Stuffed pike

Stuffed pike is an incredibly tasty and plush dish. It is ideal for any holiday. Believe me, the fish prepared in this way will be eaten with great pleasure by both adults and children. If you are at a loss to find a pike, you can replace it with a mullet or pike perch. The effect will be no worse.

Do not know how to stuff a pike? Try to prepare the dish according to the recipe below. Yes, it can not be called simple, but the taste of the dish is more than excellent.

Stuffed pike: recipe first

Ingredients (for 4 servings):

- one pike, it is better to weigh about one and a half kilograms;

- 80 grams of carrots;

- 50 grams of celery root;

- 6 sprigs of parsley;

- 3 pieces of onions;

- one egg;

- 50 grams of cream;

- salt and ground pepper.

For sauce it is necessary:

- 30 grams of butter;

- 1 finely chopped bulb;

- a piece of celery, carrots and garlic;

- a sprig of parsley;

- 80 grams of cream;

- 100 grams of white dry wine;

- half a broth cube;

- starch;

- salt and ground pepper;

- a tablespoon of finely chopped dill;

- lemon juice.

Preparation:

Peel the pike off scales and rinse under cold water. Cut the anal fin with scissors. Then cut the belly to the caudal fin itself. Pull out all the insides and ridge. Just try not to damage the skin. Cut the spine around the head and tail with scissors.

Armed with a spoon and separate the pike pulp from the ridge. Scrape off the meat from the inside of the fish. Rinse skin with cold water. Chop the finely pulp of pike and put it in a bowl.

Peel the roots, cut them into small pieces or cubes. Finely chop the parsley. All this must be mixed with fish, salt and pepper. Add the cream and egg, mix the resulting mass thoroughly and place it on the refrigerator for 10 minutes.

At this time, preheat the oven. After you pull the fish out of the refrigerator, fill the pike skin that you have become, the resulting mass. Fix all the toothpicks and sew a dense thread.

Cover the bottom with a tray of aluminum foil. On top of the diagonal, place a strip of foil, twice the size of the fish. Dampen with water. Stuffed pike should be laid out on it, wrap the fish completely in foil, the ends of which must be twisted.

Place the pan on the bottom of the oven. After about 45 minutes, remove it, allow to stand for 5 minutes, then gently release the fish from the foil and put it on the board.

Preparation of sauce:

Cut down the middle bones, brush and finely chop the roots. Melt the butter in a saucepan, fry the onion in it, add crushed bones and roots to it. Stew, do not forget to stir constantly. Now add the cream and bring to a boil. Pour in the wine and so much water so that the whole mass is completely covered with liquid. Dip a broth cube and boil it in a saucepan with an open lid.

When the broth is cooked, strain it and lightly bind it with starch dissolved in some cold water. Salt and pepper to your taste, add lemon juice and sprinkle with dill. The sauce preparation time is about half an hour.

That's how to prepare pike, baked in foil.

Garnish can be prepared with rice, canned beans, carrots.

Stuffed pike: recipe for the second

Another, now very simple, recipe for stuffed pike. The only thing that can cause complexity is to remove the skin from the fish so as not to tear it.

Preparation:

Rinse and clean the pike from the scales. Make a cut under the head and cut the bone. Through this incision, carefully take out all the insides and remove the gills. Thus, the head of the fish should hang on the skin.

Armed with a sharp knife, very carefully separate the skin from the pulp.

Next, you should scroll the fillet through a meat grinder, adding a few tablespoons of breadcrumbs. Also there it is necessary to add fried carrots and onions. Salt and pepper stuffing. If you want, add greens.

Stuff with the resulting stuffing of pike skin and, having greased it with oil, send it to the oven. Bake for 30 minutes at a temperature of 180 degrees.