Looking for an Hazelnut stuffing recipe for fish ?
Posted: August 21st, 2010 | Author: Mitch | Filed under: Camping Recipes | Tags: camping, canada, peaches, soft bread crumbs, whole wheat | 2 Comments »My mothers is lost to time and am craving this old recipe used on our annual camping trip to Canada when I was a kid . I know this is probably a long shot as it was probably one of her originals .
Peaches , that is pretty close , but I know she used either whole wheat or Rye soft bread crumbs with it .
Whole Baked Fish with Hazelnut Stuffing
Ingredients
3-1/2 3-1/2lb lb(1.6 kg) (1.6 kg) whole pike or pickerel, cleaned and scaled, with head and tail left on
Lemon wedges
Parsley sprigs
Stuffing:
1 1cup cup(250 mL) (250 mL) hazelnuthazelnuts
1/3 1/3cup cup(75 mL) (75 mL) oil
3/4 3/4cup cup(175 mL) (175 mL) chopped oniononions
3/4 3/4cup cup(175 mL) (175 mL) chopped mushroommushrooms
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 1pinch pinchcayenne pepper
1/4 1/4tsp tsp(1 mL) (1 mL) basil
1 1tsp tsp(5 mL) (5 mL) rosemary
1 1cup cup(250 mL) (250 mL) dry breadcrumbs
2 2tbsp tbsp(25 mL) (25 mL) lemon juice
Preparation:
Stuffing: Spread hazelnuts in single layer on baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until skins crack to reveal nut meats. Transfer to a terry cloth towel and rub vigorously to remove skins. Chop nuts coarsely; place in large bowl.
In skillet, heat all but 2 tbsp (25 mL) of oil; saut?nions and mushrooms until soft, about 5 minutes. Add salt, pepper, cayenne, basil and rosemary. Combine with nuts, bread crumbs and lemon juice. Taste and adjust seasoning.
Wipe fish inside and out. Fill body cavity with stuffing; sew opening closed. Brush fish all over with oil; sprinkle lightly with salt and pepper. Place on baking sheet and bake in 400°F (200°C) oven for 25 to 30 minutes or until fish flakes easily with fork. Transfer to serving platter and surround with lemon wedges and parsley.
Good Luck!
oooh, that sounds delicious!!