How to stuff a pike step by step. Stuffed pike is a festive dish of Jewish cuisine. Stuffing and baking

Fish dishes are relevant at any time, it is consumed during Lent. It contains many useful substances. A person who loves fish will be healthier. It is not for nothing that Jews often eat fish, especially delicious Jewish stuffed pike. Recipes differ from each other, each housewife wants to add some zest to the fish dish. They even bake pike in different ways, some in pieces, and some in whole.

Recipe Information

• Cooking method: in the oven
• Servings:4
• 1 hour

The main component of this delicious fish dish is a fillet of pike. Previously pitted. To make minced fish tender, soft and tasty, a long loaf is added to it. Pre-soaked in water or milk. Often put fried onions. As soon as the minced fish is ready, they usually put various ingredients, it can be both vegetables and various cereals, and eggs, and mushrooms, in general, at your discretion.

Stuffed fish can be served on the table in different ways. For example, if it is presented as a snack, then cold. If for the second dish, then hot. To make the pike look festive, it is decorated with various greens, vegetables, lemon slices. The taste of stuffed pike will be further enhanced by mayonnaise, which is applied over the fish with various patterns or with a regular mesh. Record the most delicious recipe whole stuffed pike in the oven! If you follow the cooking recipe step by step, then the baked pike will turn out to be very tasty.

Ingredients:

• pike (size does not matter, as long as it enters the baking sheet);
• one egg;
• medium-sized bulb;
• one carrot;
• pepper, salt and mayonnaise.

How to bake stuffed pike in the oven:

First you need to remove the skin. To do this, you do not need to cut off the tail and fins or rip open the belly. Rinse the whole pike first and then remove the scales. Make a small incision near the head, then remove the skin. In order to quickly remove it, you need to make several cuts. The last moment is to cut the backbone. Now the skin is ready for stuffing. It should turn out to be a kind of stocking.

Let's start preparing the stuffing for stuffing fish. An important and difficult step is the separation of the fillets from the bones. After the fillet is ready, you can add any products at your discretion. For example, pass bread through a meat grinder, after soaking in milk, onions and boiled carrots. Add salt, pepper and other spices to taste. Mix the resulting minced meat with a raw egg.

The skin and minced meat are ready. Fill the separated skin with minced meat. This action must be performed very carefully, otherwise the “stocking” may break and all the work will go down the drain. After this laborious process, secure the edge of the pike with a thread and attach the head. It remains to grease the fish with mayonnaise and place it in foil. We send the stuffed pike in foil to the oven and bake for about an hour, the temperature should be 190 degrees. The fish is ready to serve.

A few tips to help you easily bake stuffed pike in the oven:

1. How to clean fish quickly? Rinse the fish thoroughly and place it on a cutting board with the head on the left side. You need to clean the scales with a knife from the tail to the head. Do not clean fish with a dull knife.
2. It happens that the pike smells unpleasant. To get rid of the smell, you need to thoroughly wash the carcass and sprinkle with lemon juice. Often it is soaked in water with the addition of vinegar or in milk.
3. The insides and scales for cooking stuffed pike baked in the oven should be removed.
4. Sour cream or mayonnaise can be used as a marinade.
5. The incredible taste of fish will be obtained by adding garlic, herbs, onions, peppers, basil.
6. It is not for nothing that after cooking, the pike is placed in foil for baking. It is she who keeps the juiciness of the fish. If you want it to be with a golden hue, then about ten minutes before the end of baking, you should unfold the foil.
7. You can choose the stuffing for stuffing at your discretion, tomatoes, mushrooms, various cereals, vegetables are suitable. Depends on preference and imagination.

Watch the video recipe for how else you can bake fish in the oven: Jewish pike (Gefilte - fish)

Stuffed pike is an ancient Slavic dish. Not a single feast in Russia was complete without refreshments. From time immemorial, Russians have been catching royal fish and pampered kings at banquets.

Now there are no kings, and fish is available to everyone, but some are afraid to cook it. There is nothing difficult in this, it is worth trying and you will enjoy gourmet dish Russian tsars.

Whole stuffed pike

If you know fishermen, ask them to bring a whole one to decorate the table with a masterpiece. But if there are no acquaintances, you can buy frozen fish in a store or market so that after tasting the food, you can feel like a royal person. Stuffed pike will require skill and the ability to handle a knife.

You will need:

• pike of medium size;
• 120 gr. bread crumb;
• egg;
• bulb;
• mayonnaise, salt and pepper.

Stuffed and baked pike in the oven will turn out excellent if you follow the instructions.

1. Preparing fish for stuffing. It is necessary to remove the "skin" from the thawed carcass. We start work with a whole fish, do not rip open the abdomen, do not cut the fins, wash and remove the scales. We make an incision near the head, without completely separating it, and begin to remove the skin with small incisions like a stocking. When you remove the “skin” of the pike to the tail, cut the backbone. Fish skin for stuffing is ready. For more information on how to remove the skin-stocking, you can watch the video under the recipe.
2. Cooking stuffing. It is necessary to separate the pike fillet from the bones, and then you can act as you wish. In the recipe, I suggest adding minced pike minced through a meat grinder boiled carrots, onions and bread soaked in milk. You can add herbs, spices, salt and pepper. Combine with a raw egg and knead the minced meat.
3. Fish stuffing. When the skin and filling are ready, proceed to filling the skin-stocking with minced meat. We fill loosely so as not to tear the thin shell. When the process is completed, we fasten the edge of the fish with a thread and fasten the head. Lubricate the stuffed pike with mayonnaise and wrap in foil.
4. Cooking. We send the stuffed fish to the oven and bake at a temperature of 185-190 ° for about an hour.

You will need:

• pike of medium size;
• milk;
• 120 gr. wheat bread;
• egg;
• medium carrots and beets;
• spices, peppercorns and bay leaf;
• lemon.

How to cook pike:

1. cooking fish. It differs from the removal of the skin-stocking in the previous recipe. After cleaning and washing the carcass, you can cut off the head and tail. On the carcass from the side of the abdomen, we make incisions - 3-4 centimeters thick, without cutting through the back to the end. We remove the insides through the holes and cut off the meat from the inside of the skin with a knife and wash the fish again.
2. Cooking stuffing. We clean the fillet from the bones, chop with a blender with onions, carrots and bread soaked in milk. Add the egg and stir in the mince. Salt and pepper the filling.
3. Stuffing. Ready stuffing place in pieces of pike, insert lemon slices into the cuts.
4. Cooking. Put the root crops cut into circles in a deep baking sheet, put the spices, bay leaf and peppercorns. Place the stuffed fish on top and fill with water so that the vegetables are hidden. We send the dish to the oven for 1 hour at 185-190 °.
5. Innings. When the fish is cooked, put it on a dish and decorate with vegetables. You can serve.

Fillings for stuffed pike

While the pike is languishing on the stove, you can explore the filling options for the dish. The recipe for stuffed pike in the oven will remain unchanged, but the taste will change.

Pike is an edible and very tasty predator, which is used in cooking as a real delicacy. It can be prepared from interesting dishes, but stuffed pike in the oven will always be festive on your table. For stuffing, it is better to choose medium-sized fish so that it fits completely on the baking sheet of the oven.

Stuffed pike is truly royal dish. True, its preparation will require a lot of effort, but the result will justify the work.

Ingredients:

• Pike;
• bulb;
• carrot;
• 350 g mushrooms;
• White bread;
• two eggs;
• 200 ml of milk;
• 50 g butter;
• a bunch of greens;
• salt pepper.

Cooking method:

1. We wash the pike cleaned from scales and make a small incision near the head. Using a sharp knife, carefully separate the backbone from the meat.
2. Now let's get to the stuffing. To do this, soak bread in milk. We pass the carrots through a grater, chop the onion and herbs, and cut the mushrooms into small slices.
3. Saute onions, carrots in hot oil and after five minutes add a spoon butter and mushrooms, salt and pepper. Stew vegetables with mushrooms for seven minutes.
4. Using a blender, grind the minced meat together with bread. Add an egg, greens, two tablespoons of butter, as well as stewed vegetables with mushrooms. Stir the filling and fill it with the skin of the fish. Stuffing the pike should not be too tight, otherwise the skin will burst during baking.
5. Grease a baking sheet with oil and lay out the fish, grease with a beaten egg and cook in the oven for 60 minutes, temperature - 180 degrees.

With potato filling

Pike is not only a delicacy, but also dietary product because it is high in protein but low in fat. Pike meat is quite dry, so to cook juicy fish, it is stuffed with a variety of ingredients. Today we will cook hearty meal- pike stuffed with potatoes.

Ingredients:

• Pike;
• three medium potato tubers;
• three cloves of garlic;
• a bunch of dill;
• bulb;
• salt, pepper, oil.

Cooking method:

1. We clean the pike, wash and gut.
2. Three potatoes on a grater and washed until the starch comes out.
3. In heated oil, fry the onion in half rings and put it in the potatoes along with chopped dill, garlic and spices.
4. We put the filling in the fish, sew it up and put it in the oven for 30-40 minutes at a temperature of 180 ° C.

Rice Recipe

With the help of original and delicious dishes, you can always organize a festive dinner. One of these dishes is stuffed pike. We offer a recipe for fish stuffed with wild rice and eggs.

Ingredients:

• Pike;
• 150 g of wild rice "Aquatica";
• three eggs;
• bulb;
• 50 g butter;
• salt, pepper, dried herbs.

Cooking method:

1. Gently, like a stocking, remove the skin from the carcass, separate the meat from the bones.
2. Rice is well washed and boiled until tender.
3. Put the fish meat, onion and pieces of butter into the blender bowl, mix thoroughly.
4. Add one to the minced fish a raw egg and two boiled ones, which need to be cut into small pieces. We also put rice, spices and herbs, mix and stuff the pike skin with the filling.
5. We cover the baking sheet with parchment, grease with oil and lay out the fish. To prevent the skin from bursting during baking, you need to pierce it with toothpicks in several places.
6. We bake the dish for 50-60 minutes, setting the temperature to 180 ° C.

Whole lean stuffed pike in foil

On certain days of fasting, it is allowed to eat fish. We offer to cook stuffed pike, baked in the oven as a whole, according to the recipe of the Holy Trinity Monastery.

Ingredients:

• Pike;
• two or three slices of a loaf;
• two small onions;
• carrot;
• greenery;
• salt, pepper, olive oil.

Cooking method:

1. Pieces white bread soak for a couple of minutes in lean almond milk.
2. On the pike near the head, we make a circular incision, remove the head and pull out the insides, then with our hands we try to pull the skin off the fish, and sort out the meat so that there are no bones in it.
3. We pass the pieces of meat through a meat grinder along with bread, carrots and onions. Add chopped herbs and seasonings to minced meat. In order for the filling to become even juicier and more tender, it can be re-rolled through a meat grinder.
4. We put minced meat in the skin and sew it with threads. Put the fish on a baking sheet lined with foil and greased with olive oil.
5. We wrap and bake the pike in foil at a temperature of 160 degrees for 25-30 minutes.

With celery and capers

If you are looking for unusual recipe cooking fish, be sure to try stuffing the pike with capers and celery. Such fragrant additives will radically change its taste. Capers will give the meat a piquancy, and celery - an exquisite spicy aroma.

Ingredients:

• fresh pike;
• bulb;
• carrot;
• egg;
• two spoons of capers;
• two stalks of celery;
• three slices of white bread;
• two tablespoons of any oil;
• salt, pepper, spices for fish.

Cooking method:

1. Many housewives remove the head when cutting fish. We advise you not to do this, as the finished whole pike looks original on the dish. In addition, a lot of stuffing is placed in it, the main thing is to remove the gills.
2. For the filling, soak the bread in warmed milk, pass the chopped onions and grated carrots in butter. Finely chop the celeriac, strain the capers.
3. Using a meat grinder, we twist the meat along with the browned vegetables and bread. Then we drive an egg into the minced meat, put spices, celery and capers.
4. We lay out the skin of the pike and fill it with minced meat, sew the incision with a thread.
5. Put a layer of onion and carrot rings in a baking dish, pour a glass of water in which you must first dilute a spoonful of spices for fish. The water should cover only the vegetables.
6. We grease the pike with oil, put it on a vegetable substrate and send it to the oven for 1 hour 10 minutes, depending on the size of the fish, temperature 180 ° C.

Jewish Cooking

Translated from Hebrew, "Gefilte fish" means stuffed fish. The Jews themselves serve such a dish on holidays. You can stuff any large-sized fish, but it is pike that is most suitable for stuffing, thanks to its strong skin.

Ingredients:

• Pike;
• three carrots;
• two beets;
• three medium bulbs;
• onion peel;
• two pieces of a loaf;
• five bay leaves;
• four tablespoons of sugar;
• five peas of hot pepper;
• six peas of allspice;
• salt, oil.

Cooking method:

1. We clean the skin from the fish, separate the fillet from the bones and twist it together with onions and bread soaked in water. In the preparation of kosher food, mixing milk with meat is prohibited.
2. We put spices in the minced meat, you can mix the meat with rolled bacon so that it turns out tender and not too dry. We stuff the skin of the fish, sew it up.
3. We cut the beets, carrots and onions into rings, put them in a deep bowl where it is planned to cook the fish.
4. We put a pike on a pillow of vegetables, together with it we throw onion peel, grains of bitter and allspice, bay leaves, pour a little oil and water to the level that it slightly covers the fish.
5. We put the dish on the fire and simmer the pike over low heat for three hours. After cooking, do not immediately take it out. It is better that it cools down in the broth and only then carefully transfer it to the dish.

How beautiful to serve the finished dish

Stuffed pike is always a festive, tasty and expensive dish. Therefore, such royal fish must be served beautifully.

1. The easiest way is to use mayonnaise for decoration. To do this, you need a soft pack of sauce. Having cut off the neck, feel free to get creative, for example, draw curly lines or flowers.
2. Vegetables and fresh herbs are perfect for garnishing. Take a cucumber and with a sharp knife make zigzag cuts in a circle. Then separate the halves and you will get beautiful flowers with sharp petals, put an olive or olive in the center. The same flowers can be made from tomatoes and other vegetables, even salted ones.
3. You can make flowers from apple peel. To do this, use a sharp knife to remove the peel with a whole strip. Wrap a long shaving in a beautiful flower, the longer the strip turns out, the more voluminous the decoration will come out.

Bake pike for a family feast or a festive dinner, do not regret the time and effort spent, because all your efforts will pay off in full. Use our recipes for toppings in cooking or feel free to come up with your own combinations.

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How to cook stuffed pike? This article will tell you the technology step by step! Pike is rightfully considered the queen in the fish kitchen. Despite the fact that the meat contains quite a lot of bones, it is considered dietary due to its low fat content.
It has a unique taste and smell that cannot be confused with anything. It can be baked, boiled, grilled, made into amazing meatballs, but the most beautiful and tasty dish- This, of course, is stuffed pike. Also in ancient Russia she was often served at the table at chic meals.

At first, preparing this dish may seem complicated, but with a few tricks, the result will be great.

Fish preparation

• Choose a medium-sized pike with intact skin. If the fish has been frozen, thaw it for several hours on the bottom shelf in the refrigerator;
• To remove a specific smell, hold the pike for a couple of hours in milk;
• Clean the fish without gutting it. You can do this immediately after fishing, directly on the shore;
• Make a neat incision near the head with a sharp knife. Break off the head of the pike so that the giblets move away with it;
• We cut off the offal from the head, remove the nearest fins, eyes and gills on it;
• Carefully cut off the upper and lower fins, trying not to damage the skin;
• Helping ourselves with a sharp knife with a short blade, we remove the skin from the pike, like a stocking, to the very tail. When cutting, try to leave a thin layer of meat for better preservation of the skin. Carefully cut off the tail of the fish so as to separate it along with the skin;
• We clean the meat remaining on the skin and turn the skin back;
• We wash the fish.

We continue the treatise on how to cook stuffed pike.

Filling preparation

For one small pike you will need 1 egg, about 100 grams of bread (preferably yesterday), 2-3 onions, about a glass of milk. Optionally, you can add 2-3 tablespoons of boiled rice, greens.

• Separate the pike meat from the bones (this is done very easily).
• Soak bread in milk.
• Grind the pike meat in a meat grinder or blender. Remove any visible bones and pass the pulp through a meat grinder (or grind in a blender) a couple more times. Add bread squeezed from excess milk and fried onions.
• Finely chop the greens, add to the minced meat.
• Add salt, pepper, spices (basil, oregano, allspice and cloves are especially good), egg, rice.
• Mix thoroughly.
• You can also add fried carrots, boiled mushrooms, melted cheese to minced meat.

Gently stuff the skin with the resulting mass. Do not fill too tightly gefilte fish didn't crack when baked. If the minced meat remains, then you can make it out of it.

Put the pike on the foil, put your head to it. You can even sew it on with thread. Lightly salt the top and drizzle with lemon juice. Wrap the edges of the foil, leaving a small gap for steam to escape.

Transfer the fish in foil to a baking sheet and bake in the oven for about one and a half to two hours at t \u003d 180 ° C. Before the end of cooking, you can unfold the foil and grease the pike with butter.

Stuffed pike can also be steamed or boiled in water, then the dish will turn out to be more dietary.

Remove the finished fish from the oven and let cool completely without removing the foil. You can even put it in the refrigerator for this time.

How to decorate?

After that, cut the fish into portioned pieces and lay in a semicircle on lettuce leaves.

Try to give it a natural shape and do not forget to attach your head. Decorate with mayonnaise. Lemon slices can be inserted into the slots.

If you are planning a grand feast, but you have not come up with anything interesting yet, then try baking the whole pike. You can stuff the fish with anything you can find: rice, mushrooms, potatoes and even spinach. Learn all the subtleties of cooking this dish.

How to cook stuffed pike

A complex dish, suitable for any celebration - pike with various fillings. The advantage of this fish is that you can buy it in the store throughout the year. So that the preparation of stuffed pike does not turn into a real test for the hostess, it is first important to choose the right carcass. To do this, take note of the following tips:

• To choose a good fish, pay attention to the mucus that covers the scales. It is necessary for good maneuverability of the fish in the water, and also tells the buyer about the freshness of the carcass.
• The next selection criterion is the color of the tissues under the gills. If you lift the outer shell of the gills, then the meat inside should be a bright, rich pink hue.
• Stuffing pike will go easier, and ready meal it will taste better if you buy a fish under the age of two years. Its approximate weight is 1.5-2 kg, and its length is 45-50 centimeters.
• To remove the smell of mud and algae, fish can be soaked in vinegar with water or lemon juice with spices.

Filling for stuffed pike

Stuffed pike is also good because you can fill its insides with almost everything that is in the refrigerator. Traditionally, stuffing for stuffed pike consists of a mixture stewed vegetables, soaked white loaf and a few grams lard. In such a classic composition, the last component plays an important role. Fat from the inside impregnates with fat and does not allow the skin to remain dry after frying. Fish goes well with not quite familiar products, for example: with fresh mushrooms, eggs and soft cream cheese.

How to cut a pike for stuffing

You can put any filling in the fish, but first you need to properly cut it. There are three options for step-by-step processing:

1. Cut the whole pike for stuffing. To do this, a small transverse incision is made near the head, the insides are carefully removed, the ridge is separated from the meat with a sharp knife.
2. How to stuff a pike from the side of the ridge? Start peeling the fish from the head, make 2 cuts along the ridge. Gently spread the meat, pull the spine towards you along with the dorsal fin and intestines.
3. Before stuffing the pike in the skin, it is necessary to carefully remove the skin from the fish without damage. Prying the meat with a sharp knife, pull off the skin, and reaching the tail, cut off the ridge with scissors. After such cutting, be sure to rinse the skin with water.

How to decorate a stuffed pike

Pike has long been called the queen of fish: not only for its taste, but also for its presentable appearance. appearance on the holiday table. In order for a dish to attract the attention of guests and arouse appetite, you need to be able to present it. You can decorate stuffed pike with lettuce, mayonnaise, pomegranate seeds, lemon and olives. Although they don’t eat the head of a pike, they always put it on a dish in order to create a holistic impression.

Stuffed pike recipes

From a large pike, you can cook delicious steam cutlets, and put the bones of a fish in your ear. However, if you are lucky enough to buy a fish up to two kilograms, it is a sin to put tender meat on meatballs. Try to stuff it, especially since there are a lot of options. For example, in Israel, stuffed fish is boiled in onion skins, in Europe the carcass is stuffed with spinach, and in Russia there is great recipe stuffed pike with rice. Try to bake a fish according to one of the proposed options.

Stuffed pike in the oven

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 120 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.

Stuffed pike is almost always cooked in the oven, and this recipe with a photo is no exception. For toppings, try using frozen or fresh leaves spinach, since this green is sold in the store all year round which cannot be said for some other species. In summer, the fish will go with sorrel, beetroot or carrot tops. And if you bake pike with garlic, it will become even tastier.

Ingredients:

• pike - 1.2-1.5 kg;
• spinach - 4 bunches;
• cream cheese- 400 g;
• horseradish - 4 tbsp. l.;
• eggs - 4 pcs.;
• salt.

Cooking method:

1. Clean the fish by removing the entrails and spine with bones through the spine.
2. Wash spinach thoroughly from sand, dry with a towel and chop.
3. In a food processor, beat eggs with cream cheese.
4. Mix spinach, egg-cream mixture and horseradish.
5. Lay the fish belly down and stuff the carcass through the cut on the back.
6. Wrap the fish in parchment, put on a baking sheet. There is no need to sew up the skin.
7. Put the baking sheet in the oven preheated to 180 degrees for 30 minutes.

Pike stuffed with mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 3-4 servings.
• Calorie content of the dish: 130 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Pike, stuffed with mushrooms, it turns out especially tasty if you add a little cream to the filling. Even medium-fat milk will do, since you don’t have to beat it to a density. As for mushrooms, here you can completely rely on your intuition. Both artificial champignons and noble porcini mushrooms are suitable. True, it is not recommended to use dried cooks. Learn how to cook and decorate fish with this recipe with photos.

Ingredients:

• mushrooms - 8 pcs.;
• pike - 1 pc.;
• cream - 1 tbsp.;
• white wine - 1 tbsp.;
• sour cream - 200 g;
• starch - 1 tbsp. l.;
• thyme - 2 branches;
• parsley - a bunch.

Cooking method:

1. Cut the fish along the ridge, remove the entrails and bones. Rinse, let dry a little.
2. Boil fresh mushrooms in white wine for about 5 minutes, drain in a colander.
3. Boil the cream, add the starch dissolved in water in a thin stream.
4. Chop the parsley and thyme sprigs. Mix with cream.
5. Cut the mushrooms into cubes, mix with the creamy mass.
6. Fill the insides of the pike with this mixture, sew the back with a thread.
7. Top the fish with sour cream, put on a baking sheet.
8. Bake until fully cooked at 180 degrees.

Jewish stuffed pike

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 146 kcal.
• Destination: for lunch.
• Cuisine: Jewish.
• Difficulty of preparation: medium.

Jewish-style stuffed pike, or gefilte fish, is a signature dish for any holiday in Israel. Each housewife knows how to cook pike correctly, and does it in her own way, which is necessarily different from that neighbor's version. As a result, there are millions of recipes for the dish. Try it and you will make a delicious fish with a simple vegetable filling in the Jewish manner.

Ingredients:

• pike - 1 pc.;
• egg - 1 pc.;
• onions - 4 pcs.;
• sugar - 1 tsp;
• vegetable oil- 50 ml;
• breadcrumbs - 2 tbsp. l.;
• carrots - 2 pcs.;
• onion peel - 1 handful;
• allspice - 3-4 pcs.;
• bay leaf - 1 pc.

Cooking method:

1. Carefully separate the spine from the fillet. Don't cut off your head.
2. Peel and fry half the onion, the second part just chop coarsely.
3. Twist the pike fillet in a meat grinder, mix with onions.
4. Add the egg, seasonings, sugar, breading to the mixture and mix.
5. Fill the insides with minced meat, do not put the filling too tightly. Sew up the hole.
6. Make a broth with carrots, onions and fish bones. Pepper, salt water is not necessary.
7. Put in a bowl onion peel and then the fish.
8. After an hour, remove from heat, drain the water, and put the carcass in the cold to cool.

Pike stuffed with rice

• Cooking time: 2.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 198 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stuffing pike is a simple process. All that is needed is to lay minced meat with a spoon in a pre-torn skin. However, even here there are nuances. The filling does not need to be diligently tamped with a spoon, otherwise the skin will burst during the baking process, and the appearance of the dish will be spoiled. If you are stuffing fish with rice, as in the next step-by-step photo recipe, then boil and cool the grits in advance.

Ingredients:

• pike - 1 kg;
• rice groats - 100 g;
• carrot - 1 pc.;
• Crimean bow - 1 pc.;
• egg - 1 pc.

Cooking method:

1. Separate the skin from the bones. Remove all bones from the pulp.
2. Grind onions with carrots and fish fillets in a blender.
3. Add your favorite spices, if you want, put greens. Mix everything.
4. Mix boiled rice with minced meat. Fill the skin with the mixture.
5. Put the carcass on the foil, put your head, wrap.
6. Fish must be baked at a temperature of 180 degrees.
7. After an hour and a half, open the foil and continue baking.
8. ready pike, stuffed with rice, looks beautiful on a plate with lemon slices and mayonnaise mesh.

Stuffed jellied pike

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 156 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are many options for how to stuff a pike. Some people love this dish with a creamy filling, others prefer to add dried apricots, apples and even pineapples. However, pike looks most advantageous in the form of aspic. In addition, you do not need to prepare the broth in advance: you will get it in the process of cooking stuffed fish. Be sure to add some gelatin to the broth, otherwise your aspic will simply remain liquid.

Ingredients:

• pike - 1 pc.;
• semolina - 2 tbsp. l.;
• onion - 1 pc.;
• carrot - 1 pc.;
• gelatin - 1 sachet;
• wheat bread- 2 slices;
• milk - 1/3 tbsp.;
• black pepper - to taste;
• nutmeg- a pinch.

Cooking method:

1. Gut the insides without damaging the skin.
2. Chop the fillet food processor along with onions.
3. Soak slices of bread in milk, add together with semolina to minced meat.
4. Put the filling on the skin, give it the shape of a fish.
5. Bandage the carcass so that the gauze tightens the skin well.
6. Make a broth with fish bones and carrots.
7. Boil the carcass for a quarter of an hour in water, then cool.
8. Put pieces of fish and carrots in deep salad bowls.
9. Fill the contents with broth mixed with gelatin. You don't need to mix.
10. Until completely solidified, the stuffed jellied pike should stand in the cold for 5-6 hours.

Stuffed pike in foil

• Cooking time: 60 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 120 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stuffed pike in foil turns out to be especially tasty, because it is actually cooked in own juice. In that step by step recipe for the filling is used not simple fish fillet with bread crumbs and mashed potatoes, due to which the dish turns out juicier. The fish stuffed in this way keeps its shape perfectly during and after frying, so there will be no problems with decorating the dish. Learn how to make this holiday treat.

Ingredients:

• pike - 1 pc.;
• lard - 200 g;
• potatoes - 2 pcs.;
• garlic - 2 heads;
• soy sauce- 1 tbsp. l.;
• juice of half a lemon.

Cooking method:

1. Clean the fish. Remove the fillet, separate the bones from the meat.
2. The fillet, along with potatoes and lard, must be chopped in a blender.
3. Add sauce and lemon juice, salt and pepper to minced meat. Stir with a silicone spatula.
4. Fill the skin with stuffing. Carefully sew the skin of the fish. Transfer the carcass to the foil.
5. Place the tray in the oven for 1 hour.

Video: how to properly stuff a pike