Cooking pike with vegetables in the oven

Stuffed pike in the oven, step-by-step recipe with photos

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

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, 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.

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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!

Cooking a whole pike in the oven

Required Ingredients

For our recipe you will need the following:

prepared medium-sized pike carcass;
a couple of spoons of sour cream;
vegetable oil;
lime or lemon juice;
spices for fish with salt.

Cooking algorithm

Further cooking is much easier, but you should still adhere to a certain order in order to end up with a delicious dish:

Be sure to dry the fish with a paper towel. It will take a lot of them, but it’s worth doing it, because the spices will fit better on it and the taste will become more uniform.
Using a couple of tablespoons of spices and salt, thoroughly rub the pike both inside and out. If you have it separated, then use salt first and then spices.
Lightly sprinkle the pike with lime or lemon juice, not only on the outside, but also on the inside.
Lubricate the fish generously with sour cream. And let it brew for at least half an hour.
While the fish is soaking, preheat the oven. Baking temperature: 200 degrees.
Place the carcass on foil coated with a drop of oil. Then wrap the pike tightly in it.
Bake the fish with the foil closed for half an hour, and then for another 15 minutes, but uncovered.

Optimal temperature

There is a lot of discussion about the optimal temperature for baking pike in the oven. But there can be no clear answer here. After all, this directly depends on the recipe being prepared. So, stuffed fish should be baked at a more moderate temperature - from 170 degrees. And at the end the temperature is increased.

At the same time, a whole, unstuffed pike will cook perfectly at 200 degrees. But the average baking range for this fish varies from 170 to 200 degrees and depends on the recipe technology.

Pike baked in the oven in foil with vegetables

For those who do not consider themselves experts in cutting fish, it is better to bake the whole pike. To remove the smell of the lake from the fish, it is recommended to soak the fish in milk for several hours. Also use aromatic herbs with a pungent odor - basil, celery, dill. Fish baked in foil turns out very tasty and tender.

Recipe ingredients:

pike 1.2 kg.
onion 2 pcs.
carrots 1 pc.
garlic2 cloves
flour 1/2 tbsp. spoons
sour cream 200 g.
ground black pepper1/2 teaspoon
coriander1/2 teaspoon
lemon 1 pc.
greens (basil, parsley) a small bunch
salt to taste

Cooking method:

Wash and gut the pike. Dry with a towel. Sprinkle the carcass generously inside and outside with the juice of 1/2 lemon. Prepare the marinade. To do this, mix sour cream, garlic pressed through a press, salt, pepper and coriander. Generously coat the pike with sour cream sauce and leave for 30-60 minutes.
While the fish is marinating, peel and cut the carrots and onions into circles.
Place some of the vegetables on a piece of foil. Place the pike carcass on top. Chop the greens and add to the remaining sour cream sauce along with a spoonful of flour. Stir. Fill the belly with green minced meat. Cover the fish with the remaining vegetables. Bake in the oven at 200°C for about 30 minutes.
Tip: Use fresh fish that has not been frozen. It is better to use pike from the freezer for cutlets.
Choose aromatic herbs to suit your taste. If you don't like basil, add the usual dill or parsley.

Stuffed jellied pike

There are many options for stuffing pike. Some people love this dish with a creamy filling, others prefer to add dried apricots, apples and even pineapples. However, pike looks best in jellied form. In addition, there is no need to prepare the broth in advance: you will get it while cooking the stuffed fish. Be sure to add a little 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 cup;
black pepper - to taste;
nutmeg - a pinch.

Cooking method:

Gut the insides without damaging the skin.
Grind the fillet in a food processor along with the onion.
Soak slices of bread in milk and add them to the minced meat along with semolina.
Place the filling on the skin and give it the shape of a fish.
Bandage the carcass so that the gauze tightens the skin well.
Make broth from fish bones and carrots.
Boil the carcass for a quarter of an hour in water, then cool.
Place pieces of fish and carrots in deep salad bowls.
Pour the contents with broth mixed with gelatin. No need to stir.
The stuffed jellied pike should stand in the cold for 5-6 hours until it completely hardens.

Delicious pike stuffed with buckwheat

This old recipe will decorate any holiday table; guests will be delighted. If you want to get together with friends or family soon, especially if there is a joyful reason for this, then quickly write down this recipe!

Ingredients:

To prepare this dish you need to purchase 1.5 kilograms of pike,
270 grams of buckwheat,
1 medium lemon
2 eggs,
1 bunch of any greens,
200 grams of onion,
sunflower oil and salt.

Almost all the products used are available at home in every housewife, with the exception of pike. But it won’t be difficult to buy it in a store, or maybe your husband will bring it back from fishing.

Preparation:

1. You should start again with pike, as in any other recipes. You need to handle it carefully, the skin is delicate, you need to try to remove it without damaging it, like using a “stocking.”

After first clearing the fish of scales and making a cut near the head. Remove the gills.

2. Separate the fish fillet from all bones and grind in a blender, or pass through a meat grinder. Which one is more convenient and better.

3. In this recipe, the eggs need to be hard-boiled, the onion peeled, chopped into small pieces and fried in oil.

4. Buckwheat needs to be rinsed better and soaked in water in a ratio of one to two. Then put it to cook over medium heat and remove it when it is half ready. This usually takes about 10-15 minutes.

5. Combine minced fish, fried onions, eggs and buckwheat and mix. Afterwards, fill the pike with this filling.

6. Spread the fish with sunflower oil and place on a baking sheet. Now it can be sent to the oven.

It will bake for 40 minutes, perhaps a little more. The oven temperature should remain at 180 degrees.

When the fish is ready, you need to take it out of the oven, put it in a beautiful bowl and garnish with lemon and herbs. The dish for the festive table is ready.

Whole stuffed pike in the oven

My first recipe is a real festive stuffed pike. I don’t like all fish, but after we bought this fish, I was eager to cook it. And the result amazed me. The taste is simply indescribable.

Ingredients:

In order to prepare the dish you need as much as 2 kilograms of pike,
1 egg
3 slices of white bread,
1 onion
and 1 carrot,
1 can of canned champignons,
120 milliliters of milk,
approximately 50 grams of butter,
black pepper (preferably ground),
4 tablespoons sunflower or olive oil,
dill and salt to your taste.

Preparation:

I tell you how to cook this or that dish sequentially, step by step.

1. First you need to cut the fish. Remove scales, remove gills and then rinse.

Next, make a small incision along the axis of the head, leave the spine, and remove the rest of the contents. You should be very careful when removing the gallbladder, as there is a high probability of accidentally crushing it.

2. The next step is to remove the skin from the fillet. This can be done conveniently using a regular knife and, of course, helping with your hands. Now you need to find the fins of the fish and make a small cut there again. It is more convenient to do this with scissors.

3. Next, cut off the tail.

4. Lightly salt the skin of the fish and turn it out.

5. Now that the skin has been removed, you need to separate the fillet and carefully remove the small bones from it.

6. It's time to start making bread. It must be left in the milk for about 10 minutes, and then taken out and allowed to drain.

7. Now combine the bread, fillet, and grind using a meat grinder. You can also load the ingredients into a blender. It is important that the contents are crushed. When this step is done you need to add the egg.

8. Onions and carrots are an indispensable attribute in cooking. In this recipe, you need to finely chop the onion, grate the carrots on a large grater and fry together over low heat for no more than 5 minutes.

9. Drain the liquid containing the canned mushrooms. Finely chop the contents and then combine with carrots and onions. Simmer the vegetables a little over the fire and add the required amount of butter to them.

Step-by-step recipe for pike baked in the oven

As I already said, our dish is prepared from pieces of large fish. To prepare dinner for two, a piece weighing 1.2-1.3 kg is enough - taking into account waste, about 0.7 kg of clean fillet remains.
The dish requires fresh vegetables, such as zucchini and tomatoes. By and large, these vegetables have long ceased to be seasonal, and are sold all year long - it’s a matter of price. Zucchini and tomato are always a surprising combination. Homemade warm salad of zucchini and tomatoes, with herbs and garlic - easy and tasty, try it. In addition, this combination is typical for many sauces, for example, pasta with vegetables. It is worth adding a little fresh hot pepper, which will add not so much spiciness to the dish as a noticeable aroma.
Wash the piece of pike thoroughly to remove mucus, which is quite abundant, especially after defrosting the fish. Using a sharp knife, cut the fillet along with the fins and skin from the spine of the fish. Cut off the fins, especially the dorsal one - there are an abundance of small bones. If possible, remove visible large seeds. Next, remove the fillet from the skin and cut each fillet in half. The result should be four cleaned fillet pieces.
Mix 4-5 black peppercorns, 0.5 tsp in a mortar. coriander peas and 0.5 tsp. coarse salt. Grind the spices to a powder and sprinkle them on pieces of pike fillet to taste. By the way, don’t try to use the entire spice mixture; it’s better to leave it for other dishes. Sprinkle the fish with 1-2 tsp. lemon juice - there will be a short light marinating.
While the fish fillet is marinating, prepare a small ceramic or glass dish with a rim. Grease the inside of the mold with butter. Young zucchini does not need to be peeled. Slice the zucchini into very thin slices, just as you would cut vegetables for ratatouille. One ripe tomato, without peeling and seeds, cut into thin slices. Peel the hot pepper pod from seeds and white membranes, cut into slices or rings.
Place zucchini and tomato mixed at the bottom of the mold, covering the entire bottom with vegetables. Place peppers on top of vegetables. You will get a kind of pillow of vegetables. Sprinkle the vegetables with 1-2 pinches of the remaining spice mixture.
Mix half a glass of homemade full-fat sour cream with a pinch of salt, a quarter teaspoon of ground sweet paprika and 0.5 tsp. Sahara. To stir thoroughly. If desired, you can add a pinch of chili powder. Using a brush, coat the vegetables with sour cream sauce - evenly and without gaps.
Place pieces of pike fillet on top of the vegetables. Brush the remaining sour cream sauce onto the fish. Be sure to fill in the gaps and edges closer to the edge. All the sour cream sauce must be used so that the fish baked in the oven turns out juicy.
Preheat the oven to 200 degrees and place the dish with fish and vegetables in it. Separately about the baking time. Pike is a freshwater fish and, unfortunately, can become a source of a certain kind of trouble. Therefore, the minimum heat treatment time from the moment the sauce begins to boil is 30 minutes. Don't take risks. Heat the fish, vegetables and sauce until the sauce begins to boil and the fish is baked - 15-20 minutes. Thus, the total time it takes to prepare a fish dish is up to 1 hour.
During this time, the vegetables and fish will be completely cooked, and the sour cream sauce on the fish will be baked into a golden crust. Some liquid will collect in the pan - this is normal. Remove the fish from the oven.
Carefully transfer the fillet pieces to a plate. Place the vegetables on serving plates, distributing them evenly, and place pieces of fish on top. Add a few cherry tomatoes cut in half and green basil leaves. If desired, you can additionally pepper the fish. I advise you to pour 1-2 tbsp over the pike baked in the oven. l. liquid that remains in the mold.
Baked pike is served immediately while it is hot. As the fish cools, it becomes quite tough. Additionally, with vegetables baked with fish, you can prepare boiled potatoes or fried rice as a side dish.

Stuffed pike in the oven with pear and cognac

An unusual and incredibly tasty recipe for low-fat river fish. I recommend trying to prepare this dish for a holiday; your guests will certainly be delighted.

Take for preparation:

Pike – 1 pc. (large 1.3-1.5 kg.).
Chicken fillet – 250 gr.
Onions – 2 heads.
Pear – 1 pc.
Lemon is half a citrus.
Cognac – 150 ml.
Mayonnaise – 2-3 spoons.
Processed cheese – 1 pc.
Salt and pepper to your own taste.
For decoration, roasted sesame seeds, lettuce, any other greens.

Cooking process

We clean the pike, do not forget to remove the gills, separate the skin from the meat part, and remove the bones.

We pass fish fillet, chicken, processed cheese and onion through a meat grinder, mix, salt and pepper to taste. Don't forget that processed cheese provides salt.

We peel the pear and remove seeds, cut it into cubes, place it in a frying pan, pour cognac over it, and as soon as the food is heated, set it on fire.

Place the finished fruit with the remaining cognac into the minced meat, mix the ingredients, and season the skin with them.

Sew up the belly, place on a baking sheet, grease with mayonnaise, sprinkle with sesame seeds, cook at two hundred degrees for 50 minutes.

Place the hot dish on a dish covered with lettuce leaves, cut into slices in portions, and place a thinly sliced lemon slice next to each piece. This way the fish will absorb the lemon flavor as much as possible and give a slight lemon aftertaste. All is ready!

How to cook pike

We take the carcass, remove the scales, gills, entrails and wash it in running water.

Then carefully, avoiding damage, remove the skin along with the head. This is not difficult to do; the fish has fairly thick skin.

Separate the fillet from the bones and cut it into very small pieces (like tartare), so the filling will be tastier.

Finely chop the onion and champignons, fry them in a frying pan, after pouring just a little vegetable oil into it. Let cool.

Mix the chopped fillet with mushrooms and onions, add mustard and mayonnaise (for juiciness and a more piquant taste), salt and pepper to taste.

Place the minced meat on foil and wrap tightly. That's it, it's ready for baking.

All that remains is to decide how long to bake the pike. To prevent the fish from becoming dry, it should be kept in the oven heated to 180-200°C for about 1 hour.

To give the meat a piquant sourness, you can sprinkle a little lemon juice on the resulting roll.

Pike baked in this way turns out very appetizing and juicy. She will pleasantly please you and your guests. Bon appetit!

By the way, you might be interested in a recipe for baking whole pike in foil

Author of the publication

offline 6 years

Stuffed pike

Ingredients:

pike – 700 grams
bread - 100 grams
milk - 200 Milliliters
egg - 1 piece
onion - 150 grams
boiled rice - 1-2 tbsp. spoons
greens - - To taste
mayonnaise - - To taste
salt - - To taste
pepper - - To taste

Number of servings: 3-4

How to cook “Stuffed Pike”

Clean the pike (do not rip open the belly or remove the fins), separate the head, and remove the gills. Carefully remove the skin; it should peel off easily (if you carefully cut it in a circle with a meat knife). Cut off the bone at the base of the tail. Remove entrails from fish. Separate the meat from the bones. Soak white bread in milk. Pass the meat through a meat grinder several times. Grind the bread and onion in a blender. Finely chop the greens. Mix onions, meat, bread, herbs and rice. Add salt and pepper to taste. Break 1 egg. Mix everything thoroughly. Fill the pike with the filling, carefully so that the skin does not burst. Place the fish on foil lightly greased with vegetable oil and attach the head. Coat with mayonnaise. Wrap the fish in foil. Place in the oven. Bake at 180 C for 1 hour. Decorate the dish to your liking.

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!

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.

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.

Recipes

Currently, there are many ways to prepare pike. The most popular are dishes with the addition of vegetables. They can be cooked in the oven, slow cooker and frying pan.

Pike stewed with carrots and onions

To prepare 3 servings you will need the following ingredients:

1 kg pike (dressed),
2 large carrots,
1 onion,
50 ml tomato paste or sauce,
30 g first grade flour,
20 ml vegetable oil.

Traditional spices should be used (salt, pepper), you can also add a small amount of dill.

Cut the carcass into steaks of approximately 1–3 cm.
Peel the carrots and onions, rinse, and then cut into small cubes.
Prick a frying pan with oil and place the vegetables in it. Fry them until softened and add salt at the end.
Rub the steaks with spices and roll in flour. Then fry them in a frying pan until a thin crust forms (about 5 - 6 minutes).
Place the vegetables on top of the fish and distribute so that the pieces are covered in an even layer.
Mix the paste or sauce with still water and pour over the fish and vegetables. If necessary, add chopped dill to it.
Simmer for 30 - 40 minutes over low heat.

The pan must be covered with a lid while stewing. This will allow the fish to be saturated with the aroma of tomatoes, carrots and onions.

Pike stewed with vegetables can also be prepared in a slow cooker according to this recipe. The main ingredients are also fried and placed in a greased bowl. Then everything is poured with sauce and cooked for 60 - 65 minutes. To do this, select the stewing mode in the multicooker menu.

You can check readiness by pressing the ridge with a fork; it should be soft.

Hearty pike with vegetables in foil

To prepare 3 servings you will need:

1 kg pike fillet,
8 – 9 medium sized potatoes,
1 lemon,
2 onions,
10 ml vegetable oil,
50 – 80 ml mayonnaise.

You should also add spices to cook the fish with salt and pepper.

Cut the fillet into portions and rub them with spices in the required quantity.
Peel the onion, wash and cut into half rings.
Rinse the lemon well, dry and cut into slices and then into quarters.
Place foil on a baking sheet, grease it with a small amount of vegetable oil and arrange the pieces of meat and lemon evenly.
Peel the potatoes, rinse and cut into thin slices. Then add salt and ground black pepper to it to taste.
Place the potatoes and onions on top of the fillet, spread with mayonnaise and cover with foil.
Place the baking sheet in a preheated oven at 200 degrees for 30 - 35 minutes.

Approximately 10 minutes before cooking, you need to uncover the dish. This will allow it to brown, bake and take on a golden hue.

You can supplement the dish with fresh herbs or canned vegetables.

Stuffed pike from Lazerson

Ingredients:

1 large pike weighing over a kilogram;
500 ml milk;
250 g butter;
1 raw chicken egg;
250 g champignons;
1 onion;
3 large pieces of white bread;
salt, bay leaf and other spices.

Cooking method:

The scaled carcass should be thoroughly washed under running water. Carefully trim the fins and remove the skin.
Remove the head very carefully. It is desirable that the skin connects the head and torso in the back area.
To avoid damaging the skin, you should use a sharp knife. When the skin is removed, it is turned inside out and all the insides are located on the outside. Do not cut the meat from the skin very carefully - during the baking process it will give the skin additional strength.
After removal, the pike skin is turned back inside out.
Soak the bread in milk.
Carefully remove all bones from the meat and grind using a blender. You need to do the same with onions and mushrooms.
Add squeezed bread and chicken egg. Mix all ingredients until a homogeneous mass is formed.
Cut the onion and mushrooms into large pieces and place in a blender bowl. Grind until smooth. Mix with cooked minced meat. Add salt and spices that suit the fish.
Carefully fill the pike with the prepared mixture.
Sprinkle the surface of the fish with salt, ground pepper, and grease with olive (or any other) oil.
Place the carcass on a greased baking sheet and place in an oven preheated to 200°C. Cooking time – from 30 to 40 minutes.

Lazerson's stuffed pike can be decorated with vegetables, olives, ketchup or various sauces.

Stuffed pike in the oven

Stages of creating a culinary masterpiece:

Using a sharp knife, the skin and head are separated from the meat of the cleaned pike, so that it maintains its integrity.
The carcass is freed from the ridge and rib bones and cut into small pieces.
Puree is prepared from bread, eggs, and fish fillets soaked in milk using a blender.
Chopped herbs, chopped garlic, salt and olive slices are added to the resulting minced meat.
The resulting mass is filled into a pastry bag, which is placed into the fish skin.
The fish is placed on a baking sheet, greased with oil and baked for 70 minutes at 180°C.

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