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Mullet Stuffed with Cottage Cheese and Crackers Recipe
I almost do not stuff the whole fish, but it happens that I come across such interesting recipes that only my hands itch. And then there was something to scratch - a mullet (aka pelengas) was drawn at home... why not?)
Instructions
  1. Simple ingredients - isn't it? I must say that the fish can take any, not really bony and it is advisable to be on the table looked impressive. Ideally, it should be salmon, which in combination with the other ingredients will get the maximum creaminess and flavor. And for training before the holiday, mullet-the most that)
    Simple ingredients - isn't it? I must say that the fish can take any, not really bony and it is advisable to be on the table looked impressive. Ideally, it should be salmon, which in combination with the other ingredients will get the maximum creaminess and flavor. And for training before the holiday, mullet-the most that)
  2. Wash the fish thoroughly, clean it, cut off the fins, and remove the gills. Cut along the abdomen, disembowel, cut inside, freeing the spine. With scissors, "bite" the spine bone near the tail and near the head, remove part of the ridge. If you take out the meat, you can cut it off and return it back, just putting it in place. Our goal is to remove bones and other things as much as possible without damaging the skin, so that we can sew up the fish in the end. We stroke the fish inside, so you can feel the bones, remove them. Add salt and pepper to the inside of the fish.
    Wash the fish thoroughly, clean it, cut off the fins, and remove the gills. Cut along the abdomen, disembowel, cut inside, freeing the spine. With scissors, "bite" the spine bone near the tail and near the head, remove part of the ridge. If you take out the meat, you can cut it off and return it back, just putting it in place. Our goal is to remove bones and other things as much as possible without damaging the skin, so that we can sew up the fish in the end. We stroke the fish inside, so you can feel the bones, remove them. Add salt and pepper to the inside of the fish.
  3. Make the filling in a bowl spread soft cottage cheese, salt it, pepper and RUB it on a grater zest from two lemons.
    Make the filling in a bowl spread soft cottage cheese, salt it, pepper and RUB it on a grater zest from two lemons.
  4. Add the crackers and mix well. I have crackers for salad with Provencal herbs, they are small and neat. But it seems to me that there will be in place and crackers with the taste of seafood. The filling is relatively thick, we also take into account that the crackers will swell and absorb moisture not only the filling, but also the fish.
    Add the crackers and mix well. I have crackers for salad with Provencal herbs, they are small and neat. But it seems to me that there will be in place and crackers with the taste of seafood. The filling is relatively thick, we also take into account that the crackers will swell and absorb moisture not only the filling, but also the fish.
  5. Put the filling in the belly of the fish.
    Put the filling in the belly of the fish.
  6. Tie the fish with cooking thread. I did it for the first time, it turned out not very masterpiece))) Try to make the thread approximately make your fish into portions, it will be more convenient to cut it later. Put the finished fish on a baking sheet, grease with vegetable oil and put the thyme sprigs on top.
    Tie the fish with cooking thread. I did it for the first time, it turned out not very masterpiece))) Try to make the thread approximately make your fish into portions, it will be more convenient to cut it later. Put the finished fish on a baking sheet, grease with vegetable oil and put the thyme sprigs on top.
  7. Send for an hour in a preheated 200 degree oven.
    Send for an hour in a preheated 200 degree oven.
  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 strings from the fish and remove the thyme. In the resulting grooves, you can insert half a lemon slice. We shift, helping ourselves with spatulas, on 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 strings from the fish and remove the thyme. In the resulting grooves, you can insert half a lemon slice. We shift, helping ourselves with spatulas, on a dish and decorate with fresh vegetables and lemon.
  9. The fish turns out very tasty, rich creamy taste.
    The fish turns out very tasty, rich creamy taste.
  10. Bon appetit.
    Bon appetit.

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