Stuffed pike is one of the festive dishes. Skinning will require some skill and experience, but most importantly, take your time and make cuts between the skin and the meat. Rice, mushrooms, boiled eggs, herbs and various vegetables can be used as ingredients for minced meat.
It is necessary
-
- 1 pike 700-900 gr
- 200 gr. minced pork
- 2 medium onions
- 0.5 loaves
- 1 glass of milk
- 1 potato
- 0.5 cups mayonnaise
- salt
- ground black pepper
Instructions
Step 1
Clean the pike (do not cut the belly), do not cut out the fins, separate the head, remove the gills.
Step 2
Making cuts in a circle, separate the skin from the meat. Skin as if you were turning out a stocking.
Chop off the bone at the base of the tail.
Step 3
Remove the entrails from the fish.
Step 4
Separate the meat from the bones.
Step 5
Soak the loaf in milk.
Step 6
Peel the onion.
Step 7
Peel the potatoes.
Step 8
Grind fish fillets, bread, onions and potatoes through a meat grinder.
Step 9
Combine fish, onions, bread, potatoes, and pork. Salt and pepper.
Add the egg.
Step 10
Gently stuff the skin with the resulting mass. It is necessary to stuff tightly, but carefully so that the skin does not burst.
Step 11
Place the pike on the foil and place your head on it.
Step 12
Brush the fish with mayonnaise.
Step 13
Wrap the foil tightly and set aside to bake.
Step 14
Bake at 180 degrees for an hour.
Step 15
Cool the finished pike in foil.
Step 16
Cut the already cooled fish in portions.
