Stuffed pike - recipe and little tricks

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

Pike from time immemorial was considered in Russia not just a fish. People's rumor endowed her with a mind and a kind heart, fairy tales and proverbs were composed about her. From ancient times, the pike was also respected by those who were associated with cooking. Moreover, this fish has never been the food of the poor. It was served to the table by the boyars and rich merchants, and the pike, stuffed whole and baked in the oven, was considered a dish worthy of the king himself. For this, whole fish from the northern regions of Russia were delivered to the capital.

International food - stuffed pike

Recipe for a whole baked fish with tender flesh inside and a fragrant crust would be wrong to call it a dish of Russian cuisine. This dish is known and loved in other countries of Europe and America, because unpretentious fish is found in many reservoirs. The recipe for stuffed pike has a special place in Jewish cuisine.

Cooking technology

The main feature of the recipe is that the fish looks whole, but there are no bones inside. Therefore, it is necessary to remove the skin very carefully so as not to damage it. The pike flesh must also be carefully separated from the bones and ground. To make dryish meat more tender, onion is added to the minced meat and soaked inmilk bun. Next, pike is stuffed, the recipe of which can be supplemented with herbs, stewed carrots, fried mushrooms, baked in the oven. And the fish turns out tender and fragrant.

Trying to cook?

No wonder there are no strict proportions for such an international recipe. Therefore, we will take everything "by eye".

ProductsA bigger pike, a piece of white bread or a bun, some warm milk, an egg, an onion and a carrot. Additionally, you can use some mushrooms, half a bunch of dill, a few green onion feathers, a piece of cheese. In addition, lettuce leaves and mayonnaise for decoration will come in handy to make a beautiful and festive stuffed pike.

RecipeCarefully make an incision around the head. The skin from a pike is removed easily, like a stocking. If it is not possible to remove it entirely, then the head can be cut off completely, and an additional incision can be made along the abdomen.

Pulp cut off the spine, grind through a meat grinder.

Don't worry about small bones - they will all stay on the screw. It is advisable to scroll the minced meat twice, adding a soaked bun to the fish meat. Cut the onion and carrot into small pieces, fry in oil, also pass through a meat grinder.

If you decide to add mushrooms - you just need to fry them and mix with minced meat, you do not need to scroll. S alt and black pepper can be added at this stage. Next, carefully fill"stockings" of minced leather. You should not push it all in - most likely, it will not fit in, and the skin will burst. Put the finished pike on a baking sheet, attach the head and bake in the oven.

Serving to the table

Stuffed pike, the recipe of which is not so complicated, is perfect for a festive table. Therefore, it is worth taking care of the appearance of the dish. Mayonnaise will come in handy: if you draw a net on an almost finished fish and return it to the oven for a couple of minutes, it will turn out very beautifully. Well suited to baked fish and lettuce, spinach, lettuce. Red berries also "go" to her, for example, cranberries, viburnum. Lemon halves can also be used.