The best recipe for stuffed pike in Hebrew: cooking features, recommendations and feedback

Fish is a very useful and tasty product. It has a wonderful, peculiar only to her taste and tender fillet, which contains a huge amount of micronutrients useful for health. Polyunsaturated amino acids omega-3, phosphorus, calcium, vitamin D, vitamin PP are just some of the substances that make fish such an indispensable product.

Fish has a positive effect on brain activity, the condition of the musculoskeletal system, skin and hair, stomach, the general hormonal background and other aspects of human health.

Children for the prevention of rickets give fish oil, which is rich in vitamin D.

There are a lot of recipes for cooking fish. Today we will analyze the recipe of stuffed pike in Hebrew, reviews about which are always good.

Let's talk about the pike

Pike is a river deep-sea fish, which is a predator and lives in Eurasian countries and in North America. It is considered a delicacy, it is not only caught in the wild, but also bred for consumption in artificially created reservoirs.

This fish can and should be consumed during a diet, as it contains a large amount of protein and almost no fat. However, because of this feature, its fillets are dry enough, so the pike is most often stuffed, making it more juicy with the help of additional ingredients.

The pike prepared in this way is a frequent visitor on the New Year's table. The recipe for stuffed pike in Hebrew has different variations, we will consider the most successful, in our opinion.

Selection of fish for stuffing

Before you have a pike stuffed in Jewish on your holiday table (we'll describe it in detail later), let's talk about how to choose the right fish for this dish.

If you are a fisherman, you can safely skip this section, as you probably know how to distinguish fresh fish from spoiled and what size a pike is suitable for stuffing. But if you are a city dweller and are going to surprise your relatives for the first time with an exquisite fish dish, then carefully study our advice.

You will have to buy fish in large supermarkets or on the grocery market. With special scrupulousness, approach the definition of freshness of fish. With a suitable predator for cooking, clear, transparent eyes, gills of bright red color, scales should be smooth without damage and mucus.

The recipe for stuffed pike in Hebrew presupposes the presence of fresh, not frozen fish.

Fish size

For many recipes, there is a law - the younger the animal, the meat is tastier and more tender, and therefore the more beautiful the dish will be. With regard to the pike in the Hebrew this rule does not work, as stuffing a young pike is quite problematic. They have thin skin, they are small in size and have more bones than meat.

Best for the dish, which we describe here, fit a half or two-kilogram fish.

Pike stuffed in Hebrew: features of preparation

To properly prepare the fish for the stuffing, you need to make a lot of effort, but the result will be worth it.

If at this stage you make a mistake, the product will be spoiled and will not fit for the stuffing.

So, let's review the stages of preparation:

• First, remove scales from the fish. Clean the pike against the growth of the scales gently, lightly pressing with a knife, so as not to damage the skin.
• Then you need to remove the gills with a knife, scissors, or even you can wring them by hand.
• Wash fish under running water.
• Carefully cut off her head, leaving as much as possible of the torso. Cut off your head aside, we will need it for further cooking.
• The most important moment came - skinning. With one hand, hold the pike by the spine, and the other gently pull the skin toward the tail, winding a finger under it and bending the removed part like a stocking. When you reach the fins, cut them from the inside with special scissors. After the inverted skin reaches the tail, cut it with a knife from the inside so that you have a bag of pike skins with a tail and a fish fillet separately.
• Turn out the skin on the front side.
• Clear the remaining carcass from the bones, fins and internal organs, you can not worry about the integrity of the fillet, you still make it into mince. Make sure that no fish remains in the fish, or the whole impression of your festive dish will be spoiled by the kind of choked guest.

Here, in principle, and all the stages of preparing fish, now let's consider the recipe of stuffed pike in Hebrew.

Ingredients

Stuffed pike in Hebrew (the recipe will be described step by step after you learn about the necessary products) is done in different ways. For the version that we will describe today, the following ingredients will be needed:

• Pike 1.5-2 kg.
• Onion - 4 large onions.
• Semolina - 1 part glass.
• The bun is 100 grams.
• Salt.
• Pepper.
• Milk to soak the roll.
• Egg.
• Carrots, beets and laurel leaves for a pillow - 2 pieces (optional).

Stuffed pike: step-by-step recipe, photo

• Remove pike and insides from the pike.
• Scroll the fillet in the meat grinder twice.
• Soak a sweet bun with some milk and leave it there for 5-7 minutes.
• To the milled fish, pour semolina and carefully mix everything with your hands.
• Three bulbs you pass through the meat grinder along with a sodden loaf and add this mixture to the fish minced meat, mixing the resulting mixture well.
• Cut the remaining onion into small cubes and fry in vegetable oil until golden brown.
• Send the fried onions to the fish mince.
• Then hit the raw egg.
• Salt and pepper the mixture.
• Push the fish stuffing into a bag of fish skin is not very tight.
• Sew a hole in which you thrust the filling, a thick needle with a thread of natural fibers.
• Give the stuffed skin the most realistic look of live fish.
• Slice the slices with beets and carrots.
• Lay the vegetables on a greased baking sheet with bay leaves.
• Salt the resulting vegetable pillow.
• Put the fish and head on top of vegetables and send to bake in the oven at 180 degrees for 45 minutes - until golden brown.

The gravy to the pike

Pike stuffed in Hebrew (step-by-step recipe reviews get a purely positive nature) will be tasty and simply baked, but even more you will like it if it is stifled in gravy.

Here are the ingredients that make up the gravy:

• Onion - 2 large onions.
• Carrots - 2-3 pcs.
• Packing of tomato juice - 1 liter.
• Sugar, salt, bay leaves, black pepper.

Cooking sauce:

• Cut the onions into small cubes.
• Fry it in a small amount of vegetable oil.
• We rub the carrots on a grater and send it to the onions.
• Fry carrots until soft.
• We fill onions and carrots with tomato juice.
• Add sugar, salt, pepper and two laurel leaves of medium size.
• Bring the mixture to a boil and reduce the heat.
• Tomé sauce for 40 minutes.
• Ready fish cut into slices 2-3 cm thick and send them to a saucepan with gravy along with the head (do not disturb and do not turn over so as not to break it).
• Simmer over a low heat for 20 minutes.

We decorate the ready fish

The recipe for stuffed fish in Hebrew you already know, now let's get acquainted with several ways of decorating it.

• You can serve fish on a dish decorated with baked vegetables, laying it whole and attaching the head close to the body. At the top of her carcass lay the half-rings of thinly sliced lemon and cranberry berries.
• Another option: cut the pike into steaks 2 cm thick, lay it in a semicircle on an oblong dish along with the head and decorate the head with a crown carved from a lemon.
• If you serve stewed fish in thin sauce, place them on a round dish with a spatula, each piece separately, pour on top of the gravy and decorate with greens.
• Put the whole fish on a rough wooden board, decorating it with lemon slices, greens and green olives. Around it, place small bowls or saucepans with a variety of suitable sauces.