Whole Baked Fish with Hazelnut Stuffing
A whole fish is included in many Christmas Eve suppers. Here, toasted hazelnuts add their special buttery taste and crunch to a savoury stuffing.
Servings: 6 to 8
Ingredients:
-
1 pike or pickerel (3-1/2 lb/1.6 kg),cleaned and scaled, with head and tail left on
Lemon wedges
Parsley sprigs
Stuffing:
1 cup (250 mL) hazelnuts
1/3 cup (75 mL) oil
3/4 cup (175 mL) chopped onions
3/4 cup (175 mL) chopped mushrooms
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Pinch cayenne pepper
1/4 tsp (1 mL) basil
1 tsp (5 mL) rosemary
1 cup (250 mL) dry bread crumbs
2 tbsp (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; sauté onions 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.
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