Get stuffed!

Light and moist … but never overpowering

Stuffing for fish, birds or game should never be overpowering. When preparing stuffing, make it moist and fragrant. Lean meats, such as predator fish, generally tend to be dry and therefore require moist stuffing. During cooking, stuffing will help keep fish moist. Fat and liquids are recommended in preparing this stuffing.

Fish that are on the fattier side need drier stuffing, so reduce fat and liquids.

Bread is used in most stuffing. However, when preparing stuffing for fish, use wild rice (always precooked to a dry fullness). Brown rice, as well as white rice, has no connection to wild rice. But, if used, they should be cooked the same as wild rice.

When preparing stuffing, allow it to stand approx. 1 hour, allowing it to blend. If using herbs or spices, never season to the point that spices are “noticeable.” (Remember, you are cooking to taste the fish— not just the herbs.)

Basic wild rice stuffing

1 cup wild rice, cooked
1 tsp. thyme (or other herbs*)
1 Tbsp. white onions, minced
1 cup milk, warmed
2 Tbsp. clarified butter (alternatively a delicate oil)
½ tsp salt
Pinch of pepper

Toss wild rice and seasoning together. Sauté onions in butter (or a delicate oil) until translucent. Add to rice and toss well. Sprinkle milk over stuffing and toss once more to blend.

*Optional herbs: rosemary, chervil, thyme and parsley.

Wild rice and mushroom stuffing

(A dry to medium-dry stuffing)
1 tsp. white onion, grated
1 cup celery, finely diced
¼ cup mushrooms, diced
2 Tbsp. clarified butter
1 cup wild rice, cooked
Salt and pepper, to taste

Sauté onions, celery, and mushrooms in butter until a light golden colour. Then blend into the rice. Add salt and pepper. Toss to blend.

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