Pike is one of the most delicious fish. There are many different recipes for preparing stuffed pike. One of the easiest and fastest cooking recipes is a recipe for stuffed pike baked in the oven entirely. There is an erroneous opinion among the people that this is the most bony fish and it is better not to stuff it, but to make cutlets from it. But this is not so! In a larger fish, there are not many bones at all and they will not stop you from enjoying the amazing taste of the prepared dish.
You should at least once cook this dish, like stuffed pike, baked in the oven and make sure that it's very simple and amazingly delicious. So, how to properly and what can stuff a pike?
Pike stuffed with mushrooms
Ingredients:
- pike - 1-1,5 kg;
- egg - 1 piece;
- vegetable oil;
- salt, pepper - to taste.
For mushroom filling:
- champignons - 300 g;
- onion - 1 piece;
- carrots - 1 piece;
- loaf - 150 g;
- milk - 1 item;
- salt, pepper - to taste;
- fresh greens - for decoration.
Preparation
The pike is washed and scraped and well dried on a towel. Carefully cut out the gills, using a knife with a long blade. Across the gill bones, we make incisions on both sides, leaving an untouched area of skin that connects the back to the head. The head of the fish is very gently turned back and separated from the pulp. Scissors cut fins and tail. Remove all the insides and rinse with cold water. As a result, we have two sets. One is the skin of the fish, the tail and fins, and the other is the fish carcass with the flesh.
We put the fish down and proceed to the preparation of the filling. Baton put in a bowl and pour milk for 10 minutes. Well-swollen bread squeezed and cut into pieces. We clean the onions and finely chop. Carrots three on a large grater. Champignons washed, dried and cut into plates. On a preheated frying pan with vegetable oil fry onions, carrots, mushrooms, salt, pepper to taste. In the glass of the blender we lay the flesh of the fish, the loaf, the egg and grind it to a homogeneous mass. Mix the resulting mass with the fried filling and add butter. We mix everything thoroughly.
The skin of the fish from the inside is lightly rubbed with salt, black pepper and filled evenly with a filling, using a confectionery bag or a tablespoon. Filling is not very tight, otherwise with baking, the skin may burst. On a baking tray, oiled, lay out our stuffed mushrooms pike and for beauty we put near the head. Lubricate the fish with a beaten egg and put in a preheated oven. Bake approximately 50-60 minutes, depending on the size of the pike, at a temperature of 180 degrees. Baked stuffed pike we cut into portions, we lay out on a dish and decorate with fresh herbs: dill, parsley, basil or cilantro. We serve on the table in hot or cold.
Pike stuffed with rice and prunes
If you do not want a fish baked with crispy crust, then you can cook it according to another recipe and with another stuffing. It will turn out softer, tender, stewed in its own juice. So, how to make stuffed pike in foil?
Ingredients:
- pike - 1,5 kg;
- rice - 500 g;
- prunes - 200 g;
- onion - 1 piece;
- carrots - 1 piece;
- water - 0.5;
- salt, pepper, mayonnaise - to taste.
Preparation
We divide the pike, rub it from inside with spices and grease with mayonnaise. We leave to marinate and make a stuffing. Boil rice until half ready, prunes are washed and cut into pieces. Onions and carrots are fried. All mix and pawn in the fish. Put it on the foil. We connect the sides of the foil and wrap the edges, leaving a small hole into which water is poured. We simmer the fish for 30 minutes. Stuffed pike in foil is ready!