For example, in the Russian folk tale about Emelya, no one was going to eat a sorceress-fish on the stove - and it was pike ear and other pike dishes, the recipe of which was passed down from generation to generation, were considered the main culinary dishes. This fish is found in large rivers, and therefore it is considered the nurse of the Slavic people.
Pike dishes are a recipe that, in general, can be attributed to delicacies these days. If only because the fish is a distant relative of sturgeon and beluga. Even pike caviar is eaten - a very tasty cold appetizer along with boiled
quail eggs and horseradish. Pike meat contains a large amount of phosphorus and chromium, vitamins PP and E, it is recommended to use such meat for diabetics and even in some types of fasting.
The principal feature that pike dishes have (photos are presented here) is the inexpensive cost of meat. An elastic, slightly smelling mud, but non-greasy pike fillet should be baked in its own juice - this is perhaps the most useful and delicious way to cook. On the other hand, you can boil fish soup, make dumplings and pies, grind pike minced meat and prepare fish cakes for it. For this, young squint are suitable. Also, pike do not like excessive spices - just a little pepper to taste, salt - in the rare case.
Recipe: Fried Pike
Recipes of pike dishes imply ease of preparation. So in this case: we take the fillet of an adult pike, one lemon, some herbs for fish, pepper and salt, zhmenka wheat flour and olive oil for frying. Previously, the fish should be cleaned of hard scales, cut, remove bones and entrails. Wash the finished fillet again and wipe dry, cut into pieces. Each salt, pepper and add herbs (suitable rosemary, fennel, thyme, coriander). Leave to marinate for half an hour.
Heat the frying pan in oil and fry the fish on both sides, previously roll in flour. Serve with a vegetable side dish, a slice of lemon and dill.
Pike cutlets: recipe
Cutlets - light and mouth-watering pike dishes. The recipe is simple: take pike fillet - 300 grams, champignons - 40 g, onions - 40 g, carrots - 60 g, flour - 40 g, Iceberg and Frieze salad - 20 g each, salt and pepper - to taste.
Peel the onion and chop. Wash and peel the carrots, cut into rings or small cubes. Rinse the mushrooms and chop too. We spread it in a pan and fry until a golden shade of onion in vegetable oil appears, then cool.
We cut the pike: remove the scales, head and tail, bones and entrails. Together with chilled vegetables, minced meat is passed through a meat grinder twice, then salted and pepper. Use better white pepper. Pike dishes - a recipe that lasts for 4 large or 6 small meatballs.
Roll in flour and fry in a preheated pan on both sides until crisp (about 5 minutes). Then open the preheated oven and put the patties in there - “get there,” as they say. So they will turn out even more fragrant and juicy. You can immediately bake the patties or cook for a couple in accordance with the modes proposed by the multicooker. Serve on a plate lined with lettuce.