Stuffed pike

18

• 3

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Complicated dish
    • 0.0.3 112.75kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  112.75kcal

• Rating

• Recipe

We’ll prepare the stuffed fish at home for the festive table, It turns out tender, soft and very tasty.

Let’s get started!

Ingredients

0/9 ingredients

• pike (or pike perch) weighing about 700 g
• 100 g bread
• 200 ml of milk
• 1 egg
• 150 g onion
• 1-2 tbsp boiled rice (optional)
• greens to taste
• mayonnaise 50 ml
• salt; pepper to taste

2 ч2 ч 112,75

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Clean the pike from the scales, cut off the head, remove the gills from it, free from the insides, make cuts on the skin.
2. Gently peel off the skin.
3. Tail cut off.
4. Disassemble the fish from the bones.
5. Scroll fish fillet, squeezed bread through a meat grinder (previously soaked in milk), onions.
6. In a bowl, mix the minced meat with finely chopped greens, salt and pepper. Drive in an egg. Stir thoroughly.
7. The finished filling is loose, otherwise it will burst, stuff the skin.
8. Put the stuffed carcass on a greased foil, put your head down.
9. Coat completely with mayonnaise.
10. Cover with foil, put in the oven for an hour at a temperature of 180 degrees. Free from foil, completely cool. Serve pike cold.
11. Decorate as desired, for example, with a mesh of mayonnaise, and a crown from onion. Remove the desired part from the onion half, make with scissors zigzag. Enjoy your meal!

Keywords:

• second
• Snack
• New Year
• A fish
• Cold appetizer
• pike