ReceptnaptárWhole stuffed fish (farshirovannaya ryba)
Whole stuffed fish is a festive Russian Christmas and New Year cold starter, a spectacular dish made with an old craft. The fish forcemeat stuffed under the fish skin is tasty and handsome sliced. Made for the festive table of big occasions.
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Method
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- Carefully peel off the fish skin, remove the flesh from the bones and leave the head and tail on the skin.
- Knead the fish flesh with the minced fish, bread, onion, eggs, salt, pepper and nutmeg.
- Stuff the mixture into the fish skin, shape it and wrap in foil or sew with thread.
- Lay in a long tin or fish kettle.
- Poach in water or bake at 180 °C for 1 hr 15 min.
- Cool, slice and serve with lemon, boiled vegetables and mayonnaise.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Peel the fish skin off carefully without tearing.
- Do not stuff too tightly as it swells during cooking.
- Slice cold, in its shape.
Frequently asked questions
A simpler way?
It can also be made as fish patties.
How long does it keep?
3 days in the fridge.
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More russian ideas
- Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom)
- Seledka pod shuboy (herring under a fur coat)
- Ukha (Russian fish soup)
- Mimosa salad (layered fish salad)
- Herring pâté (forshmak)
- Cod liver salad (salat iz pecheni treski)
- Jellied fish (zalivnoye iz ryby)
- Pan-fried whitefish, Baikal style (omul)
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