River fish has one drawback - a lot of bones, but its meat is very tasty and dietary. Pike meat does not differ in softness and fat content, but with skillful cooking it becomes unusually juicy and aromatic. In Russia, stuffed pike was a favorite dish, and today this dish remains an indisputable delicacy.
It is necessary
- For minced meat:
- - pike weighing about 2 kg
- - 1 PC. - bulb onions
- - 100 g - ghee (or sour cream)
- - 2 pcs. - eggs
- - 2 slices - white bread
- - 1 PC. - carrot
- - 1 pc - parsley root
- - 1 PC. - celery root
- - 1/2 pcs. - lemon
- - 1 PC. - Bay leaf
- - parsley
- - spices - salt, ground black pepper, nutmeg
- For the sauce:
- - 25 g - butter
- - 1 tbsp. spoon - flour
- - 1 glass - milk
- - parsley or dill
- - salt
Instructions
Step 1
Rinse the pike thoroughly and dry it. To remove the skin from the carcass, you need to make an incision on the head of the fish. Remove the skin from the carcass together with the head towards the tail.
Step 2
Carefully trim the ridge at the tail from all sides so that you can reach the carcass. Ultimately, there should be one skin with a head and a tail.
Step 3
Remove the entrails, separate the meat from the bones. Squeeze the pre-soaked white bread, finely chop the onion. Scroll the fillet through a meat grinder twice, adding white bread and onions.
Step 4
Combine minced meat, eggs, ghee and nutmeg. Season with salt and pepper. Mix the resulting mass thoroughly.
Step 5
Fill the pike skin with ready-made minced meat, not stuffing too tightly, because during cooking, the mass will swell and may break the skin.
Step 6
Wrap the stuffed pike with gauze with two free ends, so that it is convenient to immerse the fish in a bowl with broth and later remove from there.
Step 7
Dip chopped carrots, chopped roots, bay leaf and salt into boiled water. Carefully place the stuffed fish in the broth and simmer over low heat for 30 minutes.
Step 8
Remove the finished pike from the pan and put on a wide dish. Garnish with boiled carrot slices, lemon wedges and fresh parsley. The stuffed pike is served with mashed potatoes with white sauce.
Step 9
Cooking the sauce. Fry the flour in oil with constant stirring, without bringing to brown. Gradually pour in milk and cook over low heat for about three minutes. Then sprinkle with chopped fresh herbs.
