Stuffed walleye in the oven whole

4 servings
2 hours 30 min

First, we prepare the necessary ingredients for making stuffed pike perch in the whole oven. We take the oil out of the refrigerator immediately so that while we prepare the fish, it becomes soft.

First of all, we will prepare the pike perch for stuffing. Ideally, these are freshly caught fish, they are most delicious and nutritious. If ice cream perch, then you need to put it in the refrigerator and keep it there until it thaws completely. Pike perch is a prickly fish, so first of all we get rid of fins with scissors. Then we clean the scales, remove the eyes and gills. Let's clean the fish and dry with a paper towel.

You can remove bones from a walleye before stuffing in two ways - from the back and from the abdomen. We will do the first option, as, in my opinion, it is the simplest and most convenient. With a very sharp knife, we cut the back along the ridge from two sides from the head to the tail. Now we carefully cut along the costal bones to the bottom, without cutting through the abdomen.

We break the costal bone at the head and tail. Carefully remove the bones and insides (they remain the nutria of the ribs). I dry my walleye.

Carefully, without damaging the skin, cut the meat, leaving 0. 5 centimeters of meat on the skin.

We break the bun into pieces and pour milk, let it stand for 10 minutes and press it up. It is better to take a soft bun and without aromatic additives so as not to interrupt the fish taste.

Put a bun and cut fillet in the bowl of the blender. Punch to a homogeneous mass. This can also be done using a meat grinder with a small nozzle.

We peel the onions, rinse them and finely cut them. Pour 2 tablespoons of vegetable oil into the pan and heat over a medium heat. Put the onion and fry for 5-7 minutes, until tender and cool.

Add onions to the fish mass, mix.

Add the soft butter to the minced meat and mix well until smooth.

Break the egg and add to the minced fish, mix until homogeneous.

We put the walleye carcass on the table and evenly distribute the minced fish with wet hands. We do not fill the carcass very much, otherwise the skin will burst in the oven.

With the help of a needle and a confectionery thread (you can also sew a simple one), we sew the top, not very tightly.

Spread the foil and lubricate with the remaining vegetable oil. We put the walleye and wrap it. We do it very carefully so as not to tear the foil.

Heat the oven to 180 degrees. Place the walleye in foil on a baking sheet, pour some water and bake the fish in a hot oven for 30-40 minutes. Remove the walleye from the oven and remove the foil.

If it's hotter, then just cut into portions and serve with any side dish. But we will make a snack on the festive table, so let the fish cool completely. Transfer to a serving dish or tray. We insert olives into empty eye holes - these are eyes. For shine, lubricate them with vegetable oil.

Put mayonnaise in a carnet or pastry bag and decorate the surface of the walleye for your taste.

We lay out greens, lemon and vegetables around the pike perch. We serve immediately on the table.

Enjoy your meal.