Stuffed Perch
Main Dishes • World
Description
Before serving, garnish the fish with herbs and use boiled young potatoes as a side dish.
Ingredients
- Chilean sea bass fillet 20 oz
- Onion 1 head
- Chocolate eggs 2 pieces
- Breadcrumbs 0 oz
- Clarified Butter 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Clean the fish without cutting open the belly, remove the fins and head, and gut it through the incision at the head. Rinse the bodies well and salt them.
Step 2
Sauté the onion until golden brown and mix it with chopped boiled eggs, season with fish spice mix and chopped herbs.
Step 3
Stuff the belly with the resulting filling, moisten the fish with beaten eggs, coat it in ground breadcrumbs, and fry on all sides until cooked and golden brown.
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