Pike has tough meat and a specific smell and taste, so in most cases it is not used for frying or cooking. The most popular recipe is stuffed pike. The skin is removed from the fish, the meat is carefully chopped and mixed with various fillings. As a result, the pike becomes softer and tastier.
It is necessary
-
- 1 pike;
- 300 grams of pork;
- 2 tbsp. tablespoons of crackers or 1 roll;
- 1 onion;
- 1 carrot;
- salt and pepper to taste;
- 50 grams of vegetable oil;
- 1 egg;
- 1 potato.
Instructions
Step 1
Examine the pike, it is necessary that there is no damage to the carcass. Scale the fish and rinse under running cold water. Make an incision under the head and cut through the bone. Take out the insides through the incision and clean the gills. Do not damage the gallbladder, otherwise the fish will be spoiled. The head of the fish should hang on the skin. Use a sharp knife to gently circle between the skin and the flesh of the pike. Turn out the separated skin and continue to remove, like a stocking, using a knife. The fins must remain on the skin. Cut the bone at the tail. Peel the fillets from the bone base and remove the remaining entrails.
Step 2
Soak a white bun in milk, squeeze. Fry grated carrots and chopped onions in vegetable oil. Twist the fish fillet in a meat grinder with pork, soaked bun and potatoes. Add fried onions and carrots, egg, salt, pepper, finely chopped greens to the minced meat and mix everything well. Fill the fish with the prepared minced meat, and then sew the head to the carcass with ordinary thread. Do not stuff the pike too tightly with minced meat, otherwise the skin may burst during baking.
Step 3
Put waxed paper on a baking sheet, or simply brush with vegetable oil, put the fish on it, curving it into a horseshoe. To keep the pike in shape, you can pull the head and tail with threads. Just do not pull the thread tightly so that it does not cut through the skin during frying. Wet your hands in water and smooth out the skin of the fish to make the finished pike look good. Insert a toothpick into the fish's mouth. Place the fish in a well-heated oven for an hour and a half.
Step 4
If the pike is not browned well, you can grease it with butter shortly before the end of cooking. Put the prepared fish hot from the baking sheet, cut the thread that pulled the pike, remove the toothpick from your mouth and put it on the dish. Put a sprig of greens or a slice of lemon in the mouth of the fish, the carcass can also be decorated.
