Stuffed pike - this dish is truly worthy of the royal table. The finished delicacy impresses not only with its exquisite beauty and bright memorable taste, but also with the ease of preparation. A fish baked in the oven with various fillings is ideal for a family dinner or for a festive feast.

Stuffed Pike in the Oven with Mushrooms

Ingredients:

  • fish - 1-1.5 kg;
  • fish seasoning;
  • water - 200 ml.
  • carrot - 2 pcs.;
  • onion - 2 pcs.
  • mushrooms - 350 g;
  • bread - 250 g;
  • milk - 150 ml;
  • eggs - 1 pc.

Step by step recipe:

  1. Preparing the fish: remove the scales. Wash and dry. Remove the gills with a knife. On both sides of the carcass make small cuts. Using a knife, smoothly separate the head from the meat. The fins are cut from the inside of the carcass, and the vertebral bone is cut at a distance of 1.5 cm from the tail.As a result of manipulations, the skin with the head, fins, should remain separately, tail and carcass with meat, bones. If desired, you can not separate the head, but in this case, it is necessary to remove the gills. If in the process of cutting small tears of the skin were obtained, then sew them up with threads.
  2. The bread is soaked in slightly warmed milk. Chopped onions and grated carrots are passer to 1 tbsp. l oils.
  3. Mushrooms are chopped with squares and also fried using 1 tbsp. l oils.
  4. The pulp is scrolled with a meat grinder. The first time is in its purest form. The second - already with squeezed bread and fried vegetables. Then pour salt, pepper, egg, mushrooms and mix thoroughly.
  5. Stuff the pike from the tail and pull with a regular thread. The remaining filler goes to the head.
  6. Vegetables cut into circles are laid out on a baking sheet.
  7. 1 teaspoon is poured into a glass. seasoning and a pinch of salt, the whole mixture is poured with hot water and thoroughly mixed.After it is poured so that the vegetables are slightly covered with water.
  8. Lubricate the carcass with butter and put on a sheet.
  9. The fish is cooked for 1 hour 20 minutes at 180 ° C.
  10. After the finished fish has cooled, it can be set on the table.
  11. When serving, use lemon slices, pomegranate seeds or greens.

With potato filling

 

Ingredients:

  • fish - 1-1.5 kg;
  • potatoes - 400-500 g;
  • garlic - 3 cloves;
  • onion - 1 pc.;
  • dill - 1 bunch.

Cooking method:

  1. The carcass is cleaned and washed.
  2. Grated potatoes are thoroughly washed.
  3. Onion chopped in half rings is lightly fried in hot oil.
  4. In a bowl, mix potatoes, chopped garlic, dill, fried onions, spices and mix.
  5. The filling is laid in the fish, after which it is sewn up and the carcass is laid out on a baking sheet.
  6. The oven is preheated to 180 ° C.
  7. Bake for 30-40 minutes.
  8. After cooling, the baked fish is served to taste and served on the table.

Rice Cooking Recipe

Ingredients:

  • fish - 1.8-2 kg;
  • rice - 150 g;
  • eggs - 3 pcs.;
  • onion - 1 pc.;
  • dill, parsley - 1/3 tsp

Step-by-step instruction:

  1. Clean the fish, leaving the abdomen intact. Cut the gills. Then rinse thoroughly.
  2. The head is cut off, and the skin is removed entirely. All guts and bones are removed. The fish fillet is cut into small pieces.
  3. Rice is boiled until half cooked.
  4. Pieces of fillet and onion mixed on a blender. For lack of it is possible to grind all the ingredients in a meat grinder.
  5. The resulting filler, rice and egg are mixed in a bowl.
  6. 2 eggs are boiled and chopped very finely. Then they fall asleep in the filler. Mix everything well, cover with greens and seasonings.
  7. Stuffed carcass is laid out on a sheet with baking paper, after which it is liberally greased with oil.
  8. Stuffed pike in the oven is baked at 180 ° C. First you need to pierce the skin with a toothpick, and bake for 50-60 minutes.
  9. Decorate the fish to taste and serve.

Tasty recipe:gefilte fish

Whole lean stuffed pike in foil

Ingredients:

  • fish - 1-1.5 kg;
  • bread - 1-2 slices;
  • almond milk - 100-150 ml;
  • onion - 2 pcs.;
  • carrot - 1 pc.;
  • greenery;
  • olive oil.

Cooking method:

  1. The crumb is soaked for several minutes in milk.
  2. The head and entrails are removed from the carcass.
  3. Peel off the skin and sort out the flesh.
  4. With the help of a meat grinder, pulp, bread, carrots and onions are grinded. Add greens and twist again.
  5. Stuffed meat is put into the removed skin, after which it is sutured with thread.
  6. The baking sheet is covered with foil and greased with olive oil. The fish is laid out on top and wrapped in foil.
  7. Stuffed pike in the oven is baked at a temperature of 160 ° C for 25-30 minutes.

With celery and capers

Ingredients:

  • pike - 1-1.5 kg;
  • carrots - 2 pcs.
  • onion - 3 pcs.
  • salt, pepper - to taste;
  • seasoning without salt;
  • loaf - 3 pieces;
  • milk - 100 - 150 ml;
  • celery stalk - 2 pcs.;
  • capers - 2 tbsp. spoons;
  • egg - 1 pc.;
  • water - 200 ml
  • vegetable oil.

Step by step recipe:

  1. The bread is soaked in slightly warmed milk. Chopped onions and grated carrots are passer to 1 tbsp. l oils.
  2. Finely chop the celery stalks and strain the capers from the liquid.
  3. We scroll the meat: the first time - in its pure form, without additives. The second - already with squeezed bread and fried vegetables. Capers and celery do not scroll.
  4. Add salt, pepper, egg and mix thoroughly. Add celery, capers and mix again.
  5. Stuff the skin of the fish and pull the incision with a regular thread. The remaining stuffing goes to the head.
  6. Finely chopped onion and carrot slices are placed on the bottom of the pan.
  7. 1 teaspoon is poured into a glass. seasoning and a pinch of salt, poured with hot water and stirred. Then it is poured into vegetables.
  8. Lubricate the carcass with butter and put on a sheet.
  9. The fish is cooked for 1 hour 20 minutes at 180 ° C.
  10. After the dish has cooled, you can set it on the table.

Hebrew fish

It is better to cook the pike whole (without cutting off your head). So the dish will look more festive.

Ingredients:

  • pike - 0.8 kg;
  • eggs - 5 pcs.;
  • onion - 2 pcs.;
  • white bread - 150 g;
  • sunflower oil;
  • breadcrumbs - 20 g;
  • dill;
  • salt, pepper - to taste
  • lemons - 1 pc.

Cooking method:

  1. Clean the fish from scales and carefully make an incision on the abdomen.
  2. Take out the ridge and pulp, separate from each other.
  3. Boil 3 eggs.
  4. Soak the bread flesh for several minutes in water.
  5. Using a meat grinder or a blender, grind and mix meat, onions, boiled eggs and bread.
  6. Add crackers, dill to the minced meat, drive in raw eggs. Salt, pepper and mix thoroughly.
  7. Gently fill the skin with minced meat, dress it with a thick thread and put on a baking sheet, pre-lubricating it with oil.
  8. Also lightly coat the fish with oil and send to bake in an oven preheated to 160 ° C for 40 minutes. During baking, every quarter hour you need to add 6-7 ° C.
  9. Cut cooled fish into portions, garnish with greens and lemon slices. Can be served.

Bon Appetit!

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