My dad loves fishing a lot. Basically, his catch is pike perch, but the other day dad brought a pike.
And I have long been going to cook stuffed pike. It turned out to be easy.
The taste exceeded all our expectations. The pike turns out to be very tender, soft, juicy.
I added boiled rice to the filling, but you don’t have to.
If you have extra minced meat, you can fry cutlets from it.
If you are using frozen fish, defrost it well before cooking..
From the specified amount of ingredients, 6-8 servings are obtained.
- pike (or pike perch) weighing about 700 g
- 100 g loaf
- 200 ml milk
- 1 egg
- 150 g onions
- 1-2 tbsp. boiled rice (optional)
- greens to taste
Clean the pike (do not cut the belly), do not cut the fins.
Separate the head, remove the gills.
Make cuts in a circle, separating the skin from the meat.
Remove the skin carefully.
Cut off the bone at the base of the tail.
Remove entrails from fish.
Separate the meat from the bones.
Soak bread in milk.
Coarsely chop the onion.
Finely chop the greens.
Skip meat through a meat grinder (meat can be skipped 2-3 times), bread, onions (you can grind everything in a blender).
Add rice, herbs.
Stuff the skin with the resulting mass (it is not necessary to stuff very tightly, otherwise the skin may burst).
Put on foil (foil can be slightly greased with vegetable oil).
Attach your head.
Grease with mayonnaise.
Put on a baking sheet.
Put in the oven.
Bake at 180 degrees for an hour.
Cool completely, and only then unfold the foil.
Serve the pike cold.
Decorate to taste.
I made a net of mayonnaise, decorated with cranberries.
Made a crown from a bow.
To do this, I cut the onion into 2 parts, took out a part suitable in size, made a zigzag edge with scissors.
Enjoy your meal!