Pike has a tough meat and a specific smell and taste, so in most cases it is not used for frying or cooking. The most popular recipe is stuffed pike. Skin is removed from fish, meat is thoroughly crushed and mixed with various fillings. As a result, the pike becomes softer and tastier.
Pick your recipe
You will need
-
- 1 pike;
- 300 gr of pork;
- 2 tbsp. spoons of crackers or 1 roll;
- 1 onion;
- 1 carrot;
- salt and pepper to taste;
- 50 g of vegetable oil;
- 1 egg
- 1 potato.
Instruction manual
1
Inspect the pike, it is necessary that there is no damage to the carcass. Clean the fish from scales and rinse under a stream of cold water. Make an incision under your head and cut the bone. Take out the insides through the incision and clean the gills. Do not damage the gall bladder, otherwise the fish will be damaged. The head of the fish should hang on the skin. With a sharp knife, gently sweep in a circle between the skin and the flesh of the pike. Turn out the separated skin and continue to take off like a stocking, helping with a knife. The fins should remain on the skin. Cut a bone near the tail. Peel off the fillet from the bone base and remove the remaining entrails.
2
Soak a white bun in milk, squeeze. Fry grated carrots and chopped onions in vegetable oil. Twist the fish fillet in a meat grinder with pork, soaked bun and potatoes. Add the fried onions and carrots, egg, salt, pepper, finely chopped greens to the minced meat and mix well. Fill the fish with the prepared meat, and then sew the head to the carcass with ordinary threads. Do not stuff the pike with forcemeat too tight, otherwise the skin may burst during baking.
3
Put waxed paper on a baking sheet, or just grease it with vegetable oil, put fish on it, bending it in the shape of a horseshoe. To keep the pike in shape, you can pull the head and tail with threads. Just do not pull the thread so that during frying it does not cut through the skin. Dampen your hands in water and smooth the skin of the fish so that the finished pike looks good. Insert a toothpick into the fish’s mouth. Put the fish for an hour and a half in a well-heated oven.
4
If the pike is poorly browned, you can grease it with butter shortly before the end of cooking. Put the finished fish hot from the pan, cut the thread that pulled the pike, remove the toothpick from the mouth and place it on the dish. Put a sprig of greens or a slice of lemon in the fish’s mouth, you can also decorate the carcass.
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Pike stuffed with eggs and mushrooms.