My stuffed salmon is not nearly as hard as the stuffing part might make it sound.
Who knew almonds would make a wonderful stuffing for fish?
We Sephardis always did: almonds are a staple for both sweet and savory dishes. Wonderful when paired with green apples! Stuffed salmon is perfect for a Seder dinner first course. Please ask your fishmonger to bone the fish thoroughly, as bones will be very hard to spot in a stuffed fish.
Will this work with other fish?
Yes, it will work beautifully. You can use any nice size whole fish, butterflied and thoroughly boned: Trout is great, branzino, snapper etc. In that case you might work with 6-8 fish. Follow the recipe exactly, but reduce the cooking time by about 10 minutes. This is especially wonderful when you decide to serve it as main course: 1 stuffed fish per person.
Ingredients
1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied, head off
Stuffing:
- 1 cup finely ground almonds
- 1 pouch Garden Vegetable Levana Nourishments
- 2 Granny Smith apples, peeled and grated
- 2 eggs
- 1/4 cup olive oil
- Salt and pepper to taste
Cooking liquid:
- 1 cup water
- 1/4 cup olive oil
- 1/4 teaspoon ground cloves
- 2 medium size onions, finely sliced
- 2 lemons, unpeeled, finely sliced
Instructions
Preheat oven to 375 degrees.
Mix stuffing ingredients thoroughly. Stuff the fish, and wrap it tightly in foil.
Mix all cooking liquid ingredients and place in a baking pan only large enough to hold the fish. Place the fish on top. Bake about 1 hour. Serve hot or at room temperature, with some of the cooking liquid on each serving. Slice thin through the whole fish. Makes up to 16 first-course servings
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