Red-eye stuffed with bulgur

Category: Fish dishes
Red-eye stuffed with bulgur

Ingredients

red-eyed 2 pcs.
bulgur 60 g
water 160 ml.
mushrooms (I have champignons) 70 g
turnip onion 1 PC.
vegetable oil 2 tbsp. l.
olives 10-15 pcs.
dill bundle.
mayonnaise (sour cream) 2 tbsp. l.
salt taste
ground black pepper taste

Cooking method

  • Red-eye stuffed with bulgurRemove the scales from the fish, remove the gills. Make incisions along the back from head to tail along the spine on both sides.
  • Red-eye stuffed with bulgurRemove the spine and rib bones, viscera.
  • Red-eye stuffed with bulgurWash the fish and dry it with a towel.
  • Red-eye stuffed with bulgurBulgur (you can take coarsely ground wheat grits) wash well and boil.
  • Red-eye stuffed with bulgurFry the mushrooms with onions in vegetable oil until the liquid and light gold have evaporated.
  • Red-eye stuffed with bulgurCut the olives into rings.
  • Red-eye stuffed with bulgurAdd mushrooms with onions, olives, chopped dill to the bulgur. Season with salt and pepper.
  • Red-eye stuffed with bulgurMix everything well, but carefully.
  • Red-eye stuffed with bulgurStuff the fish with the filling.
  • Red-eye stuffed with bulgurPlace in a baking dish and brush with mayonnaise or sour cream.
  • Red-eye stuffed with bulgurBake in an oven preheated to 180 degrees for 30-40 minutes.
  • Red-eye stuffed with bulgur
  • Red-eye stuffed with bulgur
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

4 servings

Cooking program:

oven

Note

Delicious fish. I used the lean version of the mayonnaise. The fish is suitable for fasting days and fasts when fish is allowed. Alternatively, you can sprinkle the fish with cheese, but, as for me, it is even superfluous here. Such a fish looks very festive and will become an ornament not only for everyday, but also for a festive table. Recommend!

VGorn
Angela, but there are no bones in the meat of this fish? Or, nevertheless, you have to dig deeper?
ang-kay
Victorialike mackerel
Zhannptica
I constantly cook your mackerel with couscous
For some reason, our friendship with the red-eyed girl did not work out, I fried and cooked her in a souffle. Well, I just don't understand her. But I will cook mackerel like this)
Thank you
ang-kay
Jeanne, Hi. A matter of taste, of course. We like it. It tastes to me like mackerel, only low-fat. Cook, delicious)
VGorn
Quote: ang-kay

Victorialike mackerel
ang-kay, Thank you. We will search ... I have not seen such one here. Now I was wondering.
ang-kay
If there is no such, then feel free to take mackerel.

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