Stuffed Pike

Main Dishes | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Emily Johnson.

Ingredients

Pike - 1 piece
Onion - 1 head
Carrot - 1 piece
Fillet of Sturgeon - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
Cream 22% - to taste
Vegetable Oil - to taste
Water - 7 fl oz

Step by Step guide

Step 1

Wash the fish under running water. Cut off the head. Carefully remove the skin like a stocking. Remove the fillet. Pass it through a meat grinder along with 1 sautéed onion and 1 carrot.

Step 2

Add the minced fresh salmon or trout fillet (200 g per 1 kg of pike fillet) to the mixture. Add salt, ground black pepper, and 20% cream.

Step 3

Mix thoroughly and fill the stocking made from the fish skin. Shape it. Make several holes in the skin with a needle. Place the stuffed pike on a greased baking tray, add about 200 ml of water. Place the head next to it.

Step 4

Bake covered with foil for 45 minutes at a temperature of 356°F. Remove the foil 5 minutes before the end of cooking to brown the fish. Cool down. Serve.