• boiled egg – 2 pcs.;
• onion – 1 pc.;
• lemon juice;
• salt.

Preparation:

1. Clean and rinse the fish, cut lengthwise, rub with spices and salt, leave for 15-20 minutes.
2. Boil the eggs, cool, chop.
3. Cook the rice until half cooked.
4. Fry chopped onion.
5. Combine the frying with rice and egg, add salt and season with spices.
6. Stuff the fish with filling. Sprinkle lemon juice on top of the carcass.
7. Wrap the prepared semi-finished product in foil and place on a baking sheet.
8. Bake for an hour in the oven using 180 degrees.

According to the Jewish recipe

Jewish stuffed fish has a national flavor, has a specific taste and interesting appearance. You can use any fish for cooking.

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;
• onions – 2 pcs.

Preparation:

1. Clean the fish, cut off the head and fins, remove the entrails. To prevent the skin from slipping, dip your fingers in salt.
2. Cut the carcass into pieces about five centimeters thick, carefully remove 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 a small amount of water over the vegetables, add the head, fins and tail, bay leaf, salt to taste, and bring to a boil.
7. Fill each piece of fish with minced meat and place on vegetables.
8. Boil for an hour over low heat with a lid.

Ingredients needed to make Stuffed Fish

To prepare the dish that I present to you, you will need the following:

• fresh pelengas – 1 pc. (700 g);
• onions – 2 pcs. (for minced meat);
• bream (boneless meat) – 300 g;
• biscuits – 300 g;
• milk – 200 g;
• champignons – approximately 200 g (for minced meat and decoration);
• onion – 1 pc. for mushrooms;
• salt, fish seasoning, pepper - to taste;
• vegetables for decoration.

To prepare stuffed fish, you must select the fish, first of all, without damaging the skin. Narrow shaped fish is perfect. Such as pike, pelengas, and even carp, if it is not very wide. In my recipe this is pelengas fish. At the market I chose a very fresh fish, medium size, without damage. Before cooking, I cleaned it of scales.

Stuffed with cheese

The filling turns out very tasty with the addition of cheese. If you use large fish, the skin will be removed easily, without damage, and the meat will be juicy.

Ingredients:

• pink salmon - carcass;
• tomatoes – 3 pcs.;
• cheese – 230 g;
• egg – 5 pcs.;
• milk 110 ml;
• sugar;
• spices;
• olive oil;
• salt.

Preparation:

1. Without damaging the skin of the fish, cut out the spine and remove the bones.
2. Coat the carcass on all sides with oil, salt and sprinkle with sugar. Place in a bag and leave in the cold for a couple of hours.
3. Make an omelet by pouring eggs into milk, seasoning, and whisking. Cook in a frying pan.
4. Cut cheese and tomatoes.
5. Uncover the carcass, place an omelette on one side and cheese on the other. Cover with a layer of tomatoes. Sew up the cut.
6. Wrap in foil.
7. Bake in the oven for half an hour at 185 degrees.

Red fish preparation option

Try to prepare a luxurious holiday appetizer, but choose a large carcass.

Ingredients:

• large red fish;
• fish seasoning;
• lard – 160 g;
• pepper;
• champignons – 210 g;
• salt;
• carrots – 2 pcs.;
• greens – 45 g;
• onions – 2 pcs.

Preparation:

1. Boil the champignons, 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. Grind the fillet together with champignons and carrots in a meat grinder.
4. Grind the lard and onion in the same way, mix, add salt, and season.
5. Add the chopped greens to the minced meat and stir.
6. Place the filling into the fish, stitch it with threads, and place on a baking sheet coated with oil.
7. Bake for an hour, set the oven mode to 180°C.

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.

Mushroom stuffing recipe

Fish stuffed with mushrooms turns out not only aromatic, but also very satisfying. A good option for a holiday.

Ingredients:

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

Preparation:

1. Pour milk over the loaf, chop the greens and onions.
2. Grind the champignons.
3. Heat oil in a frying pan, add mushrooms and onions, fry, sprinkle with pepper and add salt. Pour in wine; the liquid should evaporate.
4. Squeeze the loaf, mix with roasted herbs, pour in the egg, stir.
5. Gut the carcass, cut off the gills, rinse.
6. Stuff the fish with the resulting mixture.
7. Grease a baking sheet with oil and place the fish.
8. Cut the lemon into slices, distribute around the carcass, cover with foil.
9. Bake at 180 degrees.

How to decorate stuffed fish?

Often fish are painted with mayonnaise monograms, but if you want to avoid the usual mayonnaise patterns, but don’t know how to decorate stuffed fish on a plate differently, just add vegetables, olives, pickles, and lemon slices. If you have the patience, try to repeat the basic carving shapes by cutting flowers, petals or simple shapes from vegetables.

A few more filling options

You can prepare this delicious dish with various fillings.

With vegetables

Ingredients:

• fish meat;
• suluguni cheese – 120 g;
• bell pepper – 0.5 pcs.;
• olive oil – 1 tbsp. spoon;
• basil;
• carrot – 1 pc.;
• lemon juice – 50 ml;
• onion – 1 pc.;
• beans – 200 g;
• pepper;
• salt.

Preparation:

1. Chop the onion, chop the pepper, cut the carrots into thin pieces. Place in a frying pan along with the beans and fry the olives in oil.
2. Pass the fish through a meat grinder, mix with lemon juice and fry, add salt and sprinkle with pepper. Add grated cheese and basil.
3. Fill the fish with the filling.
4. Bake in the oven for about an hour.

Gefilte fish

This Jewish dish is made from fish fillets wrapped in skin and is traditionally served during the holidays.