Stuffed pike - recipe and small tricks

Pike from time immemorial was considered in Russia not just a fish. Human rumor endowed her with reason and a good heart, tales and proverbs were composed about her. Since ancient times, respect for pike and those who were associated with cooking. And this fish has never been the food of the poor. It was served by the boyars and rich merchants, and the pike, stuffed entirely and baked in the oven, was considered a dish, worthy of the king himself. For this purpose whole fish from the northern regions of Russia were delivered to the capital.

International food - stuffed pike

The recipe for whole-baked fish with a tender flesh inside and a fragrant crust was incorrectly called a Russian cuisine dish. This dish is known and loved in other countries of Europe and America, because unpretentious fish is found in many water bodies. The recipe for a stuffed pike takes a special place in Jewish cuisine.

Technology of preparation

The main counter of the recipe is that the fish looks whole, but inside it there are no bones. Therefore, you need to remove the skin very carefully, so as not to damage it. The pike pulp should also be carefully separated from the bones and ground. To dryish meat became more gentle, onion is added onion and soaked in milk bun. Next is stuffed pike, the recipe of which can be supplemented with herbs, braised carrots, fried mushrooms, baked in the oven. And the fish turns tender and fragrant.

Trying to cook?

Not surprisingly, there are no strict proportions for such an international recipe. Therefore, we will take everything by eye.

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Pike larger, a piece of white bread or bun, a little warm milk, an egg, a bulb and a carrot. In addition, you can use a few mushrooms, half a bunch of dill, a few feathers of green onions, a slice of cheese. In addition, lettuce leaves and mayonnaise for decoration, to make a beautiful and festive stuffed pike.

Recipe
Carefully make an incision around the head. The skin from the pike is removed easily, like a stocking. If you can not remove it entirely, then the head can be cut completely, and along the abdomen make an additional incision.

Flesh cut from the spine, grind through a meat grinder.

Do not worry about small bones - they will all stay on the screw. It is advisable to rotate the forcemeat twice, adding to the fish meat a soaked bun. Onions and carrots cut rather small, fry in oil, also pass through a meat grinder. If you decide to add and mushrooms - they need to just fry and mix with minced meat, you do not need to scroll. Salt and black pepper can be added at this stage. Next, you should carefully fill the "stocking" of the skin with minced meat. Do not push it all - most likely, it does not fit, and the peel will burst. Ready pike to lay on a baking tray, attach the head and bake in the oven.

Serving on the table

Stuffed pike, the recipe of which is not so complicated, perfectly suited for a festive table. Therefore, it is necessary to take care of the appearance of the dish. Mayonnaise is useful: if you draw a mesh on an almost finished fish and return it to the oven for a couple of minutes, it will turn out very nicely. Go well with baked fish and lettuce, spinach, lettuce. "Go" to her also red berries, for example, cranberries, viburnum. You can use halves of lime.