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21 August 2014,12:59 by
D.Sumithra

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STUFFED FISH

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Sprinkle the cavity of the fish with salt and pepper and set it aside while preparing the stuffing.
  • To chop the onion finely, peel it and cut it in half length-ways. Place the onion cut 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 lengthways, following the natural lines in the onion and not cutting through to the root end.
  • Cut the onion crossways into thin or thick slices as desired and the onion should fall apart into individual dice. Keep fingers well out of the way when slicing.
  • Melt the butter or margarine in a medium-sized saucepan and add the chopped onion and mushrooms. Cook briefly to soften the vegetables and set aside. Stir in the remaining stuffing ingredients.
  • 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 with melted butter and bake in a preheated 180°C/350°F/Gas Mark 4 oven for about 40 minutes, basting frequently. If the fish begins to dry out too much on top, cover loosely with the foil.
  • When the fish is cooked, combine the sauce ingredients and pour over the fish. Cook a further 5 minutes to heat the sauce.
  • Remove the fish to a serving dish and garnish with lemon and parsley.

INGREDIENTS

  • 2 kg whole fish salmon trout
  • 4 tablespoons melted butter

Stuffing

  • 2 tablespoon butter or margarine
  • 2 small onion, finely chopped
  • 150 grams mushrooms, roughly chopped
  • 2 hard-boiled egg, peeled and roughly chopped
  • 100 grams fresh breadcrumbs, white or wholemeal
  • Pinch salt and pepper
  • 3 teaspoons chopped fresh dill
  • 3 teaspoons chopped fresh parsley
  • Pinch nutmeg

Sauce

  • 150 ml sour cream
  • Pinch sugar
  • Grated rind and juice of ½ lemon
  • Pinch salt and white pepper
  • Lemon slices and parsley sprigs to garnish

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