Fish is a very healthy and tasty product. She has a wonderful taste characteristic only of her and the most tender fillet, which contains a huge amount of trace elements useful for health. Polyunsaturated amino acids omega-3, phosphorus, calcium, vitamin D, vitamin PP - these are just some of the substances that make fish such an indispensable product.
Fish has a positive effect on brain activity, the state of the musculoskeletal system, skin and hair, stomach, general hormonal background and other aspects of human health.
Children are given fish oil that is rich in vitamin D to prevent rickets.
There are many recipes for cooking fish. Today we will analyze the recipe for stuffed pike in Hebrew, reviews of which are always good.
Talk about pike
Pike is a deep-sea river fish that is a predator and lives in Eurasian countries and in North America. It is considered a delicacy, it is not only caught in the wild, but also bred for consumption in artificially created reservoirs.
This fish can and should even be consumed during the diet, as it contains a large amount of protein and almost no fat. However, due to this feature, its fillet is rather dry, therefore, most often the pike is stuffed, making it more juicy with the help of additional ingredients.
Pike prepared in this way is a frequent guest on the New Year's table. The recipe for stuffed pike in Hebrew has different variations, we will consider the most successful, in our opinion.
Choosing Fish to Stuff
Before a pike stuffed in Hebrew appears on your holiday table (we will describe the recipe for its preparation a little later), let's talk about how to choose the right fish for this dish.
If you are a fisherman, you can safely skip this section, since you probably know how to distinguish fresh fish from spoiled fish and what size pike is suitable for stuffing. But if you are a city dweller and are going to surprise your loved ones with a refined fish dish for the first time, then carefully study our tips.
You will have to buy fish in large supermarkets or in the grocery market. With particular scrupulousness, approach the determination of the freshness of fish. The predator suitable for cooking has clean, transparent eyes, gills of a bright red color, the scales should be smooth without damage and mucus.
The Hebrew stuffed pike recipe in Hebrew suggests fresh, not frozen, fish.
Fish size
For many recipes, the law applies - the younger the animal, the meat is tastier and more tender there, and therefore, the more beautiful the dish will turn out from it. With regard to pike in Jewish this rule does not apply, since stuffing young pike is quite problematic. They have thin skin, they are small in size and have more bones than meat.
One and a half or two kilogram fish is best for the dish that we describe here.
Jewish Stuffed Pike : Preparation Features
To properly prepare the fish for stuffing, you need to make a lot of effort, but the result will be worth it.
If at this stage you make a mistake, the product will be spoiled and will not work for stuffing.
So, we will review the stages of preparation:
- First remove the scales from the fish. Clean the pike against the growth of scales gently, slightly pressing with a knife so as not to damage the skin.
- Then you need to remove the gills with a knife, scissors, or even you can pull them out with your hand.
- Wash the fish under running water.
- Gently cut off her head, leaving as much of the body as possible. Put the severed head aside, we will still need it for further cooking.
- The most crucial moment has come - skinning. With one hand, hold the pike by the spine, and with the other, gently pull the skin towards the tail, putting your finger under it and bending off the removed part, like a stocking. When you reach the fins, cut them from the inside with special scissors. After the skin turned inside out reaches the tail, cut it with a knife on the inside so that you have a separate bag of pike skin with a whole tail and a filet of fish.
- Turn the skin to the front side.
- Clean the remaining carcass of bones, fins and internal organs, you can not worry about the integrity of the fillet, you still turn it into minced meat. Make sure that no fish remains in the fish, otherwise the whole impression of your holiday dish will be spoiled by the look of a choked guest.
Here, in principle, and all the stages of preparing fish, now let's look at the recipe for stuffed pike in Hebrew.
Ingredients
Stuffed pike in Hebrew (the recipe will be described step by step after you learn about the necessary products) is done in different ways. For the option that we will describe today, you will need the following ingredients:
- Pike 1.5-2 kg.
- Onions - 4 large onions.
- Semolina - 1 incomplete glass.
- Butter roll - 100 grams.
- Salt.
- Pepper.
- Milk to soak the loaf.
- Egg.
- Carrots, beets and bay leaves for a pillow - 2 pieces each (optional).
Stuffed pike: a step by step recipe, photo
- Remove the bones and entrails from the pike.
- Scroll the fillet in a meat grinder twice.
- Soak the sweet bun in a small amount of milk and leave it there for 5-7 minutes.
- To the grinded fish, pour the semolina and mix everything thoroughly with your hands.
- Pass three onions through a meat grinder together with a sodden roll and add this mixture to the minced fish, mixing the resulting mixture well.
- Cut the remaining onion into a small cube and fry in vegetable oil until golden brown.
- Send the fried onions to the minced fish.
- Drive a raw egg in there.
- Salt and pepper the mixture.
- Push fish stuffing into a bag of fish skin is not very tight.
- Sew the hole into which you stuffed the filling with a thick needle with a thread of natural fibers.
- Give stuffed skin the most realistic look of live fish.
- Slice beets and carrots with thick slices.
- Put vegetables on a greased baking sheet with bay leaves.
- Salt the resulting vegetable pillow.
- Put fish and head on top of vegetables and send to bake in the oven at 180 degrees for 45 minutes until golden brown.
Pike Gravy
A pike stuffed in Hebrew (a step-by-step recipe gets very positive reviews) will be tasty and just baked, but you will like it even more if you put it out in the gravy.
Here are the ingredients that gravy consists of:
- Onions - 2 large onions.
- Carrots - 2-3 pcs.
- Tomato juice packaging - 1 liter.
- Sugar, salt, bay leaf, black pepper.
Cooking the gravy:
- Cut the onion into a small cube.
- Fry it in a small amount of vegetable oil.
- Grate the carrots and send it to the onion.
- Fry the carrots until soft.
- Pour onion and carrots with tomato juice.
- Add sugar, salt, pepper and two medium-sized bay leaves.
- Bring the mixture to a boil and reduce the heat.
- Tomim sauce for 40 minutes.
- We cut the finished fish into slices 2-3 cm thick and send them to the saucepan with gravy along with the head (do not bother or turn over so as not to break it).
- Stew on low heat for 20 minutes.
Decorate the finished fish
The Hebrew-style recipe for fish you already know, now let's get acquainted with several ways to decorate it.
- You can serve fish on a dish decorated with baked vegetables, laying it whole and attaching the head close to the body. Lay on top of her carcass half rings of thinly sliced lemon and cranberry.
- Another option: cut the pike into 2 cm thick steaks, lay it in a semicircle on an oblong dish with your head and decorate the head with a crown cut out of lemon.
- If you serve fish stewed in gravy, put them on a round dish with a spatula, each piece separately, pour gravy on top of them and decorate with greens.
- Put the whole fish on a coarse wooden board, garnishing it with lemon slices, herbs and green olives. Around it, place small bowls or sauces with a variety of sauces suitable for it.