Stuffed pike in the oven, step-by-step recipe with photos. Stuffed pike - festive table decoration

How to prepare fish for stuffing

It is recommended to stuff fresh, not gutted fish. Before stuffing, pike is processed in different ways.

Classic preparation recipe: fish skin “stocking” for stuffed pike

Wash the fish, remove scales, cut near the head from the belly side, leaving the spine intact.

If you cut off the head, it will be easier to remove the skin.

Cut out the gills, they contain a lot of mucus, bitterness, and can spoil the taste of the dish. Remove the eyes; after cooking, olives are inserted into the pike's eye sockets for beauty.

The entrails are carefully removed from the carcass, after cutting off the intestines from the anus with a long knife.

Using your fingers or a knife, lift the edge of the skin on the carcass and carefully remove it in the form of a stocking. The most difficult thing is to lift the initial layer of skin near the incision, then the skin comes off easily.

When the stocking reaches the fins, you should trim the fins with kitchen scissors.

When the stocking is removed to the tail, the spine is cut with scissors.

Meat is cut from the carcass for minced meat.

The remaining meat is scraped off from the leather stocking turned inside out and added to the minced meat. The stocking is ready for stuffing.

TIP: It will be easier to free the skin from the pulp if you freeze the fish.

An incision on the back or stomach

Clean the washed fish from scales and cut off the fins. Cut the back along the spine on both sides, cutting the ribs at the same time. Using kitchen scissors, bite through the spine and remove the spine. Remove the entrails and gills. Trim the meat from the skin, leaving a thin layer. Rinse the resulting “cover”, stuff it from the side of the hole on the back, bandage it, sew it up or fasten the seam with toothpicks.

Another option for this method: make an incision from the side of the abdomen and remove the bones. Stuff according to the recipe and sew up the belly.

With rice and prunes

Step-by-step recipe for making pike stuffed with prunes:

1. Clean a small fish, cut off the head, remove the entrails, gills and eyes. Leave the spine and ribs.
2. Rub the pike with salt and marinate in mayonnaise for two hours.
3. Fill the cavities of the head and carcass with the filling, wrap in foil. Pierce the top of the foil in several places to allow steam to escape.
4. Place the fish on a baking sheet and bake in the oven at 180 degrees.

Filling recipe:

1. Cook the rice until half cooked, rinse and chop the prunes.
2. Finely chop the onion and carrots and sauté in butter.
3. Mix rice, prunes, fried vegetables. Mix well.

Stuffed pike baked in the oven is ready in 60 minutes.

TIP: This recipe can be used to cook fish in a slow cooker. In this case, foil is not needed. Roll the carcass into a ring at the bottom of the saucepan, insert the head into the center. Set the “Baking” mode to 1 hour. Remove the fish from the multicooker after cooling. Garnish the finished dish with lemon slices and prunes, it turns out very tasty.

Ingredients:

• Pike – 1.5-2 kg
• Rice – 150-200 g
• Prunes – 8-12 pcs.
• Onions – 1-2 pcs.
• Carrots – 1-2 pcs.

Cooking time: 70 minutes

Number of servings: 6

KBJU 100 g –104.19 kcal, proteins – 15.13 g, fats –0.71 g, carbohydrates –9.34 g

Stuffing in a stocking with mushrooms

Step by step recipe:

1. Prepare a fish stocking.
2. Pour the cut bones with cold water, cook fish broth from them over very low heat, strain.

Prepare the filling:

1. Finely chop the onion and carrots, sauté them in butter until golden brown.
2. Chop the mushrooms and fry them separately from the vegetables until the moisture evaporates.
3. Mix all the fried vegetables with mushrooms. Cool.
4. Grind the pike pulp and lard with lard, add the egg, mushrooms with vegetables, salt, and spices.
5. Fill the pike with vegetables and mushrooms.
6. Place onion rings on the bottom of a casserole dish or large saucepan.
7. Place the stuffed carcass on top. If it doesn't fit, roll it into a ring. You can put your tail in your mouth.
8. Pour fish broth, add bay leaf, bring to a boil and put on low heat. After 20 minutes, add salt and cook for another 20 minutes.
9. Remove the fish after it has cooled completely. Cool.
10. Served with sour cream and fresh herbs.

Recipe ingredients:

• Pike – 1.5 kg;
• Pork lard – 50 -100 g;
• Mushrooms (boletus, boletus, porcini or champignons) - 500 grams;
• Onions – 2-3 pcs.;
• Carrots – 2-3 pcs.;
• Spices (pepper, bay leaf, salt);

Cooking time – 2 hours

Number of servings – 6

KBJU 100 g – 94.1 kcal, proteins – 11.7 g, fats – 4.0 g, carbohydrates – 2.7 g

Recipe for stuffed pike, carp or carp in Jewish style

Cookware:

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Ingredients

Step-by-step preparation of traditional Jewish Gefilte Fish

On the Jewish New Year, Gefilte Fish - stuffed fish - is always served at the festive table. This is a national Jewish dish, the original recipe of which is passed down from generation to generation. Fish is stuffed in different ways - some whole, some in pieces.

Naturally, it is easier to process fish pieces, since stuffing pike or any other freshwater fish - carp, carp, eel - is a rather labor-intensive process. And it consists of several successive stages.

Peeling and slicing

1. Clean three or four large fish from scales, gut them without cutting the belly, and wash the pike carcasses. Cut off heads and tails. Cut off the fins from the tails and remove the gills from the heads.
   Read also:  Spelled with mushrooms - step-by-step recipe with photos
2. Cut the pike carcasses into large pieces.
   As a result, you should have about three kilograms of fish pieces. Tails and heads are not taken into account when calculating weight. Did you know? Fish tails and heads are also stuffed and form an integral part of Gefilte Fish, while the bones are placed on the bottom of the cooking pan - they gel the broth for pouring the Fish.

Making minced meat

Each pike piece is stuffed separately, wrapping the minced meat in a piece of fish skin. But first you need to remove the skin and separate the flesh from the fish bones:

1. Using a sharp knife, cut around the fish piece, very close to the skin, without touching or cutting through it.

2. Remove the fish pulp from the spinal bones, removing as much as possible all the bones that come to hand.

3. Pour half a glass of water over 3-4 slices of white bread or loaf, let it swell and squeeze out the moisture well.

4. Grind pike meat, squeezed bread or loaf in a meat grinder with 2 pcs. onion, cut into four parts.

Stuffing pike (carp, carp or eel)

1. Add 0.5 tbsp to the bowl with minced meat. l. salt and 0.5 tsp. ground black (or white) pepper.

2. Beat three chicken eggs into the minced meat and thoroughly knead the contents of the bowl into a homogeneous mass.

3. Pour onion peels from 1-2 onions, coarsely chopped beets, thick slices of carrots into the bottom of a large saucepan, and place fish bones and one onion cut in half on top of them.

4. First you need to stuff the heads and tails, and carefully place them on the bottom of the pan.

5. Then fill each removed fish skin, laid out on a board, with 1-2 tablespoons of minced fish, smooth the edges, and carefully distribute between the tails and heads of the pike.

6. Pour the contents of the pan with about 800 ml of cold (!!!) water so that the water barely covers the stuffed fish pieces.

7. Lightly add salt to the contents of the pan, cover with a lid and place on high heat. After boiling, remove the lid from the pan and cook, without reducing the flame, for about 40-60 minutes, until half of the liquid has boiled away.
   Important! The foam that forms on the broth is not skimmed off, but is extinguished by sprinkling cold water over the pan.

8. The finished fish is immediately placed on a serving dish, the broth is filtered, and the Fish is poured over it, decorating each piece of pike with boiled carrots. Allow the dish to cool completely and put it in the refrigerator for a day (or overnight), after which it is served.

Video recipe

All the difficulties, secrets and mysteries of preparing stuffed pike are in the detailed video that I have selected for you. There is no difference in cutting any river fish, but pike is much easier to cut because it has a very thick, easily peeled skin. Good luck!

Recipe from Lazerson

Ilya Isaakovich shares a recipe for steaming stuffed pike in an electric oven.

1. Prepare a pike stocking, rinse with water, scrape off the remaining meat from the skin, remove the gills and eyes.
2. Sauté grated carrots and coarsely chopped onions with vegetable oil.
3. Soak the bread in water or milk and squeeze out the liquid.
4. Pass the fish pulp through a meat grinder along with raw onions, fried vegetables and bread.
5. Add grated garlic, vegetable oil, sugar, salt, pepper, egg. Mix the minced meat with a mixer.
6. Stuff the pike.
7. Wrap the fish in cling film and tie with twine in three or four places.
8. Steam in the oven for 30 minutes.

Advice from Lazerson: if your electric oven does not have a steam function, you can pour 2-3 glasses of water on the bottom of the oven, turn on the bottom heating and convection mode at 95 degrees. Do not open the oven for 1.5 hours.

Recipe option: you can cook pike in cling film in a casserole dish or a large saucepan.

After cooling completely, remove the cling film and cut the pike into portions. Serve with horseradish.

Recipe ingredients:

• pike -1.5 kg
• onion - 1 pc.
• garlic – 1 clove
• vegetable oil –50 ml
• sugar – 1-2 tsp.
• raw egg - 1 pc.
• black pepper - to taste
• white bread - 5-6 slices without crust
• salt - to taste

Cooking time: 1 hour 15 minutes

Number of servings – 6

KBJU 100 g – 95.7 kcal, proteins – 16.7 g, fats – 1.1 g, carbohydrates – 4.4 g.

Whole stuffed pike

Here is the first recipe for stuffed pike with photos.

Ingredients:

• 2 pikes (about 65 cm each);
• 6 eggs;
• 6 slices of bread;
• 2 large onions;
• 1 large carrot;
• milk (to taste, about 2 glasses);
• ground nuts (to taste, about a glass);
• salt and pepper to taste;
• dill;
• needle and thread for sewing pike.

First, knead the slices of bread into small pieces and leave them to soak in milk.

Separate all the meat from the pike and carefully remove the bones. This must be done carefully, because the pike bones are soft and there is a chance that not all of them will be removed.

Then we chop the pike meat. To be safe, you can grind it in a blender so that there are no whole bones left.

Peel and chop the onion into small pieces and grate the carrots. Then fry it in a hot frying pan using a little oil.

Mix pike meat with onions, carrots, bread, eggs, nuts and chopped dill, season it with salt and pepper and assemble the stuffed pike. Then carefully stitch the belly of the fish.

Advice. To stuff a fish, you can cut off its neck, so you don't have to waste time sewing the belly together.

Place the resulting fish on the grill and wait for it to cook.