Baked pike is considered a traditional Russian dish. We have collected the most delicious recipes to try with you. You have not tried such a pike before.
Most of us are used to thinking of pike as a festive dish and imagine it baked entirely. So, of course, it looks the most chic, so it will be an ideal table decoration for any celebration. But simpler dishes can be prepared from this fish. We bring to your attention a selection of holiday and everyday step-by-step recipes with photos.
Stuffed pike
Products:
- pike - 1 pc. (by about 1, 8 kg; the larger, the better, because it will be easier to work with),
- red onion - 3 pcs. (small),
- carrots - 1 pc.,
- white roll - 1 pc.,
- dill - 1 bunch,
- egg - 1 pc.,
- olive oil,
- salt,
- ground black pepper
- cubeb pepper
- sugar,
- nutmeg,
- lemon, olives, berries, herbs - optional, to decorate the finished dish.
Preparation:
- The pike can be cleaned of scales, the head can be cut off immediately, or at this stage you can cut it round (it is convenient to hold the fish for it when we remove the skin). Also cut the area in front of the tail in a circle.
- Gently insert a wide-bladed knife (pchak) between the skin and the meat, cut from both sides. Then, after rubbing your fingers well with salt, pull the skin down with a "stocking", separating the meat with your hands. Another option is to peel the skin through cheesecloth (by holding it in your hands) to prevent the fish from slipping out. If some of the meat remains on the skin, this is not a big deal. Having reached the fins, trim them from the inside of the fish with cutting scissors, and do the same with the tail. The insides can be removed in parallel with the process of extracting meat, the main thing here is not to damage the gallbladder.
- Separate the fish fillet from the bones and chop with a blender or meat grinder. Soak a white roll in boiling water, mash with a fork, drain off excess water and add to the minced meat.
- Heat olive oil in a frying pan, chop the onion very finely and fry over low heat until soft and light golden brown. Then add finely grated carrots to the onion and lightly sauté.
- Add ready-made vegetables, an egg, 1 tsp to the minced meat. cubeb pepper pounded in a mortar, a little black pepper, salt, sugar and finely chopped dill. Stir the mass thoroughly - this is the filling for the stuffing.
- Gently stuff the pike skin with minced meat with vegetables and spices. Try not to fill it too tightly, so that when baking, the "skin" does not burst.
- Cover a baking sheet with baking paper, grease with oil and place thick circles of carrots and onions on it. Put the fish on a pillow of vegetables, while it is advisable to wrap the fins and tail with foil so that they do not burn. You can attach your head to the carcass, if you wish, even try to attach it with toothpicks, but this should be done very carefully and not piercing in particularly thin places, since there is a high probability that the skin will burst.
- Grease the fish liberally with olive oil and place in an oven preheated to 180 ° C for 50 minutes.
- When the pike is ready, take it out of the oven and let it cool completely without removing it from the baking sheet, since the fish is very fragile when hot. After moving to the plate, you can garnish it with lemon, olives, herbs and berries.
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Pike stuffed with chunks
If you are limited in time or do not yet have sufficient skill to remove skin from a pike, but you want to surprise your guests, you can cook a pike stuffed with slices.
Products:
- pike - 1 pc. (1.5 kg),
- loaf or white bread - 100 g,
- minced chicken - 100 g,
- eggs - 1 pc.,
- onions - 2 pcs.,
- carrots - 1 pc.,
- bay leaf - 2-3 pcs.,
- peppercorns - 6-8 pcs.,
- salt,
- ground black pepper
- lemon - 0.5 pcs.,
- vegetable oil - 1 tablespoon,
- parsley, lettuce, fresh vegetables - for decoration.
Preparation:
- Peel the fish and, starting from the head, cut it into pieces 3-4 cm wide, not cutting through the back to the end, but cutting the ridge. Clean the guts from the pike, pull out the gills, leave the tail. Rinse the carcass well. Thus, we get a fish, divided into parts from the side of the abdomen, but whole on the back.
- Using a knife, walk inside each piece along the skin so that about 0.5 cm of meat remains near it, and the rest of the fillets and bones must be removed.
- Separate meat from bones and mince together with previously soaked and pressed bread and 1 onion.
- Combine the mass with minced chicken, add salt, ground pepper and an egg. To stir thoroughly. Fill pike pieces with prepared minced fish and meat.
- Cut the second onion and carrots into rings, put on a greased baking sheet with bay leaves and peppercorns.
- Gently transfer the fish to the vegetables, grease it with vegetable oil, insert thin slices of lemon into the slots. Add water to coat the vegetables.
- Place the pike in an oven preheated to 180 ° C for 70-80 minutes.
- Remove the cooked fish from the oven and wait until it cools down on the baking sheet, as it is very fragile when hot. Then transfer the pike to a dish, garnish with herbs and fresh vegetables.
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Pike in sour cream
Prepared according to this recipe, the fish turns out to be tender and at the same time juicy.
Products (per 6 servings):
- pike - 1 pc. (0.9-1 kg),
- onions - 1-2 pcs.,
- butter - 50 g,
- sour cream - 1 tbsp.,
- cheese - 50 g,
- bay leaf - 1 pc.,
- black peppercorns - 4 pcs.,
- water or broth - 1 tbsp.,
- lemon juice - 0.25 pcs.,
- salt - 0.5-0.75 tsp;
- lemon wedges, herbs - for decoration.
Preparation:
- Clean and gut the pike, cut off its head. Cut the prepared fish into 3-4 cm thick pieces and season with salt.
- Peel the onion and cut into rings.
- Place the pike pieces in a fireproof dish along with the onions, bay leaves and chili peas.
- Put pieces of butter on top, and then pour sour cream over the fish.
- Place the dish in an oven preheated to 190 ° C for 25 minutes. Approximately every 10 minutes, you need to water the pike with the juice formed during stewing.
- After the specified time has elapsed, grate the cheese on a fine grater, sprinkle the fish with it. Turn off the oven and leave the pike in it for 10 minutes.
- Drain the sauce, strain, then dilute with broth and add lemon juice.
- Put the finished fish on a dish and pour over the resulting sauce. Can be garnished with lemon and herbs.
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Pike baked with potatoes
Pike with potatoes is a very tasty and satisfying dish that is perfect for both festive and everyday meals.
Products (for 6 servings):
- pike - 1 pc.,
- potatoes - about 1 kg,
- onions - 2 pcs. (small),
- raw carrots - 2 pcs.,
- cheese - about 100 g (or processed cheese),
- vegetable oil,
- mayonnaise,
- salt,
- pepper,
- hops-suneli,
- greens.
Preparation:
- Clean the pike, gut, cut off the head and cut the carcass into pieces. Put them in a bowl, season with salt, pepper, grease with mayonnaise and leave to soak for about 1.5 hours.
- In the meantime, prepare the vegetables. Grate the peeled carrots on a medium grater (you can use a Korean carrot grater). Peel and cut onions into half rings. Cut the peeled potatoes into not very thick circles and put in a separate bowl.
- Salt the potatoes, add the suneli hops and mayonnaise, mix thoroughly and let stand for a while.
- Grease a baking sheet with oil, place pieces of pike in the shape of a whole fish on it, leaving small gaps between them. Place carrots and onions around the edges.
- Then spread the potato circles on top of the vegetables and pour over the juice formed from it.
- Grease everything on top with a little mayonnaise and sprinkle with finely grated cheese. Sprinkle with herbs.
- Place the baking sheet in an oven preheated to 180 ° C, later lower the temperature a little. Cook for 45-50 minutes, but if you have more potatoes than in the recipe, then you will need to extend the cooking time.
- Garnish with fresh herbs when serving.
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Pike stewed in the oven
According to this recipe, the fish is very juicy and aromatic.
Products (for 8 servings):
- pike - 1 pc. (1-1, 2 kg),
- carrots - 1 pc.
- onions - 1-3 pcs.,
- celery - 1 pc.,
- parsley - 1 bunch
- bay leaf - 2-3 pcs.,
- black peppercorns - 3-4 pcs.,
- butter - 100-200 g,
- salt - 1 tsp
For the test:
- water - 100 g,
- flour - 130-150 g,
- salt - 1 pinch.
Preparation:
- Clean the pike, cut off the head and tail, remove the entrails. Cut the carcass into pieces approximately 3 cm thick.
- Wash carrots, celery and parsley, peel and chop into strips.
- Peel the onion and chop finely.
- Grease a cauldron or a saucepan with oil (50 g), place all the chopped vegetables in it, mix.
- Put fish on a pillow of vegetables, salt.
- Put pieces of butter, bay leaves and peppercorns on top of the pike.
- Next, we need to prepare the dough. You will need it to hermetically seal the pot lid. This will preserve the juiciness of the fish, since the pike has rather dense meat, and it can turn out to be dryish.
- So, knead the dough from flour, water and salt until a homogeneous, very thick and viscous mass is obtained.
- Now the pot with vegetables and fish needs to be covered with a lid, covered with dough and placed in an oven preheated to 190 ° C for 30 minutes.
- After the specified time has elapsed, turn off the oven and allow the dish to cool slightly there.
- Serve the fish with vegetables, pouring over the resulting juice.
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Pike roll with mushroom filling
This dish looks original and has an unusual taste due to the combination of pike and mushroom meat.
Products:
- pike fillet - 500 g,
- mushrooms - 150 g,
- onions - 5 pcs.,
- butter - 3 tablespoons,
- French bun - 120 g,
- chopped crackers - 2 tablespoons,
- eggs - 1 pc.,
- milk - 250 ml,
- sour cream - 180 g,
- black pepper - to taste
- greens to taste.
Preparation:
- Rinse the mushrooms well, chop finely, put in a pan with heated butter, salt and fry for 15-20 minutes.
- At the end of frying, add finely chopped onions to them.
- Soak the loaf in milk, and after it is soaked, pass it twice with the fish fillet through a meat grinder. Add salt, pepper, 2 tablespoons to the resulting mass. pounded butter, and mix everything thoroughly.
- Wet a cloth napkin (or you can take a cling film), put minced meat 1-1.5 cm thick on it, and on top of it, in the middle, along the entire length - mushrooms and onions.
- Then, lifting the edges of the napkin (or film), join the edges of the mass and form a neat roll.
- Grease a stewpan or baking dish with high sides with oil, carefully put the fishloaf there with the seam down. Brush it with an egg, sprinkle with ground breadcrumbs, lightly drizzle with melted butter.
- Place the fish in heated to 180 ° C for about 30 minutes.
- Allow the finished roll to cool slightly, then cut into portions and serve with sour cream and chopped herbs.
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You can cook many different dishes from pike, just connect your imagination. And if you want something unusual, you can immerse yourself in the peculiarities of the national cuisine of different countries and surprise your family, for example, with a pike in English or in Polish.
