Fish with a filling. Hot dishes from fish. Recipes, photos

We all know very well that fish is not only a tasty, but also very useful product. And many of us remember that earlier, in Soviet times, there was one day a week, Thursday, which was considered an official fishing day. On this day, another dish was not found either in restaurants, in cafes, or in canteens. And can you imagine how its benefits increase when adding other products to the recipe? We now consider how the fish with the filling is prepared. Several dishes will be offered.

We stuff fish with rice and vegetables. Preparatory stage

Since September, you can buy live carp, great to taste, especially if you bake it in the oven entirely. And if you make another stuffed with vegetables and rice, you can not be torn from the dish until you eat it completely. After all, on the one hand, the filling will be saturated with fish juice, on the other hand it will give it a piquant taste and aroma. Instead of carp, you can stuff sazana, as it is more common. So, what needs to be done to make the fish with the stuffing a super-camel? Begin. We clean and gut our carp by removing the gills. Rinse thoroughly in water. Wipe the remaining liquid, pepper and salt with a napkin. While the fish will be soaked with salt and pickled a bit, we are preparing the vegetable filling. Boil rice, fry in vegetable oil, bell pepper and onion, and each vegetable in a separate pan. Then we mix boiled rice and fried vegetables in one container, add chopped green and favorite spices.

Bake stuffed fish

The resulting mixture of salt and each fish is filled with this composition. Lubricate with a vegetable oil pan and place on it filled with filling fragrant semi-finished products. We try to do this as efficiently as possible. Sometimes a piece of minced meat remains, it's okay. We spread it on a baking tray between the fish. We heat the oven to 180 degrees and put our carp into it. Minutes for ten to readiness it is recommended to cover them with mayonnaise. The time for baking depends on the thickness of the dish - 10 minutes for every two and a half centimeters of thickness. Baked fish with a filling of vegetables and rice not only has an appetizing appearance, it is also a very useful dish. And what an awesome taste! You can serve on the table with fresh tomatoes or favorite vegetable salads, as they are well-combined. The cooled fish tastes no worse than the one that comes only from the oven.

Stuffing the pike. Ingredients and Preparatory Stage

If you like to eat hot fish dishes , we suggest to evaluate stuffed pike. This dish is not a shame to put on any table. We need: a one and a half kilogram pike, one egg, one cream cheese, one onion, a tablespoon of semolina, 200 grams of white bread without a peel, 50 ml of 10% cream, one lemon, 50 grams of mayonnaise, pepper, salt and dill. If you want to learn how to stuff a fish, pay attention to this recipe. Having mastered it, you will not have any problems with any fish. We wash the pike, clean it and gut. We remove the gills and cut off the head. Carefully, carefully cutting the meat with a sharp thin knife, we separate the skin from the spine and fillets. In the whole process of preparation, this task is the most difficult. Again, cut and then separate the skin so as not to undercut it. At the same time, you do not need to cut the fins.

We pull the skin from the pike like a sleeve, very carefully, After doing this, we cut the spine with a knife. We separate the meat from it, trying to grab smaller bones with it.

The final stage and baking of stuffed pike

We marinel the head, skin and meat in salt, pepper and lemon for more than two hours in a vacuum container in the refrigerator to completely get rid of the smell of river fish, very specific. Soak white bread in cream. We transform the pike into a ground meat blender. Then add the greens of dill, chopped finely onions, croup of semolina, egg, bread, pepper and salt to the blender. All this is milled until it turns into a homogeneous minced meat, and then with a spoon we mix in it the fused cheese. We put foil on the table, in two or three layers, on it - baking parchment, one sheet, to prevent sticking to the pike foil. We fill the last, we put and fasten the head, we cover with mayonnaise. Fold tightly the foil with parchment. We put in the oven, heated to 180 degrees, and bake for 60 minutes. Immediately get out of the oven, but unfold only after full cooling. We decorate with mayonnaise, cranberry berries, cut into portions and serve. This fish with a stuffing though it's getting a little complicated, it turns out really awesome!

Cooking red fish with vegetables - a super-tasty and healthy dish

This recipe is much simpler than the previous one, the fish will be no worse. Well, yes, the red fish - it is the red fish. Four servings will be needed: salmon - half a kilogram, potatoes - four pieces, two onions, sour cream - one glass, parsley, dill, pepper, salt. We wash the fillets well and dry with a paper towel. Immediately cut into portions. Cut into thin slices the peeled potatoes, pepper it, salt and put on a greased baking sheet. Onions cut into half rings and put on top of potatoes. Then the pieces of our fish are red and sprinkled with herbs, finely chopped. All this is filled with sour cream. We cover with foil and put it in the oven, heated to 200 degrees. Bake for 40 minutes, then open the foil and cook for another 10 minutes. When the top is browned, we get out of the oven. Red fish with vegetables are ready.

Swordfish with white wine and onions

There are many ways to prepare river or sea production. They are also very different in complexity. In one article you will not tell much. Therefore, we want to draw attention to at least some recipes from fish, for example, how the swordfish is prepared with white wine and onions. Prepare four servings: flour - 50 grams, corn oil - 450 grams, onion - two heads, dry white wine - 175 mg, pepper and salt, fish - one kilogram. We clean it, wash it, dry it, cut it into five pieces, salt and crumble it in flour. We heat the corn oil in a frying pan and steak fish steaks in it until golden brown. Then the oil that remains, we send it to a clean pan, warm it up and pour the finely chopped onion into it. We cook five minutes, stirring occasionally. Then pour in the wine and cook for ten minutes, not bringing to a boil. Add the "sword" and prepare another 10 minutes until readiness. If you like hot fish dishes, then this option is just right for you.

Stuffing fish and frying

For this recipe you can use mackerel, horse mackerel, hake or salmon, about one kilogram. Also we will need: one egg, 50 mg of milk, 80 grams of biscuits, the same amount of margarine or butter, 40 ml of vegetable oil, 40 grams of sour cream, 20 grams of parsley, dill crushed and salt. Now tell us how to prepare such a fish stuffed, the photos will help you understand the recipe. We open the cleaned horse mackerel or mackerel from the back, remove the spine with a knife, all costal bones that are possible, and salt. Products intended for filling, mix and send to destination. We can restore the shape of the fish as much as possible, we moisten the beaten egg, crumble it in crumbs of ground and - in a skillet, where we roast until golden crust appears. Then we fasten the edge of the wooden hairpin so that we do not part, pour sour cream and stew for several minutes, covering it with a lid. Finished dish watered with fat and served on the table with boiled potatoes and stewed in sour cream mushrooms.

Stuffing fish fillets with mushrooms

Ingredients: fillet of perch, halibut or hake, 100 grams of butter, as much as onions and tomatoes, 250 grams of fresh mushrooms, two eggs, 60 grams of parsley, 30 mg of salt, black pepper, 125 grams of breadcrumbs. Cut into thin pieces of fillet, rub with pepper and salt. About five minutes fry mushrooms and onions in butter. We put parsley, peeled tomatoes, pepper, salt, let it sit on a small fire for 10 minutes. This is followed by the very preparation of stuffed fish. The mixture obtained in a frying pan is spread on pieces of fillet, rolled into tubes, fixed, dipped in an egg, whipped for this, roll in breadcrumbs and fry well. After that we put it on a warm dish and serve it on the table.

Some tips for stuffing fish

Mastering recipes from fish, it will be superfluous and take into account the general recommendations for stuffing:

1. In order to make the fish fragrant and tasty, it is recommended to marinate it in a mixture of lemon juice and salt.
2. After filling the fish is recommended to close well, if necessary, pinch with toothpicks.
3. On top, it is desirable to cover with lemon slices, and then wrap it in foil.
4. Bake fish at 200 degrees. The average time is 50 minutes.
5. It is very important to know how to properly serve the table. It is desirable to preserve integrity and remove pieces of lemon. Serve with mayonnaise mesh and fresh parsley leaves.

Bon Appetit!