If you want to please your family with a healthy and delicious dinner - cook baked pike in foil. Cooking fish in the oven is quite simple, it turns out to be very tender and juicy. In addition, baked fish retains a large number of beneficial properties and vitamins that are so necessary for the body.
It is necessary
- - pike;
- - lemon;
- - greens;
- - potatoes;
- - carrots and onions;
- - rice;
- - Champignon;
- - White bread;
- - sour cream;
- - an egg;
- - dry white wine;
- - salt, black pepper and spices.
Instructions
Step 1
The subtleties of cooking pike in foil
Any fish, including pike, will taste better if it is fresh, so it's best not to use a frozen carcass. When choosing a pike, pay attention that its gills are bright, but without blood, the eyes are clean, and the smell from it is fresh. If the purchased fish smells like mud, but otherwise seems fresh, it doesn't matter - just soak the peeled, gutted and washed carcass in milk for an hour.
Step 2
Pike meat is considered dietary, healthy and very tender, and therefore does not require prolonged heat treatment. Thus, fish cut into pieces in foil should be baked for no more than 25 minutes, and a whole carcass - from 45 to 60 minutes, depending on its size.
Step 3
As a side dish for oven-baked pike, greens and vegetables in any form are best suited: stewed, baked, fresh. Tomatoes, bell peppers, potatoes, mushrooms, carrots - all this can be cooked immediately with pike, wrapped in foil. Will go well with such fish mashed potatoes and boiled rice.
Step 4
Whole baked pike
Wash the pike well, clean it from scales, entrails. Cut out the gills so the meat doesn't taste bitter afterwards. Rub the fish with salt, pepper and spices. On the outside, brush with a little sour cream. Chop lemon, herbs (dill, parsley, cilantro) and stuff the pike with this mixture. Prepare a baking sheet, put a foil greased with vegetable oil on top. Carefully place the fish on the foil, top with the sliced tomatoes and onion rings, carefully roll the foil so that no juice flows out during baking. Place in a preheated oven up to 200 ° C. Bake the pike in covered foil for about 20-25 minutes, then carefully unfold the foil, but so that the juice does not leak out, and leave to bake for another 15 minutes. The rosy, appetizing pike is ready, just put it on a large flat dish and garnish with fresh vegetables, greens and olives.
Step 5
Pike with vegetables in sour cream sauce
Cut the fish fillet into large pieces, pre-marinate in salt, pepper and white wine - 100 ml of wine is enough for 500 g of product. While the pike is soaking, peel the bell peppers and cut them into small slices along with the mushrooms, carrots and onions. Simmer the last three ingredients a little in butter, add a spoonful of flour, mix, pour in a glass of sour cream and a little flour. When the sauce has boiled, remove from the stove. Spread the pepper slices on sheets of foil, salt, put the fish pieces on top and pour everything with sour cream sauce with vegetables. Wrap the foil, place it on a baking sheet and bake in an oven preheated to 200 ° C for no more than half an hour. Put the finished dish on plates, serve with white wine.
Step 6
Pike in the sleeve
To prepare this dish, use a whole, previously cleaned and washed carcass. Cut off the head, remove the skin from the fish with a sharp knife, moving to the tail. Do not write off, so as not to make tears. Separate the remaining fillet from the ridge, remove all small bones and cut into pieces. Fry the onions with carrots in olive oil, cool to room temperature, and then mince them with fish fillets. Mix the resulting minced meat with one raw egg, white bread soaked in water or milk, salt and black pepper, finely chopped herbs. Mix everything well, pour in a little water to make the mixture juicier. Start with it on the fish skin, but do it carefully so as not to tear. As a result, the skin should not be too tight. Lubricate everything with sour cream, add a little salt on top and wrap in a sheet of foil. Bake in the oven at 180 ° C for 25 minutes. Then unfold the foil, set the temperature to 200 ° C and cook for another 10 minutes to brown the crust. Transfer the prepared stuffed pike to a dish decorated with herbs and serve with lemon wedges.
Step 7
Pike stuffed with rice and mushrooms
Rinse the previously cleaned pike, dry it on a napkin, rub with salt, black pepper, sprinkle with fennel or rosemary to taste. Transfer it to a suitable sized piece of foil and juice with half a lemon. Leave to marinate. Meanwhile, boil wild or regular rice in salted water until half cooked. Chop the onion and a few mushrooms finely. Fry in olive oil for 15 minutes. Drain the rice, rinse and combine with vegetables. Fill the pike with the prepared mixture, wrap the foil tightly and bake for 35-40 minutes at 200 ° C. Cut the finished fish into portions, put on plates and garnish with herbs.
Step 8
Pike baked with potatoes
To get a side dish right away, cook the fish along with the potatoes. Cut the pre-processed pike into 3-4 pieces, cutting off the head and tail - they will not be useful for this dish. Put them in a deep cup, salt, sprinkle with black pepper and your favorite herbs, cover with 2 tbsp. tablespoons of sour cream and 1 teaspoon of Russian mustard, leave to marinate. In the meantime, peel a few potato tubers and cut them into thin slices so they can bake with the pike. Put 1/3 of the potatoes on a sheet of foil, add salt, put a piece of pike in sauce, a sprig of rosemary on top, wrap, but so that the foil does not fit snugly. Do the same with the rest of the ingredients, wrapping each piece in separate foil. Spread everything on a baking sheet and place in an oven preheated to 180 ° C for 25 minutes. If you want to get browned pike, unwrap the foil 10 minutes before the end. Decorate the finished fish with dill.
