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Baked Bass Stuffed With Cucumbers And Rice Easy Recipe.
Largemouth bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. 100 g / 3.5oz. fillet provide: 146 g Calories, 43 g Calories from fat, 103 g Calories from protein, 5 g Total Fat, 1 g Saturated Fat, 24 g of Total Protein, 87 mg of Cholesterol, 90 mg Sodium, 1013mg Total Omega-3 fatty acids, 112mg Total Omega-6 fatty acids, Vitamin A 2%, 2.1mg Vitamin C (4%), Calcium 10%, Iron 11%.
Baked Bass Recipe - recipe how to perfectly bake largemouse bass stuffed with cucumbers, rice, onions, parsley, chives, eggs, bread crumbs, salt and pepper in heavy cream and butter.
Ingredients:
- 1 fresh Bass (3 - 3 1/2 lbs), cleaned and scaled, with the backbone removed but the head and tail left on
- 2/3 cup rice
- 1 cucumber, peeled, seeded and coarsely chopped
- 2 hard-cooked eggs, coarsely chopped
- 1/4 lb stick butter (10 tbsp.)
- 1/2 cup onions, finely chopped
- 1/2 cup parsley, finely chopped
- 1/4 cup chives, finely chopped
- 1 to 3 tbsp. heavy cream
- 6 tbsp. dry bread crumbs
- 1 1/4 tbsp. salt
- 1/8 tsp. white pepper
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Serves/Makes: 4-6
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How to cook Baked Bass Stuffed With Cucumbers And Rice:
- Cook the rice uncovered in 3 quarts of boiling salted water until it is still slightly firm (about 12 minutes).
- Drain in a large colander and set it aside to cool.
- Toss the chopped cucumber with the 1/4 teaspoon of salt in a small bowl. Let it sit for 15 minutes, then drain and pat dry with paper towels.
- Melt 2 tablespoons of butter in a small saucepan, add chopped onions and cucumbers and cook it until they are soft and transparent but not brown (for about 6 to 8 minutes).
- Transfer them to a large mixing bowl and add the chopped eggs, cooked rice, parsley and chives.
- Season with salt (1tbsp.) and white pepper, and moisten the mixture with 1 tablespoon of heavy cream, adding more if the stuffing seems too dry. Mix together lightly but thoroughly.
- Wash the fish inside and out under cold running water and dry it thoroughly with paper towels.
- Fill the fish with the cucumber-rice stuffing, close the opening with small skewers, and crisscross kitchen string around the skewers as you would lace a turkey.
- Preheat the oven to 350°.
- Melt the 1/4 pound of butter over moderate heat in a baking dish or roasting pan untill foam subsides.
- Place the fish in the baking dish, raise the heat, and cook the fish until it is a golden brown (for about 5 minutes).
- Carefully turn over the fish with 2 large spatulas and cook the other side.
- Sprinkle the top with bread crumbs and then turn the fish over again and sprinkle the other side with the crumbs.
- Pour 1/2 cup of boiling water around the fish and bring it to a simmer on top of the stove.
- Bake uncovered in the middle of the oven for 30 to 35 minutes, or until the fish feels firm when pressed lightly with a finger.
- Serve the fish directly from the baking dish.
Notes:
This Baked Bass Stuffed With Cucumbers And Rice is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Bass Stuffed With Cucumbers And Rice serves/makes: 4-6
Main Ingredient: Largemouth Bass
Preparation Method: Baked
Cuisine: American
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