Stuffed pike - a great solution for a festive table. This dish can be prepared with various fillings, for example, with mushrooms and eggs. It is best to serve the fish whole, garnished with herbs and fresh vegetables.
Pick your recipe
You will need
- - pike;
- - carrot
- - chicken eggs;
- - bulb onions;
- - mushrooms;
- - vegetable oil;
- - knife;
- - meat grinder;
- - cutting board;
- - scissors;
- - water;
- - a baking sheet;
- - oven;
- - sour cream;
- - greens;
- - a towel;
- - grater;
- - culinary syringe;
- - a frying pan;
- - loaf;
- - milk.
Instruction manual
1
Take a pike, wash it under water. Gently cut off the head with a knife, not cutting it to the end. Make an incision at the ridge, freeing the bone. Separate it from the pulp and very carefully turn the carcass inside out. You should have two parts in your hands: bone with part of the pulp and skin.
2
Cut the flesh with a knife, discard the bones. Grind the fillet with a knife. Soak the loaf in milk, take exactly as much liquid to cover the bread, not more.
3
Grind the mushrooms, grate the carrots, chop finely the onion. Fry vegetables over medium heat, cool, mix with mushrooms.
4
Combine vegetables with mushrooms and filet. Add salt, spices to taste. Put the filling in the bowl and leave for 30 minutes. Boil the eggs, peel them and cut them into quarters.
5
Fill the skin of the pike. Fill it gently, alternating minced meat with eggs. Then give the fish a curved shape and transfer to a baking sheet, pre-oiled. Put your head down and brush with sour cream.
6
Bake the pike in the oven at 180 degrees for 40 minutes, as soon as the fish is browned, remove it.
7
Garnish the dish with a sour cream net. It can be done with a confectionery syringe. Add vegetables, greens to the fish. You can serve the pike with lemon slices and olives strung on toothpicks.
note
You can bake pike on parchment paper.
Useful advice
Pike can be prepared in advance, it is tasty both in hot and in cold form.