Baked Smelt Stuffed with Rice and Vegetables

1. 1 Capelinpack 700 g ≈ $4.00 250 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 50 g
3. 3 Tomatoes≈ $4.67 per kg 40 g
4. 4 Bell peppers≈ $6.00 per kg 30 g
5. 5 Peanutspack 200 g ≈ $1.80 15 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 20 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g
10. 10 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the rice in salted water for 10–12 minutes until half-cooked, drain, and cool.

2. Gut the smelt, remove the head, rinse, and pat dry. Season inside and out with salt and black pepper.

3. Finely chop the tomato³ and bell⁴ pepper, roughly chop the peanuts⁵, and mince the dill⁷. Mix with the rice and a spoonful of sour⁶ cream.

4. Grease a baking dish. Open the smelt belly⁴-side up, stuff with the filling, and press gently into the dish.

5. Bake at 350°F (180°C) for 20–25 minutes until the rice is tender and the fish is golden.

6. Garnish with fresh dill⁷ and serve hot.