Stuffed pike "Royal" will surely become one of the main decorations of your table. Meat is considered dietary due to the very low percentage of fat. Pike has a specific smell and unusual taste of meat, and if you try it once in your life, you won’t confuse it with anything else, the site says.
Ingredients:
- Pike - 1 pc;
- Bulb - 1 pc;
- Carrots - 1 pc;
- Dill - 1 bunch;
- Simple long loaf - 1 pc;
- Eggs - 1 pc;
- Mayonnaise - 1 tbsp. l.;
- Lettuce leaves (for decoration) - to taste;
- Cranberries (for decoration) - to taste;
- Salt - to taste;
- Pepper - to taste.
Photo source: pojrem Cooking:
The first step is to clean the fish - remove the husk and the insides. Then we cut it to the ridge without damaging the skin. Carefully separate the meat with bones from the skin with a spoon or knife.
We remove the spinal bones and ribs, and scroll the fish fillet twice. Add twisted onions, carrots, a slice of a loaf, an egg, finely chopped dill, salt and pepper to the minced fish. Mix well all the ingredients.
Then we stuff the pike, sew it up or fasten it with toothpicks, and put it on a baking sheet. The head and tail must be covered with foil, and the carcass itself must be greased with mayonnaise.
Photo source: useful-food Bake stuffed pike for 30 minutes at 180 degrees. At the end of the time, your fish will be ready. Cool it down and cut into slices. Arrange on a platter and decorate as you wish.
Your delicious and tender "royal" pike is ready! Enjoy your meal!
Usually, experienced housewives cook only fish cakes from pike, because. the meat of this river predator slightly gives off mud. However, a whole pike baked in the oven is a truly royal dish. Cooking such fish will require certain skills and knowledge. Therefore, further we will consider in detail several proven recipes.
Baked stuffed pike with chicken fillet and pear
Stuffed pike is always a festive dish located in the center of the table. This recipe with a photo describes the preparation of an unusually tasty and fragrant fish.
Ingredients:
- 1.3 kg of pike (whole carcass);
- 100 ml brandy;
- 200 gr. chicken fillet;
- 2 heads of onions;
- 1 large pear;
- 2 lemons;
- 2 tbsp mayonnaise;
- 1 processed cheese;
- 2 tbsp sesame;
- A little salt and black pepper.
Cooking process:
- We thoroughly wash the pike, remove the scales, gut, cut off all the fins, remove the gills. We do not cut off the head. We thoroughly wash the carcass, dry it. Prying the skin with the tip of a knife, we separate it from the carcass.
- We separate the fish fillet from the ridge, cut it into medium cubes. We also rinse the chicken fillet, cut into medium pieces. We clean the onion from the husk, cut it into several parts. We print the processed cheese, cut it into 3-4 parts. We pass the prepared ingredients through a meat grinder with a fine grate so that all thin fish bones are twisted.
- My pear, cut into two parts, cut out the core, peel. We cut the pulp into small identical cubes. We put a frying pan on the fire, pour the cognac. When the drink warms up a little, lay out the pear pieces, after which we carefully set fire to the contents of the pan (we make a flambé).
- We spread the contents of the pan along with cognac into the minced meat prepared earlier, season with salt and pepper, mix gently.
- Stuff the removed fish skin with stuffing. Then we connect, sew the skin along the abdomen with culinary thread.
- We put the stuffed pike on a baking sheet with sides, grease it with mayonnaise with a brush, sprinkle with sesame seeds, imitating scales. So that the skin does not burst, we pierce it with a toothpick in several places.
We insert a match into the mouth between the jaws so that after baking it remains open.
- We heat the oven to 200 degrees, send the fish there for 40-45 minutes.
- Put the stuffed pike on a serving dish. While it is still hot, cut into portioned pieces, inserting thin lemon slices into the cuts. Hot meat more actively absorbs the aroma and taste of citrus.
Baked pike on a vegetable pillow in foil
This is a very simple recipe for baked pike. It does not require special skills in cutting fish. All preparatory work consists only in gutting and pickling pike.
Ingredients:
- 1 pike (1-1.2 kg);
- 2-3 heads of onions;
- 1 carrot;
- 2-3 garlic cloves;
- 1 lemon;
- 1 tsp wheat flour;
- 200 gr. sour cream;
- 1 bunch fresh herbs (basil, dill or parsley);
- 1/3 tsp coriander;
- a little salt and black pepper.
Cooking process:
- To begin with, we thoroughly rinse the fresh pike carcass under running water. We cut the abdomen with a sharp knife, starting from the bottom of the abdomen to the head, do not cut off the head. We take out all the insides, remove the gills. Rinse the fish again inside and out. Dry the carcass thoroughly on all sides with paper towels, put it in a marinating container.
- We wash the lemon, with pressure we roll it on the surface of the table, cut it in half. We make several punctures with a knife inside the fruit, survive the juice, generously sprinkling the carcass inside and out with it. Lemon juice will give the fish a pleasant aftertaste, drowning out the unpleasant river smell.
- Separately, we prepare sour cream marinade. To do this, peel the garlic, chop it finely with a knife or pass it through a press. Add chopped garlic to sour cream, season the mixture with salt, ground coriander and pepper. We mix everything thoroughly.
- With the resulting sauce, generously grease the pike from all sides. Leave some of the sauce for later cooking. We leave the marinated fish to soak in the aromas of the sauce for half an hour.
- In the meantime, prepare the vegetables for roasting. We clean the carrots and onions. We cut the carrot into rings of medium thickness, and the onion into large segments.
- We spread a piece of foil on the table (it is better to take it with a margin). In the center, lay out the vegetables in one layer, carefully place the pike on top of the barrel.
- In the remaining sauce, mix flour, chopped herbs. We lay this mass in the belly of the pike. Wrap the carcass tightly in foil, transfer to a mold with sides.
- We bake the whole pike in the oven for about 30 minutes, maintaining the temperature in the oven at 180-200 degrees.
- To make the fish brown a little at the very end of baking, you can slightly open the foil on top.
- On a dish decorated with lettuce leaves and sliced \u200b\u200bfresh vegetables, carefully shift the finished baked pike. We place roasted vegetables next to it. If desired, the fish can be “painted” with mayonnaise, garnished with cranberries.
This dish will brighten up any festive feast. To prepare it, you will need a certain skill for cutting pike, but, in all other respects, the preparation is simple.
Ingredients:
- 1 carcass of fresh gutted pike (1 kg);
- 50 gr. olive oil;
- 2 slices of white loaf or bread;
- 1 clove of garlic;
- 1 fresh egg;
- 3 small champignons;
- 2 onion heads;
- A little salt and black pepper.
Cooking process:
- To prepare this festive dish, you will need exactly ungutted pike, because. for stuffing, you need a whole fish skin, removed with a stocking.
- To do this, we clean the fish from scales, wash it. We act carefully so as not to cut through the skin. We cut off the head, remove the gills, because. they can spoil the dish with an unpleasant smell of mud. Through the cut at the head, we remove the insides.
- Now carefully, prying the skin with a knife and making a small cut, we begin to separate the skin from the meat with our hands. Where the fins are located, we cut the bones from the inside and continue to remove the skin. Having reached the tail fin, we cut off the tail from the ridge. It turned out whole pike skin. If holes have formed somewhere, they can be carefully sewn up.
- We clean one onion, cut it finely, fry until golden brown in olive oil.
- Separate the fish fillet from the bones. Bread soaked in milk. We clean the mushrooms, cut in half. We pass fish fillet, squeezed white bread, champignons, garlic clove through a meat grinder. In the resulting minced meat, add fried onions, spices, drive in a raw chicken egg. Mix everything thoroughly by hand until smooth.
- We place the pike ridge in a saucepan, pour a glass of water, add spices for fish, boil for 10 minutes.
- We do not stuff the fish skin very tightly with minced meat. We do the same with the head.
- We clean the second head of the onion, cut into rings. Having disassembled the onion into rings, we make a vegetable pillow out of them on a baking sheet with sides. From above, carefully place the stuffed fish along with the head. Pour strained fish broth onto a baking sheet.
- We put the pike to bake in the oven, heated to 180 degrees for 40 minutes. Put the finished fish on a dish, decorate as desired, offer to hungry guests. Bon appetit everyone!
Been wanting to post for a long time recipe - pike royally, but I was waiting for myself to cook and try this dish ...
The process is time-consuming, so for a dish, the larger, the better! the less fuss per unit weight. The fish was not caught by me (I was completely lazy), they asked me to make something out of it, so I finally decided on this method ...
And the way I cooked royal pike:
I cleaned the fresh pike (this one was a little more than 2 kg) from scales, cut the skin around the head (I left the pectoral fins with the head), separated the skin from the meat with a serving knife in a circle at the place of the cut (there was no fillet knife, perhaps it was with him it would be more convenient, I don’t know ...), further, scolding himself for taking up this business, he tore off the skin to the tail with a stocking, periodically trimming the meat (he carefully cut out the fins so that they remained on the skin). I cut the spine at the tail (the tail remained on the skin), removed the fillet (here everyone does as he is accustomed to). Gills, spine and giblets thrown away. Then I thought: you can, of course, do with the fillet as in the version with pike cutlets. But after all, there is nothing to compare with friends, and I don’t cook my own, it’s not a pity. In general, Ostap suffered ...
I chopped three onions and one XXL carrot, peeled one head of garlic and flattened all its cloves with a wide knife. In a frying pan in vegetable oil, I first fried the garlic and removed it, then fried the onion, carrot in this oil and dumped everything into a plate to cool. Meanwhile, the assistants ran a fillet and a piece of bacon the size of six matchboxes through a meat grinder. I already added the cooled down onion to the minced meat through a meat grinder, and through the same, the flesh of a loaf the size of my fist, moistened in milk and slightly squeezed, went there. I added salt, a mixture of some peppers, two chicken eggs. Carefully shoveled everything with his hands. I wanted to add mushrooms, but they were not available. I decided to add half a glass of semolina, which was available.
I shoveled it again. I made a marriage by making one cutlet and then eating it. He was pleased with the taste qualities under the hungry eyes of the audience and proceeded to fill the leather stocking with the prepared mass. The leftovers that did not fit were given to the audience. He prepared a pomazuha from half a glass of mayonnaise, eighteen drops of lemon juice, two ground allspice peas, two teaspoons of dried dill and one crushed bay leaf. He laid the carcass on a greased baking sheet (for lack of foil), put the head to the carcass, smeared everything with ointment and put it in a preheated oven.
After five-sixth hours, he opened the oven, took out a baking sheet, enjoyed the aroma and appearance pike royally, homemade the remaining pomazuha on the carcass, sprinkled with grated cheese and put it back in the oven to form a ruddy cheese crust.
The spectators watching this action began to murmur, they say, it’s good, it doesn’t happen hot and damp, vodka is heated, the stomach is getting cold. Despite threats and offers to annex certain parts of my body, I still brought the process to the formation of a golden crust. He put the pike pulled out of the oven on a dish, said to bring all kinds of greens for decoration. From the impending silence, I realized that the situation could get out of control ... After orienting myself in time, I began to cut portions to the approving exclamations ...
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