The best pike recipes

A simple recipe for pike fish soup from the head and tail

It is useful to use all of the fresh pike: fillet for some dishes, entrails, including liver, for others, pickle the caviar separately, and the head and tail and fins for preparing a delicious soup. The products on the list are all affordable and can be found in any kitchen.

Ingredients:

pike (heads, tail, fins) – 3-6 pcs.;
potatoes – 4 pcs.;
onion – 1 pc.;
salt pepper.

Cooking steps:

1. I take water into a saucepan, wait until it boils, add salt. I don’t use too much salt; at the time of cooking, you can always taste the broth so as not to spoil it. I put the heads, tails, and fins into the pan, and as soon as the water boils, cook for 30 minutes.

2. While the fish is cooking, I peel the potatoes. I cut the potatoes into large random cubes; during cooking they will boil a little, but the rest will retain their original size.

3. First I cut the peeled onion into half rings, then unfold it and cut it into small cubes. I don’t chop onions coarsely, because many people don’t like them at all when boiled. One onion is enough to make fish soup.

4. When the fish is cooked, foam accumulates on the surface of the pan; it must be collected and removed. If the pike is washed well, little foam is removed. The broth turns out light.

It is not advisable to cover the pan, otherwise the broth will turn out cloudy.

5. I begin to pour the cooked broth into another pan, it turns out very rich.

6. Now I let the fish that remained in the first pan cool, separate it from the bones and remove the meat.

7. I put the broth on the stove, add prepared potatoes, pepper, salt, and continue to cook the fish soup. I taste the salt and add if necessary.

8. As soon as the soup boils, add chopped onions. I take a spoon and mix all the ingredients in the pan, reduce the heat, and continue cooking.

9. The fish has cooled down, I separate it from unnecessary bones. I put the pieces of meat in a bowl. I go through all the fish this way. During this time, while I am cleaning the pike from bones, potatoes and onions will be boiled in the ear. I'll put the clean fish pulp into the pan.

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10. I pour some water from the kettle, since I got a lot of fish and potatoes, the soup is thick.

11. All that remains is to add spices - bay leaf and a mixture of peppers. Ear soup without pepper is not soup. All that remains is to mix everything, cover with a lid, and let it brew for 10 minutes.

To make the soup more satisfying and rich, I advise you to add rice or millet to it if desired.

This is the simplest and most successful way to prepare fish soup, there is nothing superfluous in it, the simplest ingredients. Nevertheless, it turns out tasty, rich, very satisfying, and eaten quickly. Bon appetit!

How to cook pike soup (with photo)

I offer you a recipe for amazingly tasty pike fish soup with the addition of a secret ingredient.

Required:

Pike - 300 g;
Onion - 1 piece;
Carrots - 1 piece;
Potatoes - 3 pcs;
Bay leaf - 2 pcs;
Allspice (5-6 peas and 0.5 tsp ground black) - 5-6 pcs;
Thyme - 0.5 tsp;
Soy sauce - 50 g;
Vodka - 50 g;
Millet - 80-100 g;
Salt (without slide) - 1 tbsp. l.

First we need pike, onions, carrots, bay leaves and allspice. The amount of ingredients is calculated for a 3-liter saucepan.

Clean the pike, gut it, wash it and cut it into pieces

Peel the onion and cut into 2 parts. There is no need to remove all the husks, as they give a wonderful golden color to the broth.

Cut the carrots into 4 parts.

Place the pike, onion, carrots, bay leaves and peppercorns in a saucepan and cover with COLD water. Place on medium heat.

While the broth is cooking, rinse the millet and fill it with water.

When the broth boils, foam will appear, which must be removed periodically.

After the broth boils, cook for 10-15 minutes. At this time, you can cut the potatoes.

After 10-15 minutes, remove the pike, onion, carrots and bay leaf from the pan.

Strain the broth itself through a sieve. The color comes out very nice. The photo turned out a little “smoky” as the fragrant vapors tried to envelop the whole house and lured the household.

Return the broth to the pan and add potatoes, carrots (I took the one that was cooked initially), pike, salt, ground pepper, and thyme.

As soon as the broth boils, add millet and cook for 15 minutes (until the millet is ready)

After 15 minutes, add the finishing touches to the ear, namely:

Greens (I have frozen ones from my garden)
Soy sauce (this is a little secret. It adds an interesting taste and smell to the dish)
Vodka (no way without it!))) )

Cover the pan with a lid and leave on low heat for another 5 minutes. Next, turn off the heat and let it brew for 10 minutes. The fish soup is ready! Please love and respect. Bon Appetit everyone!!!

Pike stuffed with rice, baked in the oven

You can prepare the filling for pike with rice. It is better to take long-grain rice, or even better to use a mixture of long-grain and wild rice.

1 pike weighing 1-1.5 kg;
100 gr. rice;
1 large carrot;
2 onions;
1 egg;
salt, allspice, herbs to taste;
for serving - a little mayonnaise, lemon, a few cranberries.

We clean the pike from scales and cut off the head. We take out the gills from the head. Then carefully remove the skin with a stocking. It is advisable to leave a thin layer of meat on the skin. Having reached the tail, we cut the ridge so that the tail remains on the skin.

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We cut the flesh of the fish from the bones, trying to select even the smallest bones. Chop 1 onion and fry in a frying pan, boil the carrots until half cooked. Pass the pike pulp and fried onions through a meat grinder or grind in a blender. Boil the rice in salted water until tender. Then place in a colander and rinse with cold water. Cut the carrots into small cubes.

Mix minced pike with carrots and finely chopped herbs. Mix everything well, add salt and add lemon pepper to the filling.

Advice! If you don’t like carrots, you can replace it with red bell pepper, cut into small squares.

Fill the pike skin with the filling; you need to fill it evenly, but do not stuff it too tightly, otherwise the skin will burst during baking.

Cut the remaining onion into thin rings. Fold the foil in half and grease it with oil. Spread a thin layer of onion rings. Place the fish belly down on the onion. We attach the head to the pike carcass. Lift the foil and fold it over. Make sure that the top of the foil does not touch the fish. Using a fork or toothpick, make several holes in the top of the foil. This is necessary for steam to escape.

Bake for 1.5 hours at 180 degrees. Then very carefully remove the top layer of foil and put the baking sheet back in the oven for 30 minutes so that the pike browns. Carefully transfer the fish to a plate, decorate with a mesh of mayonnaise, thin slices of lemon and cranberries.

Pike fish soup with millet on the fire

A special recipe, it is usually used by fishermen and other outdoor enthusiasts. Prepared fish soup from a fresh catch on the shore of a lake or river always turns out much tastier. And what an aroma comes from the fire and cauldron! You will need fresh pike, preferably only caught. You must bring the rest of the food and a large pot with you.

Ingredients:

pike (whole) – 2.5 kg;
carrots (large) – 1 pc.;
onion (medium) – 1 pc.;
potatoes (medium) - 2 pcs.;
millet – 100 gr.;
garlic - 2-3 cloves;
salt pepper;
greenery.

Cooking steps

1. You need to make a fire and wait until the fire burns.

Set up a large cauldron. A saucepan will do, but it tastes better this way. Pour water at the rate of 0.5 liters - 1 person and another 0.5 liters for boiling (how much liquid will evaporate).

To keep the broth nice and clear, place the fish in the pan only in boiling water. It is also important that the pike is fresh.

2. I cut up the pike - I cleaned it first, then cut the carcass into several identical parts. I put everything into the cauldron, including the tail. As the water boiled, the foam was removed.

3. Waited for the fish to cook, then carefully pulled out all the pieces. I'll serve them later, separately from the soup.

4. Peeled the carrots, they will add a little sweetness to the dish, cut them into circles. There is no need to be shallow. I lowered the onion whole into the cauldron, just peeled it. Potatoes cut into medium cubes. After placing the vegetables in the broth, I added spices. For richness, I added a little (100 grams) of regular millet to the ear.

5. The vegetables are ready, carefully remove the cauldron from the open fire and add finely chopped herbs and chopped garlic.

Real fishermen complement the soup with a glass of vodka; this is a tradition, but it is not at all necessary.

This is the best and most delicious first course that can be prepared in nature. Using this method, fish soup is prepared simply and quickly. The given recipe can be adjusted, for example, spicy lovers can add other ingredients, such as chili pepper or garlic cloves.

Pike soup with rice

This is another way to prepare fish soup for a hearty lunch - rice makes it rich and rich. The cereal must be thoroughly washed - this will allow you to obtain a clear and beautiful broth. There is no need to boil the rice, otherwise the fish soup will taste good.

Ingredients:

fish – 300 g;
rice – 150 g;
carrots – 110 g;
potatoes – 140 g;
mayonnaise – 2 tbsp;
water – 3 l;
cumin – 7-9 g;
salt – 18 g;
pepper – 9 g.

Prepare the pike for cooking - clean it, remove the gills with eyes and fins. Rinse with cold water. Leave the whole carcass. Cut the potatoes into cubes. Carrots - into strips. Rinse the rice under water and leave for a while. Place a pan of water on the fire and add the fish. Cook until tender – 15 minutes. Remove the pike and cut into even steaks. Add vegetables, boil for 10-15 minutes. Add rice with mayonnaise, add salt and pepper. Cook for 30 minutes. Place the fish in the prepared fish soup and keep on the fire for another 7-10 minutes. Remove from the burner and let sit for 10-15 minutes.

Pike soup

Ingredients:

Pike – 1 piece (head and tail);
Onion - 1 piece;
Carrots - 1 piece;
Potatoes - 3-4 pieces;
Semolina - 2 tbsp. spoons;
Lemon - 1 piece;
Bay leaf - 1 piece;
Dill, parsley - 100 grams;
Salt - 1 teaspoon (to taste);
Water - 2 Liters.

How to cook “Pike soup”

We put a pan of water on the fire, and while the water boils, let’s take care of the pike. Clean it thoroughly, wash it, cut off the head and tail. Don't forget to remove the gills. We clean and wash the carrots. Grate on a fine grater. We clean and chop the onion. As soon as the water boils, add salt and throw the pike, carrots and onions into it. Peel the potatoes, wash and cut into cubes. Place in the pan along with the other vegetables. In about 10 minutes all the vegetables will be almost ready. If desired, you can remove the fish from the broth. Pour semolina into the boiling fish soup and let it simmer for about 5 minutes. Add herbs, bay leaves and bring to the desired taste. Add a tablespoon of lemon juice and turn off the stove. The soup is ready!

Stuffed pike with mushrooms

In this recipe, the pike filling is prepared with mushrooms. It is best to take fresh or frozen champignons, but you can use other mushrooms, but they must be boiled first.

1 pike weighing 1.2-1.5 kg;
1 onion;
1 carrot;
300 gr. champignons;
1 egg;
150 gr. lard;
salt, pepper, seasoning for fish;
butter.

We clean the pike, cut off the head and remove the skin from the carcass with a thin layer of meat using a stocking. Remove the gills from the head. Remove the meat from the bones and pass it through a meat grinder 2 times.

Finely chop the onion, grate the carrots, fry the vegetables in vegetable oil until the vegetables are ready. Then mix the frying with the minced meat and grind it through the meat grinder again, adding lard. Mix everything well, adding salt and pepper.

Wash the champignons and cut them into pieces. Fry the mushrooms in vegetable oil, salt and pepper them. Let the mushrooms cool slightly and mix them with the prepared minced meat. Beat the raw egg into the minced meat and mix well again.

Fill the pike skin with the prepared filling. Place the fish on a baking sheet lined with a silicone mat or parchment. Sew the head on with a few stitches. Using toothpicks, lift the fins and open the pike's mouth. In this form, our fish will look more impressive. Grease the fish with butter and place in the oven. Bake for about 1 hour at 180 degrees.

Frozen pike soup - cooking features

Fish soup is included in the list of dietary dishes, so it is recommended for regular consumption. A rich set of microelements makes the dish healthy, especially for children, so kids should get it for lunch every week. This will protect the body from colds and disorders of the endocrine system. There is no need to defrost the fish - then the broth will be transparent without an unpleasant odor.

Ingredients:

fish – 500 g;
water – 3 l;
carrots – 1 piece;
potatoes – 7 pcs;
onion – 2 pcs;
bay leaf – 2 pcs;
salt – 18 g;
pepper – 9 g;
vegetable oil – 30 ml;
fresh parsley - 7 sprigs;
lemon - 2 rings.

Cut off the fins, tail and head from the fish carcass. Cut into portions. Cut the potatoes into cubes. Grate the carrots on a coarse grater. Peel the onion. Leave one whole and cut the second into small cubes. Heat a frying pan on the burner, pour in oil, add carrots and onions. Fry until golden brown. Place a pan of water over low heat, add the potatoes and add the onion. Add salt and cook for 5-10 minutes, periodically removing the foam.

Add fish and remove onion from broth. Leave on fire for 7 minutes. Add fried vegetables and bay leaf with pepper, stir. Bring to a boil and immediately turn off the heat. Chop the parsley finely. Leave the ear for 20 minutes to infuse. Serve with herbs and 2 lemon rings.

Recipe with mushrooms

Many people love fish, especially when it is stuffed with different fillings.

In the fall, mushroom season begins, so I suggest putting pike stuffed in the oven with mushrooms on the table. The cooking process is not entirely simple, but they say that the taste of the dish is memorable.

Ingredients:

Before production, you need to check that all products are in place.

here you will need 1 kilogram of pike,
350 grams of champignons,
onions and carrots - one each,
1 bunch of any greens,
3 slices of white bread,
1 mug of milk,
2 eggs,
sunflower or olive oil,
80 grams of butter,
salt and black pepper at your discretion.

Preparation:

1. The pike needs to be washed, cleaned of scales, and gutted thoroughly without touching the skin so as not to damage it. Then you need to make light cuts near the head and “remove” the skin from the fish. It turns out that it will be turned inside out. Don't forget to trim the tail.

2. Now you can start making the mixture that will fill the pike before going into the oven. To do this, you need to leave pieces of white bread in milk for literally 5-10 minutes. Remove bones from fish fillets. Add bread that has been soaked in milk and one egg.

3. Carrots, onions and mushrooms should be cut into small cubes, and the greens should be chopped. If desired, you can simply grate the carrots. Fry over low heat for 7 minutes, don’t forget to add a little salt.

4. When the vegetables are ready, take them out and fry the champignons a little with butter. The frying process lasts no more than 8 minutes.

5. Now combine the overcooked herbs, champignons, fish meat mixture in one container and add a little butter. Pepper and salt to taste.

6. Now you need to take the pike again and put the prepared mass inside the skin. You should not stuff the fish too tightly or tightly, otherwise it may not hold up in the oven and will tear.

7. Place the pike on a baking sheet, which has been pre-greased with sunflower oil. Also, you need to beat one egg and spread it on top of the fish. Thanks to this, it will acquire a golden hue.

8. Bake the fish for an hour so that the oven mark is fixed at 180 degrees. You need to monitor the readiness, because the cooking time also depends on the size of the selected fish.

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When the pike is ready, it needs to be cooled to make it easier and easier to cut it into portions. You can decorate with vegetables, add herbs or lemon slices.

The dish can be served both hot and cold. If you do everything according to the recipe, the taste will be unique.

Pike tail soup with pasta

Delicious fish soup is also obtained from pike tail. The recipe itself is unusual, as it includes pasta (you can use vermicelli). The soup turns out hearty and balanced.

Ingredients:

pike tail (several possible);
150 gr. noodles;
100 gr. carrots;
1 bunch of dill;
1 tablespoon butter;
salt, pepper - to taste.

Preparation:

Boil the pike tail in salted and pepper water. Take it out and try to separate the meat.
Peel and grate the carrots. Throw into the broth.
Add pasta to this. Cook for 20 minutes.
Add butter and fish to the soup. Cook for about 7-8 minutes more.
Chop the dill with a knife and add to the soup. Bon appetit!

Recipe for pike fish soup with millet: or your choice with semolina, rice or pearl barley

Ingredients:

300 g fish;
2 potatoes;
100 g millet;
1 carrot;
1 onion;
2 tbsp. vegetable oil;
2 liters of water;
2 bay leaves;
a little salt and dry spices;
0.5 bunch of greens.

So, let's start preparing a step-by-step recipe at home with millet. It is also prepared with pearl barley, semolina or rice.

Cut the prepared carcass into pieces, fill with water, and bring to a boil. Remove the foam, add potatoes, grated carrots, chopped onions and washed cereals. Cook the fish soup with millet until all the ingredients are ready. At the end, pour in the oil, salt, and add spices and herbs.

When everything is cooked, a simple ear, as in the photo, is ready. If desired, you can cook it with tomatoes.

Unique recipe

Classics are classics, but original versions of fish soup with the addition of vegetables and various spices give a unique flavor and aroma to the broth. Perhaps they make soups, not pike fish soup; the recipes are all folk, but you need to talk about at least one of them.

A set of ingredients and important comments on their characteristics:

Fresh pike - 1 kg.
200−300 g of catfish, sterlet or ordinary ruff for fat. Perch will also do.
Medium size potatoes - 4-5 tubers.
Cereals - 3 tablespoons without top. There should not be a lot of cereal so that the broth does not inadvertently turn into porridge.
Onions - 2 medium sized onions.
Large carrots - 1 pc.
Root parsley - 2 roots.
Black peppercorns - 7-10 peas (to taste).
Bay leaf - 4 pcs.
Dried parsley and dill - to taste.
Vodka - 1-2 tablespoons. Vodka is added at the end of cooking to eliminate the smell of mud in the dish.
Water for broth - 3 l.
Salt - to taste.

Prepare the fish for cooking: rinse, remove scales, gut all used fish, remove the gills from the head; it is better to completely remove the heads of small fish intended for cooking. Separate the pike's head and remove the fins and tail.

Cooking algorithm

Fill the pan with the prepared fish with cold water, put it on the fire and bring the water to a boil. Reduce heat to low, skim off foam and lightly salt.
Peel the onions and place them whole in a saucepan with boiling broth. Place whole peeled carrots and parsley roots there.
After about 10-15 minutes, when the fish is cooked until the bones can easily separate, turn off the heat for a while. Remove all fish, onions, carrots and parsley roots from the broth. Throw away the vegetables.
Fillet the fish. Pike is considered a bony fish and it is impossible to remove bones from it. It is better to separate the backbone with large bones from it, and divide the carcass into small pieces (let them remain with bones). Another option is to cook only the pike for a longer time until the bones become soft, and only then add the fish to the broth for fat.
Place the pan on the fire, bring to a boil and leave to simmer over low heat.
Add cereal and diced potatoes to the broth.
After 5 minutes, all the spices and cooked pieces of fish are sent there.
Add salt to the broth to the desired taste.
In 10 minutes the dish will be ready.
Add vodka, turn off heat.
Cover the pan with a lid and let the soup simmer for 10-15 minutes.

If the dish is prepared in the summer, then dry herbs are not needed. It is better to sprinkle the finished soup with fresh herbs when serving.

Movie Recipe for Stuffed Pike watch online

Dry the well-washed fish slightly with a paper towel or napkins, and then rub generously with coarse salt. This will allow you to hold the fish firmly in your hand without fear of it slipping out at any moment. Squeeze the pike prepared in this way tightly with your left hand. Arm your right hand with a sharpened knife. Scrape the scales with sharp movements of the knife, making sure that the knife is at a slight angle to the fish, which will allow you to avoid scattering scales all over the kitchen.

Rinse the scaled fish thoroughly again under running water. Now you can begin further cutting. Using kitchen scissors or pruning shears, trim the tail fin; Using a sharp knife, cut out the dorsal and anal fins. Spread the abdomen from the line of the gills to the anus and carefully remove the contents of the abdomen. Along the caudal ridge from the inside of the abdomen you will notice a thin film: carefully tear it off and completely remove the mass you find underneath.

Depending on the recipe, chop off or leave the pike head in place. Finally, rinse the pike thoroughly again, inside and out. To prepare cutlets, zraz, jellied and many other dishes, you will need to fillet the pike. Rinse and dry the fish thoroughly. Using a sharp knife, cut out the pelvic fins, open the belly and remove all the entrails.

Rinse the pike from the inside. Using a sharp carving knife, separate the pike into two pieces by running the knife along the ridge line from the gill to the tail. Turn the pike bones side down and, using a sharp knife, cut off the second piece of fillet.

Save the remaining ridge with the head and the rest of the meat to prepare fish broth. Place the fillet pieces skin side down and remove the bones by cutting off the belly edge with a sharp knife. Press the fillet firmly onto the board, holding the tail edge, and then, using a very sharp fillet knife, cut the fillet from the skin in a quick, gentle motion from the tail up.

Lightly rinse the finished fillet with cool water and begin preparing the dish of your choice. A very tasty pike aspic will decorate both your daily menu and your holiday table.

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Remove scales from one pike, weighing about grams. Remove the gills from the head. Place the head, fins and tail in a deep saucepan, add the previously saved heads and ridges of any other river fish, pike perch, bream, etc. Add one peeled carrot, one onion, a small parsley root and a piece of celery root.

Cook everything together over low heat for two hours. Remove from heat, strain the broth through cheesecloth, discard the heads, bones and vegetables, and return the broth to the pan. Add two bay leaves and salt to taste. Bring the broth to a boil and add pike, cut crosswise into four to five pieces.

Cook for 20 minutes, remove from heat and cool slightly. Remove the pike pieces from the broth and separate the meat from the bones. Place pike fillets in aspic molds, garnish with boiled eggs, slices of boiled carrots and parsley. Pour the broth, strained one more time, and place in a cool place for 10 - 12 hours until completely solidified. It’s very easy to prepare an exquisite, tender appetizer of pike with white wine.

Cut into small pieces gr. Grind everything together until smooth. Grease small baking dishes with oil and fill with fish mixture. Meanwhile, prepare the sauce. In a small saucepan, heat ml. Warm, without boiling, over low heat, stirring constantly, for five minutes and remove from heat. Turn the finished appetizer out of the molds onto plates and pour over the sauce. Remove the croissants from the oven and let them cool slightly: you want the excess moisture to evaporate and the buns to dry.

Pike fish soup

Ingredients:

water - 1.5-2 liters;
potatoes - 6-7 pcs.; pike - 500 g;
carrots - 1 pc.;
onions - 2 pcs. (1 piece for broth + 1 piece for frying);
bay leaf - 2 pcs.;
salt, ground black pepper - to taste;
vegetable oil for frying.

To submit:

parsley - 5-7 sprigs;
lemon - a couple of rings.

Cooking steps

To prepare pike fish soup, I needed these ingredients. If the fish is frozen, it needs to be thawed.

Peel the potatoes, carrots and onions.

Cut the potatoes into small cubes.

Grate the carrots, finely chop 1 onion, fry the vegetables in a frying pan in vegetable oil, stirring occasionally, until golden brown.

Place chopped potatoes and 1 onion in a pan of water and bring to a boil, skimming off the foam. Add salt to taste. Reduce heat and cook until potatoes are half cooked.

Rinse the pike under running water, remove the scales with a knife, and remove the entrails. I had 4 small pike.

Trim the head and tail (we won’t need them), cut the carcasses into portioned pieces.

When the potatoes are cooked until half cooked, remove the onion from the broth, add pieces of pike and simmer the fish soup over low heat for about 7 minutes.

After time, add fried carrots and onions, bay leaves and ground black pepper to the pike soup.

Once the soup boils, turn off the heat. Let the soup brew for 20 minutes, covered.

Delicious, aromatic pike fish soup is ready. When serving, place finely chopped fresh herbs and lemon on a plate.

Borodino bread and pickles will be an excellent addition to pike fish soup.

Delicious and pleasant moments!

Sources

https://organikeda.com/uha-iz-shhuki.html
https://www.eat-me.ru/20180909/uxa-shhuka.htm
https://YaiSup.ru/prostye/sup-iz-schuki/
https://povar.ru/recipes/uha_iz_shuki-10343.html
https://pipla.ru/11534-uha-z-shchuki/
https://vamsup.ru/uha/uha-iz-shhuki.html
https://fotokuchnja.ru/kak-prigotovit-uhu-iz-shhuki-v-domashnih-uslovijah/
https://rutxt.ru/node/13473

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How to cook pike stuffed with onions and carrots in foil

The fastest and easiest way to prepare stuffed pike is with carrots and onions. It takes little time compared to others, and is much easier to do. The dish is suitable for lunch and dinner.

Ingredients:

For such a juicy option, you will need the pike itself (it is better that its weight does not exceed 1 kilogram),
half a lemon,
2 onions,
any greens of your choice,
2-3 medium carrots,
salt,
black pepper and sunflower oil (you can also use olive oil).

Preparation:

I heard that it is advisable to take a small, young fish when making a dish. It is fresher and does not give off a slight but unpleasant smell of mud.

1. First of all, you need to clean the fish from scales, remove the gills and all the extra insides that are not needed. Salt the pike.

2. The greens must be chopped very finely, the onion must be cut into rings, and the carrots must be grated. Mix the ingredients, salt and add sunflower oil and a little lemon juice.

3. Fill the pike with the resulting mixture. For a more memorable taste, also sprinkle lemon juice and a little oil on top of the fish.

4. Place the fish on foil, and place celery and a little more carrots next to it for garnish. All that remains is to wrap everything in foil and place it on a baking sheet, or if you have one, then in a tray designed for baking. Place in the oven for half an hour.

The oven temperature should be 200 degrees. After this time, slightly open the foil and leave the pike in the oven for another 5-10 minutes. This will make it brown and look even tastier.

This is how you can achieve bright taste with the help of fish and vegetables. Save the recipes for stuffed pike so that you always have them on hand.

Try different cooking options and surprise everyone with a rich variety of dishes. Bon appetit!

If you want to surprise your guests by preparing something unusual, then you should pay attention to such a dish as stuffed pike in the oven. It is extremely impressive and very tasty. You can choose the filling option according to your taste. Most often, vegetables, pre-cooked cereals, eggs, mushrooms, and cheese are used.