Pike stuffed. Pike stuffed in the oven, a step-by-step recipe with a photo How to serve stuffed pike on the table

Not everyone will dare to cook stuffed pike. The queen of the festive table requires due attention. However, your efforts will be justified and will not go unnoticed. If you know how to properly stuff a pike, then the dish, all the more beautifully decorated, will make a splash!

For many, pike is unacceptable ready-made because of the characteristic smell of mud. We'll fix everything. A large amount of roasted onions and carrots is added to the filling, which interrupts the aroma characteristic of pike. And to give the minced fish juiciness, be sure to put a small piece of fresh fat in it. There are a few more tricks for making delicious stuffed pike, which I am happy to share in the recipe.

The most important thing is to choose the right fish. First of all, you should pay attention to the smell. Fresh pike has a sharp fishy aroma. The mucus that covers it should be transparent. It is worth looking under the gill bone. Only caught fish have gills of a rich red or pink color without spots and darkening. The skin of a high-quality pike is densely covered with scales, without cracks or tears. I do not advise stuffing fish over 1.5 kg. It is difficult to remove the skin from a large pike without damaging it, and few people have a huge oven at home.

Preparation time: 40 minutes / Yield: 6-8 servings

Ingredients

pike 1 kg
large onion 3 pieces (1 in the broth + 2 in the filling)
large carrots 2 pieces (1 for filling + 1 for baking fish)
yesterday's loaf 300 grams
eggs 3 pieces
large beets 1 piece
milk 300 ml
spices to taste
salt 1 teaspoon
cloves 2 pieces
bay leaf 1 piece
fresh fat 150 grams
vegetable oil for frying 2 tbsp. spoons

For decoration

fresh herbs 1 bunch
olives 10 pieces
mayonnaise or sour cream 100 ml

Cooking

Large photos Small photos

We clean the pike from scales, trying not to damage the skin. Cut out the gills from the head with kitchen scissors. We make incisions near the lowest fin (where the large intestine ends) and near the head. Carefully cut the film with a sharp knife to separate the insides. We dip our hand deep into the pike and pull out the giblets. We do this very carefully so as not to break the gallbladder. If such an incident nevertheless happened, you should immediately completely immerse the fish in cold water, add 1 tbsp. a spoonful of salt and 2 tbsp. spoons of vinegar 9%. We leave the pike in this solution for 30 minutes, after which we rinse thoroughly under running water.

We take a rolling pin or any other wooden object. We beat off the fish on each side, making 10 hits. "Beating" the pike will make the meat softer, which will make it easier to remove the skin later.

With a sharp knife, cut off the head of the fish from the body.

We begin to gradually separate the skin from the meat with a sharp knife from the side of the head. We do this in a circle, pulling the skin over ourselves. We cut off the lower and upper fins with scissors so that they remain on the skin.

Gradually cutting and turning the skin of the pike, we reach the tail. We cut off the bone at the tail so that the caudal fin remains intact.

We separate the meat from the spine.

We put the bones in a saucepan, fill with water, about 700 ml, add the peeled onion, cloves and bay leaf. We put to cook on low heat for forty minutes. After the broth boils, be sure to remove the foam.

We are preparing the stuffing. Put yesterday's loaf in a bowl and pour milk over it. Let the bread swell for 15 minutes.

Cut the onion into cubes, grate the carrots and sauté in a pan with the addition of 1 tbsp. tablespoons of vegetable oil until transparent. Put the salo in a blender and chop. Then add more hot fried vegetables and interrupt everything together. They melt the fat. If there is no blender, use a meat grinder.

We pass the pike meat several times through a meat grinder or, if there is a powerful blender, we interrupt the fillet in it. We spread the minced fish in a bowl, add vegetables with lard and a loaf, squeezing it from milk. Separate the yolks from the whites. We spread only the yolks in the filling so far, put spices to taste and salt. We mix.

Pour the whites into a deep bowl, add a pinch of salt and beat with a mixer into a lush foam.

Now, in small portions, we mix the proteins into the minced fish - they will give the finished filling a more airy consistency.

We stuff the skin of the pike and the head with the fish mass.

Cut the carrots and beets into pieces and put them on a baking sheet. Put the stuffed pike carcass and head on top of the vegetables.

Pour the fish and vegetables with the broth, filtering it through a sieve.

Lubricate the foil with vegetable oil and cover the fish on top. We put in the oven preheated to 180 degrees to bake for 40 minutes.

After 20 minutes, remove the foil from the fish and leave it in the oven for another 20 minutes so that a golden crust forms on the pike.

Cool the pike completely, as it is customary to serve it cold to the table. We spread the fish on a plate filled with greens, along with the head so as to create the appearance of a whole pike. We put black olives in the eye sockets and mouth. We fill the confectionery syringe with mayonnaise or sour cream and decorate the carcass and head on top. If desired, roses can be formed from additionally boiled carrots and decorate the finished dish with them.

If you are planning a grand feast, but you have not come up with anything interesting yet, then try baking the whole pike. You can stuff the fish with anything you can find: rice, mushrooms, potatoes and even spinach. Learn all the subtleties of cooking this dish.

How to cook stuffed pike

A complex dish, suitable for any celebration - pike with various fillings. The advantage of this fish is that you can buy it in the store throughout the year. So that the preparation of stuffed pike does not turn into a real test for the hostess, it is first important to choose the right carcass. To do this, take note of the following tips:

To choose a good fish, pay attention to the mucus that covers the scales. It is necessary for good maneuverability of the fish in the water, and also tells the buyer about the freshness of the carcass.
The next selection criterion is the color of the tissues under the gills. If you lift the outer shell of the gills, then the meat inside should be a bright, rich pink hue.
Stuffing pike will be easier, and the finished dish will turn out tastier if you buy a fish under the age of two years. Its approximate weight is 1.5-2 kg, and its length is 45-50 centimeters.
To remove the smell of mud and algae, fish can be soaked in vinegar with water or lemon juice with spices.

Filling for stuffed pike

Stuffed pike is also good because you can fill its insides with almost everything that is in the refrigerator. The traditional stuffing for stuffed pike consists of a mixture of stewed vegetables, soaked white loaf and a few grams of lard. In such a classic composition, the last component plays an important role. Fat from the inside impregnates with fat and does not allow the skin to remain dry after frying. The fish goes well with not quite familiar foods, for example: with fresh mushrooms, eggs and soft cream cheese.

How to cut a pike for stuffing

You can put any filling in the fish, but first you need to properly cut it. There are three options for step-by-step processing:

Cut the whole pike for stuffing. To do this, a small transverse incision is made near the head, the insides are carefully removed, the ridge is separated from the meat with a sharp knife.
How to stuff a pike from the side of the ridge? Start peeling the fish from the head, make 2 cuts along the ridge. Gently spread the meat, pull the spine towards you along with the dorsal fin and intestines.
Before stuffing the pike in the skin, it is necessary to carefully remove the skin from the fish without damage. Prying the meat with a sharp knife, pull off the skin, and reaching the tail, cut off the ridge with scissors. After such cutting, be sure to rinse the skin with water.

How to decorate a stuffed pike

Pike has long been called the queen of fish: not only for its taste, but also for its presentable appearance on the festive table. In order for a dish to attract the attention of guests and arouse appetite, you need to be able to present it. You can decorate stuffed pike with lettuce, mayonnaise, pomegranate seeds, lemon and olives. Although they don’t eat the head of a pike, they always put it on a dish in order to create a holistic impression.

Stuffed pike recipes

From a large pike, you can cook delicious steam cutlets, and put the bones of a fish in your ear. However, if you are lucky enough to buy a fish up to two kilograms, it is a sin to put tender meat on meatballs. Try to stuff it, especially since there are a lot of options. For example, in Israel, stuffed fish is boiled in onion peel, in Europe the carcass is stuffed with spinach, and in Russia there is an excellent recipe for stuffed pike with rice. Try to bake a fish according to one of the proposed options.

Stuffed pike in the oven

Cooking time: 40 minutes.
Calorie content of the dish: 120 kcal per 100 g.
Destination: for lunch.
Cuisine: European.

Stuffed pike is almost always cooked in the oven, and this recipe with a photo is no exception. As a filling, try using frozen or fresh spinach leaves, since this green is sold in the store all year round, which cannot be said about some other types. In summer, the fish will go with a filling of sorrel, beetroot or carrot tops. And if you bake pike with garlic, it will become even tastier.

Ingredients:

pike - 1.2-1.5 kg;
spinach - 4 bunches;
cream cheese - 400 g;
horseradish - 4 tbsp. l.;
eggs - 4 pcs.;
salt.

Cooking method:

Clean the fish by removing the entrails and spine with bones through the spine.
Wash spinach thoroughly from sand, dry with a towel and chop.
In a food processor, beat eggs with cream cheese.
Mix spinach, egg-cream mixture and horseradish.
Lay the fish belly down and stuff the carcass through the cut on the back.
Wrap the fish in parchment, put on a baking sheet. There is no need to sew up the skin.
Put the baking sheet in the oven preheated to 180 degrees for 30 minutes.

Pike stuffed with mushrooms

Cooking time: 1 hour.
Servings Per Container: 3-4 servings.
Calorie content of the dish: 130 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pike stuffed with mushrooms turns out to be especially tasty if you add a little cream to the filling. Even medium-fat milk will do, since you don’t have to beat it to a density. As for mushrooms, here you can completely rely on your intuition. Both artificial champignons and noble porcini mushrooms are suitable. True, it is not recommended to use dried cooks. Learn how to cook and decorate fish with this recipe with photos.

Ingredients:

mushrooms - 8 pcs.;
pike - 1 pc.;
cream - 1 tbsp.;
white wine - 1 tbsp.;
sour cream - 200 g;
starch - 1 tbsp. l.;
thyme - 2 branches;
parsley - a bunch.

Cooking method:

Cut the fish along the ridge, remove the entrails and bones. Rinse, let dry a little.
Boil fresh mushrooms in white wine for about 5 minutes, drain in a colander.
Boil the cream, add the starch dissolved in water in a thin stream.
Chop the parsley and thyme sprigs. Mix with cream.
Cut the mushrooms into cubes, mix with the creamy mass.
Fill the insides of the pike with this mixture, sew the back with a thread.
Top the fish with sour cream, put on a baking sheet.
Bake until fully cooked at 180 degrees.

Jewish stuffed pike

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 146 kcal.
Destination: for lunch.
Cuisine: Jewish.
Difficulty of preparation: medium.

Jewish-style stuffed pike, or gefilte fish, is a signature dish for any holiday in Israel. Each housewife knows how to cook pike correctly, and does it in her own way, which is necessarily different from that neighbor's version. As a result, there are millions of recipes for the dish. Try it and you will make a delicious fish with a simple vegetable filling in the Jewish manner.

Ingredients:

pike - 1 pc.;
egg - 1 pc.;
onions - 4 pcs.;
sugar - 1 tsp;
vegetable oil - 50 ml;
breadcrumbs - 2 tbsp. l.;
carrots - 2 pcs.;
onion peel - 1 handful;
allspice - 3-4 pcs.;
bay leaf - 1 pc.

Cooking method:

Carefully separate the spine from the fillet. Don't cut off your head.
Peel and fry half the onion, the second part just chop coarsely.
Twist the pike fillet in a meat grinder, mix with onions.
Add the egg, seasonings, sugar, breading to the mixture and mix.
Fill the insides with minced meat, do not put the filling too tightly. Sew up the hole.
Make a broth with carrots, onions and fish bones. Pepper, salt water is not necessary.
Put the onion skins in the bowl, and then the fish.
After an hour, remove from heat, drain the water, and put the carcass in the cold to cool.

Pike stuffed with rice

Cooking time: 2.5 hours.
Servings: 5 persons.
Calorie content of the dish: 198 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Stuffing pike is a simple process. All that is needed is to lay minced meat with a spoon in a pre-torn skin. However, even here there are nuances. The filling does not need to be diligently tamped with a spoon, otherwise the skin will burst during the baking process, and the appearance of the dish will be spoiled. If you are stuffing fish with rice, as in the next step-by-step photo recipe, then boil and cool the grits in advance.

Ingredients:

pike - 1 kg;
rice groats - 100 g;
carrot - 1 pc.;
Crimean bow - 1 pc.;
egg - 1 pc.

Cooking method:

Separate the skin from the bones. Remove all bones from the pulp.
Grind onions with carrots and fish fillets in a blender.
Add your favorite spices, if you want, put greens. Mix everything.
Mix boiled rice with minced meat. Fill the skin with the mixture.
Put the carcass on the foil, put your head, wrap.
Fish must be baked at a temperature of 180 degrees.
After an hour and a half, open the foil and continue baking.
Ready-made pike stuffed with rice looks beautiful on a plate with lemon slices and mayonnaise net.

Stuffed jellied pike

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 156 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

There are many options for how to stuff a pike. Some people love this dish with a creamy filling, others prefer to add dried apricots, apples and even pineapples. However, pike looks most advantageous in the form of aspic. In addition, you do not need to prepare the broth in advance: you will get it in the process of cooking stuffed fish. Be sure to add some gelatin to the broth, otherwise your aspic will simply remain liquid.

Ingredients:

pike - 1 pc.;
semolina - 2 tbsp. l.;
onion - 1 pc.;
carrot - 1 pc.;
gelatin - 1 sachet;
wheat bread - 2 slices;
milk - 1/3 tbsp.;
black pepper - to taste;
nutmeg - a pinch.

Cooking method:

Gut the insides without damaging the skin.
Mince the fillet with a food processor along with the onion.
Soak slices of bread in milk, add together with semolina to minced meat.
Put the filling on the skin, give it the shape of a fish.
Bandage the carcass so that the gauze tightens the skin well.
Make a broth with fish bones and carrots.
Boil the carcass for a quarter of an hour in water, then cool.
Put pieces of fish and carrots in deep salad bowls.
Fill the contents with broth mixed with gelatin. You don't need to mix.
Until completely solidified, the stuffed jellied pike should stand in the cold for 5-6 hours.

Stuffed pike in foil

Cooking time: 60 minutes.
Servings: 2 persons.
Calorie content of the dish: 120 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Stuffed pike in foil turns out to be especially tasty, because it is actually cooked in its own juice. This step-by-step recipe uses mashed potatoes instead of a simple fish fillet with breadcrumbs, which makes the dish juicier. The fish stuffed in this way keeps its shape perfectly during and after frying, so there will be no problems with decorating the dish. Learn how to make this holiday treat.

Ingredients:

pike - 1 pc.;
lard - 200 g;
potatoes - 2 pcs.;
garlic - 2 heads;
soy sauce - 1 tbsp. l.;
juice of half a lemon.

Cooking method:

Clean the fish. Remove the fillet, separate the bones from the meat.
The fillet, along with potatoes and lard, must be chopped in a blender.
Add sauce and lemon juice, salt and pepper to minced meat. Stir with a silicone spatula.
Fill the skin with stuffing. Carefully sew the skin of the fish. Transfer the carcass to the foil.
Place the tray in the oven for 1 hour.

Video: how to properly stuff a pike

Toothy freshwater predator - pike - reaches a fairly large size. This fish has lean meat and strong skin - a reliable shell for a variety of minced meat, which is stuffed into a gutted carcass before baking in the oven. Depending on the filling and preparation, it turns out to be more or less high-calorie.

Consider a step-by-step recipe with a photo of making dietary stuffed pike in two main ways, filling options and using the resulting dish in the weight loss menu.

Whole stuffed pike baked in the oven - recipe with photo

Stuffed pike baked in the oven is prepared in two main ways:

They are cleaned of scales, gutted, and prepared minced meat is laid instead of the entrails. It does not require special skills for cutting fish.
Having freed from the scales, they remove the skin with a stocking, separate the fillet from the bones, grind it in a meat grinder, mixing with additional ingredients, and stuff the pike skin shell with the resulting mass. For such preparation of fish, a certain skill is needed.

In any case, the taste of the dish is determined by the initial quality of the fish. The freshness of pike is evaluated according to the following criteria:

elastic carcass;
lack of the slightest signs of ammonia smell;
transparent black eyes;
red gills.

Pike meat itself contains about 80 kilocalories per 100 grams. The energy equivalent increases due to minced meat, the method of its preparation and baking features. So, white bread soaked in milk is often added to the filling, the ingredients are fried, and the pike is smeared with mayonnaise. As a result, the calorie content increases to 140 units or more.

Consider two dietary, calorie-restricted ways to prepare stuffed pike.

First option - " Buckwheat belly»

Cooking:

Clean the pike from scales and gut it. Rinse, dry with paper towels, rub with salt and spices, pour over lemon juice. Thus, the pike gets rid of the specific muddy smell, which is more or less inherent in this fish.
Boil the washed buckwheat until half cooked (10 minutes from the moment of boiling).
Peel and wash greens, vegetables and champignons, dice onions and mushrooms, and grate carrots on a coarse grater. Finely chop dill and parsley.
In a heated pan with a non-stick coating, dry the chopped onion, add the champignon cubes and completely evaporate the liquid released from the mushrooms.
Mix buckwheat, vegetables, herbs and mushrooms, add milk and stuff the prepared pike. So that it does not “unfasten”, sew up the incision in the stuffed abdomen with white cotton threads.
Lay the pike belly down on a baking sheet greased with vegetable oil, and cover its sides with a well-mixed raw egg.
Bake stuffed fish for half an hour at an oven temperature of 180ºС.

The second option is " King fish without bones»

Cooking:

Free the pike from scales, separate the head, remove the gills and gut the fish without cutting the belly. Remove the skin with a stocking, separating it from the pulp and turning it inside out. At the tail, cut the spine and finally remove the meat and bones. Carefully separate the pulp and grind it in a meat grinder at least twice.
Hard boil one egg and cut into cubes.
Peel and wash the carrots, cut them into small cubes. Chop washed greens.
Add egg and carrot slices, as well as chopped greens to the minced meat. Salt a little, pepper, add a raw egg and knead well.
Stuff the pike with minced meat, rub with spices, place on a baking sheet greased with oil and attach the previously separated head to it. Lubricate the skin with sour cream and bake at 180ºС for up to 40 minutes.

Such a pike with a golden “tan” looks impressive on a dish covered with lettuce, decorated with red berries, in a “crown”, skillfully carved from a small onion.

From the oven to the diet table

Stuffed pike, cooked without high-calorie additives and frying, has an energy equivalent of about 100-120 kilocalories in one hundred grams. At the same time, it contains natural antiseptics and antioxidants, biologically valuable trace elements and vitamin complexes, as well as a large amount of highly digestible protein. Such a composition heals the body, strengthens the immune system, nourishes the muscles and, in combination with a low calorie content, makes stuffed pike a valuable and beautiful item on the menu for losing weight.

Minced meat variations

In addition to the fillers listed in the exemplary recipes, the following are placed in the pike belly:

Vegetables - in addition to carrots and onions, root and parsley, sweet peppers and potatoes. The last component, due to its significant calorie content, is usually absent in dietary recipes.
Fruits and fruits - citrus fruits and olives.
Cereals - not only buckwheat, but also. On the diet table, buckwheat is still more appropriate.
Mushrooms - in addition to champignons, fresh and dried white mushrooms, as well as other forest mushrooms.
Minced meat - chicken, in the first place. May be moderately present in the diet if prepared from lean white chicken.
Butter and, including ghee. Dietary menus, of course, welcome only high-quality olive oil.

Mayonnaise - due to its high calorie content, it is not used in diets.
Nuts - grated.
Dried fruits - . Its sour taste goes well with pike meat.
Milk, cream, sour cream - low-fat dairy products are used in the diet of losing weight
White bread and crackers from it are also a rather high-calorie supplement; they are used sparingly in slimming diets.

How to cook stuffed pike - video

Two options for cooking stuffed pike in the oven are illustrated by the corresponding videos.

In the first one, large pike is stuffed with buckwheat, tomatoes, sweet peppers, carrots, onions and mushrooms. At the same time, carrots, onions and mushrooms are fried in vegetable oil. For a dietary table, it is better to replace frying with stewing. In addition, the pike carcass is covered with a layer of mayonnaise. In the dietary version, you should use low-fat sour cream.

The second video shows a step-by-step recipe for cooking stuffed pike in the oven with professional pike skin removal. In the manufacture of minced meat, frying of onions and carrots is also used, which in the dietary version should be replaced with stewing. In addition, white bread soaked in milk is added. For a slimming menu, it is better to introduce some low-calorie vegetable instead.

Pike is a lean and healthy fish. It is appropriate in diet menus for weight loss, if the calorie content of additional ingredients is taken into account and limited.

Do you cook stuffed pike on weekdays or consider it a dish of the festive table? What toppings do you use? Do you include such a pike in the diet menu for weight loss? Share your culinary finds and practical experience with us in the comments!

Fish is a very healthy and tasty product. It has a wonderful taste peculiar only to it and the most delicate fillet, which contains a huge amount of microelements useful for health. Omega-3 polyunsaturated amino acids, phosphorus, calcium, vitamin D, vitamin PP are just some of the substances that make fish such an indispensable product.

Fish has a positive effect on brain activity, the state of the musculoskeletal system, skin and hair, the stomach, general hormonal levels and other aspects of human health.

To prevent rickets, children are given fish oil, which is rich in vitamin D.

There are many recipes for cooking fish. Today we will analyze in Hebrew, reviews of which are always good.

Let's talk about pike

Pike is a river deep-sea fish that is a predator and lives in Eurasian countries and North America. It is considered a delicacy, it is not only caught in the wild, but also bred for human consumption in artificially created reservoirs.

This fish can and even should be consumed during the diet, as it contains a large amount of protein and almost no fat. However, due to this feature, its fillet is quite dry, so most often the pike is stuffed, making it more juicy with the help of additional ingredients.

Pike prepared in this way is a frequent guest on the New Year's table. The Jewish recipe has different variations, we will consider the most successful ones, in our opinion.

Choice of fish for stuffing

Before you have a Jewish stuffed pike on your holiday table (we will describe the recipe for its preparation in detail a little later), let's talk about how to choose the right fish for this dish.

If you are a fisherman, you can safely skip this section, as you probably know how to distinguish fresh fish from spoiled fish and what size pike is suitable for stuffing. But if you are a city dweller and for the first time you are going to surprise your loved ones with an exquisite fish dish, then carefully study our tips.

You will have to buy fish in large supermarkets or at the grocery market. Approach the definition of fish freshness with particular scrupulousness. A predator suitable for cooking has clean, transparent eyes, bright red gills, scales should be smooth without damage and mucus.

In Hebrew, it suggests the presence of fresh, not frozen fish.

fish size

For many recipes, the law applies - the younger the animal, the tastier and more tender its meat is, and therefore, the more beautiful the dish will turn out from it. In relation to the pike in Hebrew, this rule does not apply, since stuffing young pike is quite problematic. They have thin skin, are small in size, and have more bones than meat.

Best of all for the dish that we describe here, one and a half or two kilogram fish is suitable.

in Hebrew: features of preparation

To properly prepare the fish for stuffing, you need to make a lot of effort, but the result will be worth it.

If at this stage you make some mistake, then the product will be spoiled and will not be suitable for stuffing.

So, let's look at the preparation steps:

Here, in principle, are all the stages of preparing fish, now let's look at the recipe for Jewish stuffed pike.

Ingredients

Jewish stuffed pike (the recipe will be described step by step after you learn about the necessary products) is made in many ways. For the option that we will describe today, you will need the following ingredients:

Pike 1.5-2 kg.
Onion - 4 large onions.
Semolina - 1 incomplete glass.
Sweet bun - 100 grams.
Salt.
Pepper.
Milk to soak the bun.
Egg.
Carrots, beets and bay leaves for the pillow - 2 each (optional).

Stuffed pike: step by step recipe, photo

Gravy for pike

Jewish stuffed pike (step-by-step recipe reviews get a purely positive character) will be tasty and simple baked, but you will like it even more if you stew it in gravy.

Here are the ingredients that make up the gravy:

Onion - 2 large onions.
Carrots - 2-3 pcs.
Packing of tomato juice - 1 liter.
Sugar, salt, bay leaf, black pepper.

Preparing the gravy:

Cut the onion into small cubes.
Fry it in a small amount of vegetable oil.
We grate the carrots and send it to the onion.
Roast carrots until soft.
Pour onions and carrots with tomato juice.
Add sugar, salt, pepper and two medium-sized bay leaves.
Bring the mixture to a boil and reduce the heat.
Simmer the sauce for 40 minutes.
We cut the finished fish into slices 2-3 cm thick and send them to the pan with gravy along with the head (do not interfere or turn over so as not to break it).
Simmer over low heat for 20 minutes.

Decorate the finished fish

You already know the Jewish stuffed fish recipe, now let's get acquainted with several ways to decorate it.

If you are looking for a recipe for a beautiful holiday dish, cook stuffed pike. It can be served hot or as a cold appetizer. And if you approach the cooking process creatively and beautifully decorate the finished fish, it will make a splash.

In our family, pike is cooked quite often, and I will be happy to share the secrets of its preparation with you. Thanks to my step-by-step recipes, you will learn how to stuff pike, bake it in the oven and serve it beautifully.

Recipe for stuffed pike baked in the oven

Kitchen tools: knife, frying pan, board, thread with a needle, foil, meat grinder, heat-resistant form.

Ingredients

Cooking sequence

How to prepare a pike

How to cook minced meat

We clean the removed pulp from the bones and pass it through a meat grinder 2 times.
Then coarsely chop 280 g of onions.
Divide it in half and fry one half in butter (40 g) until transparent.
Mix fish pulp with fried and raw onions. Also add the oil in which the onion was fried.
Then we put 3 slices of a long loaf previously soaked in milk. Before adding a loaf, it must be squeezed out. The resulting mass is again passed through a meat grinder 2 times.
Add there 1 egg, 4 g of salt and 1 pinch of black pepper. Mix the stuffing well. It should turn out the same as minced meat for cutlets. If the mass is too liquid, add a spoonful of breadcrumbs.

How to stuff and bake pike

How to decorate a stuffed pike

We lay out the berries of red currant and decorate the head of the fish in the same way. To make the fish shine beautifully and fix the whole decor, pour it with a gelatin solution. Look at the photo how you can decorate stuffed pike. This is one of the possible options. Show your imagination and approach this process creatively. I am sure that the result will please both you and your guests.

We remove the dish in the refrigerator, and when the gelatin hardens, serve it to the table. This fish is perfect for a holiday, as a cold appetizer.

video recipe

In the video you can see a step-by-step recipe for cooking stuffed pike in the oven.

Recipe with photo of Jewish stuffed pike

Time for preparing: 1 hour 45 minutes.
Servings: 6.
Calories for 1 serving: 100 kcal.
Kitchen tools: knife, frying pan, board, food processor, sushi mat, ovenproof dish, baking sleeve, serving dish.

Ingredients

How to make stuffed pike

First of all, let's prepare the fish. Fresh pike weighing 3-3.3 kg is cleaned from scales, gutted and washed. Fresh fish has a rich fishy smell. Her skin should be elastic and densely covered with scales.
We cut off the fins with scissors, separate the ridge from the sirloin, and then carefully cut it off. We check the fillet for the presence of bones and also remove them.
With a sharp knife, we separate the fillet from the skin, trying not to damage it. Cut it into random pieces.
We skip the fillet through a meat grinder. We also send whole grain bread pre-soaked in water (170 g) there.
We chop 800 g of onion and fry it a little in olive oil until soft, and then pass it through a meat grinder.
Mix the chopped ingredients with a food processor or by hand until smooth. When the mass is mixed, add 5 chicken eggs and continue to mix.
In the resulting minced meat, add ½ tbsp. l. salt, pepper to taste and about 100 ml of water to make the mass more juicy. Excess water will evaporate during cooking, and the filling will not be too dry. Continue beating the minced meat for another 5 minutes.
We separate about 200 g of minced meat from the total mass and add 55 g of ground sweet paprika there so that the minced meat changes its color and turns red.
We lay out a sushi mat on the desktop and lay out 2-3 sheets of nori overlapping on it. Measure how many sheets fit from the head to the tail of the fish, while retreating 10 cm from the tail. I needed 2 sheets.
We spread the minced meat with paprika on the sheets, distribute it with our hands dipped in water, and then carefully roll it into a round roll. Cut off the excess parts of the roll.
Put the remaining minced meat on the skin of the pike and evenly distribute it with a spatula.
We spread the roll in the center of the fish and fold the edges, giving the pike its original appearance.
Cut the baking sleeve and generously grease it with olive oil. Then we spread the fish there and also grease it with oil. If the length of the fish does not allow baking it whole, cut off the head and bake separately. Tightly wrap the fish in a sleeve and twist the edges.
We spread it on a baking sheet and send it to a preheated oven. Bake pike at 180 degrees for 1 hour. The cooking time depends on your oven and the size of the pike.
We give the finished fish time to cool completely, then cut and decorate with lemon slices and boiled beets.

video recipe

After watching the video recipe, you will not have any questions about the cooking technology.

Recipe for stuffed pike with mushrooms

Time for preparing: 1 hour 50 minutes.
Servings: 6-7.
Calories for 1 serving: 103 kcal.
Kitchen tools: bowls, knife, frying pan, board, toothpicks, baking sheet, needle, foil, meat grinder.

Ingredients

Step by step cooking

We take 290 g of a loaf and cut off the crust from it. For minced meat, we only need a crumb.
We spread the pieces of a loaf on a plate and pour milk (150 ml).
Next, prepare the fish. We clean the fresh pike from scales, make an incision near the head and take out the insides. We also remove the gills.
We make cuts along the edge of the carcass and carefully separate the skin from the fillet. Then we remove the skin from the fish, moving from the head to the tail.
We cut off the tail along with the skin and clean off the remains of meat from it with a spoon.
Remove the meat from the remaining carcass, separating it from the bones.
Finely chop 330 g of onion and 3 cloves of garlic.
Put 50 g of butter in a frying pan and fry the onion in it. Don't fry it until it's golden brown, just enough to make it soft and translucent.
Then spread the garlic and add the pickled mushrooms. If the mushrooms are large, they can be cut into pieces. You can also replace pickled mushrooms with fresh champignons. When the onion begins to fry, turn off the pan and cool the filling.
Pass the fish fillet through a meat grinder 2 times. We also chop the fried mushrooms with onions. We squeeze the loaf from milk and also pass it through a meat grinder.
In the resulting minced meat, add 1.5-2 tbsp. l. salt, black pepper to taste and 2 eggs. Mix everything until smooth and proceed to stuffing the pike.
We lay the minced meat inside the pike, distributing it with our hands. If you have unused minced meat, you can stuff the head of the fish with it.
We cover the baking sheet with parchment and grease it with vegetable oil.
We put the fish on a baking sheet and prick it with a needle in several places so that the skin does not burst during the baking process. You can insert toothpicks into the mouth of the fish to make it easier to decorate later. We also insert skewers into the tail so that it takes a beautiful shape. Lubricate the top of the fish with vegetable oil and cover with foil.
Then we send it to the oven and bake it for about 1 hour at a temperature of 180 degrees.
We decorate the finished pike with lemon, olives and fresh herbs. To give the dish originality, a peeled tangerine can be placed in the mouth of the fish.

video recipe

See in more detail how to stuff pike and bake in the oven as a whole.