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 Mullet Stuffed with Cottage Cheese and Crackers Recipe
I almost never stuff fish whole, but it happens that I come across such interesting recipes that only my hands itch. And then there was something to scratch - they drew a bullet at home (it's also a pelengas)... why not?)
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, New Year Food Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine Mexican Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, New Year Food Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine Mexican Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Simple ingredients - isn't it? I must say that you can take any fish, not very bony and it is desirable that it looks spectacular on the table. Ideally, it should be salmon, which in combination with other ingredients will acquire maximum creaminess and flavor. And for training before the holiday, mullet is the very thing)
    Simple ingredients - isn't it? I must say that you can take any fish, not very bony and it is desirable that it looks spectacular on the table. Ideally, it should be salmon, which in combination with other ingredients will acquire maximum creaminess and flavor. And for training before the holiday, mullet is the very thing)
  2. Wash the fish thoroughly, clean it, cut off the fins and remove the gills. Cut along the abdomen, gut, cut inside, freeing the spine. With scissors, "bite off" the vertebral bone near the tail and near the head, remove part of the spine. If you take out the meat, you can cut it off and put it back just by putting it in place. Our goal is to remove as many bones and other things as possible without damaging the skin, so that in the end we can sew up the fish. We stroke the fish from the inside so that you can feel the bones, remove them. Season the fish with salt and pepper from the inside.
    Wash the fish thoroughly, clean it, cut off the fins and remove the gills. Cut along the abdomen, gut, cut inside, freeing the spine. With scissors, "bite off" the vertebral bone near the tail and near the head, remove part of the spine. If you take out the meat, you can cut it off and put it back just by putting it in place. Our goal is to remove as many bones and other things as possible without damaging the skin, so that in the end we can sew up the fish. We stroke the fish from the inside so that you can feel the bones, remove them. Season the fish with salt and pepper from the inside.
  3. To prepare the filling, put soft cottage cheese in a bowl, salt it, pepper it and grate the zest from two lemons.
    To prepare the filling, put soft cottage cheese in a bowl, salt it, pepper it and grate the zest from two lemons.
  4. Add the crackers and mix well. I have salad crackers with Provencal herbs, they are small and neat. But it seems to me that seafood-flavored crackers will also be in place here. The filling turns out to be relatively thick, we also take into account that the crackers will swell and absorb moisture not only of the filling, but also of the fish.
    Add the crackers and mix well. I have salad crackers with Provencal herbs, they are small and neat. But it seems to me that seafood-flavored crackers will also be in place here. The filling turns out to be relatively thick, we also take into account that the crackers will swell and absorb moisture not only of the filling, but also of the fish.
  5. Put the filling on the belly of the fish.
    Put the filling on the belly of the fish.
  6. Tie the fish with a culinary thread. I did it for the first time, it turned out not very masterpiece))) Try to make the thread roughly cut your fish into portions, so it will be more convenient to cut it later. Put the finished fish on a baking sheet, brush with vegetable oil and put thyme sprigs on top.
    Tie the fish with a culinary thread. I did it for the first time, it turned out not very masterpiece))) Try to make the thread roughly cut your fish into portions, so it will be more convenient to cut it later. Put the finished fish on a baking sheet, brush with vegetable oil and put thyme sprigs on top.
  7. We send it to the oven preheated to 200 degrees for an hour.
    We send it to the oven preheated to 200 degrees for an hour.
  8. If you touch the finished fish with your finger, you can feel the crust crunching under it, which, when the fish is ready, departs from the meat. Cut all the threads from the fish and remove the thyme. In the formed recesses, you can insert half a slice of lemon. We shift, helping ourselves with spatulas, onto a dish and decorate with fresh vegetables and lemon.
    If you touch the finished fish with your finger, you can feel the crust crunching under it, which, when the fish is ready, departs from the meat. Cut all the threads from the fish and remove the thyme. In the formed recesses, you can insert half a slice of lemon. We shift, helping ourselves with spatulas, onto a dish and decorate with fresh vegetables and lemon.
  9. The fish turns out very tasty, with a rich creamy taste.
    The fish turns out very tasty, with a rich creamy taste.
  10. Bon appetit.
    Bon appetit.
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