Stuffing pike. Stuffed pike with lard in the oven. Pre-treatment of pike
Stuffed pike can be a real festive dish. Despite its apparent complexity, you can easily prepare this appetizer if you read the detailed description of the basic recipes for stuffing fish.
How to cook stuffed pike?
To do this, you need to remove the skin from the fish and cut it:
1. First of all, rinse the pike well, remove scales and rinse. You need to remove the skin with a sharp narrow knife. First you need to remove the gills, it is convenient to do this using scissors. Using a knife, cut the skin along with the meat around the base of the head. 2. Carefully remove the insides, being careful not to damage the bile. Rinse the fish outside and inside. 3. Cut through the spine to separate the head from the body. But you don’t need to cut it off completely; you need to save a section of skin from the back. 4. Throw your head back. Place the end of the knife between the meat and the skin, trying to separate it a little. Next, use your fingers to separate the skin, removing it like a stocking. Where fins meet, they need to be cut off from the inside with scissors, keeping the skin intact. Having reached the tail section, cut the ridge. While the skin is inside out, you can scrape off any remaining meat with a spoon and turn it inside out. This is how you will end up with a whole stuffed pike.Ingredients:
- pike – about 1000 g,
- onions – 2 pcs.
- bread – 200 g,
- eggs – 3 pcs.,
- milk - 250 ml,
- butter and vegetable oil - 50 g each,
- ground black pepper, salt.
Advice:
To make the filling tender and airy, you need to beat it well with a metal whisk, or even better in a food processor with a mixer. In this case, you need to add eggs one at a time, season with salt and pepper. Pour in some of the milk left over from soaking the bread. Beat, if necessary, add more milk, do not be afraid that the minced meat will turn out liquid. If you beat it well, it will be fluffy.
9. It is necessary to stuff the minced pike skin with a spoon. The eyes need to be cut out and pieces of olives inserted there. 10. Coat the stuffed fish with oil (you can use olive oil) and place on a baking sheet covered with oiled parchment. Large fish can be placed diagonally or bent in a semicircle. If in this case it is not possible to place it on a baking sheet, then you will have to cut off the head and place it to bake next to it.The question of how long to bake stuffed pike should be decided depending on its size and oven capabilities. A kilogram will be baked for about an hour at a temperature of 195 degrees.
Pike with rice
You can use different fillings for minced meat, and everyone decides how to stuff pike for baking depending on their own preferences. For example, buckwheat, millet with chopped egg and onion, boiled carrots or rice.
Ingredients:
- pike - 1000 g,
- rice - 120 g,
- carrots - 1 pc.,
- onion - 2 pcs.,
- butter and vegetable oil - 50 g each,
- egg - 1 pc.,
- dill – 3 sprigs,
- ground pepper and salt.
Stuffed pike with mushrooms
The dish turns out very tasty when the minced meat is cooked with mushrooms. If you get an already gutted fish without entrails and with a cut belly, then you can cut off the head to the middle, cut the spine of the fish at the base of the head. Use a knife to separate the meat from the skin. Next, proceed as in the first recipe, do not forget to remove the gills.
You can take dried mushrooms for minced meat, then you will need to soak them for 10 hours in advance, and then drain the water. These mushrooms have a bright taste and you need to take a little of them, about 50 grams. You can use oyster mushrooms or champignons, as they are available all year round. Pike stuffed with mushrooms and vegetables has a richer taste; for this, as a rule, onions and carrots are used, and sometimes grated potatoes are added. It turns out very tasty if you chop and fry one eggplant for minced meat.
Ingredients:
- pike – 1000 g,
- fresh mushrooms – 250 g,
- onions – 2 pcs.,
- carrots – 1 pc.,
- bread - 200 g,
- milk - 150 ml,
- egg – 1 pc.,
- butter – 80 ml,
- vegetable oil – 60 ml,
- salt and pepper.
Delicious recipe for cooking whole pike:
Do you like the recipe for stuffed pike, but don’t dare make it? Then our tips and step-by-step recipes will help you accomplish a culinary feat!
Recipe contents:
Stuffed pike baked in the oven is a royal dish considered a symbol of the festive table. Not every housewife will decide to cook it. Because the queen of a ceremonial feast requires due attention. But if you know how to do it, your efforts will be noticed. A beautifully decorated dish will create a real sensation for all guests. But as practice shows, this dish always turns out differently for two housewives - for some it is juicier, for others it is spicier, some make the stuffed fish as jellied, while others make it 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 strong fishy aroma and a clear mucus coating. Under the gill bone, the gills are a rich red color without darkening or spots. Skin without cracks or tears with densely covered scales.
- The most time-consuming and difficult process in preparing this dish is to carefully remove the skin, like a stocking. For this reason, for stuffing whole pike, it is best to take a carcass weighing 1.5 kg. This is difficult to do with large fish, and it may not fit in the oven.
- Many people refuse to eat pike because... when finished, it has a characteristic smell of mud. But this recipe won't do that. Because the filling includes fried onions and carrots, which interrupt the specific aroma characteristic of pike. When baking stuffed pike in the oven as a whole carcass, remember that the meat of the fish is lean. Therefore, you need to choose the right minced meat for the filling.
A variety of products are used for stuffing: eggs, prunes, mushrooms, rice, nuts, buckwheat. Here imagination can run wild without limits! For additional juiciness, you can add a piece of fresh lard to almost any filling. Options for fillings that are mixed with minced fish (for 1-1.5 kg of fish) can be the following:
- 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 tbsp.), eggs (1 pc.) .
- Rice: boiled rice (2 tbsp), white bread (100 g), milk (200 ml), onion (150 g), eggs (1 pc.), greens.
- Assorted: mushrooms (300 g), rice (50 g), butter (50 g), onion (1 pc.), carrots (1 pc.), crab sticks (100 g), juice of one lemon.
Stuffed pike in the oven - a classic recipe
- Calorie content per 100 g - 141 kcal.
- Number of servings - 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.
- Beetroot - 1 pc.
- Milk - 300 ml
- Salt - 1 tsp.
- Spices - to taste (cloves, bay leaf)
- Vegetable oil - for frying
Step-by-step preparation:
- Clean the pike from scales so as not to damage the skin and remove the gills from the head.
- Make cuts near the lower fin and the upper fin. Carefully trim the skin to separate it from the entrails. Place your hand deep into the pike and carefully remove the giblets so as not to damage the gall bladder.
Note: If the gallbladder bursts, immediately immerse the pike in cold water, 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 add more eggs than specified in the recipe, because... the filling will be tough.
Note: The main criterion for fish readiness is when the broth turns golden and 2/3 of it has boiled away. You can put the remaining broth in the refrigerator and get fish jellied meat.
08.05.2018
Pike is not the most popular fish, although there are many hot dishes based on it in Slavic cuisine. Mostly these are soups, but it turns out no less tasty if it is baked, especially with filling. Only for this you need to know what and how to stuff pike in the oven whole or in pieces, as well as how to bake it correctly and how to preserve its juiciness.
One of the important points that concerns any method of heat treatment of this fish is its mandatory soaking in cold water: this is done to eliminate the specific aroma of mud inherent in fresh pike. The approximate duration of soaking is 3-4 hours, and sea salt must be added to the water. The classic proportion is 20 g for every liter of clean water. Keep in mind that after this there is no need to salt the fish too much.
In response to the question of how to stuff pike in the oven, experts offer 2 schemes:
- It is traditional to rip open the belly of the fish, gut it and stuff it with any food.
- Carefully (!) remove the skin from the fish, chop the fillet, mix with the ingredients selected for the filling and put this minced meat inside.
Which option is preferable is decided by the housewife planning her menu: the classic version is less labor-intensive and suitable for situations where you plan to cut fish into pieces, while the alternative is more interesting. As for what to stuff pike with for baking in the oven, there are also a lot of options. This fish is suitable for absolutely any vegetables, which are first very well chopped, as well as cereals - they will need to be boiled until half cooked. Often nuts, herbs, and steamed dried fruits are also added to the filling.
Stuffed pike in the oven with mushrooms: step-by-step recipe
The simplest method of preparing pike is its classic stuffing and subsequent baking in a heat-resistant form, so this is the recipe you should start mastering this fish with. For the filling, it is good to use any stewed mushrooms that are browned with onions. If desired, add grated carrots, bell peppers, and tomato paste. Breadcrumbs, mentioned among the components of the dish, provide density to the filling and collect excess moisture.
Ingredients:
- large pike – 1 pc.;
- salt – 1 teaspoon. spoon;
- mushrooms – 300 g;
- olive oil - 2 tablespoons. spoons;
- onions – 2 pcs.;
- celery root;
- a bunch of parsley;
- breadcrumbs – 100 g;
- hard cheese – 100 g;
- sour cream - 3 table. spoons.
Cooking method:
Tender stuffed pike whole in the oven
This recipe already requires some skill, because it involves carefully removing the skin to fill it with your own fillet mixed with herbs. It turns out very aromatic, tender and tasty. You can serve this stuffed pike on a baked potato or vegetable bed, or with boiled rice. And if you decorate it with lemon slices and place it on lettuce leaves, you will get a dish worthy of a holiday table.
Ingredients:
- large pike – 1 piece;
- egg 2 cat.;
- bread crumb – 100 g;
- onion;
- milk - 3 table. spoons;
- walnuts – 40 g;
- carrot;
- butter – 10 g;
- sour cream - 1 table. spoon;
- salt – 1 teaspoon. spoon;
- spices for fish - 1 teaspoon. spoon.
Cooking method:
- Using a very sharp knife, make a long cut along the belly of the pike and cut out all the meat. Try not to tear the skin - the aesthetic appeal of the finished dish depends on this.
- Remove the vertebrae and bones, and grind the fillet in a food processor.
- Grate the carrots and fry in butter until soft.
- Peel the onion, chop with a knife, mix with carrots, but do not fry.
- Add minced fish, salt, spices. Mix in the soaked crumb and egg.
- Grind the walnuts in a blender and add them there.
- Mix all the products well, fill the empty fish skin with this filling, trying to give it the shape of a regular carcass. Sew the incision tightly.
- Coat the pike with sour cream and place in foil. Wrap very tightly and seal the edges.
- Place the stuffed pike on a baking sheet and pour a glass of water into it. Bake at 190 degrees for an hour.
Stuffed pike, in my opinion, decorates and complements the holiday very well. This is a royal dish as a symbol of the festive table. Not every housewife can decide to cook it.
But what a rich variety of tastes can be found among those who prepare stuffed pike - after all, everyone turns it out differently. Some people focus on juiciness, others on a delicate or sharper taste, while others prefer baked or jellied fish. Today I have selected for you several recipes for this dish, which is cooked in the oven. Take them for yourself and try them out.
My first recipe is a real festive stuffed pike. I don’t like all fish, but after we bought this fish, I was eager to cook it. And the result amazed me. The taste is simply indescribable.
Ingredients:
- In order to prepare the dish you need as much as 2 kilograms of pike,
- 1 egg,
- 3 slices of white bread,
- 1 onion
- and 1 carrot,
- 1 can of canned champignons,
- 120 milliliters of milk,
- approximately 50 grams of butter,
- black pepper (preferably ground),
- 4 tablespoons sunflower or olive oil,
- dill and salt to your taste.
Preparation:
I tell you how to cook this or that dish sequentially, step by step.
1. First you need to cut the fish. Remove scales, remove gills and then rinse.
Next, make a small incision along the axis of the head, leave the spine, and remove the rest of the contents. You should be very careful when removing the gallbladder, as there is a high probability of accidentally crushing it.
2. The next step is to remove the skin from the fillet. This can be done conveniently using a regular knife and, of course, helping with your hands. Now you need to find the fins of the fish and make a small cut there again. It is more convenient to do this with scissors.
4. Lightly salt the skin of the fish and turn it out.
5. Now that the skin has been removed, you need to separate the fillet and carefully remove the small bones from it.
6. It's time to start making bread. It must be left in the milk for about 10 minutes, and then taken out and allowed to drain.
7. Now combine the bread, fillet, and grind using a meat grinder. You can also load the ingredients into a blender. It is important that the contents are crushed. When this step is done you need to add the egg.
8. Onions and carrots are an indispensable attribute in cooking. In this recipe, you need to finely chop the onion, grate the carrots on a large grater and fry together over low heat for no more than 5 minutes.
9. Drain the liquid containing the canned mushrooms. Finely chop the contents and then combine with carrots and onions. Simmer the vegetables a little over the fire and add the required amount of butter to them.
10. After cooling, add chopped fish fillet with white bread and egg. And just at this stage we add salt, just a little black pepper and herbs. All that remains is to mix the resulting mass and the filling is ready.
11. Before going into the oven, you need to take the pike skin, which should be one piece and look like a stocking. Send the resulting mass inside. It is best to do this with a teaspoon.
Advice! You don’t need to stuff it too tightly and tightly with the filling, because while in the oven the pike skin may not hold up and burst.
12. Now you need to take out a baking sheet, cover it evenly with foil, grease it with oil and place the pike. It is also advisable to lightly grease the fish with oil. To keep her mouth open, you can insert toothpicks into it, for example.
13. Place the baking sheet in the oven and bake the fish for an hour at 180 degrees.
14. When the fish is ready, remove it and place it on a large plate. Then you can cut it into portions to make it easier to eat.
The recipe takes a lot of time to prepare, but the festive pike, filled with exquisite taste and aroma, is worth it.
Stuffed pike with rice
I really like the recipe, the pike turns out very juicy. I add lemon to the dish, it creates a sour note, which comes in handy here.
Ingredients:
- To prepare such a hearty dinner, you will need the pike itself,
- 5 tablespoons with rice (it is better to use long grain),
- 3 heads of garlic,
- 1 carrot,
- 2 pieces of onions,
- also 1 egg,
- about 5 tablespoons of sour cream,
- 4 teaspoons mustard,
- greenery,
- 1-2 lemons.
Preparation:
1. You need to start by cutting up the pike. Clean it from the innards that we don’t need, peel off the scales, remove the gills and rinse well with water.
2. Now the fish needs to be salted, peppered and preferably rubbed with garlic. The taste of garlic will not be felt in the prepared dish, but it will be able to remove the characteristic fishy smell.
3. Boil the rice with a little salt added to the water.
4. Now let's deal with carrots and onions, the first vegetable needs to be grated on a large grater, and the second one just finely chopped. If desired, carrots can also be cut into cubes. Place a greased frying pan on the fire and fry the vegetables for 3-5 minutes. Salt and pepper immediately.
5. When the sauté is ready, combine it with the rice and add the egg to this mixture. You can use some seasoning for a brighter taste.
6. Next, prepare a baking sheet. You need to spread the foil evenly on it in two layers, without cutting it. And place the onions on the foil, which must be cut into rings in advance. This method will protect the fish from sticking and burning.
7. Soon the future dish will be ready to go into the oven. You need to fill the pike with the resulting filling and sew its belly so that the mixture does not fall out during baking.
All that remains is to place the carcass on a baking sheet and make the sauce.
8. It's time to start preparing the sauce. First you need to mix mustard and sour cream.
9. Cut the lemons into thin slices.
10. Now all that remains is to spread the resulting sauce on the fish and place lemon slices on top. Cover the top of the pike tightly with foil and place it in an oven preheated to 180 degrees for about 1.5 hours. Bake until done.
Decorate the finished dish to your liking and quickly treat your family or guests.
Jewish stuffed pike in the oven
In Jewish cuisine, stuffed fish is a traditional dish. There are a huge variety of cooking recipes, and large fish is usually chosen for this. I will tell you about one of several recipes in which pike occupies the main place.
Ingredients:
- To make a traditional Jewish dish you need 800 grams of pike,
- 4 slices of loaf,
- 5 chicken eggs,
- 100 grams of onion,
- 2 tablespoons sunflower oil,
- greenery,
- salt and black pepper (ground is best) to taste,
- 90 grams of lemons.
Preparation:
1. The cooking process, as in all recipes for stuffed pike, will begin with cutting it up. The fish must be scaled and cut. The head must be left. You need to remove the fillet and separate it from the bones.
2. Leave the bread slices in the water for a while and then let the water drain. Meanwhile, boil the eggs.
3. Twist the fillet, white bread, eggs and onions. I usually use a blender for this, but you can also use a meat grinder. And add herbs, breadcrumbs, and raw eggs to the resulting mass. Add a little salt and pepper.
4. Now slowly, smoothly and carefully fill the pike with the resulting mixture. It is advisable to sew it lightly.
5. Now you can place the fish on a baking sheet, having previously greased it with sunflower oil. The pike itself also needs to be coated with a thin layer of oil.
6. Place it in the oven at 160 degrees for about 40 minutes. You need to gradually increase the temperature. You can do this every 20 minutes, slightly increasing the heat by 5 degrees.
Stuffed pike, and any other fish, does not like sudden increases in temperature. Her delicate skin can quickly crack or, even worse, tear. That is why the temperature in the oven must be increased gradually.
When the fish is cooked, take it out, cool, remove the threads and cut into pieces. And for a more attractive and appetizing appearance, you can decorate it with herbs and lemon slices.
Delicious pike stuffed with buckwheat
This old recipe will decorate any holiday table; guests will be delighted. If you want to get together with friends or family soon, especially if there is a joyful reason for this, then quickly write down this recipe!
Ingredients:
- To prepare this dish you need to purchase 1.5 kilograms of pike,
- 270 grams of buckwheat,
- 1 medium lemon
- 2 eggs,
- 1 bunch of any greens,
- 200 grams of onion,
- sunflower oil and salt.
Almost all the products used are available at home in every housewife, with the exception of pike. But it won’t be difficult to buy it in a store, or maybe your husband will bring it back from fishing.
Preparation:
1. You should start again with pike, as in any other recipes. You need to handle it carefully, the skin is delicate, you need to try to remove it without damaging it, like using a “stocking.”
After first clearing the fish of scales and making a cut near the head. Remove the gills.
2. Separate the fish fillet from all bones and grind in a blender, or pass through a meat grinder. Which one is more convenient and better.
3. In this recipe, the eggs need to be hard-boiled, the onion peeled, chopped into small pieces and fried in oil.
4. Buckwheat needs to be rinsed better and soaked in water in a ratio of one to two. Then put it to cook over medium heat and remove it when it is half ready. This usually takes about 10-15 minutes.
5. Combine minced fish, fried onions, eggs and buckwheat and mix. Afterwards, fill the pike with this filling.
6. Spread the fish with sunflower oil and place on a baking sheet. Now it can be sent to the oven.
It will bake for 40 minutes, perhaps a little more. The oven temperature should remain at 180 degrees.
When the fish is ready, you need to take it out of the oven, put it in a beautiful bowl and garnish with lemon and herbs. The dish for the festive table is ready.
Recipe with mushrooms
Many people love fish, especially when it is stuffed with different fillings.
In the fall, mushroom season begins, so I suggest putting pike stuffed in the oven with mushrooms on the table. The cooking process is not entirely simple, but they say that the taste of the dish is memorable.
Ingredients:
Before production, you need to check that all products are in place.
- here you will need 1 kilogram of pike,
- 350 grams of champignons,
- onions and carrots - one each,
- 1 bunch of any greens,
- 3 slices of white bread,
- 1 mug of milk,
- 2 eggs,
- sunflower or olive oil,
- 80 grams of butter,
- salt and black pepper at your discretion.
Preparation:
1. The pike needs to be washed, cleaned of scales, and gutted thoroughly without touching the skin so as not to damage it. Then you need to make light cuts near the head and “remove” the skin from the fish. It turns out that it will be turned inside out. Don't forget to trim the tail.
2. Now you can start making the mixture that will fill the pike before going into the oven. To do this, you need to leave pieces of white bread in milk for literally 5-10 minutes. Remove bones from fish fillets. Add bread that has been soaked in milk and one egg.
3. Carrots, onions and mushrooms should be cut into small cubes, and the greens should be chopped. If desired, you can simply grate the carrots. Fry over low heat for 7 minutes, don’t forget to add a little salt.
4. When the vegetables are ready, take them out and fry the champignons a little with butter. The frying process lasts no more than 8 minutes.
5. Now combine the overcooked herbs, champignons, fish meat mixture in one container and add a little butter. Pepper and salt to taste.
6. Now you need to take the pike again and put the prepared mass inside the skin. You should not stuff the fish too tightly or tightly, otherwise it may not hold up in the oven and will tear.
7. Place the pike on a baking sheet, which has been pre-greased with sunflower oil. Also, you need to beat one egg and spread it on top of the fish. Thanks to this, it will acquire a golden hue.
8. Bake the fish for an hour so that the oven mark is fixed at 180 degrees. You need to monitor the readiness, because the cooking time also depends on the size of the selected fish.
When the pike is ready, it needs to be cooled to make it easier and easier to cut it into portions. You can decorate with vegetables, add herbs or lemon slices.
The dish can be served both hot and cold. If you do everything according to the recipe, the taste will be unique.
How to cook pike stuffed with onions and carrots in foil
The fastest and easiest way to prepare stuffed pike is with carrots and onions. It takes little time compared to others, and is much easier to do. The dish is suitable for lunch and dinner.
Ingredients:
- For such a juicy option, you will need the pike itself (it is better that its weight does not exceed 1 kilogram),
- half a lemon,
- 2 onions,
- any greens of your choice,
- 2-3 medium carrots,
- salt,
- black pepper and sunflower oil (you can also use olive oil).
Preparation:
I heard that it is advisable to take a small, young fish when making a dish. It is fresher and does not give off a slight but unpleasant smell of mud.
1. First of all, you need to clean the fish from scales, remove the gills and all the extra insides that are not needed. Salt the pike.
2. The greens must be chopped very finely, the onion must be cut into rings, and the carrots must be grated. Mix the ingredients, salt and add sunflower oil and a little lemon juice.
3. Fill the pike with the resulting mixture. For a more memorable taste, also sprinkle lemon juice and a little oil on top of the fish.
4. Place the fish on foil, and place celery and a little more carrots next to it for garnish. All that remains is to wrap everything in foil and place it on a baking sheet, or if you have one, then in a tray designed for baking. Place in the oven for half an hour.
The oven temperature should be 200 degrees. After this time, slightly open the foil and leave the pike in the oven for another 5-10 minutes. This will make it brown and look even tastier.
This is how you can achieve bright taste with the help of fish and vegetables. Save the recipes for stuffed pike so that you always have them on hand.
Try different cooking options and surprise everyone with a rich variety of dishes. Bon appetit!
If you are going to cook pike for the first time, do not be alarmed. This process, although not for beginners, is not as complicated as is often written. To cook stuffed pike entirely, you need to remove the skin. Also in its entirety, or rather “stocking”. This is the most difficult part of the recipe. But if you have step-by-step photos and a detailed description before your eyes, you will definitely cope with it. Well, preparing minced meat, filling the skin with it and baking the fish in the oven is not so difficult. But for those who have not yet purchased fish, we will begin with how to choose it.
How to choose a good pike for stuffing
- You should not take very large fish weighing more than 1.5-1.7 kg. Large specimens are old fish, its meat will be dry, it is more difficult to remove the skin from it and it is not a fact that it will go into the oven, since we will bake it entirely on a baking sheet.
- Pay attention to the smell. This is a river fish and it may smell like mud, but not musty or rotten. The smell of mud can be easily eliminated by adding fried onions to the minced meat, or by first putting the fish in water with lemon, but you definitely don’t want stale fish.
- As for appearance, the fish must be whole, its scales are dense and covered with transparent mucus. Fresh pike will have pinkish or even reddish gills, but in no case brown or spotted.
- Only after carefully examining the purchase from all sides, make a decision about its purchase.
Stuffed pike - step-by-step recipe with photos
This will be a simple, one might say basic recipe. It is classic, where in addition to the pike meat itself, only onions and lard are added to the filling.
Ingredients:
- pike weighing 1 kg – 1 piece;
- onion – 1 piece;
- salted lard – 150g;
- salt and ground black pepper - to taste.
How to cook stuffed pike:
Stuffed pike is usually served as a cold appetizer. To serve it beautifully, you need to decorate it. 
Toppings for stuffed pike
In addition to the traditional one that you saw above, the pike is also filled with minced meat, to which the following ingredients are added:
- fried onions and carrots;
- potato;
- crab sticks;
- aerobatics: stuff the pike with minced fish from two types of fish - your own and red fish so that they do not mix and when cut in the finished form, one half is white, the other pink.
How to decorate stuffed pike
The most traditional option is mesh or scales, or a pattern with sour cream or mayonnaise. To keep the lines thin, you need to insert them into a culinary syringe.
If you open the mouth of the fish before baking and secure it with a toothpick, then after taking it out you can put a small tomato in the mouth.
Before serving, baked fish is usually cut crosswise into portioned pieces, which can be decorated with slices of lemon, cucumber, and olives.
You can tie a “scarf” made of a paper napkin on your head, and cut a crown from a whole onion.
