Do you like the recipe for stuffed pike, but do not dare to cook it? Then our tips and step-by-step recipes will help you accomplish a culinary feat!
Recipe content:
Oven-baked stuffed pike is a royal dish that was considered a symbol of the festive table. Not every housewife will dare to cook it. Since the queen of the festive feast requires due attention. But if you know how to do it, then your efforts will be noticed. A beautifully decorated dish will make a splash for all guests. But as practice shows, this dish always turns out differently for two housewives - for someone it is juicier, for someone it is sharper, someone makes stuffed fish aspic, and someone - baked. The main thing is that it always turns out tasty and appetizing! What subtleties do you need to know?
- First of all, you need to choose the right fish. Fresh pike has a bright fishy aroma and a transparent coating mucus. Under the gillbone, the gills are deep red without darkening or spots. Skin without cracks, tears with dense scales.
- The most time-consuming and difficult process in preparing this dish is to gently remove the skin, like a stocking. For this reason, for stuffing whole pike, it is best to take a carcass weighing 1.5 kg. It is difficult to do this with large fish, and it may not fit in the oven.
- Many people refuse to eat pike, because in finished form, it has a characteristic odor of mud. But this recipe will not. Since they put a fry of onions and carrots in the filling, which interrupt the specific aroma inherent in pike. When baking stuffed pike in the oven with a whole carcass, remember that fish meat is lean. Therefore, you need to choose the right stuffing for the filling.
A variety of products are used for stuffing: eggs, prunes, mushrooms, rice, nuts, buckwheat. Here, fantasy can roam without boundaries! For extra juiciness, you can add a piece of fresh bacon to almost any filling. Options for fillings that are mixed with minced fish (for 1-1.5 kg of fish) can be as follows:
- Potato Filling: Raw, finely chopped potatoes or mashed potatoes are mixed with fried onions.
- Mushroom: champignons (250 g), milk (150 ml), loaf (3 slices), carrots (1 pc.), Onion (1 pc.), Butter (2 tablespoons), eggs (1 pc.) ...
- Rice: boiled rice (2 tablespoons), white bread (100 g), milk (200 ml), onions (150 g), eggs (1 pc.), Herbs.
- Assorted: mushrooms (300 g), rice (50 g), butter (50 g), onion (1 pc.), Carrots (1 pc.), Crab sticks (100 g), juice of one lemon.
Oven stuffed pike - a classic recipe
- Caloric content per 100 g - 141 kcal.
- Servings Per Container - 6-8 Servings
- Cooking time - total cooking time is about 3 hours, of which the dish is baked for 40 minutes
Ingredients:
- Pike - 1-1.5 kg
- Onions - 3 pcs.
- Carrots - 2 pcs.
- Lard - 150 g
- Dry loaf - 300 g
- Eggs - 3 pcs.
- Beets - 1 pc.
- Milk - 300 ml
- Salt - 1 tsp
- Spices to taste (cloves, bay leaves)
- Vegetable oil - for frying
Step by step cooking:
- Peel the pike from the scales so as not to damage the skin and remove the gills from the head.
- Make cuts near the lower fin and upper fin. Gently trim the skin to separate it from the viscera. Dip your hand deep into the pike and carefully remove the giblets so as not to damage the gallbladder.
Note: if the gallbladder bursts, then immediately immerse the pike in cold water, which is diluted with 1 tbsp. table salt and 2 tbsp. table vinegar 9%. Leave the fish for half an hour, then rinse thoroughly.
Note: do not lay more eggs than specified in the recipe. the filling will turn out tough.
Note: the main criterion for the readiness of the fish is considered when the broth acquires a golden color, and 2/3 of it boils away. You can put the remaining broth in the refrigerator and get a fish jelly.
Preparing fish for stuffing
Stuffed pike perch, pike, carp are most often prepared. Stuffed fish as a whole and in portioned round pieces. A specially prepared mass of improved quality is used as minced meat. The fish can also be stuffed with dumplings. For stuffing as a whole, it is recommended to use chilled fish, and live pike, since the skin of frozen fish is easily torn.
Pike to prepare for stuffing as a whole, they are cleaned of scales so as not to damage the skin, washed, cut the skin around the head with a sharp knife, carefully bend it back and remove it from the carcass in a "stocking". The flesh at the fins is trimmed inside with scissors, the end of the vertebral bone at the tail is broken so that the skin remains with the tail. The removed skin is washed. The fish is cut into clean fillets.
White bread is soaked in milk, the fish pulp is cut into pieces, combined with bread and passed through a meat grinder. Then add sautéed finely chopped onion, salt, pepper, butter and still pass through a meat grinder again. Raw eggs or egg whites are introduced into the resulting mass and kneaded well until a fluffy homogeneous mass is obtained.
The pike skin is filled with the cooked mass so that it takes the shape of a fish. The minced meat is stuffed tightly, and a puncture is made at the tail to remove trapped air. The head is applied to the fish or sewn with a needle and twine. The fish is wrapped in cheesecloth or parchment and tied with twine, then placed on the grid of a fish kettle or a deep baking sheet.
If the pike came in the form of a gutted carcass, then it is plastered and skinned from both fillets. Then a mass is prepared from the pulp of the fish. Lay the skin from one fillet on moistened gauze, on it along the entire length of the mass, which is covered on top with skin from the second fillet. Connecting the ends of the gauze, the fish is formed in the form of a roller, the ends are tied up with twine, used for letting go.
In portions stuffing not only pike, but also other types of fish. The fish is cut and cut into portioned round pieces, from which the vertebral and rib bones are cut out together with the pulp, leaving it on the skin with a thin layer of up to 0.5 cm. The pulp is separated from the bones and a mass is prepared from it for stuffing, which is filled with each portion of the piece. The thickness of the rounds should be no more than 5 cm. Before heat treatment, the fish is placed in a tray or stewpan in one row.
For cooking whole stuffed pike perch fish processing begins by cutting out the dorsal fin, then carefully peeling the scales so as not to cut the skin. The gills and eyes are removed from the head. The fish is washed and dried, the flesh is deeply cut along the spine on both sides. The vertebral bone is removed, breaking at the head and tail. The insides are taken out through the hole formed; the fish is washed, the rib bones and pulp are cut off from the sides, leaving it with a thin layer of no more than 0.5 cm on the skin. The fins are cut with scissors.
The cut pulp is separated from the bones and a mass is prepared from it. The prepared pike perch is filled with minced meat through the dorsal opening so that the fish takes its previous shape and is sewn up with twine and a cook's needle. The fish is tied with twine or wrapped in cheesecloth.
General rules for serving fish
At gala dinners or lunches, it is customary to serve large fish whole, while it is placed in the center of the table. Smaller fish are served either on separate plates (one, two), or on a common dish. When serving fish on separate plates, medium-sized plates are placed in front of each client of the establishment; when serving warm fish, the plates are slightly warmed up. On the left side of the plate, put a fish fork, on the right, a spatula or knife. If the fish is served with bones, then according to restaurant etiquette, a plate for bones must be placed to the left of the fork. Lemon is served with the fish. It should be served on a small plate, cut into small slices
Stuffed pike
We clean the pike of scales, gut, separate the head and rinse. Then, from the inside of the carcass, we cut the rib bones and separate them together with the spinal bone, without cutting through the skin.
After that, cut off the pulp, leaving it on the skin with a layer of 0.5-1 cm. we use the cut flesh for cooking minced meat.
For minced meat: fish pulp, sautéed onions, garlic, wheat bread soaked in milk or water, pass through a meat grinder, add softened margarine, eggs, salt, ground pepper and mix everything thoroughly. Fill the carcass with minced meat, give it the shape of a whole fish and simmer for 15-20 minutes with the addition of bay leaves and spices for 5-10 minutes until cooked.
Pike for stuffing can be processed in another way. We clean it of scales, wash it, cut the skin around the head and carefully, so as not to tear, remove it entirely from head to tail. We break the spine so that the tail fin remains with the skin removed. Thus, we get the skin with the tail and the flesh of the fish with the bones and head. After that, we remove the head, cut the abdomen, remove the insides and separate the pulp from the rib bones and spine. We use the pulp for minced meat.
Fill the skin removed from the fish with minced meat and give the product the shape of a whole fish. We tie or sew up the hole through which the fish was stuffed.
Serve the fish whole or cut into portions. On vacation, garnish the fish and pour over the sauce.
Whole stuffed pike perch
We clean the fish, make an incision on the back, take out the bones, rinse the carcass inside, fill with minced meat, carefully sew it up, wrap it in a napkin and cook on a wire rack in a boiler for steam. Cut the finished fish into pieces, put on a dish and pour over with hollandaise sauce. Cooking minced meat: we pass the pike perch fillet 3 times through a meat grinder, salt, pepper and, knocking out the mass, gradually pour in 1 glass of cream; add tarragon greens. Preparation of the sauce: grind the pepper, put it in an enamel pan, pour in the vinegar, put it on fire and keep it on fire until the vinegar is completely paired.
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This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the stuffed pike perch dish produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of the current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \ Gross, g \ Net, g
4. TECHNOLOGICAL PROCESS
Pike perch or pike are cleaned of scales, gutted, the head is separated and washed. Then the rib bones are cut from the inside of the carcass and separated together with the spinal bone, without cutting through the skin.
After that, the pulp is cut off, leaving it on the skin with a layer of 0.5-1 cm. The cut pulp is used to prepare minced meat.
For minced meat, fish pulp, sautéed onions, garlic, wheat bread soaked in water or milk (made from flour of at least 1st grade) are passed through a meat grinder, softened margarine, eggs, salt, ground pepper are added and everything is thoroughly mixed. Fill the carcass with minced meat, give it the shape of a whole fish and simmer for 15-20 minutes with the addition of spices and bay leaves for 5-10 minutes until cooked.
Pike for stuffing can be processed in another way. It is cleaned of scales, washed, the skin around the head is cut and, carefully, so as not to tear, it is removed entirely from the head to the tail. The spine is fractured so that the tail fin remains with the skin removed. In this way, skin with a tail and fish flesh with bones and a head are obtained. After that, the head is removed, the abdomen is cut open, the entrails are removed and the pulp is separated from the rib bones and spine. The pulp is used for minced meat.
The skin removed from the fish is filled with minced meat and the product is shaped like a whole fish. The hole through which the fish was stuffed is tied or sewn up.
The fish is served whole or cut into portions. On vacation, the fish is garnished and poured with sauce.
Side dishes - boiled potatoes, mashed potatoes, boiled vegetables with fat, vegetables stewed with fat.
Sauce - tomato, tomato with vegetables, sour cream.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Typical for the products included in the product.
Taste and smell - Typical for the products included in the product, without foreign tastes and odors.
6.2 Microbiological and physicochemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)
Process engineer.
Once upon a time, it seemed to me that stuffed pike was the top of cooking. Nothing like this. Preparing as easy as shelling pears. Sometimes I even keep a semi-finished product in the freezer: head, stocking and ready-made minced meat. When I urgently need to impress people much older than me, I take out and cook quickly. The main thing is not to be afraid.
You will need: pike - weighing 3-3.5 kilograms; pork layer or unsalted lard - 300 g; rice - 1 glass; egg - 2 pcs.; for decoration: three lemons; 1 can of olives; Dill.
We carefully clean the whole pike from the scales, being careful not to damage the skin. We separate the head. Remove the skin from the body with a stocking, cutting with a knife near the fins and tail. Remove the eyes and gills from the head. We wash, rub the head with salt.
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Cooking minced meat: pour a glass of rice with two glasses of water and cook until tender. Separate the pike fillet. Fish fillet, cooked rice, pork layer, pass in a meat grinder with a large grid. Add two eggs, spices to taste, mix. We stuff the pike stocking with the resulting minced meat.
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Place the pike upside down on a baking sheet greased with vegetable oil.
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We bake in the oven until tender. In order to prevent the fish from cracking in the oven, you need to stuff it not very tightly and put it in a slightly heated oven, gradually adding the temperature.
Let cool, then cut into portions and put on a dish. We decorate. For decoration, cut longitudinal grooves on lemon, and then cut into rings. If you do not have a special knife, then you can use a regular canned food lid (with a ring) to cut grooves by bending it in half.
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