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1
May substitute mackerel or sea bass.
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2
Cook the rice uncovered in 3 quarts boiling, salted water for about 12 minutes or until it is still slightly firm.
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3
Drain in a large colander and set aside to cool.
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4
In a small bowl, toss the chopped cucumber with 1/4 teaspoon of salt.
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5
Let it sit for at least 15 minutes, then drain and pat dry with paper towels.
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6
In a small saucepan, melt 2 tablespoons of butter and cook onions and cucumbers 6 to 8 minutes until soft and transparent but not brown.
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7
Transfer to a large mixing bowl and add chopped eggs, cooked rice, parsley and chives.
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8
Season with salt and pepper and moisten with a tablespoon of heavy cream, adding more if the stuffing seems too dry.
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9
Mix together lightly but thoroughly.
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10
Wash the fish inside and out under cold running water and dry thoroughly.
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11
Fill the fish with the cucumber-rice stuffing, close the opening with small skewers and crisscross kitchen string around the skewers as you would lace a turkey.
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12
Preheat oven to 350?F.
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13
In a baking dish or roasting pan attractive enough to bring to the table and large enough to hold the fish, melt 1/4 lb butter over moderate heat.
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14
When the foam subsides, place the fish in the baking dish, raise the heat and cook for about 5 minutes until it is golden brown.
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15
Carefully turn over the fish and brown the other side.
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16
Sprinkle top with half of the bread crumbs and then turn the fish over again and sprinkle the other side with the remaining bread crumbs.
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17
Pour 1/2 cup boiling water around the fish and bring it to a simmer on top of the stove.
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18
Bake uncovered in the middle of the oven for 30 to 35 minutes or until fish feels firm when pressed lightly with a finger.
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19
Serve directly from baking dish.
