Pike is very delicious meat. Yes, and fish appearance also did not disappoint. Prepare it for submission as a whole, you are guaranteed to decorate the table for any occasion. If among your household members or guests, there are people who don’t like fish dishes because of the need to Tinker with small stones, treat them with pike according to a special recipe.
- Stuffed pike in the oven
- Stuffed pike portioned pieces
- Pike in sour cream sauce
- Old recipe for pike with horseradish
- A pike with the macaroni with milk sauce
- Useful video
Stuffed pike in the oven
Attention! Pike is a predatory fish with a mouth studded with hooked and sharp teeth – keep this in mind when pulling out of the gills. Thrusting his finger in her mouth to better hold the carcass while butchering, you can get a few painful abrasions.
Prepare fish for stuffing :
- Pike rinse in running water.
- Neatly scratched on the top of the skin, remove the gills, eyes leave.
- From head to tail on the back to make the cut.
- Scissors to remove the middle top fin, and then to cut the skeleton from the head and tail.
- Moderately sharp knife to separate the muscle from the inner walls of the skin, holding it with one hand and lifting on the pulp. To push hard the blade on the skin should not be – the less there will be cuts, the more effective will be the appearance of the finished dish.
- Skinned carcass free from bones and gut it.
- From the walls of the resulting “stocking” from tail to head to remove remnants of meat.
- Double – grind fish flesh in a meat grinder with fine screen.
Preparing the stuffing for stuffing the pike grind meat, mix with raw eggs and bread mass of crumb soaked in milk. Then add the mixture of fried onions and mushrooms, definitely crushed before heat treatment. To enhance a light creamy taste to the mince add the grated cheese. The prepared mixture add salt, season with spice for fish dishes and stir again thoroughly.
Filling of the pike meat :
- Shell to lay on the table cut up.
- Small portions to fill “stockings”, watching that the edges could be joined.
- Stitch the incision of the shell with a needle with strong thread.
Stitched pike coat with mayonnaise, wrap tightly in foil and lay belly down on the baking tray. Keep in the oven for about an hour at 180-200 degrees. Remove the foil and remove the thread better after cooling down the pike. To serve the dish as a whole or cut into portions.
Help! When gutting fish watch innards: don’t crush among them a greenish lump. This bile, which is in violation of the integrity of bladder walls will make the food in every part of the carcass, which will come into contact. The material is not afraid of high temperatures, washed with water, obviously felt long to prepare food.
Stuffed pike portioned pieces
Processing of fish carcasses:
- Pike to clean the top, gut it, pull out the gills.
- Cut into slices 4-5 cm thick.
- From each slice gently remove the pulp.
- To remove a small bone, three times, grind in a meat grinder.
Preparation of the filling:
- Vegetables to chop, one – third of the masses to postponethe rest lightly fry.
- Mix fish with breadsoaked in milk and squeezed, and sauteed onions and carrots.
- In the mince add the eggs.
- All a good whisk, season with salt, spices.
- A lot of stuff every piece of pike.
- Pan greased with oil, sprinkle with a previously postponed onions and carrots.
- Lay the portions of pike on top of raw left specifically for this vegetables, to grease with sour cream and bring to readiness in the oven at a temperature of 150-180 degrees.
Attention! It is not necessary to cut the carcass into pieces less than 4 cm thickness: at high temperature the skin will shrink, causing too thin will not be able to beautifully hold the filling.
Pike in sour cream sauce
Processing the carcass:
- Pike wash, to clean.
- The carcass divided into portions, gently slicing along with the skin.
- Remove the pieces of large bones (small if possible).
- Put the pieces pike in a refractory receptacle, the bottom of which is pre-treated with oil.
- Onions clean, chop into square pieces, fry gently until transparent.
- Mix flour with sour cream until smooth.
- Pour in ground onion.
Pike to impose peeled and cut into rings potatoes, all pour sauce, sprinkle cheese on top. Bake in the oven at a temperature of 180 degrees.
Old recipe for pike with horseradish
Processing the carcass:
- Wash fish, clean, gut, remove head and tail.
- Carcass cut into portions, and then each of them split in half.
- Moderately all the salt.
Preparation of rhizomes:
- Hell defrosted and grate.
- A lot a little browned in the pan, then extinguish 15 minutes in a small amount of water.
In the refractory container walls and bottom to lubricate with oil, place in it the pieces of pike. To impose the fish with horseradish, pour the sour cream and the liquid that extinguished the rhizome. Bring a dish until cooked fish in the oven at a temperature of 150 degrees.
A pike with the macaroni with milk sauce
- Pike to clean, gut.
- Separate fillets and remove the bones.
- Divide the flesh into chunks.
- Stew them in butter.
The preparation of other products:
- Cook pasta in salted water, rinse, add oil.
- Mix the flour with cold water until smooth jelly.
- Milk to boil, pour into a flour additive and again to bring everything to 100 degrees.
- Mass drain, add 75 g of butter and stir thoroughly.
The pasta is put in a refractory container, the bottom of which is already greased. On top put the fish pieces. Pour the sauce over the entire surface sprinkle with cheese. Bake in the oven until cooked pike at a temperature of 160-180 degrees.
Stuffed pike is a great decoration for any holiday table. In the video below step-by-step recipe for a delicious dish: