Besugo relleno (stuffed bream): Difference between revisions
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|description=Stuffed sea bream, served throughout Spain as a dish for St Valentine's day. However, bream in general is a traditional Christmas Eve first course. | |||
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Stuffed sea [[Bream|bream]], served throughout Spain as a dish for St Valentine's day. However, bream in general is a | Stuffed sea [[Bream|bream]], served throughout Spain as a dish for St Valentine's day. However, bream in general is a traditional Christmas Eve first course. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| Season [[Fish|fish]] with the [[Salt|salt]]. | | Season [[Fish|fish]] with the [[Salt|salt]]. | ||
| Place the [[Potatoes|potatoes]] in an oven-proof dish lie the [[Fish|fish]] on the top of them. | | Place the [[Potatoes|potatoes]] in an oven-proof dish lie the [[Fish|fish]] on the top of them. | ||
| Sprinkle the whole thing with [[Oil|oil]], [[Lemon juice|lemon juice]], [[Wine|wine]] and [[Broth|broth]] and finally the remaining | | Sprinkle the whole thing with [[Oil|oil]], [[Lemon juice|lemon juice]], [[Wine|wine]] and [[Broth|broth]] and finally the remaining breadcrumbs. | ||
| [[Bake]] for about 35-40 minutes at 180 C/350 F/Gas 4. | | [[Bake]] for about 35-40 minutes at 180 C/350 F/Gas 4. | ||
}} | }} | ||
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[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 17:09, 21 July 2014
| Besugo relleno (stuffed bream) | |
|---|---|
 |
| Carp bream | |
| Servings: | Serves 4 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
Stuffed sea bream, served throughout Spain as a dish for St Valentine's day. However, bream in general is a traditional Christmas Eve first course.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 bream
- 2 eggs
- 100 g ham, cut into small pieces
- 50 g almonds, skinned
- 1 sprig of parsley
- 2 tablespoons breadcrumbs
- 1 tablespoon pine nuts
- 50 g raisins
- Salt
- 2 potatoes, peeled and thickly sliced
- 6 tablespoons oil
- Juice of 1 lemon
- A dash of white wine
- ¼ litre fish or vegetable stock
Method
- Cut the bream in half lengthways, and remove the backbone.
- Hard-boil one egg, and whisk the other one. Chop the boiled egg.
- Mix the ham, the hard-boiled egg, almonds and parsley with a tablespoon of bread crumbs, the beaten egg, pine nuts and raisins.
- Stuff the bream with this mixture and hold together with cocktail sticks.
- Season fish with the salt.
- Place the potatoes in an oven-proof dish lie the fish on the top of them.
- Sprinkle the whole thing with oil, lemon juice, wine and broth and finally the remaining breadcrumbs.
- Bake for about 35-40 minutes at 180 C/350 F/Gas 4.
Variations
Substitute the raisins for other dried fruit if you wish. --JuliaBalbilla 21:42, 14 January 2009 (UTC)