Baked aromatic pike served with a side dish will brighten your festive table. In skillful hands, ordinary fish turns into a dish that guests will certainly appreciate.
Ingredients:
- Medium-sized pike carcass - 1 piece;
- Onions - 2 heads;
- Fresh tomato - 3 pcs;
- Lemon - 1 pc;
- Young potatoes - 3 pcs;
- Carrots - 2 pcs;
- 3 cloves of garlic;
- Pickled cucumbers - 5 pcs;
- Fish broth - 200 ml;
- Milk - 80 ml;
- Bay leaf - 3 pcs;
- Parsley - 1 bunch;
- Ground pepper;
- Salt.
Preparation:
- Clean the fish from scales and mucus using hot water and a special knife. Separate the head from the pike and clean its gills, rinse thoroughly. Without cutting the belly of the fish, scrape the insides out of it with a spoon, rinse everything again. Carefully remove the skin from the fillet without damaging it. Remove the seeds from the pulp, and then grind in a blender. You can scroll it through a meat grinder.
- Grind the bread and soak in milk for 10 minutes. While the bread is infused, you can peel the garlic and chop finely with a knife.
- Combine chopped fillet with bread soaked and pre-squeezed from milk. Mix thoroughly with egg, salt and pepper, re-grind in a blender.
- Peel onions and carrots, cut into large pieces. Peel young potatoes. Rinse the tomatoes thoroughly. Chop tomatoes, pickles, and potatoes into beautiful slices. Cut the lemon into slices without removing the peel.
- Fill the washed pike skin with cooked minced meat. Attach the head to the resulting workpiece. Send the fish to a baking bag, tie with twine. Leave holes in the package. Put on a sheet and send to the oven, heated to 180 degrees, for 40 minutes.
- Put the finished fish on a beautiful shape, divide it with a sharp knife, previously moistened with water, into portioned pieces. Decorate with beautifully chopped potatoes, carrots, tomatoes, cucumbers, washed herbs. Sprinkle the fish with lemon juice and place the lemon slices on top.
