Fish Kiev Recipe (stuffed fish with garlic butter) – David Lloyd Clubs

Fish Kiev Recipe (stuffed fish with garlic butter) – David Lloyd Clubs

Stuffed fish recipe with garlic butter – Fish Kiev!

Beautiful stuffed fish (we’re using cod loin) stuffed with a garlic butter, rolled in breadcrumbs and roasted – fish kiev! Please always use sustainably sourced fish.

Stuffed fish is nothing new, but my take on the classic chicken kiev using cod loin is a real winner and recipe worth trying; I reckon this will be a new classic!

I created my stuffed fish, or fish kiev recipe as part of the David Lloyd Blog recipe section – I hope you enjoy! You can get the full recipe below or vist David Lloyd Blog for this recipe plus a load more!. Check out David Lloyd recipes here. 

I’ve served my stuffed fish recipe; or fish kiev if you like, alongside some crushed new potatoes and fine beans; but it pretty much works with anything you want.

After a bit of googling, some conversations around where the Kiev bit came from in Chicken Kiev, general consensus says it stems from the Ukraine, Kiev obviously, however some argue that it was actually born in Moscow, in the Moscow Merchants Club and named Chicken Kiev by a Russian restaurant.

Fish Kiev, my stuffed fish recipe stems from that world renowned dish and makes for a delicious alternative.

The secret to my stuffed fish or fish kiev recipe is to pop the garlic butter in the freezer for an hour before using. This means by the time your fish is cooked, the butter is oozing and delicious and hasn’t basically bubbled away and disappeared. Nothing is sadder than cutting into your chicken kiev (or in this case my fish kiev) to find a gaping hole in the stuffed fish where once there was creamy, aromatic garlic butter.

You can deep fry the stuffed fish, which if I’m being honest I do like, but if you want a healthier option, I tried it baked in the oven and that works really well as well, so the choice is yours! But for this recipe I’ve kept it baked in the oven.

 

Stuffed Fish / Fish Kiev Recipe

Ingredients (serves 2):

2 x 250g cod loin (not fillet)

1 packet breadcrumbs

2 eggs

100g butter

4 cloves garlic

4 tbsp chopped parsley

Plain flour (for dusting)

1 litre vegetable oil (if deep frying)

Method: 

  1. First, make your garlic butter. Crush the garlic with the side of a knife and mix with about 100g of softened butter. Season and fold through the parsley. Place the mixture onto a sheet of cling film and roll into a sausage shape. Place in the freezer.
  2. Get 3 bowls out. Add plain flour to the first one, two whisked eggs and a splash of water to the second, and breadcrumbs to the third.
  3. Place the cod loin on a work surface and use a sharp knife to cut a pocket in one side ensuring you don’t cut all the way through.
  4. Take the butter out of the freezer. Cut a chunk off (about a bite size piece) and stuff inside the cod pocket. Do the same with the other loin.
  5. Roll the cod in the flour, then the egg wash, and finally, the breadcrumbs. Place on a baking tray (if I’m being honest, I prefer the taste of these when they’re deep fried in hot oil for about five minutes before being placed in the oven for 8 minutes.) If you’d rather not deep fry, simply place both pieces of cod on a baking tray in a pre-heated oven for 18 minutes.
  6. Serve with crushed new potatoes and fine beans.

 

Stuffed Fish - Fish Kiev Recipe

19th June 2020
: 2
: 10 min
: 30 min
: 40 min
: medium

Delicious Stuffed Fish Recipe; Fish Kiev - a new classic! Part of the David Lloyd Blog Recipe Series by Theo Michaels

By:

Ingredients
  • 2 x 250g cod loin (not fillet)
  • 1 packet breadcrumbs
  • 2 eggs
  • 100g butter
  • 4 cloves garlic
  • 4 tbsp chopped parsley
  • Plain flour (for dusting)
  • 1 litre vegetable oil (if deep frying)
Directions
  • Step 1 First, make your garlic butter. Crush the garlic with the side of a knife and mix with about 100g of softened butter. Season and fold through the parsley. Place the mixture onto a sheet of cling film and roll into a sausage shape. Place in the freezer.
  • Step 2 Get 3 bowls out. Add plain flour to the first one, two whisked eggs and a splash of water to the second, and breadcrumbs to the third.
  • Step 3 Place the cod loin on a work surface and use a sharp knife to cut a pocket in one side ensuring you don’t cut all the way through.
  • Step 4 Take the butter out of the freezer. Cut a chunk off (about a bite size piece) and stuff inside the cod pocket. Do the same with the other loin.
  • Step 5 Roll the cod in the flour, then the egg wash, and finally, the breadcrumbs. Place on a baking tray (if I’m being honest, I prefer the taste of these when they’re deep fried in hot oil for about five minutes before being placed in the oven for 8 minutes.) If you’d rather not deep fry, simply place both pieces of cod on a baking tray in a pre-heated oven for 18 minutes.
  • Step 6 Serve with crushed new potatoes and fine beans.

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