How to make minced pike: a step by step recipe, features and recommendations

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

There are a lot of fish fillets rich in useful unsaturated fatty acids. But especially a lot of these substances indispensable for human he alth are found in pike. Cooked pike dishes always arouse the pride of the hostesses and the approval of the guests. True virtuosos are those who know how to make minced meat from pike. It is from minced fish that you can cook real culinary delights, which no guest will refuse at the festive table.

Pike minced meat is a delicate matter

Today we will reveal to you a few secrets and tell you in detail how to make minced fish from pike. We note right away that only very patient housewives decide on such a culinary feat. Cutting pike, as well as the subsequent preparation of minced fillet, is troublesome and time-consuming.

Before describing to you the process of how to make minced meat from pike, let's take a closer look at the issue of gutting this fish. There are several important features here, without which cutting is a waste of time, money and effort. So let's get started.

Boiling water and lemon to help housewives

Experienced fishermen know that it is better to butcher live rather than frozen fish. But if you havethere is no way to buy a live pike, then we are content, as they say, with what we have. To make it easier to gut the fish, it should be defrosted in natural conditions, and not using a microwave oven.

How to make minced meat (fillet) from pike and not get hurt? A question that worries many housewives. Experienced chefs advise using rubber gloves for cutting pike. It is also recommended to wear cotton over them. If gloves interfere with your work, then just try not to touch the teeth and sharp pike fins. The calmer, neater and slower the evisceration process is, the safer it will be.

Boiling water helps a lot in cutting. Before the procedure, simply pour boiling water over the fish and dry it a little with a towel. But lemon juice helps fight the river smell, which often haunts pike carcasses bought from local fishermen.

S alt will hold the tail

If you have butchered a pike at least once, you know that this fish has a very large amount of mucus on the surface of the body. It is she, and not sharp teeth, that makes it difficult to clean and gut the fish. Experienced housewives advise using s alt. She can sprinkle not only the tail, but the whole carcass. The s alt cover will prevent the fingers and carving knife from slipping.

S alted fishtail must be held when you clean the carcass. Getting rid of scales occurs in the direction from the tail. The fins are removed, the abdomen is cut exactly in the middle. Removing the insides.

How to make minced pike forcutlets

After the fish is gutted and washed, it is necessary to proceed with the extraction of the fillet. It is from it that delicious minced fish will be prepared. An incision is made on the ridge so that the knife touches the ribs. The loin is cut with a very sharp knife carefully so as not to grab too much. Bones from the fillet are removed with tweezers or your own fingers. The skin is cleaned last.

Now the meat grinder starts working. Use it to chop the pieces of fish fillet. Experienced housewives advise doing this twice. Firstly, small bones that you might have missed will be crushed during double processing. Secondly, minced meat will be more juicy and tender.

If you intend to immediately start cooking cutlets, then for the third time you can twist the minced meat along with onions. In general, the principle is clear - the more the meat grinder "works", the tastier, more tender, juicier and safer minced fish will be.

Pike minced meat cutlets

The most popular dish is, of course, cutlets. How to make delicious minced pike for cutlets so that it is not dry and bland? You will need the following products:

• Onion - 150g
• Pike meat mince – 250-300g
• 150 ml of kefir.
• Two eggs.
• S alt (to taste).
• Ground pepper.
• Baton or white bread.
• Vegetable oil (for frying), butter (for cutlets).

Cooking

In general,the process of cooking pike fish cutlets is practically no different from the meat version. All of the above ingredients are mixed together. But pike cutlets have one problem - they often turn out to be slightly dry. Many housewives complain about this, who dared to cook dishes from such minced meat. How to fix this moment? A piece of butter will come to the rescue, which must be placed in the center of the cutlet during its formation.

You can roll fish cutlets in both breadcrumbs and flour. Grill over medium heat for 5 minutes on each side. Fish cooks faster than meat, therefore, in order not to overdry the cutlets, you should not keep them in the pan for a long time.

What can be made from minced pike (except cutlets)

It seems to many that, having fussed with the preparation of minced pike, only cutlets can be made from it. Completely wrong! There are a lot of options for dishes in which minced fish is the main ingredient. Here are some examples.

Knelly

From minced meat we form small meatballs - quenelles and cook them in lightly s alted water for about five minutes. Serve with cheese sauce and spinach.

Rolls

Knowing how to make minced meat from pike, you can cook delicious rolls. Minced fish mixed with egg yolk and cream should be wrapped in cabbage leaves scalded with boiling water. Add sesame seeds, finely chopped dill and spices. Rolls are wrapped infoil and place on a baking sheet. Cooking in the oven at 190 degrees for 25 minutes.

Hamburgers

On special buns we place fish cutlets fried to a golden crust. We put a lettuce leaf, red onion rings (sweet), sour cream sauce with garlic and a couple of fresh tomatoes in a circle.

Fish bread

Pour plain white bread with milk and leave for 30 minutes. Then squeeze, add butter and minced pike fish. S alt, put the egg yolk and ground pepper. The resulting mass can be added to special bread forms and simply put in a deep baking dish. Set the oven to 150-160 degrees and bake the bread for 50-60 minutes.

Cutlets with buckwheat

In conclusion, we will share another popular recipe and tell you how to make minced pike with buckwheat. Such cutlets will be not only he althy, but also surprisingly tasty, satisfying and fragrant. Using buckwheat with minced meat, you will get a complete dish that does not even require an additional side dish.

For cooking, take 600 grams of minced pike fish, a couple of eggs, a small slice of cheese (100 g), s alt, paprika, ground pepper, buckwheat porridge (already cooked, but not s alted) - 5 tablespoons.

Mix the listed ingredients, form cutlets and fry them in vegetable oil. Serving this dish is recommended with aromatic garlic sauce. You can make it from a pairgarlic cloves, a dash of olive oil and heavy sour cream.