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Stuffed Perch

 

Ingredients

• One perch (1-1 1/2 kg)
• 1-1/2 tsp salt

 

Stuffing:

• 1/2 cup (1 dl) raw rice
• 2 hard-boiled eggs
• Cream
• Salt
• Whitepepper On top
• Melted butter
• Dried breadcrumbs

 

1. Scale and clean the perch. Leave the head on.

 

2. Rub the perch, inside and out, with salt. Allow the perch to stand for and hour or so.

 

3. Cook the rice in salted water. Drain if necessary.

 

4. Dice the hard-boiled eggs and add the rice and a little cream. Season to taste.

 

5. Place the perch on a greased ovenproof dish and stuff with the rice and egg mixture.

 

6. Brush the perch on both sides with melted butter and sprinkle with breadcrumbs.

 

7. Bake at 425 degrees F (225 degrees C) until the perch is slightly browned. Reduce the temperature to 350 degrees - 400 degrees F (180 degrees 200 degrees C). Add some water and cream to the pan. Baste the perch with the mixture occasionally.

 

8. When the perch is golden brown and the fins come off easily when pulled, the pike is done. This will take 30-40 minutes, depending on the size of the fish.

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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