Every holiday, the housewives try to come up with something new to give the table beauty and sophistication. One of the interesting and delicious dishes for special dinners is stuffed pike, which has a wonderful aroma and can decorate any table.
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You will need
-
- 1 kilogram pike;
- 100 g of white bread;
- 200 ml of milk;
- 1 egg
- 150 g of onions;
- 2 tbsp. l rice;
- dill;
- mayonnaise;
- salt;
- pepper.
Instruction manual
1
Wash the pike. Clean it without making incisions on the skin (including the abdomen). Remove the fins and head. If you take frozen fish, wait until it is fully thawed before proceeding with cooking.
2
Make a circular incision under the skin with a sharp knife (from the side of the head), while leaving two millimeters of meat. Turn the skin towards the tail. Continue to trim it from the inside, folding to the tail. Having reached the end, cut the bone so that the tail fin is removed along with the skin. Carrying out this procedure, do not rush. Slowly and gently remove the skin, being careful not to damage it and leave it in its original form for the best quality dishes.
3
Remove all entrails from the fish and cut the ridge. Separate the meat from the bones. Pour milk into a bowl, put bread in it. Peel the onions, rinse the heads. Cut into large pieces. Squeeze the bread.
4
Pass the meat of the pike through the meat grinder with onions and bread two to three times. In the absence of a meat grinder, you can also use a blender. Another option for adding onions to a dish is to grate it on a fine grater; the resulting puree will have a bright onion flavor. Finely chop the greens, mix with minced meat. Add salt and ground black pepper there.
5
Put a pot of water on a high heat, bring to a boil. Salt and put rice in it, boil until tender. Throw it into a colander, drain all the liquid and add to the minced meat. Break one egg into it and mix thoroughly until smooth.
6
Take the skin removed from the pike and gently start it with the minced meat. Fill it not too tight, otherwise you will break through the delicate skin.
7
Cover the baking sheet with foil, place a stuffed pike on it, attach the head to the fish. Lubricate the carcass with mayonnaise. Wrap the foil around the pike, preferably in two to three layers. Make a hole approximately in the center (it is necessary for steam to escape). You can pour a small amount of clean water into it.
8
Preheat the oven to 180 degrees and place a pan with fish in it. Bake for about 1 hour 20 minutes. At the end of time, remove the pike, but do not unfold the foil. Cool completely and only then remove the wrapper. Serve the dish cold.