The most important thing in preparing stuffed pike is to cut the fish well and correctly.
It is necessary
- - 1 pike;
- - 100 g of white bread;
- - milk;
- - 1 onion;
- - 100 g of butter;
- - 100 g sour cream;
- - 2 hard-boiled eggs;
- - salt;
- - grated nutmeg.
Instructions
Step 1
Rinse the pike thoroughly. Cut off the head. Use scissors to remove the fins and carefully cut along the spine. Now remove the skin by prying it off with the tip of a knife. If the skin does not come off well, use a sharp knife to cut the meat. Turn it out like a stocking. When you get to the tail, cut off the spine of the fish. Now cut the meat from the skin that was left when you removed the skin from the pike and turn the skin out.
Step 2
Remove the eyes and gills from the head. Separate the meat from the bones. Cut off the crusts from the bread and soak the crumb in a little milk. Chop the onion and fry in butter.
Step 3
Prepare the filling. Pass the fish, separated from the bones, through a meat grinder, along with bread, fried onions. Add finely chopped eggs, salt and pepper to your taste, and a pinch of grated nutmeg to the minced meat. Add sour cream and mix the minced meat well.
Step 4
Very carefully, trying not to damage the skin, not very tightly fill the pike skin with the resulting mass. Put the fish in a wide saucepan, and send the pike head there. If you have minced meat, make meatballs out of it and place it in a pot of fish. Cover with warm water.
Step 5
The fish should be cooked long and slow. In order to delay the cooking process, during cooking, you can add cold water to the broth several times. After the pike is cooked, leave the fish in the broth until it has cooled completely.
Step 6
Carefully remove the stuffed pike and place it on a platter. Put the boiled head in its proper place. Cut the fish into portions. Garnish with lemon wedges and herbs.
