Stuffed pike is an excellent solution for a festive table. This dish can be prepared with various fillings, such as mushrooms and eggs. It is best to serve the fish whole, garnished with herbs and fresh vegetables.
It is necessary
- - pike;
- - carrot
- - chicken eggs;
- - bulb onions;
- - mushrooms;
- - vegetable oil;
- - knife;
- - meat grinder;
- - cutting board;
- - scissors;
- - water;
- - baking sheet;
- - oven;
- - sour cream;
- - greens;
- - towel;
- - grater;
- - culinary syringe;
- - frying pan;
- - loaf;
- - milk.
Instructions
Step 1
Take a pike, rinse it under water. Carefully separate the head with a knife, without cutting to the end. Make an incision near the ridge to expose the bone. Separate it from the pulp and very gently turn the carcass inside out. You should have two parts in your hands: a bone with a part of the flesh and a skin.
Step 2
Cut off the pulp with a knife, discard the bones. Chop the fillets with a knife. Soak the loaf in milk, take just enough liquid to cover the bread, no more.
Step 3
Chop the mushrooms, grate the carrots, finely chop the onion. Fry vegetables over medium heat, cool, mix with mushrooms.
Step 4
Combine vegetables with mushrooms and fillets. Add salt and spices to taste. Place the filling in a bowl and let sit for 30 minutes. Boil the eggs, peel and cut into quarters.
Step 5
Fill in the pike skin. Fill it gently, alternating between minced meat and eggs. Then shape the fish into a curved shape and transfer to a pre-oiled baking sheet. Place your head on and brush with sour cream.
Step 6
Bake the pike in the oven at 180 degrees for 40 minutes, as soon as the fish is browned, take out.
Step 7
Decorate the dish with a sour cream mesh. It can be done with a pastry syringe. Add vegetables and herbs to the fish. You can serve the pike with lemon wedges and olives strung on toothpicks.
