Cernia Ripiena

Name: Cernia Ripiena (Stuffed mérou)
Yield: Serves Four
Cuisine: Italy
Ingredients: 1 small onion, finely chopped dried mushrooms, previously soaked, chopped; 6 small prawns, shelled and pounded; finely chopped parsley; 100 ml (3½ fl oz) white wine; salt and pepper; 2 eggs, beaten; nutmeg; bread soaked in milk; a little butter; 2 tbs grated Parmesan; more dried mushrooms, previously soaked; a mérou (or e.g., a denté) of about 1 kg (2¼ lb); half a dozen tiny onions; some more butter

Stuffed mérou

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Ingredients

a mérou (or e.g., a denté) of about 1 kg (2¼ lb)

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

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 cooking, melt butter in the bottom of a casserole and fry in it the tiny onions and dried mushrooms until the former turn golden. Add the mérou and the white wine. Cook in a fairly hot oven until done