Pike is an edible and very tasty predator, which is used in cooking as a real delicacy. You can cook interesting dishes from it, but stuffed pike in the oven will always be festive on your table. For stuffing, it is better to choose medium-sized fish so that it fits completely on the baking sheet of the oven.

Stuffed Pike in the Oven with Mushrooms

Stuffed pike is truly a royal dish. True, its preparation will require a lot of effort, but the result will justify the work.

Ingredients:

  • pike;
  • bulb;
  • carrot;
  • 350 g of mushrooms;
  • White bread;
  • two eggs;
  • 200 ml of milk;
  • 50 g butter;
  • a bunch of greenery;
  • salt pepper.

Cooking method:

  1. We wash the pike cleaned from scales and make a small incision near the head. Using a sharp knife, carefully separate the ridge from the meat.
  2. Now let's get to the filling. To do this, soak the bread in milk. Pass the carrots through a grater, chop the onion and greens, and cut the mushrooms into small slices.
  3. In hot oil, pass the onions, carrots and after five minutes add a spoonful of butter and mushrooms, salt and pepper. Stew vegetables with mushrooms for seven minutes.
  4. Using a blender, grind the minced meat together with bread. Add the egg, herbs, two tablespoons of butter, as well as stewed vegetables with mushrooms. Stir the filling and fill it with the skin of the fish. Stuffing a pike should not be too tight, otherwise the skin will burst during baking.
  5. We grease the baking sheet with oil and spread the fish, grease with a beaten egg and cook in the oven for 60 minutes, the temperature is 180 degrees.

With potato filling

Pike is not only a delicacy, but also a dietary product, as it has a lot of protein, but little fat. Pike meat is quite dry, so to cook juicy fish, it is stuffed with a variety of ingredients. Today we will prepare a hearty dish - pike stuffed with potatoes.

Ingredients:

  • pike;
  • three medium potato tubers;
  • three cloves of garlic;
  • a bunch of dill;
  • bulb;
  • salt, pepper, oil.

Cooking method:

  1. We clean the pike, wash and gut.
  2. Three potatoes on a grater and wash until starch comes out.
  3. In heated oil, fry the onions in half rings and put it in the potatoes along with chopped dill, garlic and spices.
  4. We put the filling in the fish, sew it up and put in the oven for 30-40 minutes at a temperature of 180 ° C.

Rice Cooking Recipe

With the help of original and delicious dishes, you can always organize a gala dinner. One such dish is stuffed pike. We offer a recipe for fish stuffed with wild rice and eggs.

Ingredients:

  • pike;
  • 150 g of wild rice "Aquatica";
  • three eggs;
  • bulb;
  • 50 g butter;
  • salt, pepper, dried herbs.

Cooking method:

  1. From the carcass gently, like a stocking, remove the skin, separate the meat from the bones.
  2. Rinse well and boil until cooked.
  3. Put fish meat, onions and pieces of butter in a blender bowl, mix thoroughly.
  4. In the minced fish, add one raw egg and two boiled eggs, which need to be cut into small pieces. We also put rice, spices and herbs, mix and stuff the pike skin with the filling.
  5. We cover the baking sheet with parchment, grease it with oil and spread the fish. So that the skin does not burst during baking, you need to pierce it with toothpicks in several places.
  6. We bake the dish for 50-60 minutes, setting the temperature at 180 ° C.

Whole lean stuffed pike in foil

On certain days of fasting, it is allowed to eat fish. We offer you to cook stuffed pike, baked in the oven as a whole, according to the recipe of the Holy Trinity Monastery.

Ingredients:

  • pike;
  • two to three slices of loaf;
  • two small onions;
  • carrot;
  • greenery;
  • salt, pepper, olive oil.

Cooking Method:

  1. Slices of white bread soak for a couple of minutes in lean almond milk.
  2. On a pike near the head, we make a circular incision, remove the head and pull out the insides, then we try to pull the skin off the fish with our hands and sort out the meat so that there are no bones in it.
  3. Pieces of meat are passed through a meat grinder along with bread, carrots and onions. Add chopped greens and seasonings to the minced meat. In order for the filling to become even juicier and more tender, it can be re-rolled through a meat grinder.
  4. We put the minced meat in the skin and sew it up with thread. We spread the fish on a baking sheet covered with foil and greased with olive oil.
  5. Wrap and bake the pike in foil at a temperature of 160 degrees for 25-30 minutes.

With celery and capers

If you are looking for an unusual recipe for cooking fish, then be sure to try stuffing the pike with capers and celery. Such aromatic additives will radically change its taste. Capers will add spice to the meat, and celery - a delicious spicy aroma.

Ingredients:

  • fresh pike;
  • bulb;
  • carrot;
  • egg;
  • two tablespoons of capers;
  • two stalks of celery;
  • three slices of white bread;
  • two tablespoons of any oil;
  • salt, pepper, spices for fish.

Cooking method:

  1. Many housewives when cutting fish remove their heads. We advise you not to do this, as on a dish the finished whole pike looks original. In addition, a lot of filling is placed in it, the main thing is to remove the gills.
  2. For the filling, soak the bread in warmed milk, pass the chopped onions and grated carrots in butter. Finely chop celery, capers - filter.
  3. Using a meat grinder, we twist the meat together with passivated vegetables and bread. Then we drive an egg into the minced meat, put spices, celery and capers.
  4. We spread the skin of the pike and fill it with minced meat, sew the incision with a thread.
  5. In a baking dish we spread a layer of onion and carrot rings, pour a glass of water in which you need to first dilute a spoonful of spices for fish. Water should cover only vegetables.
  6. We grease the pike with oil, put on a vegetable substrate and send it to the oven for 1 hour 10 minutes, depending on the size of the fish, temperature 180 ° С.

Hebrew cooking

Translated from the Hebrew "Gefilte fish" means stuffed fish. The Jews themselves serve such a dish on holidays. You can stuff any large-sized fish, but it is the pike that is most suitable for stuffing, thanks to its strong skin.

Ingredients:

  • pike;
  • three carrots;
  • two beets;
  • three medium onions;
  • onion peel;
  • two pieces of loaf;
  • five bay leaves;
  • four tablespoons of sugar;
  • five peas of hot pepper;
  • six peas of allspice;
  • salt, oil.

Cooking method:

  1. We cleanse the skin from the fish, separate the fillet from the bones and twist it together with onions and bread soaked in water. In the preparation of kosher food, mixing milk with meat is prohibited.
  2. Put the spices in the minced meat, you can mix the meat with the rolled fat so that it turns out to be tender and not too dry. We stuff the skin of the fish, sew it up.
  3. We cut the beets, carrots and onions into rings, put them in a deep bowl, where it is planned to cook fish.
  4. We put a pike on a pillow of vegetables, along with it we throw the husks of onions, seeds of bitter and allspice, bay leaves, pour a little oil and water to a level so that it slightly covers the fish.
  5. We put the dish on the fire and simmer the pike on low heat for three hours. After cooking, do not immediately remove it. It is better that it cools down in the broth and only then carefully transfer it to the dish.

How to serve the finished dish beautifully

 

Stuffed pike is always a festive, tasty and expensive dish. Therefore, such a royal fish must be served beautifully.

  1. The easiest way is to use mayonnaise for decoration. To do this, you need a soft package of sauce. Having cut off the neck, boldly embark on creativity, for example, draw curly lines or flowers.
  2. Vegetables and fresh herbs are ideal for decoration. Take a cucumber and with a sharp knife, make zigzag cuts in a circle. Then divide the halves and you will get beautiful flowers with sharp petals, put an olive or olive in the center. The same flowers can be made from tomatoes and other vegetables, even salted ones.
  3. You can make flowers on their apple peel. To do this, use a sharp knife to peel the whole strip. Wrap a long chip in a beautiful flower, the longer the strip turns out, the more voluminous the decoration will come out.

Bake pike for a family feast or a festive dinner, do not spare the time and energy spent, because all your efforts will pay off in full. Use the recipes for our fillings that we have proposed or boldly invent your own combinations.

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