Stuffed pike, bass or flounder
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pike* |
| Salt | ||
| 2 | tablespoons | Butter |
| 1 | Onion; minced | |
| 2 | tablespoons | Parsley; minced |
| 6 | Mushrooms; chopped | |
| 6 | Anchovies; chopped | |
| ⅓ | cup | Breadcrumbs |
| 10 | smalls | Shrimp; cooked or |
| 1 | Cooked fillet of flounder, sole, halibut or bass | |
| 1 | Egg; slightly beaten | |
| Salt and pepper | ||
| Lemon juice | ||
| 2 | slices | Bacon; cut in strips for larding |
| ½ | cup | Butter;melted |
| 1 | Onion; sliced | |
| 2 | tablespoons | Parsley; minced |
| White wine or fish stock | ||
| ¾ | cup | Sour cream |
Directions
* Or bass, flounder or any other fish that lends itself to stuffing and baking.
Remove the center bone but do not cut in half or behead. Wash, pat dry, sprinkle with salt and refrigerate 45 min. Preheat oven to 400.
To prepare stuffing, melt butter in skillet and when bubbling saute onion, parsley and mushrooms 5 min. Mix in anchovies, breadcrumbs and shrimp or cooked fish. Toss and mix in beaten egg. Rinse and dry fish; sprinkle inside with salt, pepper and lemon juice. Lard fish across back with bacon strips. Stuff the fish and truss with skewers or sew shut.
Spread a little melted butter in a baking dish; add fish and top with onion slices and parsley. Pour the rest of the butter over the fish and vegetables. Bake 45 min basting frequently with wine or stock.
Add sour cream to the pan not on the fish for the last 10 min. When fish is done remove trussing and serve on a heated platter garnished with the vegetables and covered with the sauce.
From The German Cookbook by Mimi Sheraton.
Posted by Jim Weller.
Submitted By JIM WELLER On 12-06-95