Pikes belong to the order of salmonids. There are few varieties of this fish, and among them our common one is one of the most common. It is found in almost any river or in a lake uninsulated from rivers. Usually this fish weighs from 5 to 6 kg, but sometimes larger individuals can also be found.
In our country, before the pike was considered a "black" fish, it requires the preparation of special measures to drown out a specific smell and soften meat. Acid is used as a “silencer”, therefore pike is often cooked in an acidic environment or served with an acidic sauce. Often in the preparation of this dish use lemon, which gives the fish a special piquant taste.
Fish meat weighing more than 4 kg can only be used on dumplings and mousses. However, a small perfectly cooked pike, baked in the oven as a whole, can serve as a real decoration of the table.
Oven baked pike with sauerkraut
For cooking you will need: pike - about 1 kg; sauerkraut - 0.8 kg; 1 egg 200 grams of sour cream; cheese - about 100 g; ground crackers - 4-5 tbsp. spoons; parsley, onions, carrots - to taste; pepper and salt.
Cut the pike, remove the bones. Cut into portions, season with salt or pepper, moisten each piece in a raw egg, and roll in flour, fry in oil in a well-heated pan.
Sauerkraut should be squeezed from the brine, placed in a pan, adding oil and a little water. Simmer on low heat, tightly closing the lid, do not forget to stir occasionally so as not to burn.
Spasser separately parsley root, carrots, as well as onions and add to cabbage 10-12 minutes before the end of the stew.
Fill the prepared cabbage with butter and sugar (optional).
Put a layer of ready cabbage in a stewpan or a pan with a thick bottom, then a layer of pike, spread a few pieces of butter on the surface, sprinkle with grated cheese and grease with sour cream. Then a second layer of the same products. Finish with a layer of cabbage, smooth it, sprinkled with oil and sprinkled with breadcrumbs.
Place in the oven for about an hour.
Oven baked pike with rusks and lemon
Ingredients: pike - 1.2 kg; ground crackers - 1 cup; ½ lemon; oil - 4 tbsp. spoons; nutmeg; pepper and salt.
Cut the pike. Remove the bones, cut into portions, add salt and pepper ..
From the fins, head and bones, cook the broth (¾ cup). Strain it.
Oil a stewpan or deep frying pan. Put a layer of fish. Sprinkle with nutmeg and pepper, garnish with thin slices of lemon (removing the seeds). Sprinkle with breadcrumbs.
Put another layer of food in the same sequence. Pour 6-8 tablespoons of the broth, then put a little oil.
Place in the oven and bake.
Oven-baked pike goes well with vegetables.
Oven baked stuffed pike
For cooking you will need: pike - about 1.5 kg; egg; milk - 1 cup; white bread - 150 g; 1 onion; carrots - 1 piece; parsley, salt, pepper.
Clean and gut the fish. Make incisions along the gills, bend the head up. Using a knife, gently separate the flesh from the skin, trying not to tear the skin. Cut off the bone before reaching the tail for a couple of centimeters. Separate meat from bones. Wipe the skin inside with salt.
Soak the bread in milk. Carrots, chopped onions, fry in a pan. In a blender, mix pike meat, bread, carrots, onions and finely chopped parsley. After adding the egg, pepper and salt, mix thoroughly again. Stuff the pike with this mixture. Put on foil, greased with vegetable oil. Wrapping in foil, bake for 1 hour. Remove foil gently. Put the fish in a dish. Pike in foil in the oven can decorate your holiday table.
This is a very tasty dish that contains few calories, therefore it is suitable for dietary nutrition. Like any fish, it contains useful trace elements and vitamins. Enjoy your meal!