Stuffed Merluza
1 hour Recipe Yield:
2-4 servings Difficulty:
Medium recipe
Stuffed merluza – merluza is a multifaceted fish, you can make soup from it, you can stew with tomato or cook cutlets. But stuffed merluza is not only a dietary, beautiful, but also very tasty dish. In the summer season, fresh tomatoes, cut into slices, can be added to the vegetables with which fish are stuffed. Stuffed merluza can be served both hot and cold, it will not spoil the taste in the least.
Recipe Ingredients
Cooking Recipe
The recipe for stuffed merluza is very simple. First you need to prepare vegetables. Wash and peel onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Finely chop the dill.
Defrost the merluza carcass, it is better to do this in the evening by transferring the fish from the freezer to the refrigerator. Remove the fins, cut carefully along one and the other side of the ridge, so that the carcass of the fish can be opened like a book. Remove the ridge.
If the spices are not ground, grind black pepper and fennel with salt in a mortar. Sprinkle the prepared spices on the fish and rub in lightly.
Next, spread the fish with thick sour cream, you can pre-mix the sour cream with a little lemon juice.
Put dill on top of sour cream, then onions and carrots.
Fold the unfolded fish so that the filling is inside and sprinkle with vegetable oil (optional). Wrap prepared merluza in foil and place on a baking sheet. Bake the merluza at 180°С (355°F) for 40 minutes. Sprinkle with chopped herbs when serving.