The best Jewish stuffed pike recipe: cooking features, recommendations and reviews

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

Fish is a very he althy and tasty product. It has a wonderful taste peculiar only to it and the most delicate fillet, which contains a huge amount of microelements useful for he alth. Omega-3 polyunsaturated amino acids, phosphorus, calcium, vitamin D, vitamin PP are just some of the substances that make fish such an indispensable product.

Fish has a positive effect on brain activity, the state of the musculoskeletal system, skin and hair, stomach, general hormonal levels and other aspects of human he alth.

Children are given fish oil, which is rich in vitamin D, to prevent rickets.

There are a lot of fish recipes. Today we will analyze the recipe for Jewish stuffed pike, reviews of which are always good.

Let's talk about pike

Pike is a river deep-sea fish that is a predator and livesin Eurasian countries and in North America. Considered a delicacy, it is not only caught in the wild, but also bred for human consumption in man-made waters.

This fish can and even should be consumed during the diet, as it contains a large amount of protein and almost no fat. However, due to this feature, its fillet is quite dry, so most often the pike is stuffed, making it more juicy with the help of additional ingredients.

Pike prepared in this way is a frequent guest on the New Year's table. The recipe for Jewish stuffed pike has different variations, we will consider the most successful ones, in our opinion.

Choosing fish for stuffing

Before you have Jewish-stuffed pike on your holiday table (the recipe for its preparation will be described in detail a little later), let's talk about how to choose the right fish for this dish.

If you are a fisherman, you can safely skip this section, as you probably know how to distinguish fresh fish from spoiled and what size pike is suitable for stuffing. But if you are a city dweller and for the first time you are going to surprise your loved ones with an exquisite fish dish, then carefully study our tips.

You will have to buy fish in large supermarkets or at the grocery market. Approach the definition of fish freshness with particular scrupulousness. A suitable predator for cooking has clean, transparent eyes, bright red gills, scales should be smooth without damage andslime.

The Hebrew stuffed pike recipe calls for fresh, not frozen fish.

Fish size

For many recipes, the law applies - the younger the animal, the tastier and more tender its meat, and therefore, the more beautiful the dish will turn out from it. In relation to the pike in the Jewish way, this rule does not apply, since stuffing young pike is quite problematic. They have thin skin, are small in size, and have more bones than meat.

The best for the dish we describe here is one and a half or two kilogram fish.

Jewish stuffed pike: preparation features

It takes a lot of effort to properly prepare the fish for stuffing, but the result will be worth it.

If you make any mistake at this stage, the product will be spoiled and not suitable for stuffing.

So, let's look at the preparation steps:

• First of all, remove the scales from the fish. Clean the pike against the growth of scales gently, pressing lightly with a knife so as not to damage the skin.
• Then you need to remove the gills with a knife, scissors, or even you can pull them out with your hand.
• Wash the fish under running water.
• Carefully cut off her head, leaving as much of her torso as possible. Set the severed head aside, we still need it for further cooking.
• The most crucial moment has come - skinning. With one hand, hold the pike by the spine, and with the other, gently pull the skin towards the tail,putting a finger under it and bending back the removed part, like a stocking. When you get to the fins, cut them from the inside with special scissors. After the inside-out skin reaches the tail, cut it off with a knife from the inside so that you have a separate bag of pike skin with a whole tail and fish fillets.
• Turn the leather right side out.
• Clean the remaining carcass from bones, fins and internal organs, you don’t have to worry about the integrity of the fillet, you still turn it into minced meat. Make sure that not a single bone remains in the fish, otherwise the whole impression of your festive dish will be spoiled by the appearance of a choking guest.

Here, in principle, are all the stages of preparing fish, now let's look at the recipe for stuffed pike in Jewish style.

Ingredients

Jewish stuffed pike (the recipe will be described step by step after you learn about the necessary products) is made in many ways. For the option that we will describe today, you will need the following ingredients:

• Pike 1.5-2 kg.
• Onion - 4 large onions.
• Semolina - 1 incomplete glass.
• Sweet bun - 100 grams.
• S alt.
• Pepper.
• Milk to soak the bun.
• Egg.
• Carrots, beets and bay leaves for pillow - 2 each (optional).

Stuffed pike: step by step recipe, photo

• Remove the bones and entrails from the pike.
• Turn the fillet in the meat grinder twice.
• Soak a sweet bun in a little milk and leave it there for 5-7 minutes.
• Pour semolina into the ground fish and mix everything thoroughly with your hands.
• Three onions pass through a meat grinder along with a soaked bun and add this mixture to the minced fish, mixing the resulting mixture well.
• Cut the remaining onion into small cubes and fry in vegetable oil until golden brown.
• Send the fried onion to the minced fish.
• Crack in a raw egg there.
• S alt and pepper the mixture.
• Push the fish stuffing into the fish skin bag loosely.
• Sew up the hole you put the stuffing in with a thick needle and natural fiber thread.
• Make stuffed skin look like real fish.
• Cut thick slices of beets and carrots.
• Place vegetables on a greased baking sheet along with bay leaves.
• S alt the resulting vegetable pillow.
• Put the fish and head on top of the vegetables and bake in the oven at 180 degrees for 45 minutes until golden brown.

Pike sauce

Jewish-stuffed pike (step-by-step recipe reviews get a purely positive character) will be tasty and simple in a baked form, but even more it is for youlike it stewed in gravy.

Here are the ingredients that make up the gravy:

• Onion - 2 large onions.
• Carrots - 2-3 pieces
• Pack of tomato juice - 1 liter.
• Sugar, s alt, bay leaf, black pepper.

Cooking the gravy:

• Cut the onion into small cubes.
• Fry it in a little vegetable oil.
• Grate the carrots and send them to the onion.
• Fry the carrots until soft.
• Pour onions and carrots with tomato juice.
• Add sugar, s alt, pepper and two medium-sized bay leaves.
• Bring the mixture to a boil and reduce the heat.
• Simmer the sauce for 40 minutes.
• Cut the finished fish into slices 2-3 cm thick and send them to the pan with gravy along with the head (do not interfere or turn over so as not to break it).
• Simmer over low heat for 20 minutes.

Decorate the finished fish

You already know the Hebrew stuffed fish recipe, now let's look at several ways to decorate it.

• You can serve fish on a dish decorated with baked vegetables, putting it whole and attaching the head close to the body. Spread half rings of thinly sliced lemon and cranberries on top of her carcass.
• Another option: cut the pike into 2 cm thick steaks, lay it in a semicircle on an oblong dish along with the head and decorate the head with a crown carved from a lemon.



• If you are serving fish slices stewed in gravy, put them on a round dish with a spatula, each piece separately, pour gravy on top of them and garnish with herbs.
• Place the whole fish on a rough wooden board and garnish with lemon wedges, herbs and green olives. Arrange small bowls or gravy boats around it with a variety of suitable sauces.