The main ingredients that are needed. Shrimp meat cut into small pieces (if small – you can never cut), mussels in half or in quarters, cheese - small cubes, greens to chop up...

Prepare the fish: "respective" carcass and neatly cut out the backbone. Leave about 5 cm of the tail. Take out the rib bones. The work is not difficult, but requires attention... you can use tweezers or small tongs. I want to say a few words about fish. I had already frozen and gutted with the belly cut, so I chose this way stuffing. If I got a whole bird – then it would be "ripped stocking" as pike or catfish and the technology of preparation would not be much different. Sprinkle with salt, sprinkle with white pepper and let it lie, rest...

Heated the pan with olive oil and throws in her shrimp and mussels. Fry for 3 minutes...

After 3 minutes, add greens, pour 2 tablespoons of soy sauce, fry for another 3 minutes and remove from heat. Allow to cool 15-20 minutes...

Mix in a bowl the minced meat, cheese, cranberries, the contents of the pan. It is desirable to stir gently, not to damage the berries...

Spread the filling on the carcass ( some, not all )...

Begin to tie the fish with string from head. 3-4 "circle" tied - stuffed stuffing, then the next 3-4... and so on to the tail. As needed, add the minced meat. A little of the stuffing remains, but that would be better a little left than not enough...

Get this rubeho...

Sheet of baking paper greased with olive oil...

Wrap in two layers of paper and put in heated to 200 oven for exactly 40 minutes. Get deployed immediately and cooled to room temperature. Caveat: it is important that the fish is in the oven lay "belly" up...

Cooled 3...4 hours in the refrigerator, lightly decorate, serve...

Bon APPETIT!