Stuffed Pike

Fish 872 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Stuffed Pike
  • Serves: 7 People
  • Prepare Time: 1 hour 40 m
  • Cooking Time: 1 hour 40 m
  • Calories: -
  • Difficulty: Easy
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Stuffed pike will decorate any festive table. Do not be afraid to cook such a beautiful and tasty appetizer - it is not at all as difficult as it seems at first glance.

Ingredients

Directions

  1. Clean the pike from the scales, wash. Cut off the head, fins, remove the gills from the head, rinse. Remove the guts from the fish. Carefully remove the skin, reaching the fins, carefully trim them with scissors from the inside. When you reach the tail, cut the bone with a knife. The skin should remain with the tail, set aside. Separate the pulp from the bones.
  2. Chop half of the onion and champignons, fry in butter. Skip the pike pulp with the second half of the onion and garlic through a meat grinder. Add fried onions with mushrooms and mince again. Add crackers, egg to the minced meat, season with salt and pepper.
  3. Fill the skin of the pike tightly with minced meat, pierce it with a needle, lay it on a sheet of baking paper and foil (the paper should lie on the foil), attach the head to the carcass, coat the fish abundantly with vegetable oil, bake in an oven preheated to 180 degrees for 60 minutes. Cool and only then remove paper and foil. Cut into pieces, place on a platter and garnish.

Stuffed Pike



  • Serves: 7 People
  • Prepare Time: 1 hour 40 m
  • Cooking Time: 1 hour 40 m
  • Calories: -
  • Difficulty: Easy

Stuffed pike will decorate any festive table. Do not be afraid to cook such a beautiful and tasty appetizer - it is not at all as difficult as it seems at first glance.

Ingredients

Directions

  1. Clean the pike from the scales, wash. Cut off the head, fins, remove the gills from the head, rinse. Remove the guts from the fish. Carefully remove the skin, reaching the fins, carefully trim them with scissors from the inside. When you reach the tail, cut the bone with a knife. The skin should remain with the tail, set aside. Separate the pulp from the bones.
  2. Chop half of the onion and champignons, fry in butter. Skip the pike pulp with the second half of the onion and garlic through a meat grinder. Add fried onions with mushrooms and mince again. Add crackers, egg to the minced meat, season with salt and pepper.
  3. Fill the skin of the pike tightly with minced meat, pierce it with a needle, lay it on a sheet of baking paper and foil (the paper should lie on the foil), attach the head to the carcass, coat the fish abundantly with vegetable oil, bake in an oven preheated to 180 degrees for 60 minutes. Cool and only then remove paper and foil. Cut into pieces, place on a platter and garnish.

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