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Stuffed Fish




Source of Recipe


Internet


List of Ingredients




Fish Ingredients

2-3 lb whole fish such as carp, sea bass, or salmon trout
2 tbsps melted butter

Stuffing Ingredients

1 tbsp butter or margarine
1 small onion, finely chopped
4 oz mushrooms, roughly chopped
1 hard-boiled egg, peeled and roughly chopped
3/4 cup fresh breadcrumbs, white or whole wheat
A pinch of salt and pepper
2 tsps chopped fresh dill
2 tsps chopped fresh parsley
A pinch of nutmeg

Sauce Ingredients

1/2 cup sour cream
A pinch of sugar
Grated rind and juice of 1/2 a lemon
A pinch of salt and white pepper
Lemon slices and parsley as garnish


Recipe



1. Ask the fishmonger to gut and bone the fish for you, leaving on the head and the tail. Sprinkle the cavity of the fish with salt and pepper and set it aside while preparing the stuffing.
2. To chop the onion finely, peel it and cut it in half, lengthwise. Place the onion flat side down on a chopping board. Using a large, sharp knife, make four cuts into the onion, parallel to the chopping board, but not completely through to the root end. Using the pointed tip of the knife, make four or five cuts into the onion, lenfthwise, following the natural line in the onion and not cutting through to the root end. Next, cut the onion crossways into thin or thick slices, as desired and the onion should fall apart into individual dice.
3. Melt 1 tbsp butter or margarine in a medium sized sauce pan and add the onion and mushrooms. Cook briefly to soften the vegetables and set aside. Stir in the remaining stuffing ingredients.
4. Spread the stuffing evenly into the cavity of the fish and place the fish in lightly buttered foil or in a large baking dish. Sprinkle the top of the with melted butter and bake in a preheated oven at 350 degrees F for about 40 minutes, basting frequently. If the fish begins to dry out too much on top, cover loosely with aluminum foil.
5. When the fish is cooked, combine the sauce ingredients and pour over the fish. Cook a further five minutes th heat the sauce, but do not allow to bubble. Remove the fish to a serving dish and garnish with lemon and parsley.