How to roast a pike in foil on the coals

Cooking time: 30-45 minutes.

Ingredients:

  • pike – 2 kg;
  • lemon – 2-3 pieces;
  • Bay leaf – 7 PCs;
  • onions – 1-2 PCs;
  • fresh herbs (parsley, dill, cilantro, tarragon) to taste;
  • salt – to taste;
  • ground black pepper – to taste;
  • butter / yogurt / mayonnaise / sour cream – 100 g

Pike – a predatory fish that lives in fresh water. It has many beneficial to human body substances: vitamins and minerals. The best way to keep all this wealth when cooking is to bake the pike in foil on the coals. The dish is juicy, does not require time-consuming and will retain their taste and flavor even in the cold.

The contents

  • How to choose
  • Training
  • Cooking
  • Useful video

How to choose

Because of fruitful fishing is a skill that is given not for everyone, many of us have to buy a pike in the market or in the supermarket. The freshness of the fish give her eyeswet and shiny. When buying you should also pay attention to the gillsthat are pinkish or red.

Training

Fresh pike good rinse under cold water, clean from scales, fins and tail, remove the gills and guts. Frozen to allow time to defrost naturally, in no case do not keep the fish under warm or hot water. Rinse the pike with boiling water only for a couple seconds and only to make it easier to clean from the scales.

Attention! Remove the insides need very carefully, trying not to touch the gallbladder. A broken body will give the dish a bitter taste, which will be difficult to get rid of.

How to clean pike

Pike is considered a diet dishbecause it has a low fat content. So while cooking the fish does not dry before baking it is possible to grease with butter, yogurt, sour cream or mayonnaise.

Help! Freshwater predator often has a very unappetizing odor of the swamp and the slime, which is easily removed by using lemon juice diluted with water in proportion 1:1, and Laurel leaves. Cut the fish carcass pour the lemon juice, put into the interstices of the Bay leaves and leave for a few hours.

Directly before the send pike to be baked on the coals, it is necessary to salt and pepperin the belly to put lemon slices, onion rings and chopped fresh herbs. If desired, you can add ready-made seasoning for fish.

Cooking

It is best to bake the fish portions. For this purpose it should be cut into small pieces and separate the bones from the fillet. As such, the pike is cooked quite quickly – within 15-20 minutes. Baking a whole fish will take a little more time – 45 minutes to one hour (depending on size).In order to make the envelopes of the foil, it needs to fold in half and place inside the fish and wrap the edges, as if sealing them.

Attention! In the process of cooking foil can burst, which will cause leakage of juice. To avoid this, it is necessary to leave some free space between bird and foil.

Bake the pike in foil on the coals is possible in two ways:

  • put it on the grate of the grill;
  • completely place in hot coals.
  • The first method is convenient for cooking whole fish, and second for the small portions.

    The second method will also require a greater amount of charcoal, sufficient to form one recess and fill their fish wrappers. Chargrilled pike baked in foil goes well with vegetables, to even the most basic of potato, or tomato. When serving the dish put on the lettuce and decorate with slices of fresh lemon or sprigs of greenery.

    Useful video

    How delicious to bake pike on the coals:

    • Cutlets of pike
    • Home recipe for pike too
    • Minced pike
    • Stuffed pike
    Amanda K. Benson

    Author: Amanda K. Benson

    Hi, my name is Amanda K. Benson. Since you, dear reader, have appeared on the page of my blog, it means that you are interested in something. Then you need to know who is writing these articles for you. We will meet and I will tell you a little about myself.

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