To make your table truly festive, you can cook stuffed pike. From the name it seems that it is very difficult and time consuming. But in reality, everything turns out to be completely different. Stuffing a pike is no more difficult than making a salad. The most important thing is to properly cut the fish and decorate the dish beautifully when serving, so that it looks like a king.
It is necessary
- - whole pike 700 g
- - bread 100 g
- - milk 200 g
- - egg 1 pc.
- - onion 150 g
- - boiled rice 2 tbsp. spoons
- - mayonnaise
- - greens
- - salt and pepper
Instructions
Step 1
It is good to clean the fish from the scales. At the same time, do not rip the abdomen open, and do not cut off the fins. Separate the head and remove the gills from it.
Step 2
Remove the skin carefully, taking care not to damage it. The bone at the base of the tail can be chopped off.
Step 3
Remove the insides from the fillet, peel the meat well and separate it from the bones.
Step 4
Soak the bread in milk for a few minutes.
Step 5
Pass the meat through a meat grinder several times, then onion and bread.
Step 6
Finely chop the greens.
Step 7
Make minced meat: mix pike fillet, bread, onions, herbs, rice, add spices and mix everything thoroughly.
Step 8
Introduce a raw egg last and mix again.
Step 9
The resulting filling needs to be stuffed with a pike skin. Do this gently and carefully so as not to damage the skin (do not stuff too tight).
Step 10
Grease the foil with vegetable oil, lay out the fish head, and to it the pike itself, which must be greased with mayonnaise.
Step 11
Wrap the fish in foil and bake at 180-200 degrees in the oven for about one hour.
Step 12
When the pike is ready, it should be laid out in a flat dish on top of the lettuce leaves. The back of the fish can be decorated with a mayonnaise net and a few lingonberries or cranberries can be added.
