Pike in foil - step by step recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people underestimate the pike, considering its taste to be insipid and not refined enough, and the meat to be dry and harsh. But this is absolutely not the case: if you choose the “right” recipe and approach it with soul, the result will exceed expectations, and the river queen will become your favorite fish. You will learn how to cook pike in foil deliciously from this material.

Helpful tips

Before you cook the pike in foil in the oven, the fish must be carefully prepared. To do this, clean the scales with a special device or a knife. If the fish is large, then make cuts near the head, and separate it from the carcass, removing the insides along with it. Be sure to cut off the fins and tail, and from these parts and the head you can cook an amazing ear. So there is no need to throw them away.

Small carcasses can be baked with the head, but you need to remove the gills and entrails. To do this, carefully cut the abdomen and remove all excess. Be sure to rinse the carcass thoroughly.

Pike - riverfish, the smell of mud always comes from it, and the larger the specimen, the stronger the “aroma”. Milk will help get rid of it: soak the cleaned fish in it for several hours.

Please note that you can only bake pike in foil if it is fresh. If you use frozen fish, then the dish will turn out to be too dry and tasteless, it is better to make cutlets out of it or boil fish soup.

Whole oven baked fish

Pike in foil cooked according to this recipe is tender and juicy. The dish has few calories, so it is suitable for those who are on a diet. To prepare fragrant fish, stock up on the following products:

• pike carcass weighing 1-1.5 kg;
• lemon quarter;
• 100g onion;
• 40g butter;
• 100 ml mayonnaise;
• 10 g fish seasoning.

The original recipe for this pike in foil uses mayonnaise, but if you're into he althy food, replace the fatty ingredient with homemade sour cream. The taste won't suffer much from this.

Cooking dietary fish

Preparing this tasty and he althy dish will not cause much trouble even for an inexperienced hostess. The main thing is to stick to the following algorithm of actions:

1. Dry the peeled and washed carcass with paper towels.
2. Smear the pike with spices and mayonnaise and leave to soak in the refrigerator for 3-4 hours.
3. Spread a piece of foil on a baking sheet, leaving freethe edges. Lubricate the surface with vegetable oil and spread the fish. If necessary, bend the carcass.
4. Cut the lemon into slices 1-2 mm thick, put in the belly.
5. Cut the cooled butter into thin slices and arrange next to the lemon slices.
6. Wrap the foil in several layers, bake the carcass for 30 minutes at 200 ° C. After the set time, unwrap the pike and cook it for another 10 minutes to form a delicious crust.

Put the finished pike on a large plate and sprinkle with fresh herbs. Serve with baked potatoes and light salads.

Pike on a vegetable pillow

Don't know how to surprise guests or please loved ones? Then pike in foil on a vegetable pillow will be the best choice for you. This recipe is quite simple, while the delicacy turns out to be juicy and fragrant, and even picky gourmets like its exquisite taste. So, to create a culinary masterpiece, stock up on these ingredients:

• pike weighing 0.8-1.2 kg;
• 100g carrots;
• 200g onion;
• 2 garlic cloves;
• 200 ml sour cream;
• half a lemon;
• 3g ground black pepper;
• 3g coriander;
• 20g each of fresh parsley and basil;
• s alt.

If you want to decorate a dish for the festive table, then stock up on cherry tomatoes, boiled eggs, olives.

Create a culinary masterpiece

How to cook pike in foil on a vegetable pillow:

1. Gutted, scaled fish, rinse thoroughly and dry with paper towels.
2. Squeeze out the lemon juice and dip it on the pike from all sides. Put the carcass in the refrigerator for 20 minutes to soak.
3. Mix sour cream with s alt, pepper and coriander. Coat the carcass with half of the resulting mixture, then put it back in the refrigerator for another 30 minutes.
4. While the fish is marinating, grate the carrots on a Korean grater and cut the onion into half rings. Put half of the vegetables on the foil.
5. Mix the remaining sour cream sauce with chopped greens, and fill the belly of the fish with this mass. Lay the carcass on top of the vegetables and top with unused onions and carrots.
6. Wrap foil and bake at 200° for about 40-50 minutes.

Put the finished fish on a large plate, and pour the baked vegetables on the sides. Decorate the dish as desired and serve with potatoes or buckwheat porridge.

Stuffed pike in foil in the oven

This recipe will appeal to busy housewives because it takes a little time to prepare. In addition, as a result, you get not only juicy and he althy fish, but also a fragrant side dish. To cook pike, stock up on the following ingredients:

• pike weighing 1.5-2 kg;
• 2 handfuls of long grain rice;
• 2 large and 2 small onions;
• 1 carrot;
• 1 egg;
• 4 tbsp. l. homemade sour cream;
• 3 tsp mustard;
• 2 garlic cloves;
• 0, 5 lemons;
• s alt, dry marjoram, basil, black pepper.

Ifif you want to make the fish juicier, then use mayonnaise instead of sour cream. But keep in mind that the dish in this case will turn out to be more high-calorie.

How to cook fish

In this recipe, the pike in foil is baked with the head, so do not remove this part when preparing the carcass, otherwise the filling will fall out of the fish. To make the dish juicy and fragrant, strictly adhere to the following instructions:

1. Smear the cleaned and washed carcass on all sides and inside with seasoned s alt and chopped garlic. Leave to marinate for 30 minutes in the refrigerator.
2. While the fish is soaking, boil the rice in s alted water and rinse.
3. Dice large onions, fry until transparent in a couple of tablespoons of vegetable oil. Add grated carrots and simmer vegetables until soft. Don't forget to s alt and pepper the roast.
4. Add cooked vegetables and chopped egg to the rice. Mix well.
5. Lay two layers of foil on a baking sheet. Cut small onions into half rings and spread over the surface.
6. Stuff the carcass with rice-vegetable mixture, sew up the abdomen so that the filling does not fall out. Put the fish on the bow.
7. Mix sour cream with mustard, generously grease the river predator with sauce. Top with sliced lemon.
8. Fold the foil and seal the edges. Bake for approximately 90 minutes at 190°C. If the fish is small, then an hour is enough for her.

Carefully remove the finished dish from the foil and place on a plate. Don't forget to cut and remove before serving.threads, decorate with sprigs of greenery.

Appetizing river predator with mushrooms

In this recipe, the pike is baked in pieces, but this makes the dish no less juicy and fragrant. To prepare it, stock up on the following products:

• 1-2 large fish;
• 300 g fresh champignons;
• 50g butter;
• 250 g fat, preferably homemade sour cream;
• 1-2 bulbs;
• half a lemon;
• s alt, favorite spices and herbs.

Anyone can cook this dish - the process is simple and does not cause difficulties. The main thing is to follow the step-by-step instructions on how to bake pike in the oven in foil:

1. Clean the fish from scales, cut out the fins and head, remove the insides. Rinse the carcass well, be sure to dry it with napkins, then cut into portions.
2. Grate prepared fish generously on all sides with your favorite spices and s alt. Squeeze the juice of the lemon and drizzle over the slices. Refrigerate for 20 minutes.
3. While the pike is marinating, chop the onions into thin half rings, and the mushrooms into plates.
4. Heat a frying pan and melt half of the butter in it. Fry the onion and mushrooms in it for 10 minutes over a medium flame. Do not forget to stir constantly so that it does not burn, s alt and pepper.
5. Spread foil on a baking sheet in two layers. Place the fish pieces on it and place the remaining diced butter on top of them.
6. Fill the fish with mushroom mass, poursour cream.
7. Wrap the foil and bake at 200°C for at least half an hour.

Arrange the finished river predator on portioned plates, sprinkle with fresh chopped herbs on top. Mashed potatoes, boiled rice and fresh vegetable salads will be a side dish for this dish.

Reviews of pike baked in foil are only positive. In particular, the housewives note that the fish cooked according to these recipes is tender and juicy. In addition, the dish is fragrant, satisfying, and, importantly, he althy. After all, it contains only natural products. Be sure to add these recipes to your collection, they won't disappoint you.