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Stuffed Pike Ingredients
- Pike 1.20 kilograms
- Fillet of any fish 50 grams
- Carrot 1 piece
- Onion 1/2 pieces
- Leek to taste
- Fresh parsley to taste
- Breadcrumbs 2 tablespoons
- Semolina 2 tablespoons
- Egg 1 piece
- Lemon juice 1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Cream 30% 1/2 cup
- Salt to taste
- Lemon pepper to taste
- Seasoning for fish to taste
- Main ingredients: Pike, Onion, Carrot, Greens
- Serving 6 servings
Kitchen knife, cutting board, toothpicks, grater, tablespoon, baking tray, meat grinder.
Step 1: clean the pike.
Clean the pike from the scales, remove the head and tail, gut the fish and cut the fins.
Rub the pike carcass with salt, lemon pepper and fish seasoning inside and out. Leave the pike at room temperature while you are preparing the filling.
Step 2: prepare the filling.
Grind the fish fillet in a meat grinder. Rinse and grate the carrots. Onions and leek finely chop. Greens need to be chopped as finely.
Mix vegetables with minced fish, add salt, lemon, juice, pepper, breadcrumbs, semolina, egg and mix everything, turning into a homogeneous mass.
Step 3: stuff the pike.
With the resulting stuffing from minced fish with vegetables, fill the pike from the inside, securing the sides with toothpicks so that nothing falls out of the fish during cooking.
Step 4: bake the stuffed pike.
Transfer the stuffed pike into a deep pan. Sprinkle on top with coarse salt and send in preheated to 180 degrees oven until fully cooked (approximately 1 hour).
As you cook, pour the cream on top of the pike so that it turns out juicy and does not dry out. Do not pour a lot at once and help yourself with a tablespoon to evenly distribute the cream.
Step 5: serve the stuffed pike.
When the stuffed pike is baked, take it out of the oven, let it rest a bit, then cut it into portions and serve it as a hot dish. Boiled rice is best served as a side dish.
Enjoy your meal!
- You can rub the pike inside with garlic to discourage the smell of river fish.