Baked stuffed pike in the oven. Stuffed pike - step-by-step recipe with photos How to stuff pike and bake in the oven

Not everyone will decide to cook stuffed pike. The queen of the festive table requires due attention. However, your efforts will be justified and will not go unnoticed. If you know how to stuff pike correctly, then the dish, especially if it is beautifully decorated, will create a real sensation!

For many, pike is unacceptable in its finished form due to the characteristic smell of mud. We'll fix everything. Frying a large amount of onions and carrots is added to the filling, which interrupts the characteristic aroma of pike. And to give the minced fish juiciness, you should definitely put a small piece of fresh lard in it. There are a few more tricks for preparing delicious stuffed pike, which I am happy to share in the recipe.

The most important point is to choose the right fish. First of all, you should pay attention to the smell. Fresh pike has a pungent fishy aroma. The mucus that covers it should be transparent. It is worth looking under the gill bone. Only caught fish have gills of a rich red or pink color without spots or darkening. The skin of a high-quality pike is densely covered with scales, without cracks or tears. I do not recommend stuffing fish over 1.5 kg. It is difficult to remove the skin from a large pike without damaging it, and few people have a huge oven at home.

Cooking time: 40 minutes / Yield: 6-8 servings

Ingredients

• pike 1 kg
• 3 large onions (1 for broth + 2 for filling)
• 2 large carrots (1 for filling + 1 for baking fish)
• yesterday's loaf 300 grams
• eggs 3 pieces
• large beets 1 piece
• milk 300 ml
• spices to taste
• salt 1 teaspoon
• 2 cloves
• bay leaf 1 piece
• fresh lard 150 grams
• vegetable oil for frying 2 tbsp. spoons

For decoration

• fresh herbs 1 bunch
• olives 10 pieces
• mayonnaise or sour cream 100 ml

Preparation

We clean the pike from scales, being careful not to damage the skin. Using kitchen scissors, cut out the gills from the head. We make cuts near the lowest fin (where the large intestine ends) and near the head. Using a sharp knife, carefully cut the film to separate the insides. We plunge our hand deep into the pike and pull out the giblets. We do this very carefully so as not to rupture the gallbladder. If such an incident does occur, you should immediately completely immerse the fish in cold water and add 1 tbsp. a spoonful of table salt and 2 tbsp. spoons of vinegar 9%. Leave the pike in this solution for 30 minutes, then rinse thoroughly under running water.



Take a rolling pin or any other wooden object. We hit the fish on each side, making 10 blows. “Beating” the pike will soften the meat, which will make it easier to remove the skin later.



Using a sharp knife, cut off the head of the fish from the body.



We begin to gradually separate the skin from the meat from the side of the head with a sharp knife. We do this in a circle, pulling the skin towards itself. We cut off the lower and upper fins with scissors so that they remain on the skin.



Gradually trimming and turning out the skin of the pike, we reach the tail. We cut off the bone at the tail so that the tail fin remains intact.



Separate the meat from the spine.



Place the bones in a saucepan, add about 700 ml of water, add the peeled onion, cloves and bay leaf. Let it simmer over low heat for forty minutes. After the broth boils, be sure to skim off the foam.



Let's prepare the filling. Place yesterday's loaf in a bowl and fill it with milk. Let the bread rise for 15 minutes.



Cut the onion into cubes, grate the carrots and sauté in a frying pan with the addition of 1 tbsp. spoons of vegetable oil until transparent. Place the lard in a blender and grind. Then add more hot fried vegetables and mix everything together. They will melt the lard. If you don't have a blender, use a meat grinder.



We pass the pike meat through a meat grinder several times or, if you have a powerful blender, grind the fillet in it. Place the minced fish in a bowl, add vegetables with lard and the loaf, squeezing it out of the milk. Separate the yolks from the whites. For now, put only the yolks into the filling, add spices to taste and salt. Mix.



Pour the whites into a deep bowl, add a pinch of salt and beat with a mixer into a fluffy foam.



Now mix the whites into the minced fish in small portions - they will give the finished filling a more airy consistency.



Stuff the pike skin and head with fish mixture.



Cut the carrots and beets into pieces and place on a baking tray. Place the stuffed pike carcass and head on top of the vegetables.



Pour the broth over the fish and vegetables, straining it through a sieve.



Grease the foil with vegetable oil and cover the fish on top. Place in an oven preheated to 180 degrees to bake for 40 minutes.



After 20 minutes, remove the foil from the fish and leave it in the oven for another 20 minutes so that a golden brown crust forms on the pike.



Let the pike cool completely, as it is customary to serve it cold. Place the fish on a plate filled with herbs, along with the head, so as to create the appearance of a whole pike. We place black olives in the eye sockets and mouth. Fill a pastry syringe with mayonnaise or sour cream and decorate the carcass and head on top. If desired, you can form roses from additionally cooked carrots and decorate the finished dish with them.

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 answered.

“Then I won’t do it!” - said the pike and landed on our table.

Stuffed fish is a wonderful dish that will suit any holiday 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 river pike perch. Like pike, pike perch is a rather dry fish in itself, so this recipe will be very useful. The essence of the recipe is that dry fish fillets are removed from the skin, ground in a meat grinder into minced meat with lard and cheese, which in turn add tenderness to the fish dish and make it fattier. The minced meat is then placed back into the skin, which resembles the shape of a stocking. As a result, the fish looks presentable, is easy to cut, and is quickly eaten.

Stuffed pike with lard and cheese can be served either cold or hot. And a beautiful presentation will make a delicious fish dish also a wonderful table decoration.

So, get acquainted! The most delicious pike baked in the oven.

Ingredients:

• 1 pike weighing approximately 1.5 kg;
• 1 piece of loaf;
• 200 g lard;
• 1 processed cheese;
• 1 small onion;
• 1 egg;
• 1 tsp oregano spices;
• salt, pepper to taste.

For decoration:

• any vegetables and herbs to taste;
• mayonnaise;
• 1 lemon.

Recipe for stuffed pike in the oven

1. Pike has very unpleasant large scales, which need to be cleaned first. Usually they help with this in the store, and at home all that remains is to remove the remaining scales and rinse the fish from them. If you caught a pike yourself, then it is better to clean it in nature, so as not to spread excess dirt at home. We wash the pike well under running water.

2. Cut off the head of the pike so that the insides can be removed along with it. Then we separate the insides. We don’t throw away the head, we will bake it for beauty.

3. Using 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 the work will be in vain.

4. When there is something to grab onto, we try to pull the stocking off the pike with our hands. The fresher the fish, the easier the stocking is to remove. At the stage of separating the fillet from the skin, it is better not to rush and remove the skin literally millimeter by millimeter. We cleaned a little on one side and turned the fish over to the other.

5. You need to be especially careful in the places where the fins begin. It is better to have meat left on the skin than to have a hole. We do not cut off the fins, but leave them on the stocking along with the fish meat.

6. Very carefully turn the stocking inside out and cut the carcass from the skin, cutting the ridge near the tail. This is what an ugly stocking and such an imperfect carcass should look like. I repeat: the main thing is that the stocking has no holes through which the minced meat can leak while the pike is baking in the oven. We put the skin in the refrigerator for now.

7. Remove the pike fillet from the ridge with your hands. We act slowly 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, moving from head to tail.

9. We 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 our assistant. When all the fish fillets have been processed, you can breathe a sigh of relief - the most difficult and lengthy stage is over.

10. Before taking out the meat grinder, prepare the remaining ingredients. Peel the onion, wash it and cut it into 4 - 8 parts depending on the size of the onion. We wash and chop the lard 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 pass the fish 2-3 times to ensure that we get rid of the bones in the minced meat (in the cleaned fish there could be small bones left, which can be easily removed by a meat grinder).

12. Pass lard, onion, processed cheese, and a slice of loaf of bread previously squeezed out of water through a meat grinder.

13. Break the egg into the minced meat. Salt, pepper, add oregano.

14. Stir.

15. Cover the baking tray with baking paper. We stuff our stocking with minced meat, grease it with mayonnaise and place it on a baking sheet. Try not to stuff the pike to capacity, 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 it into balls (after adding rice) and bake fish balls.

So, next to the stuffed pike we place its head and also grease it with mayonnaise.

16. Cover the baking sheet tightly with foil and place in an 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 needs to be cooled completely so that it can be easily transferred to a dish whole and not damaged. Before serving, it is advisable to let it sit in the refrigerator for at least 1 hour. Prepare a dish of stuffed pike and serve!

It is better to cut pike into portions when chilled. And before serving, if desired, pike slices can be heated in the microwave.

The most delicious stuffed fish - pike in the oven is ready! Bon appetit!

Stuffed pike will certainly be a wonderful decoration for any holiday table. Previously, in Rus' they stuffed pike for weddings and other large feasts. There is an opinion among people that pike is a bony fish, but this is not at all true; large fish have very few bones, and even they will not interfere with enjoying the surprisingly delicate taste. Well, if your husband is an avid fisherman, then you should definitely learn how to cook this wonderful and amazingly tasty dish. Let's get to the recipe. We will tell you how to stuff pike in detail and reveal the secrets of making it beautifully decorated.

The process of preparing a dish called "Pike baked in foil"

We take fresh pike, clean it thoroughly, but without damaging the skin. If you use frozen fish, you need to thaw it well. Cut off the head and gills. Be sure to use a sharp knife to cut the skin around the circumference from the side of the head. Then we turn the skin towards the tail. In order to better preserve it, you should cut it in such a way that there is a small layer of meat on the knife. So we get to the tail. We cut off the tail bone and remove all the entrails from the carcass. Cut out the ridge. Soak the loaf or bun in milk. We pass the meat with onion and bread through a meat grinder 2 times or grind it in a blender. Next, beat one chicken egg, softened butter into the minced meat and mix everything. Salt and add seasonings. You can also add 1 tablespoon of mayonnaise to the minced meat, then it will become more tender. Then we stuff the skin, but not too tightly, otherwise the skin may burst during baking. If you have some minced meat left over, you can use it to fry cutlets or make fish pancakes. Next we need foil, fold it in two layers, lay out a strip of bay leaves and our shuka on them. We put the head to the body. The stuffed pike is almost ready. On top of the fish you can salt, pepper and sprinkle with lemon juice. Wrap the foil on three sides and leave one for steam to escape. Add half a glass of water to the hole left. Place our pike on a baking sheet in an oven preheated to 180 degrees and bake for about 1.5-2 hours. Cool the finished fish.

Decorating the dish

So, you have learned in detail about how to stuff pike. Now let's start decorating the festive dish. The most affordable and fastest way to decorate is regular maoinez. Use your imagination and draw beautiful patterns - wavy lines or flowers. Vegetables can also serve as an ideal decoration for you. For example, cucumber. Take a sharp knife and make zigzag cuts, going in a circle through the vegetable. Gradually make the cuts deeper, then separate the halves, you will get a flower with petals. You can put an olive or olive inside and decorate the fish. You can use apple peel. Just peel the apple from it, trying to cut into a whole strip. Then simply twist the peel in a circle into a flower. Absolutely any vegetables are suitable for decoration: carrots, onions. You can experiment with herbs and lemon.

Conclusion

Stuffed pike is a very tasty and original dish that is ideal for a holiday table. It is served with mashed potatoes, rice, and vegetables. We hope that your stuffed pike will delight your guests. Bon appetit!

Pike is a very tasty and at the same time healthy fish that can be prepared in different ways. It goes well with vegetables, it is often used to prepare rich fish soup, and is also stuffed.

Today it is worth paying increased attention to the preparation of stuffed pike. In this form, it turns out uniquely tasty, juicy and aromatic. Of course, preparing this fish this way requires a lot of work, but it’s worth it.

How to properly prepare fish

Before you start preparing stuffed pike, you should first select and prepare it. One important nuance - for cooking you should not use large-sized fish, but preferably medium-sized ones.

Large specimens have tough and dry meat, so when cooked they will not be as juicy. The average weight of pike should be 1.2 - 1.7 kilograms.

• first of all, the fish needs to be cleaned and washed well;
• first of all, the gills are removed, then the pike is thoroughly washed under running water;
• The head is cut off with a sharp knife blade; the cut should be closer to the base;
• then with one hand you need to hold the area of ​​the spinal bone, which opens after cutting off the head of the fish, and with the help of the second hand, carefully remove the skin towards the tail of the fish;
• Once you get to the fin area, you need to cut them off with scissors or a knife from the inside of the skin. This must be done carefully so as not to damage the integrity of the skin;
• after you get to the tail, you need to cut it off with a knife closer to the base;
• the result should be a kind of cover, it should be turned out and after that it can be used for stuffing.

Step by step recipe

Let's start preparing stuffed pike baked in the oven:

1. To begin with, fresh pike is cleaned of scales, the gills are cut out with special scissors and thoroughly washed;
2. Then you need to cut off the head and take out all the insides along with it;
3. After this, the pike should be placed on a cutting board and lightly beaten on both sides with a rolling pin. This is required for the meat to move away from the skin;
4. Carefully cut off the skin from above and begin to remove it like a stocking to the tail area;
5. As soon as you reach the tail, you need to cut it off from the inside along with the skin;
6. The remaining fish should be removed from the surface of the turned out skin using a small spoon;
7. You also need to separate the meat from the ridge and put everything in a bowl;
8. We wash the carrots, peel the skin from the surface;
9. Cut the carrots into small pieces;
10. Peel the skin from one onion and cut into small cubes;
11. Add oil to the frying pan, place on the fire and heat;
12. Place vegetables in hot oil and fry for several minutes, stirring constantly. Add a pinch of fennel to the roast;
13. Cut the lard into medium pieces, it will give the pike juiciness;
14. Peel the second onion and cut into large pieces;
15. Then we grind the pike meat, fried meat, lard and raw onion several times with a meat grinder. It’s good if you have an electric meat grinder, the process of passing will be much more convenient and faster;
16. Fill the pieces of bread with milk and leave for a couple of minutes until the pulp is completely soaked;
17. Next, squeeze out the bread and also pass it through a meat grinder;
18. Next, add the egg, white pepper and salt to the prepared minced meat;
19. Mix everything thoroughly until a homogeneous mixture is obtained;
20. Next, put the filling in a leather stocking. Do not stuff it too much, otherwise the skin may burst;
21. Place foil on the surface of the baking sheet;
22. Spray the foil with vegetable oil and lay out the stuffed pike skin stocking, putting the head down;
23. The surface of the fish must be thoroughly greased with butter;
24. Next, carefully wrap the fish in foil;
25. Heat the oven to 180-200 degrees and remove the baking sheet with the pike;
26. Bake the fish for 35-40 minutes;
27. After this, the finished stuffed pike should be left overnight to cool;
28. Cooled fish can be served with sauce and chopped vegetables.

Pike in Hebrew

We will prepare from the following components:

• one large pike per 700 grams;
• two carrots;
• two onions;
• two large spoons of semolina;
• 2 large tablespoons of vegetable oil;
• salt – ½ teaspoon;
• ground black pepper to your taste.

Cooking time – 1 hour.

Calorie content – ​​180 kcal.

How to cook:

1. First you need to clean the pike from scales and rinse thoroughly;
2. Next, cut off the head and take out the insides;
3. We cut off the skin from the surface of the fish; it should be cut into strips;
4. The meat should be carefully separated from the backbone; small bones can be removed with tweezers;
5. Place the meat in a blender and grind it until tender minced meat;
6. Add salt and a couple of large spoons of semolina to the minced fish;
7. Be sure to add black pepper for flavor and mix well;
8. Let stand for about 20-25 minutes, during this period the semolina will swell;
9. We wash the carrot roots and remove the skin from the surface;
10. Cut the root vegetables into small slices;
11. Peel the onion and cut into rings;
12. Pour vegetable oil into a cauldron and place on fire;
13. Place carrot pieces on the bottom, place onion rings on top of the carrots;
14. You need to make oval-shaped cutlets from minced fish;
15. Wrap the cutlets in pike skin and place them in a cauldron;
16. Cover the cauldron with a lid and leave to bake over low heat;
17. Baking time is about 30 minutes;
18. After this, place the finished fish on a plate, decorate with herbs and sprinkle with grated cheese.

- take note of the recipe, this is a great opportunity to prepare vegetables for the winter.

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Recipe for pike stuffed with mushrooms and potatoes in a slow cooker

For preparation you will need the following components:

• pike – 1 piece per 700-800 grams;
• potatoes - 3 pieces;
• champignons – 200 grams;
• onion – 2 heads;
• garlic – 4 cloves;
• butter – 50 grams;
• one carrot root;
• half a lemon;
• a piece of lard – 100 grams;
• bread or loaf (pulp) – 2 pieces;
• salt, spices.

Cooking time – 2 hours.

Calorie content – ​​165 kcal.

Let's start cooking:

• pike should be used small - 700-800 grams;
• You can additionally bake any vegetables with fish - potatoes, peppers, tomatoes;
• the filling can be passed through a meat grinder or cut into small pieces with a knife.

Cooking stuffed pike is a rather complicated process, but it is worth it. The result is an excellent dish that will be a wonderful decoration for any dinner table. And the taste simply cannot be described in words, so you definitely need to cook it!

Stuffed pike is an ancient Slavic dish. Not a single feast in Rus' was complete without refreshments. From time immemorial, the Russians caught the “royal fish” and spoiled the kings at feasts.

Now there are no kings, and fish is available to everyone, but some people are afraid to cook it. There is nothing complicated about it, it’s worth a try and you will enjoy the exquisite dish of the 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 you don’t know anyone, you can buy frozen fish in a store or market so that after tasting the dishes you can feel like royalty. Stuffed pike will require dexterity and ability to use a knife.

You will need:

• medium-sized pike;
• 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. You need to remove the “skin” from the thawed carcass. We start the work with a whole fish, do not rip open the belly, do not cut off the fins, wash it and remove the scales. We make an incision near the head, without separating it completely, and begin to remove the skin using small cuts like a stocking. When you remove the “skin” of the pike to the tail, cut the ridge. The fish skin is ready for stuffing. For more information on how to remove the stocking skin, see the video below the recipe.
2. Preparing the filling. You need to separate the pike fillet from the bones, and then you can proceed as desired. In the recipe, I suggest adding boiled carrots, onions and bread soaked in milk to minced pike minced through a meat grinder. You can add herbs, spices, salt and pepper. Combine with a raw egg and mix the minced meat.
3. Stuffing fish. When the skin and filling are ready, proceed to filling the skin-stocking with minced meat. Fill it loosely so as not to tear the thin shell. When the process is completed, secure the edge of the fish with a thread and attach the head. Lubricate the stuffed pike with mayonnaise and wrap it in foil.
4. Preparation. Place the stuffed fish in the oven and bake at 185-190° for about an hour.

You will need:

• medium-sized pike;
• milk;
• 120 gr. wheat bread;
• egg;
• medium carrots and beets;
• spices, peppercorns and bay leaves;
• lemon.

How to cook pike:

1. Cooking fish. Differs from removing the skin-stocking in the previous recipe. After cleaning and washing the carcass, you can cut off the head and tail. We make cuts on the belly side of the carcass - 3-4 centimeters thick, without cutting all the way through the back. We remove the entrails through the holes and use a knife to cut off the meat from the inside of the skin and wash the fish again.
2. Preparing the filling. We clean the fillet from the bones, grind it in a blender with onions, carrots and bread soaked in milk. Add the egg and mix the minced meat. Salt and pepper the filling.
3. Stuffing. Place the finished filling in the pike pieces and insert lemon slices into the slits.
4. Preparation. Place the root vegetables cut into circles in a deep baking tray, add spices, bay leaf and peppercorns. Place the stuffed fish on top and fill with water until the vegetables are hidden. Place the dish in the oven for 1 hour at 185-190°.
5. Innings. When the fish is cooked, place it on a plate and decorate it with vegetables. You can serve.

Toppings for stuffed pike

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