Pike can be boiled, fried, baked, stewed, made into cutlets or pate. This is the best fish for preparing a lean meal. And it is from it that a particularly satisfying and tasty broth or ear is obtained.
It is necessary
-
- For pike fish soup:
- pike 1 kg;
- 2 pcs. onions;
- 2 parsley roots;
- Bay leaf;
- 1 carrot;
- spices (allspice
- ground black pepper)
- salt;
- greens.
- For steam pike:
- fish 800-1200 g;
- dry white wine;
- 2 pcs. onions;
- 150 g butter;
- 2 tbsp. spoons of 20% cream.
Instructions
Step 1
Prepare the pike for cooking. Clean it from scales and entrails. Detach the head and tail from large fish, cut into large pieces. To boil the fish headlong, remove the gills and eyes. Rinse the carcass under running water.
Step 2
Cook pike fish soup. Place the fish in cold water and place the pot over high heat. When it boils, achieve a low boil, salt and cook for 30 minutes. Use a slotted spoon to scoop up the foam. Take out the finished pike, and pour peeled and chopped carrots, onions, parsley root, spices into the broth. Boil vegetables for 10 minutes. Arrange the pieces of pike on plates and pour over the resulting broth. To make a boneless fish soup, disassemble the fish pieces into small pieces and free them from all the skeletal parts. Dip the chopped pike back into the broth and boil everything together. Serve with herbs.
Step 3
Make a steam pike. Prepare the broth first. Mix 2 cups each of water and dry white wine. Add halves of finely chopped onions, carrots, parsley root, spices. Boil and cook for half an hour. Strain and refrigerate. Put pieces of pike in a saucepan, fill them with broth to the middle in height. Bring to a boil and simmer for 20 minutes. At this time, pour 150 g of wine into a saucepan, 2 tbsp. spoons of broth, the remaining onion and put the sauce to cook. Evaporate to one fifth of the original volume. Remove from heat. Gradually add butter and cream, whisking until foam appears. Pour this sauce over the fish laid out on the dish. Serve with boiled potatoes.
Step 4
Follow the rules for cooking pike. Immerse frozen fish, like large pieces, only in cold water. And small ones - put in a boiling one. To prevent the pike from being overcooked, keep it on fire for no more than 25-30 minutes. And don't let the broth boil too much. Salt the water at the beginning of the boil. To keep the fish from falling apart, add cucumber pickle to the broth.
