Pike stuffed with carrots and onions in the oven. Stuffed pike, baked in the oven: recipes with photos

And even if it seems to you that this dish is very difficult to make, then I hasten to reassure you - it’s as simple as shelling pears. I will show you an easy way to cut a fish carcass for stuffing; even the most inexperienced housewife can do it.

First, the pike must be thoroughly washed (slippery and contaminated) and cleaned of scales. This is easy to do if you hold it by the tail and wrap it in a paper towel - it will not slip out of your hands.

If your fish is not gutted, you will have to carefully cut the belly and remove all the insides. Then rinse thoroughly to remove any remaining blood and dry slightly with a clean towel.

Now, placing the fish on its back, you need to remove the spinal bone. To do this, using sharp scissors, you must first cut (separate) the rib bones from the ridge itself.

Then cut through the flesh to the skin along the spine. Just do this carefully so as not to damage the integrity of the skin.

We get this unfolded fish from two halves. You need to cut off all the rib bones from each with a sharp knife.

And then carefully cut the fillet pulp from the skin.

If there are any areas of meat left, they can easily be scraped off the skin with a spoon.

Exposed excess fin bones can also be trimmed, the closer to the skin.

Now it's time to prepare the minced meat.

Cut off the crusts from the loaf (slightly stale). Soak the crumb in milk - let it soak and swell for a while.

Peel the onion and cut into medium pieces.

Also peel and chop a clove of garlic (if desired).

Heat the frying pan. Reducing the heat, melt the butter in it and lightly fry half the chopped onion and garlic until translucent and golden brown.

Cut the fillet pulp into pieces, at the same time checking for the presence of remaining bones - it is better to remove them. Then you need to grind it as finely as possible - in a meat grinder or blender - whatever is convenient for you.

Then add fried and raw chopped onion, a swollen loaf squeezed from milk, an egg, salt and ground pepper to the minced meat. Mix everything well to begin with, and then grind again (in a mixer or meat grinder) so that you get a homogeneous, paste-like, dense mass. It is very easy to do this using an immersion mixer.

If the minced meat is a little runny, you can thicken it by adding a little breadcrumbs.

Now fill the fish stocking with minced meat, but not too tightly. Otherwise, the skin may burst during baking. Ideally, the fish should take the same size as before gutting.

All the minced meat most likely won’t fit, but we won’t let it go to waste either. You can use it to fry simple but very tasty cutlets.

Grease a large piece of foil with vegetable oil and place the stuffed fish on it, seam side down. Make several punctures on the sides with a needle, and then grease the fish itself with vegetable oil.

Wrap the fish in foil with an envelope and place it in a baking pan. Place in an oven preheated to 180 degrees.

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, the fish itself is quite dry, so this recipe will come in handy. 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.

How to stuff pike. Cooking the most delicious pike 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.

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

Preparation

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. We 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. We remove the pike fillet from the ridge with our 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, let's 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. We pass lard, onions, 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. Line a 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.
15. 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.
16. Then the pike needs to be completely cooled 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!
17. 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!

Thanks to my father-in-law (an avid fisherman), a pike appeared in the house.

Pike ~ 600g, slice of loaf soaked in milk, 1 egg, ~ 30g. butter, 1 onion, salt, pepper, lemon juice.

I know that many people boil stuffed pike, but I decided to bake it. Let's get started.

Clean the fish, remove the gills and eyes. Lightly beat the carcass with a wooden spatula to make it easier to remove the skin. Make a cut under the head to the ridge, break it. You can simply cut off the head, which is what I did with the first fish. But I decided to tinker with the second one :) Remove the insides. Making cuts in a circle between the skin and meat, remove the skin with a stocking. To better preserve the skin, it is better to trim so that a small (1~2mm) layer of meat remains on the skin. Trim the meat near the fins so that the fins remain with the skin.

Break the ridge at the tail.

Separate the remaining meat from the skin.

Put the skin aside, remembering to turn it inside out :)

For minced meat:

Pass the meat, removed from the backbone and skin, with onions and bread three times through a meat grinder. Add softened butter, egg, salt and pepper. You can add some chopped green onions and grated carrots - for beauty on the cut.

Beat into a fluffy mass.

Fill the skin and head with this minced meat.

Do not fill it too tightly, otherwise the skin may burst during baking.

Cover a baking sheet with foil. Lay out a line of bay leaves on the foil and place the stuffed skin on them. Attach the head to the body (if cut off).

Lightly salt the pike on top and sprinkle with lemon juice.

Place the baking sheet in the oven for 1 hour at t=190°C.

All. We take out the pike, put it in a suitable dish (I don’t have one), decorate it, and rejoice - I did it! :))

Slice and...

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 spoons 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!

Do you like the recipe for stuffed pike, but don’t dare make it? Then our tips and step-by-step recipes will help you accomplish a culinary feat!
Recipe contents:

Stuffed pike baked in the oven is a royal dish considered a symbol of the festive table. Not every housewife will decide to cook it. Because the queen of a ceremonial feast requires due attention. But if you know how to do it, your efforts will be noticed. A beautifully decorated dish will create a real sensation for all guests. But as practice shows, this dish always turns out differently for two housewives - for some it is juicier, for others it is spicier, some make the stuffed fish as jellied, while others make it baked. The main thing is that it always turns out tasty and appetizing! What subtleties do you need to know?

• First of all, you need to choose the right fish. Fresh pike has a strong fishy aroma and a clear mucus coating. Under the gill bone, the gills are a rich red color without darkening or spots. Skin without cracks or tears with densely covered scales.
• The most time-consuming and difficult process in preparing this dish is to carefully remove the skin, like a stocking. For this reason, for stuffing whole pike, it is best to take a carcass weighing 1.5 kg. This is difficult to do with large fish, and it may not fit in the oven.
• Many people refuse to eat pike because... when finished, it has a characteristic smell of mud. But this recipe won't do that. Because the filling includes fried onions and carrots, which interrupt the specific aroma characteristic of pike. When baking stuffed pike in the oven as a whole carcass, remember that the meat of the fish is lean. Therefore, you need to choose the right minced meat for the filling.

• Potato filling: raw finely chopped potatoes or mashed potatoes are mixed with fried onions.
• Mushroom: champignons (250 g), milk (150 ml), loaf (3 slices), carrots (1 pc.), onion (1 pc.), butter (2 tbsp.), eggs (1 pc.) .
• Rice: boiled rice (2 tbsp), white bread (100 g), milk (200 ml), onion (150 g), eggs (1 pc.), greens.
• Assorted: mushrooms (300 g), rice (50 g), butter (50 g), onion (1 pc.), carrots (1 pc.), crab sticks (100 g), juice of one lemon.

Stuffed pike in the oven - a classic recipe

• Calorie content per 100 g - 141 kcal.
• Number of servings - 6-8 servings
• Cooking time - total cooking time is about 3 hours, of which the dish is baked for 40 minutes

Ingredients:

• Pike - 1-1.5 kg
• Onions - 3 pcs.
• Carrots - 2 pcs.
• Lard - 150 g
• Dry loaf - 300 g
• Eggs - 3 pcs.
• Beetroot - 1 pc.
• Milk - 300 ml
• Salt - 1 tsp.
• Spices - to taste (cloves, bay leaf)
• Vegetable oil - for frying

Step-by-step preparation:

1. Clean the pike from scales so as not to damage the skin and remove the gills from the head.
2. Make cuts near the lower fin and the upper fin. Carefully trim the skin to separate it from the entrails. Place your hand deep into the pike and carefully remove the giblets so as not to damage the gall bladder.

Note: If the gallbladder bursts, immediately immerse the pike in cold water, diluted with 1 tbsp. table salt and 2 tbsp. table vinegar 9%. Leave the fish for half an hour, then rinse thoroughly.

Note: Do not add more eggs than specified in the recipe, because... the filling will be tough.