Each holiday, the hostesses try to come up with something new to give the table beauty and sophistication. One of the most interesting-looking and amazing-tasting dishes for special dinners is stuffed pike, which has a wonderful flavor and can decorate any table.
It is necessary
-
- 1 kg pike;
- 100 g of white bread;
- 200 ml of milk;
- 1 egg;
- 150 g onions;
- 2 tbsp. l. rice;
- dill;
- mayonnaise;
- salt;
- pepper.
Instructions
Step 1
Wash the pike. Clean it without making any cuts in the skin (including the abdomen). Remove the fins and head. If you are using frozen fish, wait until it is completely thawed before you start cooking.
Step 2
Make a circular cut under the skin with a sharp knife (from the side of the head), leaving two millimeters of meat. Turn the skin towards the tail. Continue to trim it from the inside, curling towards the tail. When you reach the end, cut through the bone so that the tail fin comes off along with the skin. Take your time with this procedure. Slowly and gently remove the skin, being careful not to damage it and leave it intact for the best food quality.
Step 3
Remove all entrails from the fish and cut out the ridge. Separate the meat from the bones. Pour milk into a bowl, put bread in it. Peel the onions, rinse the heads. Cut into large pieces. Squeeze out the bread.
Step 4
Grind the pike along with the onions and bread two to three times. In the absence of a meat grinder, you can also use a blender. Another option for adding onions to a dish is to grate it on a fine grater; the resulting puree will have a bright onion taste. Finely chop the greens, mix with the minced meat. Add salt and black pepper there.
Step 5
Place a pot of water over high heat and bring to a boil. Salt and put rice in it, boil until tender. Throw it in a colander, drain all the liquid and add to the minced meat. Break one egg into it and mix thoroughly until smooth.
Step 6
Take the skin removed from the pike and carefully fill it with the minced meat. Do not fill it too tightly, otherwise you will tear through the delicate skin.
Step 7
Cover the baking sheet with foil, lay the stuffed pike on it, attach the head to the fish. Brush the carcass with mayonnaise. Wrap the foil around the pike, preferably in two to three layers. Make a hole approximately in the center (it is necessary for the steam to escape). A small amount of clean water can be poured into it.
Step 8
Preheat the oven to 180 degrees and place a baking sheet with fish in it. Bake for about 1 hour and 20 minutes. After the time has passed, remove the pike, but do not unfold the foil. Cool completely before removing the wrapper. Serve the dish cold.
