Description
This fish will certainly decorate your festive table. Looks very impressive, tasty, juicy, original.
Ingredients
-
Figure
60 g
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Trout
1 piece
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Mozzarella
40 g
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Cheese curd
30 g
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Salmon
50 g
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Green onions
-
Dill
-
Lemon juice
1 Tbsp
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Vegetable oil
0.5 Tbsp
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Salt
-
The mixture of peppers
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Water
0.66 cup
Cooking
Take the rice "Jasmine" from "Mistral", fill it with water 1: 2, bring to a boil and cook on low heat for 10 minutes until soft.
For cooking you can borrow not skinny, not big fish. I have a rainbow trout. Clean the fish from scales, remove the gills, dry it for the convenience of a paper towel.
With a sharp knife, make deep incisions along the ridge.
Using the knife and scissors remove the backbone, take out all the bones and guts. Do trout "boat". If the ridge remains meat, you can cut and put it inside the fish.
RUB inside of trout with lemon juice, salt and ground mixture of peppers.
Ready to give rice to cool slightly, add the diced cold-smoked salmon (can be replaced by salted), my chum. Put chopped green onion and dill. Add cream cheese and half of this mozzarella, diced. Salt as needed, keep in mind that cheese and salty salmon. All the stuffing gently stir.
Take the easy baking dish or baking sheet, grease with oil. I have a portion feed in the pan. Put the fish into the form, put the filling inside. May need to seal the head and tail with toothpicks to fish not much "blurred".
Sprinkle stuffing the remaining grated mozzarella. Put in heated to 200 degrees oven and bake 30 minutes until Golden cheese.
Serve fish on preparedness hot. All the best to You in the New year!
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