Pike is a real delicacy that can be consumed even during a diet, since it contains a large amount of protein and almost absent fat. However, because of this feature, its fillet is quite dry, so most often the pike is stuffed, making it more juicy using additional ingredients. To properly prepare the fish for stuffing, you need to make a lot of effort, but the result will be worth it. And this gorgeous dish can rightfully take the main place on your festive table.
Standed pike recipes are a huge amount and each cook has its own secrets and “chips”. IA EAOMEDIA offers you one of the recipes for preparing this chic dish, which the cook of the Birobidzhan cafe “Simha” shared with us.
Well? Let's start.
Ingredients
- Pike – 700 gr.
- Baton -100 gr.
- Milk cow – 200 ml.
- Kurin egg – 1 pc.
- Onions – 1 pc.
- White rice – 50 gr.
- Mayonnaise – to taste
- Salt – to taste
- Black pepper – to taste
- Vegetable oil -1 tbsp.
- Butter – 50 g
First, remove scales from fish. Clean the pike against the growth of scales carefully, slightly pressing with a knife so as not to damage the skin. Then you need to remove the gills with a knife, scissors or even you can tear them out with your hand. Wash the fish under running water. Gently cut her head, leaving as much body as possible. Put the cut off your head to the side, we still need it for further cooking.
The most crucial moment has come – removing the skin. With one hand, hold the pike by the spine, and gently pull the skin towards the tail, starting your finger under it and bending the removed part, like a stocking. When you reach the fins, cut them from the inside with special scissors. After the skin turned inside out comes to the tail, cut it with a knife from the inside so that you separately lay a bag of pike skin with a whole tail and fish fillet. Turn the skin on the front side. Clean the remaining carcass of bones, fins and internal organs, you can not worry for the integrity of the fillet, you still turn it into minced meat. Make sure that there is not a single bone left in the fish.
Preparing minced meat for fish
To do this, cut the white loaf into pieces and soak it in milk. We leave for a while so that the loaf completely absorbs milk. Next, we take the previously prepared fish fillet and send it to a meat grinder. We throw a peeled onion there and incorporating a loaf of milk. We scroll everything together several times – the softness and tenderness of the dish in the end depends on it. Therefore, if you scroll the named components 3-4 times-this will not hurt, but only improve the dish. Salt, pepper minced meat, add an egg, butter and boiled rice.
Next, carefully, without zealing, fill the skin with minced meat, but not tightly so as not to break it. You can sew your head, or you can simply attach to the carcass.
Lubricate the foil with vegetable oil, put stuffed pike on it, grease it with mayonnaise.
Wrap the fish in foil and put on a baking sheet. Bake the pike at 180 degrees for an hour. First cool the fish completely, then remove the foil and serve it on the table in chilled form.
You can decorate everything with pieces of lemon and greens. Ready!
