Baked Stuffed Pike

Main Dishes | Jewish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

By the way, I cooked it not in foil, but simply greased the baking tray with oil and placed the fish on it.

Ingredients

Pike - 0 oz
Mayonnaise - 2 tablespoons
Salt - 2 teaspoons
White bread - 3.5 oz
Milk - 7 fl oz
Chicken Egg - 1 piece
Onion - 2 heads
Rice - 3 tablespoons
Herbs - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the pike (do not cut the belly), do not remove the fins, separate the head, and remove the gills. Make cuts around the fish to separate the skin from the flesh. Carefully and slowly remove the skin. Cut off the bone at the base of the tail. Remove the insides of the fish. Separate the flesh from the bones (it separates very easily).

Step 2

Soak the bread in milk. Pass the fish meat (you can pass it 2-3 times), bread, and onion through a meat grinder (you can also chop everything in a blender). Finely chop the herbs. Mix the meat, onion, bread, rice, and herbs. Add salt and pepper to taste. Add the egg. Mix well.

Step 3

Stuff the skin with the resulting mixture (do not pack it too tightly, or the skin may burst). Place it on foil (you can lightly grease the foil with vegetable oil), attach the head. Grease with mayonnaise. Wrap the foil.

Step 4

Place in the oven. Bake at 356°F for one hour. Let it cool completely, and only then unwrap the foil. Serve the pike cold. Garnish to taste. I made a mayonnaise lattice and a crown out of onion.