Stuffed pike in the oven

Stuffed pike is a dish that turns out incredibly tasty and looks impressive on the table. Everyone has heard about stuffed pike, but not everyone has tried it. We have selected 8 recipes that you can easily repeat at home.

Whole stuffed pike baked in the oven

Pike is the fish that fishermen often bring home. And of course, the best solution for it is to stuff it and bake it whole. You will have a grand dish for the whole family.

1. 
   How to deliciously cook stuffed pike in the oven? Wash the fish and remove scales. Cut off the head and remove the gills.
2. 
   Make cuts in a circle, separating the skin from the meat.
3. 
   Carefully, slowly remove the skin.
4. 
   Separate the meat from the bones.
5. 
   Soak the loaf in milk.
6. 
   Chop the greens very finely.Peel the onion and cut into several large pieces.
7. 
   Pass the pike fillet, onions and loaf through a meat grinder.
8. 
   Mix fish, loaf, onion, herbs and boiled rice, season and salt to taste.
9. 
   Mix fish, loaf, onion, herbs and boiled rice, season and salt to taste.
10. 
    Fill the pike skin with the resulting mixture. Do not stuff it too tightly; the skin may burst.
11. 
    Grease the foil with vegetable oil, place the stuffed pike on it, grease it with mayonnaise and place the head on the carcass.
12. 
    Wrap the fish in foil and place on a baking sheet. Bake the pike at 180 degrees for an hour. Cool the fish completely first, then remove the foil and serve it chilled.

Bon appetit!

How to cook Jewish stuffed pike?

Stuffed pike is a timeless dish. Connoisseurs of Jewish cuisine definitely know a lot about this matter. Stuffed pike is cooked on a bed of vegetables, this makes the dish even more juicy and aromatic.

Cooking time: 2 hours.

Cooking time: 60 min.

Servings: 4.

Ingredients:

• Fresh pike – 4.5 kg.
• Carrots – 3 pcs.
• Onion peel – 50 gr.
• Onions – 3-4 pcs.
• Vegetable oil – 200 ml.
• Bread – 2 pieces.
• Water – 1 tbsp.
• Allspice peas – 4-5 pcs.
• Ground black pepper - to taste.
• Bay leaf – 5-6 pcs.
• Sugar – 4 tbsp.
• Beets – 2 pcs.
• Salt - to taste.

Cooking process:

1. Wash the pike and remove scales. Cut off the head, remove the gills and eyes, remove the skin from the carcass without disturbing its integrity.

2. Soak the bread in water for a few minutes. Peel two onions. Separate the pike fillet from the bones. Pass the pike fillet, bread and onion through a meat grinder.Salt the resulting minced meat and season to taste, add vegetable oil and mix.

3. Stuff the skin with minced meat.

4. Peel two onions, carrots and beets and cut into slices. Place vegetables in the bottom of the baking dish. Also add onion peels, peppercorns, bay leaves and a little vegetable oil. Place stuffed pike on a vegetable bed. Pour in water until it lightly covers the fish. Boil the pike head separately.

5. Place the pan in the oven, preheated to 220 degrees, bring the water to a boil. Then reduce the temperature to 120 so that the water boils slightly, add salt and sugar. Simmer the pike for 1.5 hours. Cool the finished pike, cut into portions, decorate and serve with the head.

Bon appetit!

Step-by-step recipe for preparing stuffed pike in foil

During the successful fishing season, you can pamper your loved ones with stuffed pike. The fish is baked in foil with a tasty juicy filling, which can later be served as a side dish.

Cooking time: 140 min.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Pike – 1 pc.
• Long grain rice – 80 gr.
• Garlic – 2 teeth.
• Onions – 4 pcs.
• Carrots – 1 pc.
• Egg – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Marjoram - to taste.
• Basil - to taste.
• Sour cream – 4 tbsp.
• Mustard – 3 tsp.
• Lemon – 0.5 pcs.

Cooking process:

1. Wash the pike and remove the scales. Make a cut at the bottom of the head and along the abdomen, remove the entrails and gills. Rinse the pike again.

2. Unwrap the carcass, coat the pike inside and outside with salt, ground pepper and chopped garlic.

3. Cook the rice in plenty of water, add salt to taste. Rinse the finished rice.

4. Peel two onions and a carrot.Cut the onion into cubes, grate the carrots. Fry vegetables in vegetable oil. Finally, add salt and season to taste.

5. Mix rice with frying, add egg and dry herbs.

6. Spread the foil on a flat surface in two layers, grease it with vegetable oil. Place onion slices over it

7. Stuff the pike with the filling, fasten the edges of the carcass with threads.

8. Place the pike on foil.

9. Lubricate the pike with a mixture of mustard and sour cream, place lemon slices on top.

10. Wrap the fish in foil and place it on a baking sheet. Bake the pike for 1.5 hours at 190 degrees.

11. When the dish is ready, carefully unwrap the foil, place the fish on a flat plate and decorate to your liking.

Bon appetit!

Delicious pike stuffed with vegetables

Fish and vegetables are the basis of a tasty and healthy dish. Cooking pike stuffed with vegetables is quite a labor-intensive task, but thanks to the detailed recipe, you will succeed the first time.

Cooking time: 135 min.

Cooking time: 60 min.

Servings: 4.

Ingredients:

• Pike – 1.5 kg.
• Onions – 160 gr.
• Little sunflower – 60 ml.
• Carrots – 160 gr.
• Champignons – 250 gr.
• Bread – 150 gr.
• Milk – 150 ml.
• Egg – 1 pc.
• Parsley – 10 gr.
• Butter – 150 gr.
• Salt - to taste.
• Mayonnaise – 3 tbsp.
• Ground black pepper - to taste.

Cooking process:

1. Clean the pike from scales, make an incision in the head area.

2. Remove the entrails through the resulting hole and cut out the gills with scissors.

3. Next, lifting the head using a small knife, separate the skin from the meat. This is a delicate job that will take you the most time.

4. The main task is to remove the skin without violating its integrity. Separate the fillet from the bones.

5.Pass the pike fillet through a meat grinder.

6. Peel the onion and cut into cubes. Peel the carrots and grate on a coarse grater. Fry vegetables in vegetable oil.

7. Then fry the diced mushrooms separately.

8. Soak the bread in milk, then pass it through a meat grinder. Mix fish fillet, fried vegetables, mushrooms and bread mass in a bowl, break one egg.

9. Wash the greens, dry and finely chop with a knife. Cut the butter into small cubes. Add herbs and butter to the filling and stir. Season and add salt to taste.

10. Fill the pike with the resulting minced meat. Tie the head with threads so that the fish looks complete.

11. Spread foil on a baking sheet, lay out the pike, grease it with mayonnaise. Bake the pike under foil at 180 degrees for 60 minutes, then remove the foil and cook for another 15 minutes.

12. Carefully transfer the pike to a plate, garnish with herbs and lemon to your taste and serve.

Bon appetit!

Stuffed pike with mushrooms for the festive table

Due to its low fat percentage, pike is considered a dietary product. The most famous dish featuring this fish is stuffed pike, which is served at official banquets, anniversaries and weddings.

Cooking time: 110 min.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Pike – 1 pc.
• Onions – 1 pc.
• Carrot – 1 pc.
• Mushrooms – 250-300 gr.
• Egg – 1 pc.
• Lard – 150 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Spices - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the pike, remove scales and remove gills.

2. On the carcass, make a cut around the head, but do not cut off the entire head. Use neat small cuts to cut off the skin.

3.Separate the fillet from the bones and pass through a meat grinder along with the lard.

4. Peel the onions and carrots, chop and fry in vegetable oil until tender.

5. Peel, wash, chop and fry the mushrooms until golden brown. Mix minced fish, one egg and fried onions, carrots and mushrooms. Salt the resulting mass and season to taste.

6. Stuff the pike with minced meat and place on a baking sheet. Using toothpicks, lift the fin and jaws, straighten the tail. Bake the stuffed pike at 180 degrees for about an hour. When the pike is ready, cool it, decorate and serve.

Bon appetit!

A simple and tasty recipe for pike stuffed with rice

Stuffed pike is a very unusual and impressive way of preparing a fish dish. For such a dish, you don’t even need to gently prepare a side dish; it is already inside the pike.

Cooking time: 180 min.

Cooking time: 60 min.

Servings: 4.

Ingredients:

• Pike – 1 pc.
• Rice – 200 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Semolina – 2 tbsp.
• Carrot – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Wash the pike, remove the scales, cut off the head and carefully cut out the fillet along with the bones and entrails, without disturbing the integrity of the skin.

2. Peel the onion and cut into cubes.

3. Carrots, wash, peel and grate. Fry onions and carrots in vegetable oil until tender.

4. Cook the rice in salted water.

5. Separate the pike fillet from the bones and grind it through a meat grinder. Mix minced fish, rice, frying, add spices and salt to taste.

6. Also add semolina to the filling and mix again.

7. Place the filling into the pike skin.

8.Grease the fish with vegetable oil, place it on a baking sheet and attach the head. Pour some water onto the baking sheet.

9. Bake the stuffed pike at 170 degrees for 2 hours. Before serving, cool the pike and decorate to your liking.

Bon appetit!

How to deliciously bake stuffed pike with buckwheat in the oven?

It wasn’t even our great-grandmothers who came up with the idea of ​​stuffing pike. This is a dish with a long history. Previously, pike was often cooked with buckwheat. If you are planning a big celebration, then stuffed pike will definitely decorate your table and delight your guests with its taste.

Cooking time: 120 min.

Cooking time: 60 min.

Servings: 6.

Ingredients:

• Pike – 1.8-2 kg.
• Buckwheat – 0.5 tbsp.
• Onions – 1 pc.
• Carrots – 0.5 pcs.
• Champignons – 200 gr.
• Lard – 200 gr.
• Loaf – 2 pieces.
• Egg – 1 pc.
• Mayonnaise - to taste.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash and cook buckwheat. Wash the champignons, chop and boil for 2 minutes. Chop the onion and carrots and fry in vegetable oil.

2. Wash the pike, remove scales and entrails.

3. Using a spoon, separate the pulp from the skin, being careful not to damage the skin. Pass the pike meat, lard and bread through a meat grinder.

4. Mix minced fish, fried vegetables, mushrooms, buckwheat and one raw egg. Season the resulting mass and add salt to taste.

5. Start stuffing the pike from the tail and immediately grab the edges of the skin with thread.

6. Place the pike on foil and brush it with mayonnaise on all sides.

7. Wrap the pike in foil and place in an oven preheated to 170 degrees. Bake the dish for 40-60 minutes. Then you can open the foil and let the pike brown, leaving it in the oven for another 20 minutes.Cooking time depends on the weight of the pike and the power of your oven.

8. Serve the finished stuffed pike hot with vegetables and herbs.

Bon appetit!

A simple and tasty recipe for pike stuffed with carrots and onions

Pike stuffed with onions and carrots looks great at minimal cost. The products used are the simplest; they can be purchased at the nearest market, and pike can be caught in the river yourself. Thus, this dish can be both a country lunch and the highlight of a dinner party.

Cooking time: 110 min.

Cooking time: 50 min.

Servings: 4-6.

Ingredients:

• Pike – 1 kg.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Salt - to taste.
• Seasonings for fish - to taste.
• Lemon – 0.5 pcs.
• Vegetable oil - for frying.

Cooking process:

1. Peel the onions and carrots and rinse with water. Cut the onion into half rings, grate the carrots on a coarse grater.

2. Fry onions and carrots in vegetable oil until soft.

3. Clean the pike from scales, cut off the head and fins. Then rub the carcass on all sides with lemon.

4. After this, grease the fish inside and outside with salt and spices.

5. Place fried onions and carrots inside the pike, secure the edges of the carcass with toothpicks.

6. Wrap the pike in foil and bake at 160 degrees for 60 minutes.

7. Serve the finished stuffed pike on the table, garnished with sprigs of herbs and lemon slices.

Bon appetit!