Pike meat is considered dietary. It is especially useful if fresh pike was used for cooking. Due to the high nutritional value (among the British in the middle of the last century, it was considered the most expensive and delicious fish), it is even bred in pond farms. This is typical of France, where half of all pond areas (50,000 ha) are used for pike. You can buy it in a live, frozen, canned or chilled form. The meat is bones, the problem is eliminated if you cook pike dishes in the oven in the form of cutlets or stuffed fish, which is a traditional dish of Ashkenazi Jews. It is usually eaten as a snack.
Recipe 1
Pike meat is low in fat (less than 3%). To make juicy pike dishes , bake fish in the oven , stuffed with minced pike with the addition of butter, or lard, or anchovies, which are high in fat (up to 28%). To prepare such a dish take:
- Pike 2.5-3 kg.
- ½ cup butter.
- 1 teaspoon of salt.
- 1 tablespoon chopped parsley.
- A pinch of thyme.
- A pinch of marjoram.
- A pinch of winter savory.
- Stuffing 2 anchovies.
- 1 garlic clove cut in half.
- 1 tablespoon of vegetable oil.
- 1 glass of white wine.
- 2 teaspoons of tea flour.
- 2 tablespoons butter tea.
- Lemon juice to taste.
- White pepper (optional).
The pike is cleaned, removed (make an incision from the abdomen) of the insides, skeleton, gills, but leave the head and tail. Meat is carefully cut from the skin. Twist the pike meat, mix it with minced anchovies, add ½ cup oil, thyme, savory, marjoram, pepper, salt, parsley. All are mixed. On the skin of the pike (with head and tail) spread the stuffing, sewn with thread. Two layers of foil are placed on a baking sheet, greased first with cloves of garlic, then with vegetable oil, spread the pike on the foil (with the sewn belly down). Press the foil to the sides, the back remains open. In a preheated oven to 200 C, put a baking sheet with fish and bake. Every 10 minutes they pour wine over the fish and pierce it. When the pike is ready, it is laid out on a dish, and the resulting liquid is poured into a small saucepan, slowly pour in flour, 2 tablespoons of butter tea, lemon juice and pepper are added. Cook over low heat. Pike with this sauce.
Recipe 2
It turns out very tasty pike cutlets with bacon, if you deviate from the traditional recipe and do not add bread to the minced meat. To prepare them you will need:
- Pike per 2 kg.
- 0.3 kg of non-salted pork fat (0.2 kg for minced meat, the rest is melted to fry cutlets).
- 1 onion is large.
- 1 egg
- Ground black pepper.
- Salt
- Flour or breadcrumbs.
The pike is cleaned, the bones are removed. Pulp of pike is twisted with onion and bacon. Minced meat is seasoned with pepper and salt, break an egg into it, mix thoroughly. Form cutlets, roll in flour or breadcrumbs, fry in a pan on melted fat. You can cook these pike cutlets in the oven, not in a pan. To do this, chopped vegetables: carrots, onions, beets, and cutlets are spread on a baking sheet greased with lard. Bake in the oven at a temperature of 200 ° C.
Recipe 3
For a pike dish in a Walfdorf-style oven, you need an apple. Ingredients for this recipe:
- Pike per 1.5 kg.
- ½ thin glass finely chopped celery.
- 1 thin glass of chopped apples.
- 1 tablespoon margarine or butter.
- 4 tablespoons of mayonnaise.
- ¼ cup walnuts (pre-crushed).
- 2 teaspoons of lemon juice.
- Optionally chopped herbs (oregano, rosemary, basil, thyme, peppermint, marjoram, dill, sage, savory).
- Vegetable oil.
Cut the pike, as described in recipe 1, prepare minced fish. In margarine or butter, fry the celery and apple until the celery is soft. Remove from heat, allow to cool, add mayonnaise, walnuts, lemon juice and herbs. This mixture is thoroughly mixed with minced fish. Fish is stuffed, as in recipe 1, then laid out in a roasting pan, greased with vegetable oil, loosely covered with foil. Bake at 200 ° C for 40 minutes. Check the readiness of a pike dish in the oven with a wooden toothpick or fork.