Cernia Ripiena

Stuffed mérou

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


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


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