Top 3 recipes stuffed pike Bashny.Net

Cook a delicious festive meal




Stuffed pike always looks very elegant and festive, so this dish is perfect for your Christmas table. To all the same, it is also very tasty.

Try to cook stuffed pike on one of our recipes.

Ingredients:

 - Pike 1, 5 kg,

 - 200g bacon,

 - 1 large onion,

 - Carrots 1 piece,

 - 100g mayonnaise,

 - Salt and pepper to taste

. Preparation:

Pike gently cleanse from the scales.

Gently around the head to make cuts, podden skin and gently take off like a stocking, help the skin of a finger will separate from the meat.

When you reach the tail, cut off the spine, thus we separated the skin from the body without disturbing the integrity of the skin.

Separate the meat from the vertebral column.



Twisted through a meat grinder meat pike, bacon and onions. Knead stuffing, add salt, pepper, carrots, grated on a grater.

Refuel skin stuffing, stuffing the remains put in the pike's head, after removing the gills.

Brush the pan with oil, put his head to substitute her body, brushing his richly mayonnaise and send in the oven over medium heat until cooked. Should ruddy crust on top form.

Serve cold.

How to cook a pike, pike

Ingredients:

 - 1 kg pike,

 - 100g bread,

 - 200ml milk,

 - 1 egg,

 - 1 large onion,

 - Herbs to taste,

 - Mayonnaise,

 -. Salt and pepper

Preparation:

Clean the pike without cutting the belly. The head separated from the body and cut the gills. Fins leave.

Take away the skin from the meat, making circular incisions. Act very carefully, so that skin remained intact.

Now, at the base of the tail of the bran and delete the insides of the fish. Separate the meat from the bones.

Soak bread in milk. Finely we shall cut onions.

Bread, meat and pike onion mince or chop in a blender.

In the beef add chopped herbs, salt and pepper to taste, vbey egg. All mix well.

Hides from pike fill stuffing. stuff do not need much, otherwise it may burst.

Lay the fish on the foil, greased, putting his head smazh mayonnaise and wrap.

Bake the fish for an hour at 180 degrees.

Before you deploy the foil, pike should be completely cool.

Stuffed pike

Ingredients:

 - 1 kg pike,

 - Carrots 1 piece,

 - Celery root 50g,

 - Parsley,

 - 3 pcs onion,

 - Garlic 50g,

 - Egg 1pc,

 - 50g cream,

 - Salt and pepper to taste

. Preparation:

Pike cleaned of scales and rinse with cold water. Cut the belly to the caudal fin. Pull out the insides and daring range. Thus it is necessary to try not to damage the skin. Cut the spine from the tail and the head with scissors.

With spoons and forks, separate the flesh from a fish spine. On the inner side of the skin scraped off the meat with a spoon. The bones of the fins cut from the inside. Skin pike with hanging her head and tail, rinse with cold water.

The flesh of fish finely chopped and put into a bowl. Roots cleanse and we shall cut cubes or small pieces of parsley leaves finely smite. All this is mixed with fish, pepper and salt. Add the egg and cream, mix well and put on a lot of 10 minutes in the refrigerator.

Preheat the oven. Fill out the skin weight, scrapie wooden toothpicks and sew up threads. Spread out on a baking aluminum foil. Top obliquely put a strip of aluminum foil, length and width of twice the size of the fish, and moisten with water. Laid out on her gefilte fish, wrap it in foil.

Bake the fish for an hour at 180 degrees.

Before you deploy the foil, pike should be completely cool.