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Baked Bass Stuffed With Cucumbers And Rice Easy Recipe.


Largemouth bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. 100 g / 3.5oz. fillet provide: 146 g Calories, 43 g Calories from fat, 103 g Calories from protein, 5 g Total Fat, 1 g Saturated Fat, 24 g of Total Protein, 87 mg of Cholesterol, 90 mg Sodium, 1013mg Total Omega-3 fatty acids, 112mg Total Omega-6 fatty acids, Vitamin A 2%, 2.1mg Vitamin C (4%), Calcium 10%, Iron 11%.

Baked Bass Recipe - recipe how to perfectly bake largemouse bass stuffed with cucumbers, rice, onions, parsley, chives, eggs, bread crumbs, salt and pepper in heavy cream and butter.

Ingredients:

  • 1 fresh Bass (3 - 3 1/2 lbs), cleaned and scaled, with the backbone removed but the head and tail left on
  • 2/3 cup rice
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 2 hard-cooked eggs, coarsely chopped
  • 1/4 lb stick butter (10 tbsp.)
  • 1/2 cup onions, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1/4 cup chives, finely chopped
  • 1 to 3 tbsp. heavy cream
  • 6 tbsp. dry bread crumbs
  • 1 1/4 tbsp. salt
  • 1/8 tsp. white pepper

Serves/Makes: 4-6

Baked Bass Stuffed With Cucumbers And Rice Easy Recipe

How to cook Baked Bass Stuffed With Cucumbers And Rice:

  • Cook the rice uncovered in 3 quarts of boiling salted water until it is still slightly firm (about 12 minutes).
  • Drain in a large colander and set it aside to cool.
  • Toss the chopped cucumber with the 1/4 teaspoon of salt in a small bowl. Let it sit for 15 minutes, then drain and pat dry with paper towels.
  • Melt 2 tablespoons of butter in a small saucepan, add chopped onions and cucumbers and cook it until they are soft and transparent but not brown (for about 6 to 8 minutes).
  • Transfer them to a large mixing bowl and add the chopped eggs, cooked rice, parsley and chives.
  • Season with salt (1tbsp.) and white pepper, and moisten the mixture with 1 tablespoon of heavy cream, adding more if the stuffing seems too dry. Mix together lightly but thoroughly.
  • Wash the fish inside and out under cold running water and dry it thoroughly with paper towels.
  • Fill the fish with the cucumber-rice stuffing, close the opening with small skewers, and crisscross kitchen string around the skewers as you would lace a turkey.
  • Preheat the oven to 350°.
  • Melt the 1/4 pound of butter over moderate heat in a baking dish or roasting pan untill foam subsides.
  • Place the fish in the baking dish, raise the heat, and cook the fish until it is a golden brown (for about 5 minutes).
  • Carefully turn over the fish with 2 large spatulas and cook the other side.
  • Sprinkle the top with bread crumbs and then turn the fish over again and sprinkle the other side with the crumbs.
  • Pour 1/2 cup of boiling water around the fish and bring it to a simmer on top of the stove.
  • Bake uncovered in the middle of the oven for 30 to 35 minutes, or until the fish feels firm when pressed lightly with a finger.
  • Serve the fish directly from the baking dish.

Notes:

This Baked Bass Stuffed With Cucumbers And Rice is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Bass Stuffed With Cucumbers And Rice serves/makes: 4-6
Main Ingredient: Largemouth Bass
Preparation Method: Baked
Cuisine: American

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