Baked Stuffed Whole Perch with Rice Recipe

Serves/Makes: 6

Ingredients:

  • 1 whole perch (2 1/2 - 3 pounds)
  • Melted butter
  • Dried breadcrumbs
  • 1 teaspoon salt

    Stuffing:
  • 1/2 cup raw rice
  • 2 hard-boiled eggs
  • Cream
  • Salt and white pepper to tast
How to cook Baked Stuffed Whole Perch with Rice:
  • Scale and clean the perch. Leave the head on.
  • Rub the perch, inside and out, with salt. Allow the perch to stand for and hour or so.
  • Cook the rice in salted water. Drain if necessary.
  • Dice the hard-boiled eggs and add the rice and a little cream. Season to taste.
  • Place the perch on a greased ovenproof dish and stuff with the rice and egg mixture.
  • Brush the perch on both sides with melted butter and sprinkle with breadcrumbs.
  • Bake at 425 degrees F (225 degrees C) until the perch is slightly browned. Reduce the temperature to 350 - 400 degrees F (180 - 200 degrees C). Add some water and cream to the pan. Baste the perch with the mixture occasionally.
  • When the perch is golden brown and the fins come off easily when pulled, the pike is done. This will take 30-40 minutes, depending on the size of the perch.


This recipe for Baked Stuffed Whole Perch with Rice serves/makes: 6

The Baked Stuffed Whole Perch with Rice recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Perch (more Perch recipes)
Preparation Method: Baked (more Baked recipes)

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