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Whole stuffed pike perch in the oven

Whole Stuffed Baked Walleye

Want to impress? Make a delicious stuffed walleye! Walleye has tender meat that's easy to digest and works well for lighter, healthy eating. Garnish it and serve it on a platter with lemon, herbs, and vegetables, and it becomes a real centerpiece for the table.

Lyalich

Recipe author

Composition / ingredients

Servings:

Walleye

700

Lemons

Milk

150

Bread roll

150

Onion

Butter

Eggs

Salt

Ground black pepper

Vegetable oil

Mayonnaise

Fresh herbs

Black olives

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 32 % 9 g

Carbohydrates 25 % 7 g

156 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

First, gather all the ingredients for the whole stuffed walleye. Take the butter out of the refrigerator right away so it softens while you prep the fish.
Step 2:

Start by prepping the walleye for stuffing. Freshly caught fish is ideal — it's the most flavorful and nutritious. If the walleye is frozen, put it in the refrigerator and let it thaw completely. Walleye has sharp fins, so first trim them off with kitchen scissors. Then scale the fish and remove the eyes and gills. Rinse it well and pat dry with a paper towel.
Step 3:

There are two ways to bone a walleye before stuffing — through the back or through the belly. We'll use the first, since in my opinion it's the easiest and most convenient. With a very sharp knife, cut along both sides of the backbone from head to tail. Then carefully cut down along the rib bones, without cutting through the belly.
Step 4:

Snap the backbone at the head and tail. Carefully remove the bones and innards (they stay inside the ribs). Rinse and dry the walleye.
Step 5:

Carefully cut the meat away from the skin without tearing it, leaving about 1/2 centimeter of meat on the skin.
Step 6:

Tear the bread roll into pieces and pour the milk over it; let it soak for 10 minutes, then squeeze out the excess. Use a soft roll with no added flavorings so it doesn't overpower the taste of the fish.
Step 7:

Put the soaked roll and the cut fish fillet in a blender and blend until smooth. You can also use a meat grinder with a fine plate.
Step 8:

Peel, rinse, and finely chop the onion. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the onion and sauté for 5–7 minutes until tender, then let it cool.
Step 9:

Add the onion to the fish mixture and stir to combine.
Step 10:

Add the softened butter to the filling and mix well until smooth.
Step 11:

Crack in the egg and mix it into the fish filling until smooth.
Step 12:

Lay the walleye out on the counter and, with wet hands, pack the fish filling in evenly. Don't overstuff it, or the skin will split in the oven.
Step 13:

Using a needle and kitchen twine (plain thread works too), sew up the opening, not too tightly.
Step 14:

Lay out a sheet of foil and brush it with the remaining vegetable oil. Set the walleye on it and wrap it up, being careful not to tear the foil.
Step 15:

Preheat the oven to 350°F (180°C). Place the foil-wrapped walleye on a baking sheet, add a little water, and bake in the hot oven for 30–40 minutes. Remove the walleye from the oven and unwrap the foil.
Step 16:

If you're serving it hot, simply cut it into portions and serve with any side dish. But since we're making an appetizer for a holiday table, let the fish cool completely. Transfer it to a serving dish or tray. Place olives in the empty eye sockets for eyes, and brush them with a little vegetable oil for shine.
Step 17:

Spoon the mayonnaise into a piping bag or paper cornet and decorate the surface of the walleye however you like.
Step 18:

Arrange herbs, lemon, and vegetables around the walleye. Serve right away.
Step 19:

Enjoy!