How to properly stuff pike fish. Step by step recipe for whole stuffed pike baked in foil and oven. Cooking options for stuffed pike

If you are planning a grand feast, but you haven’t come up with anything interesting yet, then try baking the whole pike. You can stuff the fish with anything you can find: rice, mushrooms, potatoes and even spinach. Learn all the subtleties of cooking this dish.

How to cook stuffed pike

A complex dish, suitable for any celebration - pike with various fillings. The advantage of this fish is that you can buy it in the store throughout the year. So that the preparation of stuffed pike does not turn into a real test for the hostess, it is first important to choose the right carcass. To do this, take note of the following tips:

• To choose a good fish, pay attention to the mucus that covers the scales. It is necessary for good maneuverability of the fish in the water, and also tells the buyer about the freshness of the carcass.
• The next selection criterion is the color of the tissues under the gills. If you lift the outer shell of the gills, then the meat inside should be a bright, rich pink hue.
• Pike stuffing will be easier, and the finished dish will turn out tastier if you buy a fish under the age of two years. Its approximate weight is 1.5-2 kg, and its length is 45-50 centimeters.
• To remove the smell of mud and algae, fish can be soaked in vinegar with water or lemon juice with spices.

Filling for stuffed pike

Stuffed pike is also good because you can fill its insides with almost everything that is in the refrigerator. The traditional stuffing for stuffed pike consists of a mixture of stewed vegetables, soaked white loaf and a few grams of lard. In such a classic composition, the last component plays an important role. Fat from the inside impregnates with fat and does not allow the skin to remain dry after frying. The fish also goes well with not quite familiar foods, for example: with fresh mushrooms, eggs and soft cream cheese.

How to cut a pike for stuffing

You can put any filling in the fish, but first you need to properly cut it. There are three options for step-by-step processing:

1. Cut the whole pike for stuffing. To do this, a small transverse incision is made near the head, the insides are carefully removed, the ridge is separated from the meat with a sharp knife.
2. How to stuff a pike from the side of the ridge? Start peeling the fish from the head, make 2 cuts along the ridge. Gently spread the meat, pull the spine towards you along with the dorsal fin and intestines.
3. Before stuffing the pike in the skin, it is necessary to carefully remove the skin from the fish without damage. Prying the meat with a sharp knife, pull off the skin, and reaching the tail, cut off the ridge with scissors. After such cutting, be sure to rinse the skin with water.

How to decorate a stuffed pike

Pike has long been called the queen of fish: not only for its taste, but also for its presentable appearance on the festive table. In order for a dish to attract the attention of guests and arouse appetite, you need to be able to present it. You can decorate stuffed pike with lettuce, mayonnaise, pomegranate seeds, lemon and olives. Although they don’t eat the head of a pike, they always put it on a dish in order to create a holistic impression.

Stuffed pike recipes

From a large pike, you can cook delicious steam cutlets, and put the bones of a fish in your ear. However, if you are lucky enough to buy a fish up to two kilograms, it is a sin to put tender meat on meatballs. Try to stuff it, especially since there are a lot of options. For example, in Israel, stuffed fish is boiled in onion peel, in Europe the carcass is stuffed with spinach, and in Russia there is an excellent recipe for stuffed pike with rice. Try to bake a fish according to one of the proposed options.

Stuffed pike in the oven

• Cooking time: 40 minutes.
• Calorie content of the dish: 120 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.

Stuffed pike is almost always cooked in the oven, and this recipe with a photo is no exception. As a filling, try using frozen or fresh spinach leaves, since this green is sold in the store all year round, which cannot be said about some other types. In summer, the fish will go with a filling of sorrel, beetroot or carrot tops. And if you bake pike with garlic, it will become even tastier.

Ingredients:

• pike - 1.2-1.5 kg;
• spinach - 4 bunches;
• cream cheese - 400 g;
• horseradish - 4 tbsp. l.;
• eggs - 4 pcs.;
• salt.

Cooking method:

1. Clean the fish by removing the entrails and spine with bones through the spine.
2. Wash spinach thoroughly from sand, dry with a towel and chop.
3. In a food processor, beat eggs with cream cheese.
4. Mix spinach, egg-cream mixture and horseradish.
5. Lay the fish belly down and stuff the carcass through the cut on the back.
6. Wrap the fish in parchment, put on a baking sheet. There is no need to sew up the skin.
7. Put the baking sheet in the oven preheated to 180 degrees for 30 minutes.

Pike stuffed with mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 3-4 servings.
• Calorie content of the dish: 130 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Pike stuffed with mushrooms turns out to be especially tasty if you add a little cream to the filling. Even medium-fat milk will do, since you don’t have to beat it to a density. As for mushrooms, here you can completely rely on your intuition. Both artificial champignons and noble porcini mushrooms are suitable. True, it is not recommended to use dried cooks. Learn how to cook and decorate fish with this recipe with photos.

Ingredients:

• mushrooms - 8 pcs.;
• pike - 1 pc.;
• cream - 1 tbsp.;
• white wine - 1 tbsp.;
• sour cream - 200 g;
• starch - 1 tbsp. l.;
• thyme - 2 branches;
• parsley - a bunch.

Cooking method:

1. Cut the fish along the ridge, remove the entrails and bones. Rinse, let dry a little.
2. Boil fresh mushrooms in white wine for about 5 minutes, drain in a colander.
3. Boil the cream, add the starch dissolved in water in a thin stream.
4. Chop the parsley and thyme sprigs. Mix with cream.
5. Cut the mushrooms into cubes, mix with the creamy mass.
6. Fill the insides of the pike with this mixture, sew the back with a thread.
7. Top the fish with sour cream, put on a baking sheet.
8. Bake until fully cooked at 180 degrees.

Jewish stuffed pike

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 146 kcal.
• Destination: for lunch.
• Cuisine: Jewish.
• Difficulty of preparation: medium.

Jewish-style stuffed pike, or gefilte fish, is a signature dish for any holiday in Israel. Each housewife knows how to cook pike correctly, and does it in her own way, which is necessarily different from that neighbor's version. As a result, there are millions of recipes for the dish. Try it and you will make a delicious fish with a simple vegetable filling in the Jewish manner.

Ingredients:

• pike - 1 pc.;
• egg - 1 pc.;
• onions - 4 pcs.;
• sugar - 1 tsp;
• vegetable oil - 50 ml;
• breadcrumbs - 2 tbsp. l.;
• carrots - 2 pcs.;
• onion peel - 1 handful;
• allspice - 3-4 pcs.;
• bay leaf - 1 pc.

Cooking method:

1. Carefully separate the spine from the fillet. Don't cut off your head.
2. Peel and fry half the onion, the second part just chop coarsely.
3. Twist the pike fillet in a meat grinder, mix with onions.
4. Add the egg, seasonings, sugar, breading to the mixture and mix.
5. Fill the insides with minced meat, do not put the filling too tightly. Sew up the hole.
6. Make a broth with carrots, onions and fish bones. Pepper, salt water is not necessary.
7. Put the onion skins in the bowl, and then the fish.
8. After an hour, remove from heat, drain the water, and put the carcass in the cold to cool.

Pike stuffed with rice

• Cooking time: 2.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 198 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stuffing pike is a simple process. All that is needed is to lay minced meat with a spoon in a pre-torn skin. However, even here there are nuances. The filling does not need to be diligently tamped with a spoon, otherwise the skin will burst during the baking process, and the appearance of the dish will be spoiled. If you are stuffing fish with rice, as in the next step-by-step photo recipe, then boil and cool the grits in advance.

Ingredients:

• pike - 1 kg;
• rice groats - 100 g;
• carrot - 1 pc.;
• Crimean bow - 1 pc.;
• egg - 1 pc.

Cooking method:

1. Separate the skin from the bones. Remove all bones from the pulp.
2. Grind onions with carrots and fish fillets in a blender.
3. Add your favorite spices, if you want, put greens. Mix everything.
4. Mix boiled rice with minced meat. Fill the skin with the mixture.
5. Put the carcass on the foil, put your head, wrap.
6. Fish must be baked at a temperature of 180 degrees.
7. After an hour and a half, open the foil and continue baking.
8. Ready-made pike stuffed with rice looks beautiful on a plate with lemon slices and mayonnaise net.

Stuffed jellied pike

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 156 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are many options for how to stuff a pike. Some people love this dish with a creamy filling, others prefer to add dried apricots, apples and even pineapples. However, pike looks most advantageous in the form of aspic. In addition, you do not need to prepare the broth in advance: you will get it in the process of cooking stuffed fish. Be sure to add some gelatin to the broth, otherwise your aspic will simply remain liquid.

Ingredients:

• pike - 1 pc.;
• semolina - 2 tbsp. l.;
• onion - 1 pc.;
• carrot - 1 pc.;
• gelatin - 1 sachet;
• wheat bread - 2 slices;
• milk - 1/3 tbsp.;
• black pepper - to taste;
• nutmeg - a pinch.

Cooking method:

1. Gut the insides without damaging the skin.
2. Mince the fillets with a food processor along with the onions.
3. Soak slices of bread in milk, add together with semolina to minced meat.
4. Put the filling on the skin, give it the shape of a fish.
5. Bandage the carcass so that the gauze tightens the skin well.
6. Make a broth with fish bones and carrots.
7. Boil the carcass for a quarter of an hour in water, then cool.
8. Put pieces of fish and carrots in deep salad bowls.
9. Fill the contents with broth mixed with gelatin. You don't need to mix.
10. Until completely solidified, the stuffed jellied pike should stand in the cold for 5-6 hours.

Stuffed pike in foil

• Cooking time: 60 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 120 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stuffed pike in foil turns out to be especially tasty, because it is actually cooked in its own juice. This step-by-step recipe uses mashed potatoes instead of a simple fish fillet with breadcrumbs, which makes the dish juicier. The fish stuffed in this way keeps its shape perfectly during and after frying, so there will be no problems with decorating the dish. Learn how to make this holiday treat.

Ingredients:

• pike - 1 pc.;
• lard - 200 g;
• potatoes - 2 pcs.;
• garlic - 2 heads;
• soy sauce - 1 tbsp. l.;
• juice of half a lemon.

Cooking method:

1. Clean the fish. Remove the fillet, separate the bones from the meat.
2. The fillet, along with potatoes and lard, must be chopped in a blender.
3. Add sauce and lemon juice, salt and pepper to minced meat. Stir with a silicone spatula.
4. Fill the skin with stuffing. Carefully sew the skin of the fish. Transfer the carcass to the foil.
5. Place the tray in the oven for 1 hour.

Video: how to properly stuff a pike

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If you are planning a grand feast, but you haven’t come up with anything interesting yet, then try baking the whole pike. You can stuff the fish with anything you can find: rice, mushrooms, potatoes and even spinach. Learn all the subtleties of cooking this dish.

How to cook stuffed pike

A complex dish, suitable for any celebration - pike with various fillings. The advantage of this fish is that you can buy it in the store throughout the year. So that the preparation of stuffed pike does not turn into a real test for the hostess, it is first important to choose the right carcass. To do this, take note of the following tips:

• To choose a good fish, pay attention to the mucus that covers the scales. It is necessary for good maneuverability of the fish in the water, and also tells the buyer about the freshness of the carcass.
• The next selection criterion is the color of the tissues under the gills. If you lift the outer shell of the gills, then the meat inside should be a bright, rich pink hue.
• Stuffing pike will be easier, and the finished dish will turn out tastier if you buy a fish under the age of two years. Its approximate weight is 1.5-2 kg, and its length is 45-50 centimeters.
• To remove the smell of mud and algae, fish can be soaked in vinegar with water or lemon juice with spices.

Filling for stuffed pike

Stuffed pike is also good because you can fill its insides with almost everything that is in the refrigerator. The traditional stuffing for stuffed pike consists of a mixture of stewed vegetables, soaked white loaf and a few grams of lard. In such a classic composition, the last component plays an important role. Fat from the inside impregnates with fat and does not allow the skin to remain dry after frying. The fish also goes well with not quite familiar foods, for example: with fresh mushrooms, eggs and soft cream cheese.

How to cut a pike for stuffing

You can put any filling in the fish, but first you need to properly cut it. There are three options for step-by-step processing:

1. Cut the whole pike for stuffing. To do this, a small transverse incision is made near the head, the insides are carefully removed, the ridge is separated from the meat with a sharp knife.
2. How to stuff a pike from the side of the ridge? Start peeling the fish from the head, make 2 cuts along the ridge. Gently spread the meat, pull the spine towards you along with the dorsal fin and intestines.
3. Before stuffing the pike in the skin, it is necessary to carefully remove the skin from the fish without damage. Prying the meat with a sharp knife, pull off the skin, and reaching the tail, cut off the ridge with scissors. After such cutting, be sure to rinse the skin with water.

How to decorate a stuffed pike

Pike has long been called the queen of fish: not only for its taste, but also for its presentable appearance on the festive table. In order for a dish to attract the attention of guests and arouse appetite, you need to be able to present it. You can decorate stuffed pike with lettuce, mayonnaise, pomegranate seeds, lemon and olives. Although they don’t eat the head of a pike, they always put it on a dish in order to create a holistic impression.

Stuffed pike recipes

From a large pike, you can cook delicious steam cutlets, and put the bones of a fish in your ear. However, if you are lucky enough to buy a fish up to two kilograms, it is a sin to put tender meat on meatballs. Try to stuff it, especially since there are a lot of options. For example, in Israel, stuffed fish is boiled in onion peel, in Europe the carcass is stuffed with spinach, and in Russia there is an excellent recipe for stuffed pike with rice. Try to bake a fish according to one of the proposed options.

Stuffed pike in the oven

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 120 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.

Stuffed pike is almost always cooked in the oven, and this recipe with a photo is no exception. As a filling, try using frozen or fresh spinach leaves, since this green is sold in the store all year round, which cannot be said about some other types. In summer, the fish will go with a filling of sorrel, beetroot or carrot tops. And if you bake pike with garlic, it will become even tastier.

Ingredients:

• pike - 1.2-1.5 kg;
• spinach - 4 bunches;
• cream cheese - 400 g;
• horseradish - 4 tbsp. l.;
• eggs - 4 pcs.;
• salt.

Cooking method:

1. Clean the fish by removing the entrails and spine with bones through the spine.
2. Wash spinach thoroughly from sand, dry with a towel and chop.
3. In a food processor, beat eggs with cream cheese.
4. Mix spinach, egg-cream mixture and horseradish.
5. Lay the fish belly down and stuff the carcass through the cut on the back.
6. Wrap the fish in parchment, put on a baking sheet. There is no need to sew up the skin.
7. Put the baking sheet in the oven preheated to 180 degrees for 30 minutes.

Pike stuffed with mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 3-4 servings.
• Calorie content of the dish: 130 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Pike stuffed with mushrooms turns out to be especially tasty if you add a little cream to the filling. Even medium-fat milk will do, since you don’t have to beat it to a density. As for mushrooms, here you can completely rely on your intuition. Both artificial champignons and noble porcini mushrooms are suitable. True, it is not recommended to use dried cooks. Learn how to cook and decorate fish with this recipe with photos.

Ingredients:

• mushrooms - 8 pcs.;
• pike - 1 pc.;
• cream - 1 tbsp.;
• white wine - 1 tbsp.;
• sour cream - 200 g;
• starch - 1 tbsp. l.;
• thyme - 2 branches;
• parsley - a bunch.

Cooking method:

1. Cut the fish along the ridge, remove the entrails and bones. Rinse, let dry a little.
2. Boil fresh mushrooms in white wine for about 5 minutes, drain in a colander.
3. Boil the cream, add the starch dissolved in water in a thin stream.
4. Chop the parsley and thyme sprigs. Mix with cream.
5. Cut the mushrooms into cubes, mix with the creamy mass.
6. Fill the insides of the pike with this mixture, sew the back with a thread.
7. Top the fish with sour cream, put on a baking sheet.
8. Bake until fully cooked at 180 degrees.

Jewish stuffed pike

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 146 kcal.
• Destination: for lunch.
• Cuisine: Jewish.
• Difficulty of preparation: medium.

Jewish-style stuffed pike, or gefilte fish, is a signature dish for any holiday in Israel. Each housewife knows how to cook pike correctly, and does it in her own way, which is necessarily different from that neighbor's version. As a result, there are millions of recipes for the dish. Try it and you will make a delicious fish with a simple vegetable filling in the Jewish manner.

Ingredients:

• pike - 1 pc.;
• egg - 1 pc.;
• onions - 4 pcs.;
• sugar - 1 tsp;
• vegetable oil - 50 ml;
• breadcrumbs - 2 tbsp. l.;
• carrots - 2 pcs.;
• onion peel - 1 handful;
• allspice - 3-4 pcs.;
• bay leaf - 1 pc.

Cooking method:

1. Carefully separate the spine from the fillet. Don't cut off your head.
2. Peel and fry half the onion, the second part just chop coarsely.
3. Twist the pike fillet in a meat grinder, mix with onions.
4. Add the egg, seasonings, sugar, breading to the mixture and mix.
5. Fill the insides with minced meat, do not put the filling too tightly. Sew up the hole.
6. Make a broth with carrots, onions and fish bones. Pepper, salt water is not necessary.
7. Put the onion skins in the bowl, and then the fish.
8. After an hour, remove from heat, drain the water, and put the carcass in the cold to cool.

Pike stuffed with rice

• Cooking time: 2.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 198 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stuffing pike is a simple process. All that is needed is to lay minced meat with a spoon in a pre-torn skin. However, even here there are nuances. The filling does not need to be diligently tamped with a spoon, otherwise the skin will burst during the baking process, and the appearance of the dish will be spoiled. If you are stuffing fish with rice, as in the next step-by-step photo recipe, then boil and cool the grits in advance.

Ingredients:

• pike - 1 kg;
• rice groats - 100 g;
• carrot - 1 pc.;
• Crimean bow - 1 pc.;
• egg - 1 pc.

Cooking method:

1. Separate the skin from the bones. Remove all bones from the pulp.
2. Grind onions with carrots and fish fillets in a blender.
3. Add your favorite spices, if you want, put greens. Mix everything.
4. Mix boiled rice with minced meat. Fill the skin with the mixture.
5. Put the carcass on the foil, put your head, wrap.
6. Fish must be baked at a temperature of 180 degrees.
7. After an hour and a half, open the foil and continue baking.
8. Ready-made pike stuffed with rice looks beautiful on a plate with lemon slices and mayonnaise net.

Stuffed jellied pike

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 156 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are many options for how to stuff a pike. Some people love this dish with a creamy filling, others prefer to add dried apricots, apples and even pineapples. However, pike looks most advantageous in the form of aspic. In addition, you do not need to prepare the broth in advance: you will get it in the process of cooking stuffed fish. Be sure to add some gelatin to the broth, otherwise your aspic will simply remain liquid.

Ingredients:

• pike - 1 pc.;
• semolina - 2 tbsp. l.;
• onion - 1 pc.;
• carrot - 1 pc.;
• gelatin - 1 sachet;
• wheat bread - 2 slices;
• milk - 1/3 tbsp.;
• black pepper - to taste;
• nutmeg - a pinch.

Cooking method:

1. Gut the insides without damaging the skin.
2. Mince the fillets with a food processor along with the onions.
3. Soak slices of bread in milk, add together with semolina to minced meat.
4. Put the filling on the skin, give it the shape of a fish.
5. Bandage the carcass so that the gauze tightens the skin well.
6. Make a broth with fish bones and carrots.
7. Boil the carcass for a quarter of an hour in water, then cool.
8. Put pieces of fish and carrots in deep salad bowls.
9. Fill the contents with broth mixed with gelatin. You don't need to mix.
10. Until completely solidified, the stuffed jellied pike should stand in the cold for 5-6 hours.

Stuffed pike in foil

• Cooking time: 60 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 120 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stuffed pike in foil turns out to be especially tasty, because it is actually cooked in its own juice. This step-by-step recipe uses mashed potatoes instead of a simple fish fillet with breadcrumbs, which makes the dish juicier. The fish stuffed in this way keeps its shape perfectly during and after frying, so there will be no problems with decorating the dish. Learn how to make this holiday treat.

Ingredients:

• pike - 1 pc.;
• lard - 200 g;
• potatoes - 2 pcs.;
• garlic - 2 heads;
• soy sauce - 1 tbsp. l.;
• juice of half a lemon.

Cooking method:

1. Clean the fish. Remove the fillet, separate the bones from the meat.
2. The fillet, along with potatoes and lard, must be chopped in a blender.
3. Add sauce and lemon juice, salt and pepper to minced meat. Stir with a silicone spatula.
4. Fill the skin with stuffing. Carefully sew the skin of the fish. Transfer the carcass to the foil.
5. Place the tray in the oven for 1 hour.

Video: how to properly stuff a pike

Discuss

Stuffed pike - step by step recipes with photos. How to cook whole stuffed pike in the oven

08.05.2018

Pike is not the most popular fish, although there are many hot dishes based on it in Slavic cuisine. These are mainly soups, but it turns out to be no less tasty if you bake it, especially with stuffing. Only for this you need to know how and how to stuff the pike in the oven in whole or in pieces, as well as how to bake it correctly, how to keep juiciness.

One of the important points that concerns any method of heat treatment of this fish is its obligatory soaking in cold water: this is done to eliminate the specific aroma of mud inherent in fresh pike. The approximate duration of soaking is 3-4 hours, while sea salt must be added to the water. The classic proportion is 20 g per liter of pure water. Keep in mind that after this, the fish is no longer worth salting much.

In response to the question of how to stuff a pike in the oven, experts offer 2 schemes:

1. It is traditional to rip open the belly of the fish, gut it and stuff it with any food.
2. Gently (!) remove the skin from the fish, chop the fillet, mix with the components selected for the filling and put this stuffing inside.

The hostess planning her menu decides which option is preferable: the classic version is less laborious and is suitable for situations where it is planned to cut the fish into pieces, and the alternative is more interesting. As for how to stuff pike for baking in the oven, there are also a lot of options here. Absolutely any vegetables are suitable for this fish, which are preliminarily chopped very well, as well as cereals - they will need to be boiled until half cooked. Often nuts, herbs, steamed dried fruits are also put into the filling.

Stuffed pike in the oven with mushrooms: a step by step recipe

The simplest method for preparing pike is its classic stuffing and subsequent baking in a heat-resistant form, so it is with this recipe that you should start mastering this fish. For the filling, it is good to use any stewed mushrooms that are browned with onions. If desired, grated carrots, bell peppers, tomato paste are mixed with them. Breadcrumbs, mentioned among the components of the dish, provide the stuffing with density, collect excess moisture.

Ingredients:

• large pike - 1 pc.;
• salt - 1 tsp. the spoon;
• mushrooms - 300 g;
• olive oil - 2 table. spoons;
• onion - 2 pcs.;
• celery root;
• bunch of parsley;
• breadcrumbs - 100 g;
• hard cheese - 100 g;
• sour cream - 3 table. spoons.

Cooking method:

Whole tender stuffed pike in the oven

This recipe already requires some skill, because it involves careful removal of the skin to fill your own fillet mixed with herbs. It turns out very fragrant, tender and tasty. You can serve such a stuffed pike on a baked potato or vegetable pillow, or with boiled rice. And if you decorate it with lemon slices and put it on lettuce leaves, you get a dish worthy of a festive table.

Ingredients:

• large pike - 1 pc.;
• egg 2 cat.;
• bread crumb - 100 g;
• onion bulb;
• milk - 3 table. spoons;
• walnuts - 40 g;
• carrot;
• butter - 10 g;
• sour cream - 1 table. the spoon;
• salt - 1 tsp. the spoon;
• spices for fish - 1 tsp. the spoon.

Cooking method:

1. With a very sharp knife, make a long incision along the belly of the pike and cut out all the meat from it. Try not to tear the skin - the aesthetic appeal of the finished dish depends on it.
   
2. Remove the vertebrae and bones, chop the fillets in a food processor.
   


3. Grate carrots, fry in butter until soft.
   
4. Deprive the onion of the husk, chop with a knife, mix with carrots, but do not fry.
   
5. Add minced fish, salt, spices. Stir in the soaked crumb, egg.
   
6. Grind walnuts in a blender, enter there too.
   
7. Mix all the products well, fill the empty fish skin with this filling, trying to give it the shape of an ordinary carcass. Sew up the incision tightly.
   
8. Coat the pike with sour cream, put in foil. Wrap very tightly and secure the edges.
   
9. Place the stuffed pike on a baking sheet, pour a glass of water into it. Bake at 190 degrees for an hour.

HOLD

How to cook stuffed pike? This article will tell you the technology step by step! Pike is rightfully considered the queen in the fish kitchen. Despite the fact that the meat contains quite a lot of bones, it is considered dietary due to its low fat content.
It has a unique taste and smell that cannot be confused with anything. It can be baked, boiled, grilled, made into amazing meatballs, but the most beautiful and delicious dish is, of course, stuffed pike. Even in ancient Russia, she was often served at the table at chic meals.

At first, preparing this dish may seem complicated, but with a few tricks, the result will be great.

Fish preparation

• Choose a medium-sized pike with intact skin. If the fish has been frozen, thaw it for several hours on the bottom shelf in the refrigerator;
• To remove a specific smell, hold the pike for a couple of hours in milk;
• Clean the fish without gutting it. You can do this immediately after fishing, directly on the shore;
• Make a neat incision near the head with a sharp knife. Break off the head of the pike so that the giblets move away with it;
• We cut off the offal from the head, remove the nearest fins, eyes and gills on it;
• Carefully cut off the upper and lower fins, trying not to damage the skin;
• Helping ourselves with a sharp knife with a short blade, we remove the skin from the pike, like a stocking, to the very tail. When cutting, try to leave a thin layer of meat for better preservation of the skin. Carefully cut off the tail of the fish so as to separate it along with the skin;
• We clean the meat remaining on the skin and turn the skin back;
• We wash the fish.

We continue the treatise on how to cook stuffed pike.

Filling preparation

For one small pike you will need 1 egg, about 100 grams of bread (preferably yesterday), 2-3 onions, about a glass of milk. Optionally, you can add 2-3 tablespoons of boiled rice, greens.

• Separate the pike meat from the bones (this is done very easily).
• Soak bread in milk.
• Grind the pike meat in a meat grinder or blender. Remove any visible bones and pass the pulp through a meat grinder (or grind in a blender) a couple more times. Add bread squeezed from excess milk and fried onions.
• Finely chop the greens, add to the minced meat.
• Add salt, pepper, spices (basil, oregano, allspice and cloves are especially good), egg, rice.
• Mix thoroughly.
• You can also add fried carrots, boiled mushrooms, melted cheese to minced meat.

Gently stuff the skin with the resulting mass. Do not fill too tightly so that the stuffed fish does not burst when baking. If the minced meat remains, then you can make it out of it.

Put the pike on the foil, put your head to it. You can even sew it on with thread. Lightly salt the top and drizzle with lemon juice. Wrap the edges of the foil, leaving a small gap for steam to escape.

Transfer the fish in foil to a baking sheet and bake in the oven for about one and a half to two hours at t \u003d 180 ° C. Before the end of cooking, you can unfold the foil and grease the pike with butter.

Stuffed pike can also be steamed or boiled in water, then the dish will turn out to be more dietary.

Remove the finished fish from the oven and let cool completely without removing the foil. You can even put it in the refrigerator for this time.

How to decorate?

After that, cut the fish into portioned pieces and lay in a semicircle on lettuce leaves.

Try to give it a natural shape and do not forget to attach your head. Decorate with mayonnaise. Lemon slices can be inserted into the slots.

step by step recipe with photo

Stuffed pike is a real festive dish that all guests want to try. Properly cooked stuffed pike can drive you crazy with taste from the first bite - the main thing is that you choose the perfect ratio of minced meat and spices.

Of course, creating this culinary masterpiece is a very troublesome and difficult task, especially for beginners, but each time you will get better and better. It is advisable to acquire or catch large fish individuals for stuffing, but in the absence of such, you can also stuff small ones, up to 1 kg in weight. When planning to serve stuffed pike on the festive table, also bake its head in the oven, you can not do this for yourself and your family!

Ingredients

• 1 pike
• 3 slices of bread
• 100 ml milk or cream
• 1 large carrot
• 1 large onion
• 1 chicken egg
• 0.5 tsp ground dried garlic
• 3 pinches ground black pepper
• 0.5 tsp salt

Cooking

1. We clean the pike from scales, carefully removing it even from hard-to-reach places. Let's cut off the head of the "queen of the rivers" and extract all the insides through the hole, and then wash it inside and out several times. In a circle, cutting the skin with a knife, we will remove it from the carcass of a pike, like a stocking. If you accidentally tear or cut the skin - it does not matter, it can always be sewn up with a needle and thread. We cut the spine near the tail and wash the removed skin in water. Then carefully remove the meat from the bone with a knife and put it in a bowl. If you come across small bones, then if possible remove them after the large ones, but this is not so important - small bones will be ground in a meat grinder. When the meat is completely cleaned, we pass it through a meat grinder about 4-5 times, setting a grate with small holes. For the last time, along with the meat, skip peeled and washed onions and carrots, bread slices soaked in milk. Add salt, ground black pepper, ground dried garlic and mix gently.

2. Add a chicken egg and knead the minced meat again so that there is no air left in it. An egg is best used from poultry - your minced meat will turn out more yellow.

3. Stuff the washed pike skin loosely with minced meat and sew it on top. If there are other holes, then also sew them up when stuffing the carcass. Lubricate the carcass with vegetable oil, like the head of the fish. We also grease the baking sheet with vegetable oil and put our blanks on it. Be sure to pierce the stuffed carcass in several places with a large needle, otherwise it will burst during the baking process. Place the baking sheet in the oven and bake its contents for about 35-40 minutes at a temperature of 180C. If the carcass becomes ruddy before the end of the cooking time, then cover it with foil. Be sure to let the baked fish cool down, otherwise it will spread when cut, and only then cut it into portioned pieces.