It would be interesting to calculate how many varieties of edible fish exist in our world. Probably, listing would take a lot of time, and a sample list would take more than one page. We cook and eat fish not only of different "origins" - freshwater or oceanic, but also of different sizes.
The same can be said about the variety of ways to cook fish - it can be boiled and baked in the oven, used to make soups, broths, pies, salads, casseroles. You can cook on the grill or in the form of barbecue, fry in a pan, stuff and even eat raw, in the form of sushi and sashimi.
If you compare all the recommendations and recipes for preparing various fish dishes, then the winner of a kind of competition, without a doubt, will be the recipe for stuffed pike. This fish is tasty and, with proper preparation and processing, can turn into a fabulous dish, served in the old days only on the table of royal and royal persons. To make this little culinary miracle, you should first of all choose the fish of the highest quality and freshness - and the appearance of its scales is of great importance for this. Fresh pike must be covered with a thin layer of mucus of a transparent color, and the scales should be shiny and bright. The “meat” must be resilient, the gills bright pink or red, and the abdomen should not be swollen.
This type of fish has one major drawback, which forces cooks to conduct thorough preparation before completing a recipe for stuffed pike. Its “meat” is far not so tender as that of other fish, and has a harsh specific smell. Therefore, the preparation of stuffed pike should be preceded by preparation - the carcass should be thoroughly washed and dried, and grated with a slice of lemon inside, which will kill the aroma of tina. In addition to pike, to make one of the best recipes you will need a loaf (1 pc.), One egg, a little vegetable oil, milk and seasonings, including garlic, pepper and herbs.
Already prepared pike - grated and watered with lemon, sprinkled with spices and infused, must be removed from the “skin” by carefully removing it with a “stocking” and set aside until the filling is ready. For stuffing, you need to take a loaf and soak it in milk, then grind it with a meat grinder along with the "meat" of pike. Stuffed meat is mixed with greens, egg and seasonings, it is tasted to taste and sent to the "skin" of the fish. Further, as the recipe for stuffed pike says , the food can be sent to a greased baking sheet and sent for baking for half an hour (depending on the size of the carcass). Serving such a dish is best with fresh vegetables and herbs.
There is another recipe, which, when executed accurately, allows you to create such a dish as stuffed pike in the oven truly magical. To do this, you need to take fish fillet (1.8 kg.), Flour (100 gr.), Milk (100 ml.), Smoked lard and fresh mushrooms (100 gr.). In addition, you will need garlic and onions (1 pc.), Anchovies (3 pcs.), Lemon juice (20 gr.) And various seasonings to taste. First you need to pour the flour with milk, fry the lard and onions in a pan, add mushrooms and anchovies there a little later. When the flour in milk swells, it can be mixed with fried mushrooms and onions, knead thick minced meat, adding salt and seasonings to taste. After greens and lemon juice are added to the stuffing mixture, it can be laid out inside the pike carcass. Next, the hole in the abdomen of the fish must be carefully sewn up, lay the carcass on a baking sheet and, greased with squeezed garlic with spices and lemon juice, sprinkle with shavings of butter. Further, the recipe for stuffed pike involves sending dishes to the oven for about 40 minutes. Periodically, the baking sheet must be removed and watered with fish secreted juice. Lemon juice and herbs will be an excellent side dish for this dish.