In Russian cuisine, pike dishes occupy a special place. The meat of this fish is tender and not fatty, while it contains a large amount of nutrients, vitamins and minerals. You can cook a wide variety of dishes from pike - you can fry it, bake it in the oven with vegetables, boil the ear out of it or make a delicious aspic. But how to cook pike deliciously in different ways, we will tell in this article.

Homemade Pike Cutlets

Homemade pike cutlets can be a good choice for casual dining. In preparing the dish, it is important to consider that pike is not fatty fish, therefore, minced meat from it can turn out to be rather dry.

To make the meatballs juicy, you need to add a little lard or butter to the minced meat. But a large number of spices will be unnecessary - they can interrupt the bright taste of fish.

Ingredients:

  • 700 g pike fillet;
  • onion;
  • egg;
  • salt, pepper, vegetable oil.

Cooking method:

  1. Scroll the fillet with the onion.
  2. Add the egg, spices, a little butter or grated potatoes to make the patties juicy and tender.
  3. We form the meatballs from minced meat, roll them in breadcrumbs and fry over high heat until cooked.

Rich fish soup

According to anglers, the most delicious ear is obtained from predatory fish - zander, perch or pike. It is difficult to argue with the fact that cooked fish soup in nature is tastier than the dishes that we cook on the stove. But even at home, you can cook a fragrant pike ear with a real bonfire smell.

Ingredients:

  • pike (1.5 - 2 kg);
  • two onions;
  • six potatoes;
  • two carrots;
  • bunch of green onions and dill;
  • bell pepper;
  • bay leaf, allspice, salt;
  • wood chips.

Cooking method:

  1. Cut off the pike's head, tail and put them in a pan. Pour three liters of water, add coarsely chopped carrots, one onion, bay leaf and allspice. Cook the fish stock for 40 minutes.
  2. Divide the carcass into portions.
  3. Filter the finished broth, put the cubes of potatoes in it and cook for 10 minutes.
  4. Cut the remaining vegetables and put them together with pieces of fish in a broth with potatoes.
  5. Add spices and dill a few minutes before cooking. We set fire to wood chips, give them time to flare up well and immediately throw in soup. Turn off the fire and let the ear stand.

Before serving, remove the chips and sprinkle the prepared soup with green onions.

Fish baked in foil

Baked pike in foil - a dish that will look great on the festive table. Thanks to this method of preparation, you will not only get tender and soft meat, but also allow it to preserve all the beneficial substances. Pike can be baked whole or in pieces.

If you want to cook fish with a golden crust, then unfold the foil a few minutes before cooking.

Ingredients:

  • 500 - 600 g of pike;
  • five spoons of sour cream;
  • some seasoning for fish;
  • two tablespoons of lemon juice;
  • parsley greens.

Cooking method:

  1. Add chopped greens to sour cream and mix.
  2. Rub the fish with spices and sprinkle with lemon juice, leave for 20 minutes.
  3. Then well coat it with sour cream and herbs, wrap in foil and bake for 30 minutes at a temperature of 180 ° C

Korean pike hee

Korean dishes have long been included in our daily lives. These are not only salads and spicy seasonings, but also meat and fish dishes.

Xe - a fish or meat that is pickled in hot seasonings, while the main ingredient is not subject to any heat treatment.

Most often, Korean chefs use pikeperch for cooking hehe, but at home it can be replaced with pike.

Ingredients:

  • pike (1 kg);
  • two onions;
  • two carrots;
  • two cloves of garlic;
  • two tablespoons of vinegar;
  • two tablespoons of vegetable oil;
  • ½ teaspoon red pepper;
  • ½ teaspoon coriander;
  • seasonings for fish, salt.

Cooking method:

  1. We cut the fish on filet. You should be careful here, as the bones of the pike are sharp.
  2. Cut the fillet into strips no more than 1 cm wide. Put in a bowl, add a spoonful of vinegar, chopped garlic and salt. Garlic should be chopped, but not passed through a press. Also, do not regret salt - fish preparations must be plentifully salted.
  3. We put fish with spices in the refrigerator for several hours, or better, for a day.
  4. We grate the carrots and add them to the pickled pike along with fish seasonings, coriander, red pepper and vinegar. Mix fish pieces with spices and leave to marinate for another hour. If the meat turns white, then it is ready.
  5. Cut the onion into thin rings or half rings and fry for two minutes in vegetable oil. Add it to the future heh, mix everything, cover and leave for an hour at room temperature.

Pan-fried pike

Frying a pike in a pan is not at all difficult. Probably carcass cleaning takes more time and energy. All you need is flour, seasonings, butter and, of course, fish.

To make fried fish with a delicious golden crust, you can use cornmeal for breading or add turmeric to wheat. So you get not only a beautiful, but also a healthy dish.

Cooking method:

  1. We cut the pike, wash it, wipe it dry and cut it into small pieces.
  2. We rub each preparation with spices, put it in a container and leave for 10 - 15 minutes.
  3. Roll the fish pieces in flour and fry in oil on both sides.

Stuffed Fish in the Oven

Stuffed pike is always a tasty, and most importantly, a beautiful holiday dish. For the filling, you can use a variety of vegetables, as well as cereals. Before serving, fish can be decorated with a net of mayonnaise, slices of olives and fresh herbs.

Ingredients:

  • pike;
  • carrot;
  • onion;
  • two cloves of garlic;
  • egg;
  • 150 g of rice;
  • half a lemon;
  • three tablespoons of sour cream;
  • three tsp mustard;
  • salt, pepper, marjoram; basil.

Cooking method:

  1. Carefully rub the pike carcass with salt, seasonings and chopped garlic.
  2. Grind onions and carrots and lightly fry in vegetable oil.
  3. Boil the rice, mix with vegetables, add the egg and a little more seasoning. Mix.
  4. On a baking sheet we spread a sheet of foil, on top we distribute the onion sliced ​​into rings. He will fulfill the role of a pillow on which the fish will not burn.
  5. We fill the belly of the pike with the filling, sew it up and put the workpiece on the onion.
  6. We make a sauce of sour cream and mustard, water them with fish and spread thin rings of lemon on top. Cover with foil and bake the dish in the oven for 1 hour at a temperature of 190 ° C

How to cook pike caviar tasty?

Pike caviar in its taste and useful qualities is not inferior to sturgeon caviar. But there is still a difference - caviar of such fish is more affordable. There are different recipes for this delicious delicacy.

Cooking Methods:

  1. Pickling. Free pike caviar from the film and add salt per 10 g of salt per glass of raw material. Then add a little vegetable oil and put the eggs in a cool place for a day.
  2. A quick way to salting. We put the pot with water on the fire, add salt and bring to a boil. As soon as the water boils, we lower the bags of caviar into it. After a few minutes we take them out, pass them through a sieve and put them in jars along with vegetable oil. It is not necessary to close caviar. Just store it in the refrigerator.
  3. Wallow. Roll caviar in salt, put in enameled dishes, put the load on top and put the container in the refrigerator for 4 - 5 days. Then wash the appetizer and dry for about a week.
  4. Fried caviar. We wash the caviar, roll in flour and fry in vegetable oil on both sides for 5 minutes.

Fish fillet in tomato sauce

Pike in tomato sauce is very tasty and juicy. Tomatoes add acidity to the dish, carrots - sweetness, and flour makes the sauce thick. This combination makes the dish truly vibrant and festive.

Ingredients:

  • pike;
  • a glass of flour;
  • carrot;
  • 150 g of chopped tomatoes (in their own juice);
  • onion;
  • two branches of dill;
  • salt, pepper, oil.

Cooking method:

  1. Cut the prepared pike carcass portionwise, roll each piece in flour and fry on both sides for two minutes.
  2. Grind onions and dill, three carrots on a grater.
  3. We pass the prepared vegetables until soft, then add greens, salt, pepper, two tablespoons of chopped tomatoes and a little water.
  4. Pour the fish preparations with the cooked tomato sauce, cover and simmer the dish for 20 minutes.

Whole baked pike in a sleeve

Pike, like any river fish, has its own specific smell, which many do not like. But, if you cook this fish dish correctly, then it will be a wonderful treat for all guests. The baked pike in the oven turns out to be very tender, and the smell of mud in it completely disappears.

Ingredients:

  • pike;
  • two onions;
  • carrot;
  • lemon juice;
  • greens of dill and onions;
  • salt pepper.

Cooking method:

  1. Rub the cleaned carcass with spices and put in the refrigerator for 15 - 20 minutes.
  2. We cut onions in half rings, three carrots on a coarse grater.
  3. Pike's abdomen is filled with vegetables, watered with lemon juice and put into the sleeve. If there are onions and carrots, then they can be distributed throughout the fish right in the sleeve.
  4. Sprinkle the preparation with green onions and dill, tie a sleeve and bake the dish in the oven at a temperature of 150 ° C for 40 minutes.

Stewed fish in cream and cream sauce

In sour cream sauce, you can cook both sea and river fish. For the sauce you need to buy only fresh sour cream, but the fat content of the product does not matter much. But, of course, the fatter the sour cream, the softer the sauce will turn out, and hence the dish itself.

It is better to pre-fry the pike so that the meat does not work out boiled.

Ingredients:

  • pike;
  • onion;
  • garlic;
  • a glass of sour cream;
  • dill, oil, spices.

Cooking method:

  1. Cut the fish fillet into small pieces. Season them with salt, pepper, put in a bowl and give a little time to rest.
  2. Fry the workpieces in vegetable oil until blush. You do not need to pan the fillet, and so that the pieces do not stick to the pan, the oil must be properly heated.
  3. In the oil remaining after frying the fish, we pass the onion half rings.
  4. Add chopped dill, two cloves of garlic and salt to the sour cream, mix everything. The sauce should not be too thick. If you use a product with a high percentage of fat, it is better to dilute the dressing with water.
  5. Pour a little oil into a deep saucepan, spread the fried fish, fill it with sauce, cover with a lid and simmer the dish until most of the liquid has evaporated.

Unfortunately, not everyone has the opportunity to prepare a delicious dish of freshly caught fish. But in the market or in the store you can buy fresh or frozen pike. The most important thing is to choose a quality copy with clean eyes, a thick carcass, pink gills and smooth scales. Only from such fish will it be possible to prepare a tasty, and most importantly, healthy dish for the whole family.

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