Fish stuffed with mushroom mince
2 servings
60 minutes
Mushroom-stuffed fish is a refined dish of Russian cuisine that combines the tenderness of fish with the aroma of mushrooms. This dish comes from ancient culinary traditions where stuffing was used to add juiciness to fish. The mushroom filling made from champignons, onions, and tomatoes complements the light texture of the fish, creating a rich flavor. Baked in foil with sour cream, the fish turns out tender and fragrant. This dish is perfect for a festive dinner or a cozy family lunch. Served hot with herbs and fresh vegetables, it reveals a full range of flavors.
1
Fry the mushrooms and onions in butter. Peel the tomatoes and chop them finely, add to the mushrooms. Also add finely chopped dill. Simmer for 10 minutes.
- Button mushrooms: 200 g
- Onion: 1 piece
- Butter: 80 g
- Tomatoes: 2 pieces
- Dill: to taste
2
Prepare the fish, rub it with salt and pepper. Stuff the cooled mushroom filling into the belly and sew it up or secure it with toothpicks.
- Fish: 1000 g
3
Place the stuffed fish in foil, coat it with sour cream, and cook for 30 minutes in a preheated oven at 190 degrees.
- Fish: 1000 g
- Sour cream: 200 g
