2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
For example, in the Russian folk tale about Emelya, no one was going to eat a fish sorceress on the stove - and after all, pike ear and other pike dishes, the recipe of which was passed down from generation to generation, were considered the main culinary dishes. This fish is found in large rivers, and therefore is considered the breadwinner of the Slavic people.
Pike dishes - a recipe that, in general, can be classified as a delicacy these days. If only because the fish is a distant relative of the sturgeon and beluga. Even pike caviar is eaten - a very tasty cold appetizer along with boiled quail eggs and horseradish. Pike meat contains a large amount of phosphorus and chromium, vitamins PP and E, it is recommended to use such meat for diabetics and even in some types of fasting.
The fundamental feature that pike dishes have (photos are presented here) is the inexpensive cost of meat. Elastic, slightly smelling of mud, but low-fat pike fillet should be baked in its own juice - this is perhaps the most useful and delicious cooking method. On the other hand, you can cook fish soup, make dumplings and pies, grind minced pike and cook fish cutlets from it. For this, young squints are suitable. Also, pike does not like excessive spices - enougha little pepper to taste, s alt - in rare cases.
Recipe: fried pike
Pike recipes are meant to be easy to prepare. So in this case: we take an adult pike fillet, one lemon, some herbs for fish, pepper and s alt, wheat flour and olive oil for frying. Previously, the fish should be cleaned of hard scales, butchered, bones and entrails removed. Wash the finished fillet again and wipe dry, cut into pieces. Each s alt, pepper and add herbs (rosemary, fennel, thyme, coriander are suitable). Leave to marinate for half an hour.
Heat a frying pan in oil and fry the fish on both sides, first rolling in flour. Serve with vegetable garnish, lemon wedge and dill.
Pike cutlets: recipe
Cutlets are light and appetizing pike dishes. The recipe is simple: take pike fillet - 300 grams, champignons - 40 g, onions - 40 g, carrots - 60 g, flour - 40 g, Iceberg lettuce and Frize - 20 g each, s alt and pepper - to taste.
Peel and chop the onion. Carrots also wash and peel, cut into rings or small cubes. Wash the mushrooms and cut them too. Put in a pan and fry until the onion turns golden in vegetable oil, then cool.
Pike butcher: remove the scales, head and tail, bones and entrails. Together with chilled vegetables, minced meat is passed through a meat grinder twice, then s alted and peppered. It is better to use white pepper. Pike dishes - a recipe that is enough for 4 large or 6 small cutlets.
Roll in flour and fry in a preheated pan on both sides until crispy (5 minutes). Then open the preheated oven and put the cutlets in there - “walk”, as they say. So they will turn out even more fragrant and juicy. You can immediately bake cutlets or steam them in accordance with the modes offered by the slow cooker. Serve on a plate lined with lettuce.
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