Pike Stuffed with Porcini Mushrooms
I suggest you prepare stuffed pike. This dish looks festive, elegant and has a wonderful taste. The filling is tender, with a pronounced mushroom note. To give the dish an incredible aroma, I recommend using porcini mushrooms (frozen or fresh).
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- pike
- onion 150 g
- mushrooms 150 g
- baton loaf 100 g
- milk 200 ml
- sour cream
- greens to taste
- salt
- pepper
- vegetable oil
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Instructions
Step 1 of 22
Clean the pike without cutting open the belly. Remove the gills.
Step 2 of 22
Separate the head from the body.
Step 3 of 22
Carefully separate the skin.
Step 4 of 22
Remove the skin completely. Cut through the bone at the base of the tail.
Step 5 of 22
Turn the skin inside out.
Step 6 of 22
Separate the meat from the bones.
Step 7 of 22
Dice the onion.
Step 8 of 22
Sauté the onion in vegetable oil.
Step 9 of 22
Add the mushrooms to the pan.
Step 10 of 22
Season with pepper and salt.
Step 11 of 22
Fry for 15–20 minutes. Let cool.
Step 12 of 22
Soak the baton loaf in milk.
Step 13 of 22
Finely chop the greens.
Step 14 of 22
Pass the meat, mushrooms with onion and the bun (previously squeezed of milk) through a meat grinder.
Step 15 of 22
Add the greens to the mixture.
Step 16 of 22
Mix. Season with a little salt and pepper.
Step 17 of 22
Fill the skin with the stuffing.
Step 18 of 22
Place on foil. Attach the head.
Step 19 of 22
Brush with sour cream.
Step 20 of 22
Wrap in foil.
Step 21 of 22
Place on a baking tray and put in the oven. Bake at 180 degrees for an hour.
Step 22 of 22
Decorate to taste. I used cranberries and lemon. I made a crown from onion: cut the onion into 2 parts, took a piece of suitable size and created a zigzag edge with scissors.
