Perhaps it was the pike that became the prototype of the Golden Fish. In Russian fairy tales, by magic, real miracles were performed. And the fish itself was not served before any table, but mostly to the royal feast. Today, every hostess can pamper herself and guests with a delicious dish..
In order for everything to work out, some tips in preparing the royal fish will be useful: how to prepare it, bake it in the oven and stuff it.
And also, what ingredients are needed for a tasty dish, and what the professionals advise..
Pike need to prepare
First of all, it is necessary to pay attention to the gills – a saturated red color will be a good indicator. Mucus on the scales, gray dull eyes of the fish and a strong smell, should stop from buying.
When the pike is already available, it is worth preparing it for the preparation of the dish itself. What steps should the pike “go through” to get to the table:
- First, wash the pike thoroughly and clean the scales from it;
- Scissors to remove the gills;
- Gut the carcass.
Now you can create your culinary masterpieces out of it. Preparation for stuffed fish, stages:
- The pike should also be washed, cleaned and removed from the gills;
- It is necessary to incise the skin around the head, and gently, in the direction of the tail to remove it. (Those who doubt that they will be able to perform such a “trick” should leave a strip of skin between their pike back and head, and then remove it with a sharp knife).
- The fins are cut by scissors;
- The skin with the head, fins and tail should be straightened and put aside..
- In the last step, insides, ribs and ridge are cleaned out of the carcass.
Then the pike pulp will go into the stuffing, and the shredded pelt will be a tasty masterpiece..
|Pike –||1 piece (approximately from one and a half to two kilograms)|
|Sour cream packaging –||150–200 g|
|Onion –||2 pieces|
|Lemon –||0.5 pcs.|
|Vegetable oil –||tablespoon|
|Spices: salt and pepper –||taste|
|Time for preparing: 80 minutes||Calories per 100 grams: 86 Kcal|
The traditional dish in Russia is pike, baked in the oven. In this case, the fish is best cooked entirely.
Now you can conjure a prepared fish. First, it is rubbed with spices, doused with lemon juice and removed for half an hour in a refrigerated place..
While the water queen marinates, the onion is cut into rings, and sour cream is mixed with vegetable oil (if it seems that the mixture is very thick, you can add water).
Onions are watered with sour cream sauce and laid out on the form. A pike is already placed on it, previously completely smeared with sour cream. Leftover onions, can be put in the belly of the fish.
The dish is baked for 40 minutes, in an oven heated to 180 degrees.
The finished dish can be decorated with greens and lemon slices. This dish will be the highlight of any holiday table..
Stuffed pike baked in the oven
But in order to please everyone, it’s best to turn to a traditional recipe and cook a pike with rice..
For this you need to take:
- Large pike – 1 piece;
- Long grain rice – 200 g .;
- Garlic – 2 cloves;
- Onions – 4 pieces (2 large onions and 2 small);
- Carrot – 1 piece;
- Egg – 1 piece;
- Sour cream – 40 g .;
- Mustard – 10 g .;
- Half a lemon;
- Spices: pepper, salt, basil.
As mentioned above, we prepare pike for stuffing. The flesh can be scrolled in a meat grinder. A completely rub the skin with spices and garlic. Garlic must repel the remains of a specific fishy smell.
Next, boil the rice, salt it to your taste and rinse. Two large onions to clear and cut into cubes, grate carrots. The onion goes first to the pan, there it is fried, the carrot, minced fish and salt are added. After, the stuffing is mixed with rice, an egg is added and mixed again..
It is recommended to wipe the baking sheet with sunflower oil and lay out the onion chopped in ringlets. Pouring is done simply: sour cream and mustard mixed.
Next, the carcass is stuffed, sewn up, smeared with pouring, the sliced lemon is put on top of it, and the dish is sent to the oven. Such yummy is baked at 180–190 degrees. In an hour and a half, the dish is taken out, decorated and solemnly sent to the table..
How to bake pike in the oven entirely in foil
Very tender is a dish baked in foil. At the same time preparing yummy, surprisingly, quickly and simply.
Ingredients for dishes:
- Pike – 1 piece;
- Sour cream or mayonnaise – 20 g .;
- Spices at will, salt to your taste;
- Whole lemon;
- Vegetable oil – a tablespoon;
- Vinegar – 2 tablespoons.
First of all, pour water into a large deep plate and add vinegar to it. A fish is placed in such a solution for an hour. First, the pike, thus, will become softer, and secondly, the specific smell will evaporate. Then the fish is washed under a tap and dried with a paper towel..
Seasoning should be mixed, grate the fish with them. Next, sprinkle it with lemon juice and coat with sour cream (mayonnaise). In the abdomen to the pike, you can put a few slices of lemon, and leave the beautiful water pickle for 40-60 minutes.
After the fish is oiled, wrapped in foil and sent to a preheated oven. The food is prepared 40 minutes at a temperature of 200 degrees. Cooks recommend 10 minutes before readiness, a pike is recommended to get out of the oven, open the foil and send to the baking, reducing the temperature to 150 degrees.
Such a delicacy can be served hot and even cold. Pre-decorate with salad, lemon wedges or olives..
Pike fillet baked with vegetables in the oven
Any holiday will decorate pike fillet baked in the oven with vegetables. The hostesses, in turn, appreciate such goodies for the simplicity of the recipe..
So, you need to stock:
- Pike fillet – 800 g .;
- Onions – 1 head;
- Bulgarian pepper and tomato – 1 piece each;
- Potatoes – 2–3 tubers;
- Cheese – 200 g;
- Mayonnaise – half a jar;
- Vegetable oil – 3 spoons;
The secret of cooking, like all ingenious, is simple. All vegetables are peeled and cut into strips. Tomato cut circles, cheese rubbed with a large grater. Next, thoroughly washed pike fillets are cut into medium sized pieces, spices are added and mixed..
In a baking dish or on a pan, pour the butter, spread onions, then a layer of potatoes, already on it – fish fillets, peppers and tomatoes. From above, the dish is coated with mayonnaise and sprinkled with cheese. The dish goes into the oven (150-180 degrees). An hour later yummy will be ready.
“Wash the pot”
From time immemorial, in Russia, delicious dishes were cooked in pots. Our “Golden Fish” is no exception. Fillet with sour cream is still considered the most delicious “grandmother’s” recipe.
What is included in it:
- Pike fillet – 0.5 kg;
- Potatoes – 5 tubers;
- Onion – 1 head;
- Carrots – 1 piece;
- Sour cream – 350 g .;
- Spices: pepper and salt.
First of all, pike fillets should be pickled, that is, salt, pepper and refrigerate for about an hour.
While the fish is “resting”, the potatoes can be cut into cubes, grate the carrots, and cut the onion into half rings.
Next you need to prepare pots. To give the dish a refined aroma, it is recommended to lubricate their walls with olive oil..
Now you can get the fish out of the refrigerator, cut it into pieces and put the pot on the bottom. Then lay out potatoes, onions and carrots.
The dish is sprinkled with a small amount of salt and filled with sour cream..
Pots tightly closed with foil and sent to a preheated oven.
The pot “cooks” at a temperature of 180 degrees. Half an hour later, pike, baked in pots in sour cream, is ready. It remains only to decorate.
To make the dish really tasty, you need to learn how to choose fish. As mentioned above, the pike should be fresh. This can be determined by smell. More precisely by his absence. Oddly enough, fresh pike smells not like fish, but sea.
Eyes should be transparent. In order not to be mistaken in the choice, professionals recommend taking only big fish headlong. Freshness of fish can be determined during its cutting. If the meat is lagging behind the bones, it means that the choice was made correctly. Otherwise, in a stale carcass, meat and bones are separated practically by themselves..
What else can you hear from the chefs? First of all, they advise when the willingness to leave the head of the fish in place. So the dish looks spectacular. However, if the pike does not enter the oven, you will still have to say goodbye.
For royal fish fit almost any seasoning. It can be spices for fish, as well as paprika, basil, dill with parsley, spicy thyme and sweet marjoram.
Ingredients can be changed, add your favorite products, experiment, and almost always the pike will turn out delicious. As a garnish, any inhabitant of a refrigerator and kitchen cabinet can also become an ordinary: potatoes, vegetables, rice, stewed or sauerkraut..
The big advantage of pike is that it’s very difficult to spoil a dish with it. You can make cutlets from it, cook fish soup, make aspic fish, zrazy, meatballs, even cook cheese from fish.
A diligent owner of a toothy pike will be able to cook a culinary masterpiece. It all depends on the imagination and desire. Welcome to the table!