Whole fish, stuffed
Description
Stuffed whole fish prepared at home will surprise everyone and delight even the most sophisticated palates. If you're unsure what to serve to impress your guests at a festive table, choose this dish. You can use any fish you prefer—just pick your favorite.
Instructions
- 1
Step 1
1. The most important part of this entire process is properly preparing the fish. For this dish, I've chosen carp. First, wash the fish and clean out the innards, then pound the fish along its entire length. Next comes the preparation: remove the skin from the fins on the belly. After that, carefully cut out the fins with a sharp knife and peel the skin off toward the tail. Turn the skin inside out, then separate the flesh from the head to the tail where the skin hasn't yet been removed. Finally, completely remove the skin and cut off the fillet portion.
- 2
Step 2
2. At the next stage, prepare the stuffing: mince the fish meat we set aside through a meat grinder, add spices, carrots, onion, and two eggs. Separately, brew strong tea and add a bay leaf.
- 3
Step 3
3. Fill the fish cavity with stuffing, then transfer it to a deep baking dish. I always use baking foil, and I decided to do the same this time. Place carrot slices on the baking tray, put the stuffed fish on top, pour lemon juice over it, cover with foil, and bake in the oven for 40 minutes.
- 4
Step 4
4. After baking, decorate as desired and serve as a standalone dish.