Stuffed Pike
My father is fond of fishing and usually catches zander, but recently he brought home a pike. I decided to make a stuffed dish from it and found that it is not difficult at all. The result pleasantly surprised us: the fish turned out juicy, soft, and very tender.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- pike weighing about 700 g
- baton loaf 100 g
- milk 200 ml
- egg 1
- onion 150 g
- boiled rice 1-2 tbsp
- greens to taste
- mayonnaise
- salt
- pepper
Instructions
Step 1 of 21
Clean the pike without cutting open the belly and without removing the fins.
Step 2 of 21
Separate the head and remove the gills.
Step 3 of 21
Make circular cuts to separate the skin from the flesh.
Step 4 of 21
Carefully remove the skin.
Step 5 of 21
Remove the fish innards by cutting the bone at the base of the tail.
Step 6 of 21
Separate the meat from the skeleton.
Step 7 of 21
Soak the bread in milk.
Step 8 of 21
Cut the onion into large pieces.
Step 9 of 21
Finely chop the greens.
Step 10 of 21
Pass the meat, onion, and bread through a meat grinder (can be done 2–3 times) or chop with a blender.
Step 11 of 21
Add boiled rice and greens to the mixture.
Step 12 of 21
Mix the ingredients.
Step 13 of 21
Season with pepper and salt.
Step 14 of 21
Add the egg.
Step 15 of 21
Mix once more.
Step 16 of 21
Fill the skin with the prepared stuffing (do not pack too tightly so that the skin does not burst).
Step 17 of 21
Place the fish on foil (you can grease it with vegetable oil), attaching the head.
Step 18 of 21
Brush the surface with mayonnaise.
Step 19 of 21
Wrap in foil.
Step 20 of 21
Place on a baking tray and put in the oven. Bake for one hour at a temperature of 180 degrees. Unwrap the foil only after complete cooling. Serve the dish cold.
Step 21 of 21
Decorate to your taste. I used a mayonnaise lattice, cranberries, and an onion crown (for this, the onion was cut into 2 parts, a suitable fragment was chosen, and a zigzag edge was cut with scissors).