All-Fish-Seafood-Recipes.com

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:

• 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

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Main Ingredient: Perch
Preparation Method: Baked