Stuffed pike is an incredibly delicious and chic dish. It is perfect for any holiday. Believe me, the fish prepared in this way will be eaten with great pleasure by both adults and children. If you find it difficult to find a pike, you can replace it with mullet or pike perch. The effect will be no worse.
Not sure how to stuff pike? Try cooking the recipe below. Yes, you cannot call it simple, but the taste of the dish is more than excellent.
Stuffed Pike: Recipe One
Ingredients (for 4 servings):
- one pike, preferably weighing about one and a half kilograms;
- 80 grams of carrots;
- 50 grams of celery root;
- 6 sprigs of parsley;
- 3 pieces of onion;
- one egg;
- 50 grams of cream;
- salt and ground pepper.
For the sauce you need:
- 30 grams of butter;
- 1 chopped onion;
- a piece of celery, carrots and garlic;
- a sprig of parsley;
- 80 grams of cream;
- 100 grams of white dry wine;
- half of the bouillon cube;
- starch;
- salt and ground pepper;
- a tablespoon of chopped dill;
- lemon juice.
Cooking:
Clean the pike from the scales and rinse under cold water. Cut the anal fin with scissors. Then cut the belly to the caudal fin. Pull out all the insides and the ridge. Just try not to damage the skin. Cut the spine at the head and tail with scissors.
Arm yourself with a spoon and separate the flesh of the pike from the ridge. Scrape off the meat from the inside of the fish as well. Rinse your skin under cold water. Chop the flesh of the pike finely and place it in a bowl.
Peel the roots, cut everything into small pieces or cubes. Chop the parsley finely. All this must be mixed with fish, salt and pepper. Add cream and egg, mix thoroughly the resulting mass and put in the refrigerator for 10 minutes.
Preheat the oven at this time. After you remove the fish from the refrigerator, fill the skin of the pike, which you have become, the resulting mass. Fasten everything with toothpicks and sew with a dense thread.
Cover the bottom of the pan with aluminum foil. On a diagonal, place a strip of foil twice the size of the fish. Dampen with water. Stuffed pike should be laid out on it, wrap the fish completely in foil, the ends of which must be twisted.
Place the pan on the bottom of the oven. After about 45 minutes, remove it, let it stand for 5 minutes, then carefully release the fish from the foil and place it on the board.
Sauce making:
Chop the middle bones, peel and finely chop the roots. Melt the butter in a pan, fry the onions in it, add the chopped bones and roots. Stew, remembering to stir constantly. Now add the cream and bring to a boil. Pour in wine and such an amount of water that the entire mass is completely covered with liquid. Dip the bouillon cube there and boil in a pan with the lid open.
When the broth is cooked, strain it and lightly bind with starch dissolved in a small amount of cold water. Salt and pepper to your liking, add lemon juice and sprinkle with dill. Sauce preparation time is approximately half an hour.
This is how to cook a pike baked in foil.
On the side dish you can cook rice, canned beans, carrots.
Stuffed Pike: Recipe Two
Another, now very simple, recipe for stuffed pike. The only thing that can cause difficulty is to remove the skin from the fish so as not to tear it.
Cooking:
Rinse and clean the pike from the scales. Make an incision under your head and cut the bone. Through this incision, carefully remove all the insides and remove the gills. Thus, the head of the fish should hang on the skin.
Armed with a sharp knife, very carefully separate the skin from the pulp.
Next, roll the fillet through a meat grinder, adding a few tablespoons of breadcrumbs. You also need to add fried carrots and onions. Salt and pepper the minced meat. Add greens if you want.
Stuff the pike skin with the resulting meat and grease it with oil and send it to the oven. Bake for 30 minutes at a temperature of 180 degrees.