Do you like the recipe for stuffed pike, but do not dare to cook it? Then our tips and step-by-step recipes will help you accomplish a culinary feat!
Recipe content:
- Secrets and subtleties of cooking
- Varieties of fillings for stuffed pike
- Oven stuffed pike - a classic recipe
- Video recipes
Oven-baked stuffed pike is a royal dish that was considered a symbol of the festive table. Not every housewife will dare to cook it. Since the queen of the festive feast requires due attention. But if you know how to do it, then your efforts will be noticed. A beautifully decorated dish will make a splash for all guests. But as practice shows, this dish always turns out differently for two housewives - for someone it is juicier, for someone it is sharper, someone makes stuffed fish aspic, and someone - baked. The main thing is that it always turns out tasty and appetizing! What subtleties do you need to know?
Secrets and subtleties of cooking
- First of all, you need to choose the right fish. Fresh pike has a bright fishy aroma and transparent coating mucus. Under the gillbone, the gills are deep red without darkening or spots. Skin without cracks, tears, with densely covered scales.
- The most time-consuming and difficult process in preparing this dish is to gently remove the skin, like a stocking. For this reason, for stuffing whole pike, it is best to take a carcass weighing 1.5 kg. It is difficult to do this with large fish, and it may not fit in the oven.
- Many people refuse to eat pike, because in finished form, it has a characteristic odor of mud. But this recipe will not. Since the filling is filled with a roast of onions and carrots, which interrupt the specific aroma peculiar to pike. When baking stuffed pike in the oven with a whole carcass, remember that fish meat is lean. Therefore, you need to choose the right stuffing for the filling.
Varieties of fillings for stuffed pike
A variety of products are used for stuffing: eggs, prunes, mushrooms, rice, nuts, buckwheat. Here, fantasy can roam without boundaries! For extra juiciness, you can add a piece of fresh bacon to almost any filling. Options for fillings that are mixed with minced fish (for 1-1, 5 kg of fish) can be as follows:
- Potato filling: Raw, finely chopped potatoes or mashed potatoes are mixed with fried onions.
- Mushroom: champignons (250 g), milk (150 ml), loaf (3 slices), carrots (1 pc.), Onion (1 pc.), Butter (2 tablespoons), eggs (1 pc.) …
- Rice: boiled rice (2 tablespoons), white bread (100 g), milk (200 ml), onions (150 g), eggs (1 pc.), Herbs.
- Assorted: mushrooms (300 g), rice (50 g), butter (50 g), onion (1 pc.), Carrots (1 pc.), Crab sticks (100 g), juice of one lemon.
Bake the whole stuffed pike in the oven for a home meal or gala event and your efforts will pay off! Use the offered fillings, or come up with your own combinations. Below is one of the classic step-by-step recipes with a photo of cooking stuffed pike. Cook and enjoy a great royal meal!
Oven stuffed pike - a classic recipe
- Caloric content per 100 g - 141 kcal.
- Servings Per Container - 6-8 Servings
- Cooking time - the total cooking time is about 3 hours, of which the dish is baked for 40 minutes
Ingredients:
- Pike - 1-1.5 kg
- Onions - 3 pcs.
- Carrots - 2 pcs.
- Lard - 150 g
- Dry loaf - 300 g
- Eggs - 3 pcs.
- Beets - 1 pc.
- Milk - 300 ml
- Salt - 1 tsp
- Spices to taste (cloves, bay leaves)
- Vegetable oil - for frying
Step by step cooking:
- Peel the pike from the scales so as not to damage the skin and remove the gills from the head.
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Make cuts near the lower fin and upper fin. Gently trim the skin to separate it from the viscera. Dip your hand deep into the pike and carefully remove the giblets so as not to damage the gallbladder.
Note: if the gallbladder bursts, then immediately immerse the pike in cold water, which is diluted with 1 tablespoon. table salt and 2 tbsp. table vinegar 9%. Leave the fish for half an hour, then rinse thoroughly.
- Next, take a rolling pin or any other convenient object and beat off the carcass from both sides, inflicting 10 blows. This will help to remove the skin more easily and make the meat softer.
- Use a sharp knife to decapitate the fish and cut off the tail bone to keep the fin intact.
- From the side of the head, using a knife, slowly in a circle separate the skin from the meat, pulling the skin over yourself. When you get to the top and bottom fins, cut them off the meat with scissors so that they stay on the skin. Turning out the skin gradually reach the tail.
- Next, start eating meat. Separate it from the spine.
- Cook the broth. Put the bones in a saucepan, cover with water, put one onion and spices. Boil it after boiling over low heat for 40 minutes, be sure to skim off the foam. Then strain through a fine sieve.
- For the filling, pour the loaf with milk and leave to swell for 15 minutes.
- Peel and grate the remaining onions. In a skillet in vegetable oil, sauté until transparent.
- Place the bacon in the chopper and beat. Add the fried hot vegetables and grind the food to melt the lard from the heat.
- Twist the fish fillet several times through a meat grinder or chop with a blender.
- Combine the minced meat with a loaf, squeezing it out of the liquid, and vegetables with bacon.
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Separate the yolks from the proteins and put the first in the minced meat. Season with salt, pepper and spices to taste. Stir. Minced meat should not be liquid, but it should not stick to your hands.
Note: Do not place more eggs than the recipe specified. the filling will turn out tough.
- Beat the whites with a mixer until stable white peaks and mix them into the filling in small portions. They will give the finished dish an airy consistency.
- Stuff the skin of the carcass and the head with the fish mass.
- Peel the carrots with beets, cut into pieces and place on a baking sheet. Lay the stuffed pike carcass with the head on top and fill it with broth.
- Cover the fish with oiled foil and send to a preheated oven to 180 degrees.
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After 20 minutes, remove the foil and leave the fish in the oven for another 20 minutes to brown.
Note: the main criterion for the readiness of the fish is considered when the broth acquires a golden color, and 2/3 of its part has boiled away. You can put the remaining broth in the refrigerator and get a fish jelly.
- Cool the finished dish completely, since it is customary to serve it cold. Place on a serving platter with the head to make the pike look whole. Using a pastry syringe, decorate the carcass with mayonnaise, and put olives in the mouth and eye sockets.
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