Besugo relleno (stuffed bream)

Stuffed sea bream, served throughout Spain as a dish for St Valentine's day. However, bream in general is a traditional Christmas Eve first course.

Besugo relleno (stuffed bream)

Carp bream
Servings:	Serves 4
Calories per serving:	520
Ready in:	1 hour, 5 minutes
Prep. time:	15 minutes
Cook time:	50 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Couldn't find bream locally 4/5 But this was nice with trout instead Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 400 g bream - typically 1 bream.
• 2 medium eggs
• 100 g ham, cut into small pieces
• 50 g almonds, skinned
• 1 sprig of parsley
• 2 tablespoons breadcrumbs
• 1 tablespoon pine nuts
• 50 g raisins
• Salt
• 2 potatoes, peeled and thickly sliced
• 6 tablespoons olive oil
• Juice of 1 lemon
• A dash of white wine
• ¼ litre fish or vegetable stock

Method

1. Cut the bream in half lengthways, and remove the backbone.
2. Hard-boil one egg, and whisk the other one. Chop the boiled egg.
3. Mix the ham, the hard-boiled egg, almonds and parsley with a tablespoon of bread crumbs, the beaten egg, pine nuts and raisins.
4. Stuff the bream with this mixture and hold together with cocktail sticks.
5. Season fish with the salt.
6. Place the potatoes in an oven proof dish lie the fish on the top of them.
7. Sprinkle the whole thing with oil, lemon juice, wine and broth and finally the remaining breadcrumbs.
8. Bake for about 35-40 minutes at 180 C/350 F/Gas 4.

Variations

Substitute the raisins for other dried fruit if you wish. --JuliaBalbilla 21:42, 14 January 2009 (UTC)

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