Cernia Ripiena from Mediterranean Seafood by Alan Davidson
Open the mérou, clean it and remove the backbone, without breaking the fillets. Make the stuffing with the ingredients listed, and put it in the fish, which should then be sewn up. For the...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Baking dish
- Stove
- Oven
- Butcher's twine
- Trussing needle
- Measuring spoon
- Oven mitt
- Spoon
Ingredients
- a mérou (or e.g., a denté) of about 1 kg (2¼ lb)
- bread soaked in milk
- 6 small prawns, shelled and pounded
- 1 small onion, finely chopped dried mushrooms, previously soaked, chopped
- finely chopped parsley
- 2 tbs grated Parmesan
- nutmeg
- salt
- pepper
- 2 eggs, beaten
- some more butter
- half a dozen tiny onions
- more dried mushrooms, previously soaked
- 100 ml (3½ fl oz) white wine
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