Stuffed pike is a dish with a high status and rich traditions, it is suitable for any celebration, be it a wedding, anniversary or a special date. The beautiful pike will become a decoration of the table and a gastronomic feast for guests.
It is necessary
- - 1 whole pike, not gutted, weighing about 1 kilogram;
- - 1 loaf;
- - 1 egg;
- - 50 grams of butter;
- - 1/4 cup milk;
- - 1 head of onion;
- - salt to taste;
- - pepper to taste;
- - 6 pieces of bay leaves;
- - 1 lemon.
Instructions
Step 1
Inspect the fish carefully for external damage and wash thoroughly. Clean the scales from the pike, make cuts around the head on all sides, so that it separates along with the offal.
Step 2
Gently break off the head and pull while removing the giblets, clean the head (cut out the gills and fins) and rinse with cold water. The pike has two fins: the lower and the upper, carefully cut them off so that the skin is not damaged.
Step 3
Separate the skin from the meat from the side of the head (leave a small layer of meat 1-2 mm) using your hands, a knife or fork. The skin should come off in a stocking along the body of the fish. Pull the stocking up to the tip of the tail, carefully cut off the tail fin so that it separates from the skin. Turn the skin out to its original position, having previously cleaned the meat from it. Be careful, because it is the skin that is responsible for the further beauty of the dish.
Step 4
Cut the meat off the bones, cut out the backbone. Soak pieces of loaf in milk. Pass the meat with bread and onions through a meat grinder three times to make the minced meat airy and tender, salt and pepper. Add egg and softened butter, beat until fluffy. Fill the skin with minced meat, but not too tightly, otherwise it will burst when baked.
Step 5
Fold the foil in half, lay out a line of bay leaves on it, put the stuffed skin on them, place the head next to the body. Lightly salt the pike on top and drizzle with lemon juice.
Step 6
Connect the sides of the foil, leaving a small hole for the steam to escape, pour 0.5 cups of water into it. Put the pike in foil on a baking sheet, put in the oven for 1.5-2 hours at a temperature of 180 ° C.
Step 7
Remove the finished stuffed pike from the oven, chill in foil. Serve cold on a large platter, garnish with lemon wedges and lettuce.
