Whole fish with mushroom and rice stuffing

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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

1.00 kg fish — with head
salt and freshly ground black pepper
STUFFING
100.00 g rice — uncooked
1.00 onion — finely chopped
1.00 celery stalks — finely chopped
200.00 g button mushrooms
butter
1.00 lemon — zest and juice
SAUCE
50.00 g pine nuts — (or almonds), chopped
oil
80.00 ml sugar
2.00 ml salt
15.00 ml vinegar — white garpe
5.00 ml Worcestershire sauce
80.00 ml water
5.00 ml cornflour
lemon juice
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Method:

Clean the fish and remove the entrails. Pat the fish dry with paper towelling. Season the inside and outside with salt and black pepper.

For the stuffing, cook the rice in salted water until done. Drain.

Sauté the chopped onion, celery and mushrooms in a little butter in a pan until soft. Add the rice, season with lemon juice and rind, and salt and black pepper to taste. Stuff the fish with this mixture and close the opening with a needle and thread or secure with cocktail sticks.

To cook in the oven: preheat the oven to 180 ºC (350 ºF). Line a baking tray with a sheet of aluminium foil and butter well. Place the fish on top, pour over some lemon juice to taste and dot with butter. Oven roast uncovered until the fish flakes easily when tested with a fork. Brush the fish with the melted butter occasionally during the baking process.

To cook on a fire: place the fish on a large sheet of aluminium foil and dot with butter. Pour over a little lemon juice or place a few slices of lemon on top of the fish. Wrap the fish in the foil and grill on both sides until the fish flakes easily when tested with a fork.

For the sauce, fry the pine nuts in a little oil until pale brown. Add the remaining ingredients and heat, stirring continuously, until the sauce comes to the boil and thickens slightly. Serve with the fish.



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