Ukrainian Christmas Eve Stuffed Fish

by olga

Servings: 8 servings

INGREDIENTS

1 (4 pound) whole fish (salmon, whitefish or pickerel

STUFFING:

2 tablespoons vegetable oil
1 medium onion, chopped
1 cup finely chopped celery
2 cups dry breadcrumbs
1/3 teaspoon ground sage
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
Freshly ground pepper

GARNISH:

Lemon wedges
Fresh parsley

INSTRUCTIONS

Scale and clean fish.

Prepare stuffing: In a large fry pan, heat oil and sauté onion and celery until transparent, about 4 to 5 minutes. Stir in breadcrumbs, sage, poultry seasoning, salt, pepper to taste and 1/4 cup water.

Stuff fish and sew up opening. Brush outside with oil. Place on a large baking sheet or jelly roll pan and bake in 400 F. oven, allowing 10 minutes per inch of thickness (measured at the thickest point).

Serve on a hot platter, garnished with lemon wedges and parsley. Makes 8 servings.

CHEF COMMENTS

Fish, grains, legumes, vegetables and dried or preserved fruits—foods that are always available in Ukraine in winter—are used extensively in the meatless Christmas Eve dinner.

Tagged: seafood, ukrainian add tags

Have you made it? What'd you think?

Log in to review this recipe.