Master class on cooking fish dishes: chefs Konstantin Ivlev and Yuri Rozhkov teach to cook squid stuffed with seafood... Watch the video!
One of the highest achievements of Jewish culinary art is stuffed fish. It can be safely displayed on any table. It is always beautiful, festive and tasty.
It is advisable to take only fresh, not frozen fish. But this is only a wish.
STUFFED PIKE RECIPE
NECESSARY:
1 large pike (1-1.5 kg)
1-2 eggs
3-4 slices of white bread
30-50 g butter
100 ml cream
1 onion
2 carrots
1 clove of garlic
1 beet (optional)
Salt pepper
Peppercorns
Bay leaf
Stuffed pike
HOW TO COOK:
1. Soak white bread in cream.
2. Peel the onion and garlic, and do not throw out the onion husk, rinse and dry well.
3. Clean the pike, taking care not to damage the skin.
4. Remove the gills from the head and cut off the head. Set aside.
5. Where the head was, cut the skin around the circumference with a sharp knife and pull it by the tips down to the tail, try to remove it without damage, with a stocking. Do not cut the fins, but trim them from the inside so that there are no holes in the skin.
6. Do not cut off the tail, but only cut off the spinal bone on which it rests.
7. Then cut the belly of a pike without skin and take out the entrails, milk or caviar.
Here is such a caviar pike I came across
8. Remove all meat from bones. Do not discard the bones, but wrap them in a small piece of gauze.
9. Pike meat, bread soaked in cream, garlic and onion mince three times. The minced meat should be very airy.
10. Add an egg or two and softened butter, salt, pepper and beat. I did it with a mixer.
11. Fill the pike skin with minced meat, loosely so that the skin does not burst during cooking. Carefully close the hole where the head was with leather and fasten it with a metal pin so that the minced meat does not fall out.
Stuff the pike skin with minced meat
12. Put carrots cut into rings, onion skins in a saucepan.
13. Lay the pike stuffed with minced meat on a pillow of vegetables, so it does not stick to the bottom. Put a few bay leaves, peppercorns, fish bones, pike head in a saucepan and cover with hot water, so that it only covers the fish. Salt to taste.
14. Anyone who loves can put beets, cut into slices, for color (the husk also gives color).
15. Cook over medium heat, covered for 2 hours, periodically skimming off the foam.
Cook for 2 hours
Stuffed pike
Dad went fishing and caught a pike. And she says in a human voice:
- Let me go Emelya, I will fulfill your three wishes.
But, I'm not Emelya! - Dad replied.
- Then I won't! - said the pike and hit our table.
Stuffed fish is a wonderful dish that will go well with any festive table. Of course, if it's not a sweet table. According to the recipe that I will offer you today, you can cook any other large fish. For example, you can take a river pike perch. Like pike, pike perch is a pretty dry fish on its own, so this recipe will come in handy. The essence of the recipe is that dry fish fillets are removed from the skin, ground in a meat grinder into minced meat with bacon and cheese, which in turn add tenderness to the fish dish and make it fatter. The minced meat is then placed back into a skin that resembles a stocking. As a result, the fish looks presentable and is easy to cut and eaten quickly.
Stuffed pike with bacon and cheese can be served both cold and hot. And a beautiful presentation will make a delicious fish dish a wonderful decoration of the table.
So, get acquainted! The most delicious oven baked pike.
Ingredients:
- 1 pike weighing approximately 1.5 kg;
- 1 slice of loaf;
- 200 g lard;
- 1 processed cheese;
- 1 small onion;
- 1 egg;
- 1 tsp oregano spices;
- salt and pepper to taste.
For decoration:
- any vegetables and herbs to taste;
- mayonnaise;
- 1 lemon.
Oven Stuffed Pike Recipe
1. The pike has very unpleasant large scales, which must be cleaned first. Usually they help with this in the store, and at home it only remains to remove the remnants of the scales and rinse the fish from them. If you yourself caught a pike, then it is better to clean it in nature, so as not to breed excess dirt at home. We wash the pike well under running water.
2. Cut off the head of the pike so that together with it you can extract the insides. Then we separate the insides. We do not throw away the head, we will bake it for beauty.
3. With a long sharp knife, we begin to separate the pike meat from the skin in a circle. We act very carefully so as not to damage our future stocking, otherwise all work will be in vain.
4. When there is something to catch on, we try to pull the stockings off the pike with our hands. The fresher the fish, the easier the stocking is removed. At the stage of separating the fillet from the skin, it is better to take your time and remove the skin literally by a millimeter. We cleaned a little from one side - turned the fish over to the other.
5. Be especially careful where the fins begin. Let the meat remain on the skin rather than the hole. We do not cut the fins, but leave them on the stocking along with the fish meat.
6. Very carefully turn out the stocking and cut the carcass from the skin, cutting the ridge near the tail. This is how a ugly stocking should turn out and such an imperfect carcass. I repeat: the main thing is that the stocking should be without holes through which the minced meat can flow out while baking the pike in the oven. We put the skin in the refrigerator for now.
7. Remove the pike fillets from the ridge by hand. We take our time so that the large bones remain on the ridge. First, on one side of the ridge, then on the other.
8. It is convenient to remove the remains of fish on the ridge using a teaspoon with movements from head to tail.
9. Throw away the skeleton, and take out the remaining bones from the fish. The process is long and tedious, and at this stage tweezers will serve as an assistant. When all the fish fillets are processed, you can breathe a sigh of relief - the most difficult and long stage is over.
10. Before taking out the meat grinder, prepare the remaining ingredients. Peel the onion, rinse and cut into 4 - 8 pieces, depending on the size of the onion. We wash and cut the bacon so that it is convenient to pass it through a meat grinder. Soak a slice of loaf in water, take out the processed cheese.
11. Now it's up to the meat grinder. We skip the fish 2-3 times in order to surely get rid of the bones in the minced meat (small bones could remain in the peeled fish, which the meat grinder can easily handle).
12. We pass through a meat grinder bacon, onion, processed cheese, a slice of a loaf previously squeezed out of water.
13. Break the egg into the minced meat. Salt, pepper, add oregano.
14. Stir.
15. Cover the baking sheet with baking paper. We fill our stocking with minced meat, grease with mayonnaise and put on a baking sheet. Try not to stuff the pike to the eyeballs, otherwise some of the minced meat will come out during the baking process. If you have some of the minced meat left, you can roll balls from it (after adding rice) and bake fish balls.
So, next to the stuffed pike we put its head and also grease it with mayonnaise.
16. Cover the baking sheet tightly with foil and send it to the oven preheated to 200 degrees for 30 minutes. Then remove the foil and bake the pike for another 5-7 minutes until golden brown.
17. Then the pike must be completely cooled so that it can be easily transferred to the dish as a whole and not be damaged. And before serving, it is advisable to let it brew in the refrigerator for at least 1 hour. We decorate a dish of stuffed pike and serve!
It is better to cut the pike into portioned pieces chilled. And before serving, if desired, pike slices can be heated in the microwave.
The most delicious stuffed fish - the pike is ready in the oven! Bon Appetit!
And even if it seems to you that this dish is very difficult to make, then I hasten to dissuade you - as easy as shelling pears. I will show you an easy way to cut a fish carcass for stuffing, even the most inexperienced housewife can handle it.
First, the pike must be thoroughly washed (slippery, infection) and cleaned of scales. This is easy to do if you hold it by the tail and wrap it with a paper towel - it will not slip out of your hands.
If your fish is not gutted, then you will have to carefully cut the belly and remove all the insides. Then rinse thoroughly to remove blood residues and dry a little with a clean towel.
Now, putting the fish on its back, the spinal bone must be removed. To do this, with sharp scissors, you must first cut (separate) the rib bones from the ridge itself.
Then cut the flesh down to the skin along the spine. Just do it carefully so as not to damage the integrity of the skin.
We get just such a deployed fish from two halves. From each it is necessary to cut off all the rib bones with a sharp knife.
And then carefully cut off the sirloin pulp from the skin.
If any areas of meat remain, they can be easily scraped off the skin with a spoon.
Excessive fin bones can also be trimmed closer to the skin.
Now it's time to prepare the minced meat.
Cut off the crusts from the loaf (slightly stale). Soak the pulp in milk - let it feed and swell for now.
Peel the onion and cut into medium pieces.
Peel and chop the garlic clove (if desired).
Preheat the skillet. Reduce the heat, melt the butter on it and lightly fry half of the chopped onion and garlic, until a transparent golden state.
Cut the sirloin pulp into pieces, at the same time checking for any remaining seeds - it is better to remove them. Then you need to grind, as small as possible - in a meat grinder or blender - as it is convenient for anyone.
Then add to the minced meat fried and raw chopped onions, a swollen loaf squeezed from milk, an egg, salt and ground pepper. Mix everything well for a start, and then grind it again (in a mixer or meat grinder) so that a homogeneous, pasty, dense mass is obtained. It is very easy to do this with a submersible mixer.
If the minced meat is a little thin, then you can thicken it by adding a little bread crumbs.
Now fill the fish stocking with minced meat, but not very tightly. Otherwise, the skin may burst during the baking process. Ideally, the fish should be the same size as before evisceration.
All the minced meat most likely will not fit, but we will not let it go to waste either. It can be used to fry simple but very tasty cutlets.
Grease a large piece of foil with vegetable oil and place the stuffed fish on it with the seam down. Make several punctures on the sides with a needle, and then lubricate the fish itself with vegetable oil.
Wrap the fish in foil in an envelope and place in a baking dish. Place in an oven preheated to 180 degrees.
Do you like the recipe for stuffed pike, but do not dare to cook it? Then our tips and step-by-step recipes will help you accomplish a culinary feat!
Recipe content:
Stuffed pike baked in the oven is a royal dish that was considered a symbol of the festive table. Not every housewife will dare to cook it. Since the queen of the festive feast requires due attention. But if you know how to do it, then your efforts will be noticed. A beautifully decorated dish will make a splash for all guests. But as practice shows, this dish always turns out differently for two housewives - for someone it is juicier, for someone it is sharper, someone makes stuffed fish aspic, and someone - baked. The main thing is that it always turns out tasty and appetizing! What subtleties do you need to know?
- First of all, you need to choose the right fish. Fresh pike has a bright fishy aroma and transparent coating mucus. Under the gillbone, the gills are deep red without darkening or spots. Skin without cracks, tears, with densely covered scales.
- The most time-consuming and difficult process in preparing this dish is to gently remove the skin, like a stocking. For this reason, for stuffing whole pike, it is best to take a carcass weighing 1.5 kg. It is difficult to do this with large fish, and it may not fit in the oven.
- Many people refuse to eat pike, because in finished form, it has a characteristic odor of mud. But this recipe will not. Since the filling is filled with roasted onions and carrots, which interrupt the specific aroma peculiar to pike. When baking stuffed pike in the oven with a whole carcass, remember that fish meat is lean. Therefore, you need to choose the right stuffing for the filling.
A variety of products are used for stuffing: eggs, prunes, mushrooms, rice, nuts, buckwheat. Here, fantasy can roam without boundaries! For extra juiciness, you can add a piece of fresh bacon to almost any filling. Options for fillings that are mixed with minced fish (for 1-1.5 kg of fish) can be as follows:
- Potato filling: Raw, finely chopped potatoes or mashed potatoes are mixed with fried onions.
- Mushroom: champignons (250 g), milk (150 ml), loaf (3 slices), carrots (1 pc.), Onion (1 pc.), Butter (2 tablespoons), eggs (1 pc.) ...
- Rice: boiled rice (2 tablespoons), white bread (100 g), milk (200 ml), onions (150 g), eggs (1 pc.), Herbs.
- Assorted: mushrooms (300 g), rice (50 g), butter (50 g), onion (1 pc.), Carrots (1 pc.), Crab sticks (100 g), juice of one lemon.
Oven stuffed pike - a classic recipe
- Caloric content per 100 g - 141 kcal.
- Servings Per Container - 6-8 Servings
- Cooking time - the total cooking time is about 3 hours, of which the dish is baked for 40 minutes
Ingredients:
- Pike - 1-1.5 kg
- Onions - 3 pcs.
- Carrots - 2 pcs.
- Lard - 150 g
- Dry loaf - 300 g
- Eggs - 3 pcs.
- Beets - 1 pc.
- Milk - 300 ml
- Salt - 1 tsp
- Spices to taste (cloves, bay leaves)
- Vegetable oil - for frying
Step by step cooking:
- Peel the pike from the scales so as not to damage the skin and remove the gills from the head.
- Make cuts near the lower fin and upper fin. Gently trim the skin to separate it from the viscera. Dip your hand deep into the pike and carefully remove the giblets so as not to damage the gallbladder.
Note: if the gallbladder bursts, then immediately immerse the pike in cold water, which is diluted with 1 tbsp. table salt and 2 tbsp. table vinegar 9%. Leave the fish for half an hour, then rinse thoroughly.
Note: do not lay more eggs than specified in the recipe. the filling will turn out tough.
Note: the main criterion for the readiness of the fish is considered when the broth acquires a golden color, and 2/3 of its part has boiled away. You can put the remaining broth in the refrigerator and get a fish jelly.
Stuffed pike is a chic, festive, not instant dish; pike is stuffed with various fillings. The classic filling is made from pike fillets and various vegetables.
Ingredients
- whole pike (over 1.5 kg);
- salt;
- pepper;
- nutmeg;
- ? loaf;
- 1 egg;
- sour cream or mayonnaise;
- large carrots;
- large onion.
How to cook baked stuffed pike in the oven
Many people are afraid of cutting fish, we will tell you in detail how to cut a pike with a stocking, for clarity, be guided by the proposed photos. Take your time, stock up on a sharp thin knife and you will succeed.
The pike is cleared of scales. The gills are extended. 
Next, you should carefully cut off the head so that the intestines are attached to the head. 
The insides are pulled over the head. The remains should be pulled out by hand. 
The skin should be removed very carefully. It cannot be damaged. You should help yourself a little with a knife, trimming the meat and pulling it off like a stocking. It is necessary to pay attention to the fact that in the region of the fins, the bones go far into the depths. 
In the area of the tail, the ridge is cut, all meat and bones are taken from the fish.
If, in the process of cutting the fish, the skin of the pike is torn, then darn this place with a thread, and after cooking, remove it. 
The carrots are chopped on a fine mesh grater. Finely chop the onion. It is necessary to fry vegetables in a mixture of vegetable and butter. 
All bones should be removed from the fish; this is easily done with tweezers. 
Fish fillets are soaked in a small amount of lemon juice, salted and peppered, placed in the refrigerator for an hour. Fillet is chopped in a blender along with vegetables. 
Also add a loaf and an egg soaked in cream to the minced meat. Ultimately, the minced fish should be very uniform. 
Carefully put the finished filling into the pike skin. 
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Next, the head is attached. Everything is laid out on a baking sheet. The fish is greased with mayonnaise or sour cream. 
We bake pike at 200 degrees for 35 minutes. 
The finished pike can be served in a variety of ways. 
You can serve it whole, put lemons next to it and garnish with mayonnaise and slices of olives. You can also serve fish in portions, to do this, pre-cut the pike into thin plates, about 1-1.5 cm wide.Place the pieces on lettuce leaves, line the sides and sides with cucumbers and lemon.
Recipe number 2. Pike stuffed with crab sticks in the oven
Baked stuffed pike is an ever-popular holiday dish, the recipe of which has gone through many experiments and modifications. Fresh fish stuffed with its own fillets in combination with crab sticks is an excellent flavor combination. The filling turns out to be very soft and pleasant to the taste, and the lemon peel gives it an original aroma and a kind of piquancy. 
Ingredients:
- Pike weighing about 1 kg;
- 3 crab sticks;
- 1 egg;
- 1 slice of white loaf;
- A small bunch of parsley and dill;
- 120 ml of milk;
- 1/3 of a small lemon (only its peel is needed);
- 150 g mayonnaise;
- 1 onion;
- Salt and pepper.
Step-by-step recipe with a photo: delicious stuffed pike in the oven
A whole pike cleaned of scales and entrails must be divided into 3 parts, as in the photo: the head, fillet with a ridge and the so-called stocking - pike skin. For this, the head is first cut off. Then, with your fingers, the skin is gradually separated from the fillet in a circle and pulled together with a whole stocking. In places where the pike has fins, you need to cut them off along the inside with a knife so as not to damage the integrity of the stuffing casing. The eyes are removed with a sharp, thin knife. 
Soak a white loaf in milk. He must be nourished very quickly. After 5-10 minutes, squeeze it out to get a lump of bread. 
First, mince the pike fillet, separated from the hard ridge, twice through a meat grinder. In total, you will need 2/3 of the pike meat, the rest can be used for other recipes.
After the fish, skip the peeled onion and soaked bread. 
Break an egg into a bowl of minced fish, add salt and pepper. 
Chop the herbs very finely and add to a bowl. 
Peel off a slice of lemon. Turn the zest into small cubes, as in the photo. Add to minced meat. 
Grate crab sticks and add to the minced meat as the last ingredient. 
Mix all the ingredients for stuffing the pike. 
Stuff the skin with minced crab, but not too tightly, otherwise it may burst during baking. Lay on the deck with your head. Brush with mayonnaise and pour water into the deck. Put in the oven to cook for about an hour at a temperature of 150-160 degrees. The head can be removed after 20 minutes of cooking, since it will only serve as a decor and may lose its appearance if too heat treated. 
It is important to let the finished pike stuffed with crab sticks cool. Put it cold on a plate, cutting the body into portions, as in the photo. Garnish with mayonnaise, fruits, vegetables and berries however you like best. 
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