Recipe for stuffed pike: this toothy fish can also be tender

It would be interesting to calculate how many varieties of edible fish exist in our world. Probably, the enumeration would take a lot of time, and an exemplary list would occupy more than one page. We cook and eat fish not only of different "origins" - freshwater or oceanic, but also of different sizes.

The same can be said about the variety of ways of cooking fish - it can be boiled and baked in the oven, used to make soups, broths, pies, salads, casseroles. You can cook on a grill or in the form of a shish kebab, fry in a frying pan, stuff it and even eat raw, in the form of sushi and sashimi.

If you compare all the recommendations and recipes for preparing various dishes from fish, then the recipe for the stuffed pike will no doubt become the winner of a unique competition. This fish is delicious and, if properly prepared and processed, can turn into a fabulous dish, served in earlier times on the table only to royal and royal people. To perform this small culinary miracle, you should, first and foremost, choose the fish of the highest quality and freshness - and for that the appearance of its scales is of great importance. Fresh pike must necessarily be covered with a thin layer of mucus of transparent color, and scales to have a shiny and bright. "Meat" must necessarily be elastic, the gills - a bright pink or red color, and the abdomen should not be swollen.

There is one major disadvantage for this type of fish, which forces cooks to conduct thorough preparation before performing a recipe for stuffed pike. Her "meat" is not as gentle as that of other fish, and has a sharp, peculiar odor. Therefore, the preparation of pike stuffed must be preceded by preparation - the carcass should be thoroughly rinsed and dried, and from inside rubbed with a slice of lemon, which will break the fragrance of mud. In addition to pike, one of the best recipes will require a loaf (1 piece), one egg, a little vegetable oil, milk and seasonings, including garlic, pepper and greens.

Already prepared pike - grated and sprinkled with lemon, sprinkled with spices and insisted, it is necessary to get rid of the "skin", carefully taking it off "stocking", and put it aside while the filling is ready. For stuffing, you need to take a loaf and soak it in milk, then grind it with the meat grinder along with the "meat" of the pike. The prepared minced meat is mixed with greens, egg and seasonings, to taste prays and goes to the "skin" of the fish. Further, as the recipe of stuffed pike says , the dish can be sent to a greased baking sheet and for half an hour (depending on the size of the carcass) send the baked. This dish is best served with fresh vegetables and herbs.

There is also another recipe, which, with precise execution, allows you to create such a dish as a stuffed pike in the oven is truly magical. To do this, you need to take fish fillets (1.8 kg), flour (100 grams), milk (100 ml.), Smoked and fresh mushrooms (100 grams). In addition, garlic and onions (1 pc.), Anchovies (3 pcs.), Lemon juice (20 g.) And various seasonings to taste. First you need to pour the milk with flour, fry the onion and onions in a frying pan, then add the mushrooms and anchovies. When the flour in the milk swells, it can be mixed with fried mushrooms and onions, kneading a thick ground meat, adding salt and seasonings to taste. After the greens and lemon juice are added to the stuffing mixture, it can be placed inside the pike carcass. Then the hole in the abdomen of the fish should be carefully sewed, the carcass should be placed on a baking sheet and, sprinkling with the squeezed garlic with spices and lemon juice, sprinkle with the shavings of butter. Next, the recipe for stuffed pike suggests sending the food to the oven for about 40 minutes. Periodically, the pan should be extracted and watered with the juice. Lemon juice and greens will be an excellent side dish to this dish.