Stuffed pike (a recipe in the oven allows you to cook more tender and juicy fish) - this is a traditional dish of Jewish cuisine, also called "gefilte fish". It can be served as a snack, as well as as the main dish for the festive table (for holidays such as Rosh Hashanah or Passover). Stuffed pike (the recipe in the oven is not much different from the method of cooking using cooking) is equally popular among Orthodox and European Jews. They make this dish from one type of fish, as well as from several.
Interesting Gefilt Fish Details
Stuffed pike in the oven (the recipe we will give and we will analyze in detail a little lower) is not only a traditional holiday dish of Jews. It can also be served on weekdays. But a rather complicated cooking technology makes the gefilte fish a unique and exclusive phenomenon. Special skills must be possessed in order to remove the skin from the fish with a stocking, without violating its integrity, as well as to prepare a gentle forcemeat of the desired consistency. By the way, out of its excess, you can create delicious fish cakes that serve along with gefilte fish or for the next meal. Before you cook stuffed pike, decide whether there will be a filling from one variety of fish.
You can combine different types of minced meat. For example, pike with carp (this is a traditional combination) or whitefish, mullet. Instead of this fish, you can successfully
stuff trout (this option is popular in Europe), salmon, and some types of perch.
Stuffed pike. Oven recipe
The weight of fish for stuffing should be from one and a half to two kilograms. Take as much minced fish (let it be carp in our case). Add onion, carrot, egg, two pieces of loaf and a tablespoon of semolina to the list of ingredients. Greens to taste. But parsley is better. Of spices - black pepper and nutmeg.
Nothing more is needed. Unless only sunflower oil for frying. The most important point: stuffed pike (a recipe in the oven or involving cooking on a stove) should be properly cleaned. Start by flushing fish, removing eyes and gills. Be very careful. Try not to cut yourself on the sharp teeth of predatory fish. Trim the skin below. Snack on the ridge with sharp scissors or break it with a knife. Do not damage the gallbladder when cutting. Separating the head, turn the skin inside out and, holding the ridge, remove it with stocking. Now remove the insides, the films. Separate the fillet from the skeleton. Pass the pike and prepared carp fillet through a meat grinder. Oil the carrots and onions. Add the soaked loaf, semolina, egg and sautéed to the minced meat. Season with herbs, knead until smooth. Place the minced meat inside the skin and head of the prepared pike. It should not be stuffed too tight, otherwise it may burst. Put on a baking sheet, wrapping it in a foil whole. You can also wrap only the fins and the tail, since they have the greatest probability of burning. Insert a match into the mouth of the pike and put it in the oven for an hour. Remove the finished fish from the pan by pouring half a cup of water into it.