Pike can be cooked, fried, baked, stewed, made from it patties or pate. This is the best fish for cooking lean meals. And it is from it that a particularly satisfying and tasty broth or ear is obtained.
Pick your recipe
You will need
-
- For pike fish soup:
- pike 1 kg;
- 2 pcs. onions;
- 2 parsley roots;
- Bay leaf;
- 1 carrot;
- spices (allspice
- ground black pepper)
- salt;
- greens.
- For steam pike:
- fish 800-1200 g;
- white dry wine;
- 2 pcs. onions;
- 150 g butter;
- 2 tbsp. tablespoons 20% cream.
Instruction manual
1
Prepare the pike for cooking. Clean it from scales and viscera. From large fish, disconnect the head and tail, cut into large pieces. To cook fish with the head, take out the gills and eyes. Rinse the carcass with running water.
2
Cook the pike ear. Put the fish in cold water and put the pot on a high heat. When it boils, get a slight boil, salt and cook for 30 minutes. Pick up the foam that appears with a slotted spoon. Take out the prepared pike, and pour the peeled and chopped carrots, onions, parsley root, spices into the broth. Boil the vegetables for 10 minutes. Arrange the pieces of pike on plates and pour the resulting broth. To make a boneless fish soup, disassemble the pieces of fish into small pieces and free them from all parts of the skeleton. Dip the crushed pike back into the broth and boil everything together. Serve with greens.
3
Make a steam pike. First make a decoction. Mix 2 cups of water and dry white wine. Add half the finely chopped onions, carrots, parsley root, and spices. Boil and cook for half an hour. Strain and cool. Pieces of pike put in a pan, fill them with broth until mid-height. Bring to a boil and keep on low heat for 20 minutes. At this time, pour 150 g of wine into the stew-pan, 2 tbsp. tablespoons of the broth, the remaining onions and put the boil sauce. Evaporate to one fifth of the initial volume. Remove from heat. Gradually add butter and cream, whisking the mass until a foam appears. Pour the fish laid on the dish with this sauce. Serve with boiled potatoes.
4
Follow the rules for cooking pike. Frozen fish, like large pieces, should only be dipped in cold water. And small ones - lay in boiling water. To prevent the pike from digesting, keep it on fire for no more than 25-30 minutes. And don't let the broth boil too much. Salt the water at the beginning of the boil. To prevent the fish from falling apart, add cucumber brine to the broth.