An indispensable product for humans is fish. Attractive and healthy any pike dish. After all, this fish contains many different trace elements, as well as the necessary vitamins. It also has a lot of protein, but almost no fat. Therefore, everyone who follows the figure, can not be afraid, eating this fish. But cooking pike can be different.
Cutlets
Only the pike itself (fillet, about 1 kg), as well as 2 heads of onions, 100 g of a white loaf, half a glass of milk, 2 eggs, 250 g of lard and spices are required. Fish, lard and onions should be passed through a meat grinder to make minced meat. Eggs with spices are added to this mass. A loaf soaked in milk interferes here.
Cutlets are formed from the resulting minced fish, which are sent to the pan and fried until a beautiful crust appears. Serving such a dish of pike is best with mashed potatoes.
Baked pike
Dishes in the oven are the favorite recipes of the hostesses. To cook pike in this way, you will need to take 1 kg of this fish, 4 potatoes, 2 onion heads, 1 carrot, mayonnaise, 3 tablespoons of sour cream, a little apple cider vinegar, as well as lemon and spices. Thoroughly clean the fish, rid it of fins, head, tail and entrails. And the rest of the cut into pieces.
In a glass of water should be diluted 3 tablespoons of vinegar. Pike is poured for several minutes with this mixture. Meanwhile, onions are cut in rings, and potatoes with carrots in thin slices.
Each piece of fish is salted, peppered and sent to a baking sheet or in a mold. Nearby are laid out all the prepared vegetables, which are also salted. Sour cream is mixed with mayonnaise, and this sauce covers the whole dish of pike. If you want the fish to be more flavorful, you can put a lavrushka on top. The baking sheet goes to the oven. As soon as the pike is ready, it is transferred to a beautiful dish and sprinkled with herbs before serving.
Ear
The traditional dish of pike is the ear. In order to cook this national Russian soup, you need to take a kilogram of fish (you can even just head or small fish), 5 potatoes, 2 onions, vegetable oil (only 2 tablespoons), crackers (breading), green onions and parsley, lemon juice , lavrushka, salt, ginger and necessarily nutmeg (chopped). Rinse the cleaned fish well and pour 3.5 liters of water in a saucepan. Here falls 1 onion, of course, peeled. Be sure to flavor the water with parsley, ginger and bay leaf. As soon as the water boils, for another 15 minutes you should keep the soup on fire. Only after that all the fish is taken out and all the bones are carefully separated from the white meat. The bones, fins, heads fall back into the pan, where they cook for about another hour. Then the broth will need to be filtered.
Meanwhile, sliced potatoes are fried in a pan along with chopped onions. As soon as these vegetables are ready, they are sent to a pot with a "clean" broth. Pike slices also get there. When the ear boils, add nutmeg and a little lemon juice to the soup. Serve the Russian ear must be with herbs.
Pike hee
Korean snacks are in great demand today. And from pike you can cook a great heh. The main feature of this dish is that the fish is cut into small pieces (no more than 3 cm thick). To create such a culinary masterpiece, you will need pike fillet (2 kg), salt (200 g), one and a half glasses of vinegar, spices (which are suitable for fish), half a liter of vegetable oil, 3 onions. In addition, glass containers should be prepared where the fish will be stored.
To begin with, the pike is cleaned and thoroughly washed, and then cut into small pieces. For about 8 hours, the fish should be left in a special saline solution. Then the pike goes to the marinade, which consists of 1 part water and 8 parts vinegar. Only after this the fish is placed in jars with onions. Pour everything should be vegetable oil. A day is necessary to insist on pieces of pike in the refrigerator. And only then can it be eaten. This is a great snack and a great decoration for any banquet and festive table.