Stuffed pike - recipes for every taste

Today, stuffed pike is not a frequent guest on the holiday table. And all because many are confident in the complexity and duration of preparation of such a dish.

It is precisely for this reason that guests, as well as household members, more often see another, “simple” fish on the table, usually hastily stuffed with vegetables.

Change your own opinion about pike and see how tasty and original the dish will be in the end!

Stuffed pike “At the command of the pike”

Stuffed pike is a wonderful combination of fish with vegetables and other additives. Preparing such a dish is quite labor-intensive, but the exquisite taste and aroma are worth it.

Ingredients:

• Pike 4 kg.
• Lard 50 gr.
• Bread 50 gr.
• Milk 200 ml.
• Chicken eggs 1 pc.
• Salt to taste
• Ground black pepper to taste
• Vegetable oil 30 ml.

recipe for delicious stuffed pike
General information:

• Cooking time: 1 hour 45 minutes;
• Number of servings 8.

Cooking method:

1. Let's prepare the necessary products, then start cooking. We cut the fish: cut off the head, clean the insides. The most painstaking thing is to remove the skin from the carcass. The main thing is to arm yourself with a sharp knife and, starting from the side of the head, using circular movements of the knife, separate the skin from the meat. To keep the tail in place, carefully cut the ridge from the inside. That's it, you can breathe a sigh of relief - the meat is removed, the skin is unharmed!
2. Prepare the filling: break the bread into pieces, put it in a bowl and pour warmed milk. Separate the meat from the ridge, select the bones. Using a blender, grind the pike meat, then the lard. You can also use a meat grinder. Beat the egg, soaked bread, salt and pepper into the resulting mixture. Mix the minced meat thoroughly.
3. We assemble the pike: we stuff the skin tightly with minced meat and sew on the head. Well, this beauty is asking to go into the oven! Lubricate the fish with vegetable oil, as well as the pan in which it will be baked. Place in an oven preheated to 180°C for 40 minutes. Treat your family to some fish! Bon appetit!

Stuffed pike in the oven with mushrooms: step-by-step recipe

The simplest method of preparing pike is its classic stuffing and subsequent baking in a heat-resistant form, so this is the recipe you should start mastering this fish with. For the filling, it is good to use any stewed mushrooms that are browned with onions. If desired, add grated carrots, bell peppers, and tomato paste. Breadcrumbs, mentioned among the components of the dish, provide density to the filling and collect excess moisture.

Ingredients:

• large pike – 1 pc.;
• salt – 1 teaspoon. spoon;
• mushrooms – 300 g;
• olive oil - 2 tablespoons. spoons;
• onions – 2 pcs.;
• celery root;
• a bunch of parsley;
• breadcrumbs – 100 g;
• hard cheese – 100 g;
• sour cream - 3 table. spoons.

Cooking method:

1. Rinse the fish under running water and make an incision along the belly. Remove the entrails and spine, rinse from the inside.

2. Finely chop the mushrooms and onions, fry in olive oil for 10 minutes.

3. Add grated celery root and cook for another 3 minutes.

4. Add chopped parsley and breadcrumbs. Fill the pike with this mixture.
5. Sew up the long cut and spread sour cream on top.

6. Place the pike in a baking dish and sprinkle with coarsely grated cheese.
7. Cover with foil and place in an oven preheated to 190 degrees. Cook for half an hour.
8. Remove the foil and bake the whole stuffed pike for another 20 minutes, occasionally basting with water.

Pike with olives, stuffed

Stuffed pike will serve as an excellent addition to the New Year's table, and it can also be prepared in advance - the dish can be served not only hot, but also cold.

Ingredients:

• 1 pike weighing 1–1.5 kg;
• 1 can of pitted olives;
• green onion – 1 bunch;
• eggs – 2 pcs.;
• 400 gr. white bread;
• garlic – 4–5 cloves;
• milk;
• salt;
• vegetable oil;
• parsley, dill to taste.

General information:

• Cooking time: 2 hours;
• Number of servings 10.

Cooking method:

1. Wash the pike thoroughly and remove scales. Using scissors, cut out the gills. Make an incision on both sides along the gill bones. The strip of skin connecting the back to the head of the fish should remain intact. Bend the head of the fish back and, using a small sharp knife, help yourself to separate the skin from the meat.
2. Cut the fins from the inside with scissors. Not reaching the tail 2–2.5 cm, cut off the skinned meat. Thus, you should get a fish skin with a head, tail and fins. Flatten it and set it aside.
3. Remove the entrails, spinal and rib bones from the carcass. Wash the meat and cut into small pieces, removing all large bones.
4. Cut the crust off the bread and soak the pulp in milk. Place pieces of fish, lightly squeezed bread and egg into a blender bowl. Grind into puree.
5. Wash and chop the greens, peel and chop the garlic. Place the olives in a sieve. Cut into circles. Add herbs, garlic and olives to the minced fish, salt and pepper to taste. Mix. Fill a pastry bag with minced meat. Gently stuff the prepared pike skin.
6. Preheat the oven to 200°C. Grease a baking tray with vegetable oil. Place the pike belly down on a baking sheet. Give it the desired shape. Brush with egg and bake for 1 hour 15 minutes. The dish can be served both hot and cold.

Tender stuffed pike whole in the oven

This recipe already requires some skill, because it involves carefully removing the skin to fill it with your own fillet mixed with herbs. It turns out very aromatic, tender and tasty. You can serve this stuffed pike on a baked potato or vegetable bed, or with boiled rice. And if you decorate it with lemon slices and place it on lettuce leaves, you will get a dish worthy of a holiday table.

Ingredients:

• large pike – 1 piece;
• egg 2 cat.;
• bread crumb – 100 g;
• onion;
• milk - 3 table. spoons;
• walnuts – 40 g;
• carrot;
• butter – 10 g;
• sour cream - 1 table. spoon;
• salt – 1 teaspoon. spoon;
• spices for fish - 1 teaspoon. spoon.

Cooking method:

1. Using a very sharp knife, make a long cut along the belly of the pike and cut out all the meat. Try not to tear the skin - the aesthetic appeal of the finished dish depends on this.

2. Remove the vertebrae and bones, and grind the fillet in a food processor.

3. Fill the bread crumb with milk.

4. Grate the carrots and fry in butter until soft.

5. Peel the onion, chop with a knife, mix with carrots, but do not fry.

6. Add minced fish, salt, spices. Mix in the soaked crumb and egg.

7. Grind the walnuts in a blender and add them there.

8. Mix all the products well, fill the empty fish skin with this filling, trying to give it the shape of a regular carcass. Sew the incision tightly.

9. Coat the pike with sour cream and place in foil. Wrap very tightly and seal the edges.

10. Place the stuffed pike on a baking sheet and pour a glass of water into it. Bake at 190 degrees for an hour.

Stuffed pike with vegetables

recipe for homemade stuffed pike
Stuffed pike is a real decoration for the holiday table. We recommend using a little lemon, cucumbers, and lettuce leaves for decoration, then the delicious dish will look very impressive and appetizing. Cooking stuffed pike will take time, but the result is worth it.

Ingredients:

• Pike 1 piece;
• Carrots 1 pc.;
• Onion 1 pc.;
• Eggs 1 pc.;
• White bread 2 slices;
• Milk 150 ml;
• Mayonnaise 1 tbsp. l.;
• Salt to taste;
• Ground black pepper to taste.

General information:

• Cooking time: 120 minutes;
• Number of servings 8.

Cooking method:

1. The first step is to remove the entrails from the fish. Next, you need to separate the skin from the meat of the fish, remove the gills, and leave the fins.
2. Cooking minced meat. We cut the fish meat, remove large bones and pass the fillet through a meat grinder.
3. White bread needs to be soaked in milk. Then squeeze out the pieces and add to the minced fish. Now we pass it through the meat grinder again.
4. We fry it in vegetable oil. Grate the carrots, chop the onion and add to the frying pan.
5. In a deep bowl, combine minced fish, raw chicken egg, mayonnaise, frying, salt and spices to taste.
6. Next, we sew the pike skin and fill it with the prepared filling. Take your time to avoid damaging the skin of the fish.
7. Place the fish on foil greased with mayonnaise. We also grease the sides and back of the pike with mayonnaise to give the fish a golden brown crust.
8. Wrap the fish in foil and bake for 30 minutes. The oven should be preheated to 180°C. The finished pike can be festively decorated and served!

Pike, like Lazerson's

Ilya Lazerson is a chef who has become widely known in Russia and Ukraine. As the author of many cookbooks, as well as the host of several television and radio programs, Lazerson is happy to share his own culinary secrets with ordinary people.

How to cook stuffed pike using recipes from Lazerson? Prepare:

• pike (about 2-3 kg),
• egg - 1 piece,
• loaf – 3 pieces,
• garlic – 4 cloves,
• repch. onion – 1 head.,
• milk – 100 ml,
• sugar – 1.5 tbsp,
• vegetable oil – 1 tbsp.,
• salt pepper.

Step by step recipe:

• cut off the head of the pike, clean its body of scales and entrails,
• remove the gills from the fish's head,
• separate the skin from the fish meat, gradually moving it towards the tail (cut the bone in the tail area so as not to tear the skin),
• clean it with a spoon if there is any fish pulp left somewhere,
• soak white bread in milk,
• remove bones from fillet
• peel the onion and garlic,
• Grind the pike pulp, bread, onion, garlic using a meat grinder,
• add sugar, egg, salt, pepper and sunflower oil to the minced meat,
• stir,
• place the pike skin and its head on cling film,
• stuff all parts
• wrap the fish in film, tie it with a rope,
• heat a baking tray, pour hot water on it,
• cook the pike for about 40 minutes.

This stuffed pike doesn’t need to be decorated with anything, but Ilya Lazerson recommends serving it with horseradish.

To date, the oldest recipe telling how to properly stuff pike is considered to be a German manuscript from 1350.

Baked stuffed pike

baked pike, recipe for home cooking
Stuffed pike is a royal treat, a real symbol of a festive feast! If you love gefilte fish, then this is a great idea for the New Year. A little effort and believe me, you will surprise and delight your guests.

Ingredients:

• Pike – 700g.
• Stale white bread – 150 g.
• Eggs – 2 pcs.
• Onion – 1 pc.
• Garlic – 3 cloves.
• Carrots – 1 pc.
• Milk – 200g.
• Butter – 50g.
• Mayonnaise.
• Lemon.
• A bunch of dill.
• Salt.
• Ground black pepper.
• Vegetable oil.

General information:

• Cooking time: 2 hours 15 minutes;
• Number of servings 8.

Cooking method:

1. We clean the pike from scales and wash it. From the side of the abdomen, near the gill arches, we cut the head of the pike. Remove the gills using scissors or a knife. We do not cut the belly. Leave the strip of skin connecting the pike's head to the back untouched. Let's turn the pike's head back. Carefully separate the skin from the pulp.
2. At the base of the tail we cut the bone. Thus, we turned the skin inside out. Season with salt, pepper and generously sprinkle with lemon. Turn the skin back out. Remove the entrails from the fish flesh. Let's wash it. Separate the meat from the bones.
3. Cut off the crusts from the bread and pour in cold milk. Let's let the bread swell. Finely chop the onion. Finely chop the dill. Cut the carrots into small cubes.
4. Fry the onion in vegetable oil, then add the carrots to the frying pan. Grind the fish pulp into a meat grinder. We will squeeze out the bread and also put it through a meat grinder.
5. Add onions and carrots, garlic pressed through a garlic press, soft butter, juice of half a lemon, salt and pepper. Add eggs and dill. Mix everything well.
6. Using a spoon or pastry bag, fill the skin of the pike with minced meat. Do not fill the skin tightly, otherwise it may burst during baking. You can also fill the pike head with minced meat.
7. Place the pike's head close to the carcass. Place the pike on foil and brush with mayonnaise. Wrap the foil with the pike tightly and place it on a baking sheet in a preheated oven. Bake at 180 degrees for 50–60 minutes. The finished dish can be served either hot or cold.

Description of preparation:

I love dishes like pike with rice and mushrooms.
This is the case when all the ingredients are simple and accessible, the cooking process is not too tedious, and the finished dish turns out to be very unusual and not everyday. If you love pike, then you will definitely like this dish, and if you don’t, then this dish will make you love it. Bon appetit, friends! Purpose: For lunch / For dinner / For a holiday table Main ingredient: Fish and seafood / Pike Dish: Hot dishes Geography of cuisine: Russian cuisine

Pike stuffed with wild rice and egg

recipe for stuffed pike with rice and egg
A wonderful recipe for stuffed fish that will suit any holiday table. Of course, the recipe will be more appealing to experienced housewives, since carefully stuffing delicate fish requires certain skills and a decent amount of time. Nevertheless, this is a very tasty dish.

Ingredients:

• Pike – 1 pc.
• Butter – 50 gr.
• Wild rice – 150 gr.
• Salt – 1 tsp.
• Eggs – 3 pcs.
• Ground black pepper – 1/2 tsp.
• Onions – 1 pc.
• Spicy dried herbs – 1/3 tsp.

General information:

• Cooking time: 2 hours;
• Number of servings 6.

Cooking method:

1. Prepare all the necessary ingredients. The pike must be cleaned without cutting the belly. Remove the gills. Rinse the fish well. Cut off the head. Carefully remove the skin with a stocking. Remove entrails. Separate the fillet from the bones. Cut the fillet into pieces.
2. Rinse the rice, add cold water and cook until half cooked. Place the fish fillet pieces into a blender and add the onion. Cut the butter into pieces and place in a blender.
3. Combine rice, boiled until half cooked, minced fish, and add a raw egg. Boil two eggs, chop into crumbs. Combine with minced fish. Salt and pepper the minced meat to taste, add spicy herbs.
4. Stuff the fish with prepared minced meat. Line a baking tray with baking paper, place the fish on it, grease generously with vegetable oil. Pierce the skin in several places with a toothpick to avoid tearing the skin during baking. Bake for 40 - 60 minutes. The fish is ready. Place the fish on a plate. Decorate to taste. Bon appetit!

Stuffed pike (TTK2369)

Readers: 597

Technical and technological map No. Stuffed pike (CP-recipe No. 514 )

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to stuffed pike produced in the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing stuffed pike must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

The pike for stuffing is cleaned of scales, washed, the skin around the head is cut and, carefully, so as not to tear, the entire pike is removed from the head to the tail. The spine is broken so that the caudal fin remains with the skin removed. In this way, the skin with the tail and the flesh of the fish with bones and head are obtained.

After this, the head is removed, the abdomen is cut, the entrails are removed and the flesh is separated from the rib bones and spine. The pulp is used for minced meat.

To do this, cut it into arbitrary pieces. Stale wheat bread is cut off from the crusts, cut into arbitrary pieces, soaked in cream, and left to swell. Then squeeze lightly.

Onions are chopped as desired and fried over moderate heat in vegetable oil (simmered). Sautéed onions should be golden-transparent. Place on a sieve to remove excess oil and cool to room temperature.

The pike fillet is ground in a meat grinder 2 times along with soaked, squeezed white bread and sautéed onions. Separate the yolks from the whites. The yolks are combined with the fish and onion mixture. Season with salt and ground black pepper. The minced meat is thoroughly mixed and beaten.

Cool the whites, then beat them with a mixer, adding a pinch of coarse salt, until stiff peaks form. Gently add the protein into the minced meat and mix gently with your hand until smooth. The skin of the pike (stocking) is washed with water and filled with minced meat. The minced meat should fill the skin by about 90%. Before stuffing, the skin must be pierced in several places with a skewer. The skin can be marinated. At the same time, lemon juice should not be allowed to come into contact with the skin of the fish, because... When heated, this can cause tears in the leather. The fish is wrapped in gauze, tied with twine, or packed in several layers of cling film, preserving the natural shape of the fish. The gauze is moistened with water, the workpiece is placed on it and rolled up tightly using gauze.

Peeled onions, carrots, parsley root, celery are cut in half and burned on the surface of an electric stove or on the grill. Pour water into a wide bowl, bring to a boil, add roasted vegetables, unpeeled herbs, salt, and spices according to the recipe. Carefully place the fish, cook at low boil for 60 - 180 minutes depending on the weight of the fish. The readiness of the fish is determined by piercing. When pierced, the finished fish releases clear juice.

In some cases, when cooking fish, fish bones and fins are placed on the bottom of the dish, boiled, removing the noise, then roasted vegetables, herbs, and spices are added. Then add the fish and cook it in the same way as in the previous case.

The finished fish is cooled. The gauze (or film) is removed.

1. Characteristics of the finished dish, semi-finished product

Appearance – the skin of the pike perch is filled with minced fish. The minced fish is mixed evenly.

Taste – the ingredients included in the minced fish, without any foreign taste.

Smell – ingredients included in minced fish, without any foreign odor.

1. Requirements for registration, sale and storage

Shelf life of culinary products at temperatures from minus 2ºС to plus 5ºС:

- boiled, poached, fried, stewed, baked, stuffed fish - no more than 36 hours;

Stuffed pike must comply with the requirements of SanPiN 2.3.2.1324-03 . Microbiological parameters of stuffed pike must comply with the requirements of SanPiN 2.3.2.1078-01.

7. NUTRITIONAL VALUE of stuffed pike:

date

Technologist /______________/__________full name___________

Chef /______________/_________ Full name___________