What can be cooked from pike at home. How to cook pike quickly and tasty: the best recipes

In terms of taste, pike surpasses many inhabitants of freshwater reservoirs and rivers. However, they can only be fully appreciated if this fish is properly cooked, because due to a mobile lifestyle, pike meat is not rich in fat and juices. How to cook pike? Read about it in our article.

With improper preparation, the pike turns out to be hard and dry. Therefore, it is very important to know about the secrets of its preparation.

First of all, the pike in the presence of a specific fishy smell should be kept in milk from 30 minutes to 2-3 hours.

If you come across a pike with caviar, it should be thrown away, as pike caviar is considered harmful.

In the oven

To cook fish in the oven, you will need: 1 medium-sized fish, 2 tablespoons of sour cream, lemon juice, a little vegetable oil, salt, a mixture of spices for fish.

Rinse the cleaned and gutted pike in cold water, dry with a paper towel. Cut off the fins. Rub the fish with salt inside and out, sprinkle with lemon juice, sprinkle with spices. You can use a special store-bought fish mixture or take, for example, a pinch each of red and black ground pepper, ginger powder, thyme and dried dill.

Use spices to your liking, the main thing is not to overdo it with their amount.

Lubricate the prepared fish with sour cream, leave for about 25-30 minutes. During this time, heat the oven to about 200 degrees. Brush the fish with a little vegetable oil, wrap tightly in foil and place in the preheated oven. After about 30 minutes, unfold the foil and bake the pike for another 15-20 minutes. You will get a simple but very tasty dish. Stuffed pike cooked in the oven can decorate your holiday table! You can cook it with rice.

If the size of the fish does not allow it to be baked in the oven as a whole, cut off the head of the pike. Leave the head if you can, but don't forget to remove the gills.

in foil

There are many options for how to cook pike in foil. But we offer you the easiest and fastest. Besides being quick and easy, it's also delicious!

Ingredients:

Pike
Lemon
Bulb
2-3 tomatoes
Greens
Vegetable oil
Mayonnaise
Salt and spices

Cooking:

Before you cook the pike in foil, clean the carcass of the fish, gut it, cut out the gills and wash it. Outside and inside, rub it with salt and spices, and outside also grease with mayonnaise. The belly of a pike can be “stuffed” with greens and lemon slices, but you can do without it. Lay the prepared pike on a foil spread on a baking sheet and greased with oil. Arrange onion and tomato rings on top of the fish and wrap the foil, tightly wrapping the fish.

How to cook pike in foil to make it juicy and tasty? You need to make sure that the juice does not flow out of the foil. First, you should bake the fish in wrapped foil, and after about twenty minutes carefully unfold the foil and bake the fish for another ten minutes. During this time, she will have time to brown and will look even more appetizing.

cutlets

Simple pike tunics.

Ingredients: pike fillet weighing 1 kg, 2 eggs, 1 onion, salt, pepper, vegetable oil.

Preparation: wash the fish, cut the belly, remove the insides, cut off the head, separate the meat from the skin and bones. Pass the pike fillet through a meat grinder, add eggs, salt, pepper, chopped onion, mix, form cutlets, roll them in flour, fry in hot vegetable oil until tender.

Pike fish cakes with lard.

Ingredients: 500g pike fillet, 100g lard, 1 onion, 1 egg, 200g loaf pulp, salt, pepper.

Preparation: chop the fillet with a blender or a meat grinder along with bacon, add the crumbled pulp of a long loaf previously soaked in milk, add finely chopped onion, spices, mix thoroughly. Form cutlets, roll in flour, fry until tender.

Pike fish cakes with tomato sauce.

Ingredients: 1 kg of pike, 1 onion, 2 cloves of garlic, 100 ml of milk, 1 egg, 1 slice of white bread, salt, pepper; for the sauce - 1 onion, salt, pepper, 5 tomatoes; flour, vegetable oil for frying.

Preparation: separate the pulp of bread from the crust, pour milk over it, set aside. Clean the fish, separate the fillets. Grate the tomatoes. Grind the fish fillet, onion, garlic and squeezed bread with a blender. Add egg, salt, pepper to minced meat. Form cutlets, roll in flour, fry in vegetable oil. Separately, fry the chopped onion until golden brown, add grated tomatoes, a little water, salt, pepper and simmer for 3 minutes. When serving, pour the cutlets with tomato sauce.

Pike fish cutlets with cottage cheese.

Ingredients: 300g pike fillet, 200g cottage cheese, 2 eggs, 3 garlic cloves, 100g butter, 50g flour, 50g oatmeal.

Preparation: cut the fillet into small cubes, chop the onion, mix with fish, cottage cheese, eggs, salt, pepper, knead. Form the cakes, put a piece of butter in the center of each, roll the cutlets in flour, then in oatmeal. Fry the chopped garlic in vegetable oil, remove the garlic, fry the chops in the same oil. Sprinkle with chopped green onions 2 minutes before done.

Serve pike fish cakes with boiled or fried large pieces of potatoes, greens, fresh vegetables. When serving, pour over the cutlets with the juice of a lemon wedge.

stuffed

Pike stuffed with mushrooms

Ingredients:

pike - 1-1.5 kg;
egg - 1 pc.;
vegetable oil;
salt, pepper - to taste.

For the mushroom filling:

champignons - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
loaf - 150 g;
milk - 1 tbsp.;
salt, pepper - to taste;
fresh herbs - for decoration.

Cooking

We wash the pike and clean it from scales and dry it well on a towel. Carefully cut out the gills using a long-bladed knife. We make incisions across the gill bones on both sides, leaving intact the area of ​​\u200b\u200bthe skin connecting the back to the head. The head of the fish is very carefully turned back and separated from the pulp. Cut off the fins and tail with scissors. Remove all innards and rinse with cold water. As a result, we get two sets. One is the skin of the fish, tail and fins, and the other is the carcass of the fish with the pulp.

Set aside the fish and start preparing the filling. Put the loaf in a bowl and pour milk for 10 minutes. Squeeze well-swollen bread and crumble into pieces. Peel the onion and finely chop. Three carrots on a coarse grater. Wash mushrooms, dry and cut into slices. In a preheated pan with vegetable oil, fry onions, carrots, mushrooms, salt, pepper to taste. In a blender glass, put the fish pulp, loaf, egg and grind until smooth. Mix the resulting mass with the fried filling and add butter. We mix everything well.

Lightly rub the skin of the fish from the inside with salt, black pepper and fill evenly with the stuffing, using a pastry bag or a tablespoon. Do not fill very tightly, otherwise the skin may burst during baking. On a baking sheet, greased with oil, lay out our pike stuffed with mushrooms and put the head next to it for beauty. Brush the fish with the beaten egg and place in the preheated oven. Bake for approximately 50-60 minutes, depending on the size of the pike, at a temperature of 180 degrees. We cut the baked stuffed pike into portions, put it on a dish and decorate with fresh herbs: dill, parsley, basil or cilantro. Serve hot or cold.

in sour cream

Whole pike in sour cream

To prepare a baked whole pike, you need the following products:

Pike whole, large piece 1 pc.;

Sour cream 750 - 820 grams;

Butter;

Lemon 110 - 120 grams - 1 piece;

A mixture of peppers; white and black, you can add red to spice it up, but this is not for everyone;

Nutmeg - ground.

Cooking pike with sour cream

Gut the pike thoroughly, clean and rinse. We do not cut the carcass deeply with oblique cuts from above, along the skin from the ridge to the tummy along the entire length of the fish, this is done for internal grinding of sharp bones under the skin. Grate the prepared carcass with a mixture of peppers and salt, thickly brush with butter and place in a deep baking sheet or large frying pan without plastic inserts.

Put the baking sheet with the fish in a hot oven and wait until the fish is browned. Then carefully pour the fish with sour cream, cover the baking sheet tightly with baking foil and stew the pike at a temperature of 140 - 150 * in the oven for another 27 - 35 minutes.

Ready pike in sour cream is laid out on a large dish. Add lemon juice to the resulting sour cream - fish sauce and pour the resulting composition abundantly over the fish. And as a final chord, sprinkle the dish with nutmeg.

In a slow cooker

Pike with potatoes

A recipe for pike in a slow cooker that uses fish fillet.
Ingredients

Pike fillet - 800 gr
Onion - 2 pcs
Potato - 3 pcs
Apple cider vinegar - 3 tablespoons
Sour cream - 3 tablespoons
Mayonnaise - 3 tablespoons
half a lemon
Spices for fish

Cooking

Remove large bones and a ridge from the fish, cut the fillet into pieces. Lubricate with vinegar, leave the fillet to lie down for a few minutes. Then salt and pepper the fish. Peel the potatoes, cut into slices, add pepper, salt, mix. Onion cut into half rings. Lubricate the multicooker bowl, spread potatoes and pike pieces in one layer, onion on top, sprinkle with spices, pour sour cream mixed with mayonnaise. Set the multicooker to the "Baking" program for 1 hour.

Pike in a slow cooker with potatoes is ready.

Wuhu

Ingredients

1 kg of small pike or heads of large pike

400-500 g pike fillet

4-5 potatoes

2 small onions

1 small carrot

2 tbsp. tablespoons of vegetable oil

1-2 tbsp. spoons of breadcrumbs

a small bunch of green onions and parsley

lemon juice or vinegar

ginger, nutmeg, bay leaf, salt - to taste

Cooking method

We clean the fish, gut it, cut into pieces, rinse well under running water. If we cook the heads, we remove the gills and eyes. We put all the fish in a saucepan, pour 3-3.5 liters of cold water. Here - 1 peeled onion, half parsley, a piece of ginger and a couple of bay leaves.

After boiling, cover the pan with a lid and cook for 10 minutes over low heat. Then we take out the fish, let it cool a little and separate the flesh from the bones (although you can leave it in pieces). Place in a bowl, covered to keep warm.

We put all the bones, fins, fish heads back into the pan and cook on low heat under the lid for another 50 minutes.

Cut the peeled potatoes and carrots into small slices and fry in a pan in vegetable oil, along with finely chopped onions, until tender.

Remove the bones from the fish broth and strain it. We put it on the fire again, put the fried potatoes with onions in a saucepan, throw in some crackers, salt to taste and let it cook for a few minutes. Finally, lay the pieces of fish, let it boil and immediately turn it off.

Season to taste with ground nutmeg and a little lemon juice or vinegar. Let stand under a towel folded on the lid for 10-12 minutes.

We serve chopped green onions and parsley, sour cream to the ear.

Liver

When cutting and gutting fish, many people throw away all the insides, except perhaps leaving caviar, less often milk. But almost all predatory fish have a large, tasty and healthy liver, and you don’t need to throw it away! The pike liver is also large and tasty. The only thing is that when cutting, you need to very carefully cut the belly of the fish, remove the liver and remove the sac of bile, which is attached to the liver on the biliary flagellum, and if you pull on it, the flagellum with the sac of bile is easily separated.
Ingredients

200 g pike liver
200 g onion
60 g raw smoked bacon
vegetable oil
flour
salt
ground black pepper.

Recipe

1. Finely chop the bacon and onion.

2. Fry them in vegetable oil until golden brown. Salt-pepper to taste.

3. Roll the fresh liver in a mixture of flour, pepper and salt. You can also add your favorite seasonings to taste.

4. Then fry the breaded liver in vegetable oil until brown on each side for 3-5 minutes.

5. Put on a suitable plate and sprinkle with fried onions and smoked bacon on top.

With vegetables

There are many bones in pike, but if it is stewed for a long time, the bones will be soft and do not have to be removed. And vegetables cooked with fish make it more tender and juicier.

Pike - 1 kg.

Onion - 2 pcs.

Bulgarian pepper 2 pcs.

Tomatoes - 2 pcs.

Ginger is a thin piece.

Sunflower oil for frying.

Bay leaf.

Salt pepper.

pike recipe

We clean the pike from scales, gut it, remove the heads and tails (it is better to put them in your ear). We wash the fish carcasses with cold water and cut them into pieces.

Salt, pepper and put in a frying pan with heated sunflower oil. Fry on both sides until golden brown.

Preparing vegetables

Onions, carrots and bell peppers are washed, peeled and cut into half rings.

We extinguish the pike

Put the products in layers in a deep frying pan or in a saucepan with a thick bottom. Onions, carrots, bell peppers and fried pike pieces.

Then wash the tomatoes, cut them into slices and put the top layer. If desired, you can add a small piece of fresh ginger.

It will spice up the fish, and during the stewing, the smell will be more pleasant.

Serve the fish

Before serving the fish, you need to try how soft the bones have become. If the ridge is easily kneaded with a fork, then the fish is ready.

Put the pike and stewed vegetables on a plate, then pour over the gravy.

Breaded

Pike in cheese batter

Ingredients for two servings:

400 grams of pike fillet;
two st. spoons of mayonnaise;
salt;
one hundred grams of cheese;
pepper;
egg;
three st. tablespoons of vegetable oil;
two st. spoons of flour.

How to cook?

My fish fillet, dry it with paper towels. Cut the fillet into small pieces. Next, grate the cheese, then add the egg and mayonnaise to it, mix well. Pour flour and spices into the mixture. Mix again, the batter is ready. Dip the fish fillets into it. It is necessary to fry each piece of pike in hot oil on both sides.

The following cooking recipe has its own twist.

On the grill

You will need

- pike;
- vegetable oil;
- tomato paste or ketchup;
- lemon;
- spices, salt and pepper;
- parsley greens;
- foil.

Instruction

1 It is better to bake a pike that has just been caught on the grill. If you are lucky and there is such a fish, clean it. To do this, scrape the scales with a dull knife. Usually in freshly caught fish, it is removed very easily. Then rinse the pike from adhered scales and cut off the fins, although you can not do this. Whoever likes it. Gut the pike, do not cut off the head.

2 Make a few cuts along the back and rub the carcass with salt, pepper and spices, which you choose according to your taste preferences. Squeeze the juice from the lemon, mix with vegetable oil and pour over the pike. Wrap the fish in cling film and leave to marinate for 30 minutes.

3 By the time the pike is cooked on the grill, it should already be with hot coals. Remove the cling film from the marinated fish. You will bake pike in foil. This is much better, because the fish will come out juicy and flavorful, although without a crispy crust.

4 Place the pike on the foil. Spread with ketchup or tomato paste, you can add mustard, but this is not for everyone. Chop the parsley and sprinkle over the carcass. Wrap the edges of the foil and start baking the pike on the grill, placing it on the grill. Don't forget to turn over a few times. Take off the foil and enjoy the delicious flavored fish.

Friends, they say, in order to catch a pike, it is necessary to study its behavior at different times of the year. But, and we just go to the market, because an excellent recipe awaits us ahead - fried pike .... mmm ... with a crispy, appetizing crust.

You can fry pike with onions, in sour cream (see also) or with mayonnaise. The pike cooked in batter is very good, but you can also fry it without flour, if you stick to a more proper diet, there is also the option of cooking in the oven.

Pike dishes are a truly royal treat. I love the first pike dish. And you? If you haven’t tried it yet, then be sure to look at the recipe and cook our delicious, fragrant (here you will find recommendations on how to properly clean a pike) or these juicy mouth-watering ones.

Pike meat is lean and lean. This fish is classified as a dietary food. Nutritional value is not only fish meat, but also milk and caviar of this river inhabitant.

Pike fried in a pan with onions

This method of cooking fish is the most common and in my opinion the easiest.

Ingredients:

Pike, salt, pepper, flour, onion (by weight it should be half as much as pike meat). vegetable oil and a small piece of butter.

Cooking:

1. First, let's take care of the fish: clean it from scales, gut it, cut off the tail, fins and head, which can be used to cook fish soup.
2. Wash the fish carcass, dry it with a paper towel and cut into portioned pieces of 4-5 cm. Salt and pepper the portioned pieces, leave for 10-15 minutes to soak the fish.
3. Pour flour into a separate plate, you can add a little more salt. We mix the ingredients.
4. Roll each portioned piece evenly in flour and place in a hot frying pan with vegetable oil. Fry, as soon as the fish is browned, turn it over to the other side.
5. We clean the juicy onion and cut it.
6. If you like caramel-colored onions, then immediately after turning the fish over, add the onions to the pan. The fish is slightly shifted to one side, freeing up space for the bow.
7. If you like translucent onions, then sliced ​​onions should be added 5 minutes after you turn the fish over. Stir constantly while cooking to keep the onion from burning. At the end of cooking, 3-4 minutes before the end of the process, I add a small piece of butter to the pan, butter makes the fish more juicy and tasty.
8. Remove the pan with ready-made fried pike from the heat, put it on plates, you can serve it with a side dish or simply sprinkle it with fresh herbs.

Recipe in batter

It is best to cook fish in fish fillet batter, but you can cook it from portioned pieces, as in the first recipe with onions in a pan.

Juicy and tender fried pike in batter is served on the table with any side dish, with vegetables or herbs.

The composition of the batter:

• lemon 1pc.
• vegetable oil 4 tbsp.
• flour 3 tbsp.
• seasoning for fish and salt
• water as needed

Cooking:

1. Mix lemon juice with vegetable oil, add salt and fish seasoning. Grate portioned pieces with the learned marinade and leave to marinate for 30 minutes in a cool place.
2. While you can cook the batter. Mix the egg with flour, salt, add water to the consistency of thick sour cream.
3. In a frying pan heated with vegetable oil, lower the pieces of fish soaked in batter, fry until golden brown.
4. Pat the pieces of ready-made pike fried in batter on a paper towel and serve.

Pike in sour cream (recipe without flour)

This dish is a real delicacy. It turns out tasty and tender pike meat with a creamy taste of sour cream. Be sure to try.

Ingredients:

• pike 1.5-2kg
• sour cream 200-250g.
• white onion (can be onion) 2 pcs.
• seasoning for fish and salt
• vegetable oil
• fresh herbs

Cooking:

1. Rub the fish, divided into portions, with salt mixed with fish seasoning.
2. Cut the white onion into half rings.
3. Put the pieces of fish in a hot frying pan with vegetable oil, make medium heat, fry until golden brown. We turn the fish over, put the prepared onion on top.
4. After 5 minutes of cooking, add sour cream diluted with milk or water. Stew for 20-30 minutes.

Serve fried pike in a pan in sour cream with fresh herbs. Very tasty. Enjoy your meal!

Pike in the oven

This is truly a royal recipe. Everyone who has tried this recipe has been raving about it. Pike fillet cooked in the oven with onions and carrots mmm. Yummy is extraordinary.

Ingredients:

• pike fillet 500g
• lemon ½ pc.
• fat sour cream 150 gr.
• salt, pepper to taste
• carrots 1-2 pcs.
• onion 2 heads
• garlic 3 cloves
• coriander 1 tsp
• seasoning for fish 1 tsp

How to fry pike in the oven

1. We divide the pike into fillets, wash the fillets under running water and dry them with a paper towel.
2. Put sour cream in a separate bowl, add salt, spices, garlic, passed through a press, mix everything, get a marinade for fish.
3. Salt the fillet pieces, pepper on all sides, pour the juice of half a lemon and coat with marinade. Leave to marinate in a cool place for 2 hours.
4. Now you can do the vegetables. We cut the onion into rings, three carrots on a coarse grater. Fry the vegetables one by one in a frying pan with vegetable oil until soft. Salt and pepper.
5. Pickled pieces of pike, roll in flour, put on a hot frying pan with vegetable oil and fry on each side for just a couple of minutes.
6. Now we put our fish in a baking dish, put a layer of onion on top, then a layer of carrots, pour the rest of the marinade and send it to cook in the oven, heated to 180 degrees for 20-30 minutes.

As I wrote above, not only pike meat is used in cooking, but also caviar. Pike caviar is a fish delicacy and a dietary product, like pike meat. Caviar contains lecithin and other beneficial substances that strengthen the immune system. If you have fresh pike caviar, then try frying it in a pan. The recipe is suitable for those who do not like to mess around with cooking for a long time.

Ingredients:

• pike caviar 450-550 gr.
• salt and pepper to personal taste
• vegetable oil for frying 4-5st.l.

Cooking:

1. Carefully remove the eggs from the belly of the pike. We look, so as not to damage the gallbladder.
2. If there are yellow spots from spilled bile, then carefully cut out these pieces, because they will not be edible due to the strong bitter taste. We wash the Ira well, dry it, sprinkle with salt and pepper.
3. Fry in a frying pan heated with vegetable oil. If desired, caviar can be rolled in flour before frying, but you can skip this cooking step.
4. Fry on both sides until golden brown. Cover the pan with a lid and cook on low heat for another 2-3 minutes.

Put the fried pike caviar on a plate and serve.

I hope now it will not be difficult for you to fry a pike, choose your favorite recipe and get down to business. Enjoy your meal.

Almost all pike dishes are dietary. Its calorie content is only 84 kcal per 100 grams. The meat of this freshwater predator contains natural powerful antiseptics. Regular use of it in food helps the body cope with the attacks of pathogenic microorganisms. This undoubtedly helps to strengthen the immune forces. As a result, people who include pike fish dishes in their diet are less likely to get acute respiratory infections and flu.

Pike fillet is rich in such mineral and chemical elements as potassium, phosphorus, molybdenum, cobalt, nickel, fluorine, manganese, chromium, iodine, copper, sulfur, iron, magnesium, sodium, calcium. It also contains a huge amount of vitamin: A, PP, E, B9, C, B6, B1 and B12. So we can say with confidence that by mastering simple recipes for cooking pike dishes and adding them to your diet, you can compensate for the lack of nutrients in the body. If this fish is included in the weekly menu, then this will reduce the likelihood of developing cardiac arrhythmias and other diseases of the cardiovascular system. Pike is useful boiled, fried, stewed, baked.

It is useful for people who adhere to a dietary diet to know that only 3% fat is in the fillet of this fish. Therefore, it is recommended to those who want to get rid of extra pounds. Meat is rich in easily digestible protein. Therefore, it is more useful and easier to tolerate in diseases of the digestive system.

Pike Recipes

Pike dishes in the oven

Dish of small pike baked with potatoes

This dish is prepared from the so-called shchurogayka, that is, a small pike. It turns out to be very satisfying. This dish can be served at regular family dinners and on the festive table. To prepare it, you need to take:

• Pike - 3-4 pieces (small);
• Potatoes - 5-6 pieces;
• Onions - 2 pieces;
• Carrots - 2 pieces;
• Hard cheese - 100 grams;
• Mayonnaise;
• Seasonings, salt.

We wash the pike thoroughly. Cut off the heads and fins. Leaves only carcasses. If the fish is large, then divide it in half. Salt the carcasses, sprinkle with pepper and seasonings. We also coat the pike with mayonnaise and let it lie down for at least 90 minutes. While the fish is marinating, clean the vegetables. Three carrots on a medium grater, cut the onion into not thick rings. Potatoes are best cut into slices 5 mm thick. Then we send it to a bowl, salt it, sprinkle with seasonings as desired and add mayonnaise. Mix and let stand.

Put the marinated pike on a baking sheet. Along its edges we cover with onions, carrots and potatoes. Top with the liquid that remained in the bowl where the potatoes lay. Top with mayonnaise and sprinkle with grated cheese. Bake at 180 degrees for about an hour. The readiness of the dish should be judged by the potatoes.

Dish of pike in sour cream

The flesh of pike is dry. This is especially noticeable in large individuals. Therefore, to make the dish of this fish juicy, it is often cooked with sour cream. This is the simplest and easiest way. To bake a pike in this way, you will need:

• Pike - 1 piece (about 1 kg);
• Sour cream - 800 grams;
• Butter - 100 grams;
• Lemon - 1 piece;
• Salt, pepper, nutmeg.

We gut the fish, wash and clean. Cut off the head and fins. Rub the resulting carcass with salt and pepper. We leave to lie down for 30 - 40 minutes. Then take a deep frying pan. Pike, without cutting, put in it. Place in preheated oven for 10 minutes to brown slightly. We take it out and fill the fish with sour cream. We send it back to the oven and simmer at a temperature of 180 degrees under a closed lid for 30 minutes. If there is no lid, the fish can be covered with foil. After the fish is ready, it is transferred to a plate, poured over with lemon juice and sprinkled with nutmeg.

Pike dish baked in foil

To make the pike fragrant and most importantly tender, it is baked in foil. So it cooks in its own juice and does not lose its specific taste. Pike can be baked whole, or you can stuff it. The latter option is undoubtedly more unusual and tastier. To prepare stuffed pike in foil, you will need:

• One large pike;
• Long-grain rice - half a glass;
• Onions - 2 medium pieces;
• Garlic - 1 large clove;
• Medium carrot;
• One egg;
• Sour cream - 4 tablespoons;
• Mustard - 3 teaspoons;
• Half a lemon;
• Salt, pepper and seasonings to taste.

We clean, gut and wash the fish. We make an incision in the lower part of the head under the gills (we cut them out). Sprinkle the resulting carcass with salt and pepper, grease with garlic passed through a garlic press. We leave for an hour. At this time, prepare the rest of the ingredients. Rice is boiled and washed in cold water so that it is not too sticky. We cut the onion into half rings, three carrots on a grater. We take a frying pan and fry vegetables in vegetable oil. First lay the onion, and then add carrots to it. Salt, pepper, you can add any seasoning to taste. Then mix vegetables with rice. Let's cool down a bit. Add the egg and mix again.

Lay out foil on a baking sheet. So that the pike does not stick to it, put a small onion cut into rings on the foil. We stuff the fish. We put the prepared mixture in the belly and behind the gill covers. We sew everything. We spread the pike on the bed of onions. Mix sour cream with mustard and coat the fish. Place lemon slices on top. Close with foil so that there are no holes where the juice can flow out. Bake for 90 minutes at 200 degrees.

Pike dishes in a frying pan

Pike fillet cutlets

A very tasty pike dish is obtained if its flesh is chopped into minced meat. Many connoisseurs of fish cutlets claim that the most delicious is from pike. You can, of course, skip the fish through a meat grinder, but it is better to chop it very finely. This makes it juicier and more flavorful. To cook cutlets from chopped fish fillet you will need:

• Pike - 4-5 pieces (large);
• Lemon;
• Salt, pepper, nutmeg;
• Vegetable oil.

We clean the fish, gut it and wash it. Cut off the heads and all fins. Carefully separate the ridge from the pulp and take out all the bones. We take off the skin. Cut the pulp into small pieces and put in a bowl. Salt and pepper. Cut the onion very finely, fry in a pan. Add to fish. The resulting chopped minced meat is salted, peppered, sprinkled with nutmeg and poured with lemon juice. From the resulting mass we form cutlets and fry them.

Fried pike in sour cream

You can also cook a pike dish in a pan. For this you will need:

• Big pike;
• 2-3 bulbs;
• Sour cream - 250 grams;
• Lemon - half;
• Vegetable oil, salt and spices.

We clean and wash the fish. Cut it into bite-size pieces. It is better that their thickness is approximately 5 cm. Put the pieces in a bowl. Salt them, sprinkle with spices to taste and pour over lemon juice. Let marinate for 30 minutes. During this time, we will clean and cut the onions and half the lemon from which the juice was squeezed into rings. Fry the fish in a frying pan over high heat. Then we put all the pieces together in a pan, put onion and lemon on top. Pour sour cream and simmer the fish over low heat under a tightly closed lid for about 30 minutes.

Pike dishes in a slow cooker

Fried pike in a slow cooker

In a slow cooker, you can cook simple pike dishes, but they will have an excellent taste and aroma. For dinner for the whole family, you can fry fish, it will take a minimum of effort on the part of the hostess. To prepare such a dish you need to take:

• Pike - 1 pc. - 1.5 kg;
• Onion - 1 pc.;
• flour;
• Salt and pepper.

The cooking process is very simple. We wash the cleaned fish, cut off the head and fins. Rub it with salt and pepper. Roll in flour. Lubricate the multicooker bowl thoroughly with butter. I put fish in it. We put on the "Milk porridge" mode. If there is no such mode, then you will have to experiment. Baking time 40 minutes. Next, clean and cut the onion into rings. Fry it in a pan. Mix the flour in a glass with water, salt, pepper and pour into the pan. You should get a white sauce, which will need to be poured into the pike. After that, set the "stewing" mode and cook the fish for another 30 minutes.

Stewed pike with vegetables

This dish is perfect for diet food. It is low calorie yet nutritious. To prepare it, you will need the following products:

• Pike - one (large);
• Onion - 1 piece (large);
• Carrots - 1 piece (medium);
• tomato paste;
• Vegetable oil;
• Salt and pepper;
• Seasoning for fish.

The pike is washed, cleaned and gutted. Cut into small pieces. Put them on a plate, salt and pepper. Sprinkle with fish spices on top. They are placed in a multicooker bowl, pour a little vegetable oil there and fry for 20 - 25 minutes in the "baking" mode.

Vegetables are cleaned. Carrots are rubbed on a coarse grater, onions are cut into rings. After frying the fish, a layer of vegetables is placed on top of it. Salt, pour water so that the carrots and onions hide. Add a spoonful of tomato paste. Set to the "extinguishing" mode and cook for another 1 hour.

Hot pike dishes

Ear from pike caviar

This pike caviar dish is considered one of the classic Russian fish soup recipes. This is how it was cooked back in Tsarist Russia. Over time, in the absence of caviar, they began to replace it in the soup with millet or other cereals. But this significantly worsened its taste. To prepare the ear you will need:

• Pike heads and fins;
• Pike game - 250 gr.;
• Potatoes - 3 pieces;
• Onion - 1 piece;
• Carrots - 1 piece (medium);
• Black peppercorns - 7-8 pieces;
• Bay leaf;
• Salt.

We put the heads and fins of the pike, as well as peppercorns and bay leaves in a two-liter saucepan. Fill with cold water and put on medium heat. You need to watch the broth. Pike forms a foam that must be removed. After that, salt the broth and leave to cook for 30 minutes. At this time, clean and cut vegetables. Potatoes in large cubes, carrots in strips, onions in half rings. We wash the caviar, remove the film from it.

We filter the finished broth from the bones. Let it boil again. Add potatoes, onions and carrots. When the potatoes become soft, spread the caviar in the ear. Cook for another 5 minutes and remove from the stove. For beauty, you can sprinkle with fresh herbs.

Pike stewed with vegetables

This is a very tasty second dish of pike and vegetables. It turns out very satisfying and nutritious. Fish stew is perfect for any family lunch or dinner. It is easy to prepare and does not require large expenses. To prepare this dish you need to take:

• Pike fillet - 500 gr.;
• Carrots, onions, bell peppers - 2 each;
• Potatoes (boiled varieties) - 4 pieces;
• Garlic - 2 large cloves;
• Tomato paste - 2 tbsp. spoons;
• Mayonnaise - 2 tbsp. spoons;
• Salt, pepper, dill.

We clean and cut vegetables. Onion in half rings, carrots and peppers in strips, potatoes in cubes, garlic in rings. We take a deep frying pan or a cauldron and fry the onion in vegetable oil in it. Then add carrots and simmer. After 5 minutes, add garlic and bell pepper. Simmer, stirring for another 5 minutes. Then we send potatoes to the cauldron. Salt and pepper. Stir occasionally. Make the sauce in a small bowl. Mix tomato paste and mayonnaise with a glass of boiled warm water. Beat the mass until smooth. After the potatoes become a little soft, pour the sauce into the cauldron and simmer over medium heat under the lid.

We wash the fish fillet and cut into portioned pieces. Rub them with salt and pepper. Fry on both sides in vegetable oil until a thin crust appears. We put the fish in a cauldron and simmer until the potatoes are ready. After cooking, sprinkle with dill.

Pike meatball soup

This dish is prepared from fresh pike. This soup is light and flavorful. His taste is very unusual. This dish is also suitable for unloading days after the holidays. It is very easy to prepare. We will need the following products:

• Pike - 1 piece (large);
• Bulb;
• Medium carrot;
• Potatoes - 4 pieces;
• Rice - 1 tbsp. a spoon;
• Black peppercorns, bay leaf;
• Salt.

Preparing meatballs:

For meatballs, pike pulp is taken and passed through a meat grinder along with a medium onion. Add an egg and 1 tablespoon of semolina to the resulting mass. Salt and pepper. For beauty, you can sprinkle with chopped dill and parsley. All mix well and form small meatballs.

Soup preparation:

For soup, a two-liter pan is taken. In it we add the fins, the ridge and the head of the fish, from which the fillet was taken for meatballs. Fill with cold water and put on medium heat. We wait until it boils, and remove the foam. Add chopped carrots and onions. We fall asleep peppercorns and bay leaf. We cook 30 minutes.

We filter the broth from the bones and remove vegetables, fish and spices from it. Let it boil again. Salt, if necessary, and fall asleep rice. After 10 minutes, add the potatoes, cut into cubes. When it becomes soft, put the meatballs into the boiling broth. Cook for another 15 minutes and remove from heat. Lastly, sprinkle with herbs.

Pike mince dish

Pelmeni minced pike

Cooking pike dishes is easy. This fish is not capricious and it is very difficult to spoil it. No less popular are dishes made from minced meat. In addition to the well-known cutlets, dumplings can also be made from pike. This will require:

• Dumpling dough;
• Pike fillet - 0.5 kg;
• Onion - 1 piece;
• Cream - 100 grams;
• Salt and pepper.

Pass the pike fillet twice through a meat grinder and place it in a bowl. Add a twisted onion there. We mix. Salt, pepper and pour in 100 grams of cream or liquid sour cream. Mix again. Let stand for 20-30 minutes and begin to sculpt ordinary dumplings.

Popular pike caviar dishes

Delicious pike caviar is obtained only with proper processing.

Casserole

Prepared according to the following recipe:

• Peel 2 large onions, chop and fry them in vegetable oil until golden brown.
• Take 200 g of white bread, soak it in one glass of milk (cold).
• Pass 500 g of caviar, soaked bread and fried onions through a meat grinder.
• Combine the resulting mass with tomato sauce (150 g), ground pepper and salt (to taste). Add a small amount of breadcrumbs and mix well.
• Lubricate a frying pan with straight sides with vegetable oil, place the resulting mass in it, sprinkle with breadcrumbs.
• Bake in an oven preheated to 180 degrees for 20 minutes.
• The dish goes well with fried, boiled potatoes.

cutlets

Recipe:

• Clean 600 g of caviar from films.
• Pepper, salt, add 2 eggs, a couple of tablespoons of flour.
• Mix everything.
• In a preheated pan with vegetable oil, form cutlets by laying them out with a spoon.
• Fry on both sides until golden brown.

Salad "Yaroslavna"

Recipe:

• Boil 200 g of beef in salted water.
• Cut it into strips.
• In the same way, cut pickled cucumbers (200 g) and ham (200 g).
• Take a flat container and lay out all the ingredients, adding 100 g of the main component.
• Dress the salad with mayonnaise and form a slide.
• Lay sliced ​​tomatoes (2 pcs.) in a circle of slides, place 50 g of caviar in the center, and sprinkle everything on top with grated eggs (2 pcs.).
• Sprigs of dill, parsley harmoniously complement the composition.

You don't like pike? You just don't know how to cook it! The villainous pike is a predatory fish. Always hungry, she roams the river and lake expanses in search of another prey. Swift, merciless, tireless, she does not know other enemies, except for man. And the man, having appreciated the dimensions of this fish, quickly made it a popular item on his fish menu. It is a pity that the meat of the pike (due to its mobile lifestyle) is rather dry - neither excess fat in it, nor excess juice.

So we are concentrating on how to cook pike: in the oven, in a saucepan, in a pan, stuff or make fish cakes? So let's look at some options for cooking pike, when it turns out it's just "lick your fingers."

Fried pike

Well, what can be cooked from pike in the first place, if not fried fish? This is the most common pike recipe. The result is a juicy fish with a crispy crust. For such a fried pike, it is best to take small specimens (up to two kilos in weight).

Ingredients:

• pike carcass
• Flour, salt and spices for breading
• Vegetable oil for frying

Cooking:

Wash the fish, remove the scales and gut. Cut off the head, tail and fins. Thoroughly rinse the carcass from the inside and dry. Then we cut the fish across the carcass into portioned pieces (about two centimeters thick) and sprinkle them with lemon juice. We prepare flour for breading: mix it with salt (somewhere a teaspoon of salt per glass of flour) and spices. As spices, you can use ready-made fish seasonings. You can also add a spoonful of breadcrumbs or semolina to the flour.

Then we put the pan on the fire, pour vegetable oil into it, which should be enough so that the pieces of fish laid in the pan “drown” in it by almost half. Let the oil heat up and quickly put the breaded pike pieces into the pan. We lay them loosely and fry first (ten seconds) over high heat, and then three to four minutes on medium. And so we fry the fish on both sides. Everything - fried pike is ready! You can start eating. Delicious?

Pike stuffed

Royal food! Prepared from a whole pike with head and tail! It looks amazing, and it's just as delicious.

Ingredients:

• Pike carcass (1.5-2 kg)
• Prunes (handful)
• Butter (50 g)
• 2 eggs
• Rice (glass)

Cooking:

How to cook stuffed pike? We clean the fish, wash it, gut it, cut out the gills and pat it dry with a towel. For the filling, soak the rice, boil the eggs, wash and finely chop the prunes. Mix chopped eggs, swollen rice, prunes, a tablespoon of soft butter, a little salt and white pepper. Loosely fill the belly of the fish with this mixture and sew it over the edge with an ordinary harsh thread. Bake in the oven for about an hour and a half, putting it in a roasting pan (rolled up) or on a baking sheet. Before baking, coat the carcass with a mixture of butter, spices and ground crackers.

Pike in foil

There are many options for how to cook pike in foil. But we offer you the easiest and fastest. Besides being quick and easy, it's also delicious!

Ingredients:

• Lemon
• Bulb
• 2-3 tomatoes
• Greens
• Vegetable oil
• Mayonnaise
• Salt and spices

Cooking:

Before you cook the pike in foil, clean the carcass of the fish, gut it, cut out the gills and wash it. Outside and inside, rub it with salt and spices, and outside also grease with mayonnaise. The belly of a pike can be “stuffed” with greens and lemon slices, but you can do without it. Lay the prepared pike on a foil spread on a baking sheet and greased with oil. Arrange onion and tomato rings on top of the fish and wrap the foil, tightly wrapping the fish.

How to cook pike in foil to make it juicy and tasty? You need to make sure that the juice does not flow out of the foil. First, you should bake the fish in wrapped foil, and after about twenty minutes carefully unfold the foil and bake the fish for another ten minutes. During this time, she will have time to brown and will look even more appetizing.

Pike cutlets

This is a great opportunity to cook large pike. Pike fish cutlets are juicy and fragrant. And how delicious it is! Moreover, both hot and cold.

Ingredients:

• Pike (2-3 kg)
• Onion (2-3 pcs.)
• Pork fat (300 g)
• White bread or loaf (a quarter of a loaf)
• Milk (glass)
• Vegetable oil (for frying)
• Salt and pepper

Cooking:

How to cook pike cutlets? We cut the cleaned and gutted fish into fillets and free them from bones and skins. Cut into pieces and twist in a meat grinder twice. Onions and bacon - also through a meat grinder. Mix the twisted fish with bacon and onions and set aside. Bread crumb, put in a bowl and pour milk. As soon as the bread absorbs milk, knead it, squeeze it and add it to the minced meat. Salt the minced meat, put a little pepper and knead well. We form cutlets from minced meat and on both sides in vegetable oil. It will turn out more juicy and tasty if at the end add a little milk or water to the pan and steam the fish cakes under a closed lid for about ten minutes.

"Pike pilaf" in the oven

A sort of culinary sketch on the topic "how to cook pike deliciously." Or a free interpretation of the fish pilaf recipe. For this method of cooking pike, we need the following ingredients:

• Fish (about a kilogram)
• Onion (2 pcs.)
• Carrots (1-2 pieces)
• Rice (glass)
• Salt and spices (to taste)
• Butter (100 g)

Cooking:

We cut the fish, free from small and large bones and cut into medium-sized pieces. We rub the pike with salt and spices and put it in a mold greased with butter. We put small pieces of oil between pieces of fish and pour washed rice on top. Spread the vegetable fry of carrots and onions on the rice. We fill it all with water so that it covers our “pike pilaf” by a centimeter and a half. We put the roaster in the oven and wait. We determine the readiness by the softness of the rice: as soon as it has become “edible”, we listen to the pilaf from the oven and serve it on the table. Serve hot, seasoned with fresh herbs and lemon. Pike cooked in this way will not seem dry (oil does its job!).

Pike in sour cream

Very juicy fish with a delicate taste. If you have never cooked pike according to this recipe, then be careful when taking a sample. It’s not even an hour to swallow your tongue - it’s so delicious!

Ingredients:

• Pike fillet (about a kilogram)
• 3-4 onions
• Sour cream (glass)
• Vegetable oil (for frying)
• Salt and spices

Cooking:

If you failed to purchase a ready-made fillet, then before you cook the pike according to this recipe, the whole fish needs to be cut “correctly”: clean, gut, remove the spine and costal bones. To do this, it is necessary to cut the carcass along the ridge, and cut the fillet from the back to the abdomen. Cut the finished fillet into smaller pieces.

After that, rub each piece of fish with salt and spices and fry in hot oil. Fry on one side only (where the skin is) allowing the skin to turn white. We put the pieces of pike in a high roasting pan. We put the onion cut into half rings on top of the fish and pour everything abundantly with sour cream. We close the brazier with a lid, put on fire and simmer the fish for about seven minutes. If necessary, adding water, bring the pike to readiness.

As you can see, answering the question of what can be cooked from pike is not difficult. It is better to fry a small fish carcass, stew or bake a medium-sized pike, and you can make excellent cutlets from large pike. And if you are confused by the possible "dryness" of the pike, then you will have no choice but to cook the pike in sour cream. Get ready!

Many housewives know how to cook treats from this type of fish. Before you cook pike properly, check out some of the secrets of delicious predatory fish dishes. Chefs say that it must not only be properly fried, stuffed or marinated, but also properly cleaned and cut. Add recipes for new, interesting fish dishes to your festive and everyday tables to your culinary piggy bank.

What to cook from pike

The variety of dishes from this type of fish is simply amazing: aspic, stuffed with vegetables, meatballs, pieces of fish in breadcrumbs or cornmeal, marinated, heh, delicious soups. The most difficult thing in preparing a pike dish is butchering and cleaning the carcass, but this process is easy to handle if you know some secrets. Stages of carcass cutting:

1. With a very sharp knife, free the carcass from the scales, moving from the tail to the head (you can use a regular grater).
2. Make cuts under the gills, and then cut off the head and fins.
3. Open the stomach, remove the insides. If you plan to stuff the carcass, then handle the skin very carefully.

Pike Recipes

If you cook the pike correctly, follow all the steps of the recipe, you will end up with surprisingly juicy, tender meat. To make a stuffed or baked fish tasty, you should not remove the head and tail, but just carefully remove the insides through the incision and rinse the carcass. To make delicious, juicy pike cutlets, you need to fillet the carcass with a sharp knife, remove the skin, remove the fins and entrails. A very fragrant, tender pike aspic will turn out if you prepare a delicious decoction from the head and fins. Each recipe requires a special approach.

cutlets

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 161 kcal / 100 g.
• Cuisine: Russian.
• Difficulty: medium.

Culinary experts believe that baked or fried pike is inferior in juiciness and flavor to cutlets from it. They are prepared from pike fillet with the addition of butter, which makes the dry texture of minced meat more juicy and rich. Butter is sometimes replaced with bacon, but this is a matter of taste. This recipe for fish cakes can be used as an option for a festive table if you cook small cutlets and string them on skewers.

Ingredients:

• pike - 1 pc. (weighing more than 1 kg);
• egg - 1 pc.;
• milk - 100 ml;
• onions - 2 heads;
• garlic - 4 cloves;
• butter - 100 g;
• spices, salt - to taste;
• white bread - 80 g;
• crackers or cornmeal - for breading.

Cooking method:

1. Clean the carcass, make an incision under the fins, cut off the flesh with a sharp knife. Be especially careful with the process of extracting the bones.
2. Next, you need to cut the fillet into portioned pieces so that it is convenient to chop it.
3. Soak bread in milk.
4. Pass the pulp, peeled onion, bread crumb, butter through a meat grinder.
5. Add spices, salt, egg to the resulting mass, knead the minced meat thoroughly. Let him "rest" for 15-20 minutes.
6. Roll small tortillas of minced meat in breadcrumbs or flour.
7. Fry the cutlets in hot oil on both sides.

Pike fillet

• Time: 120 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 178 kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: European.
• Difficulty: medium.

If you tend to avoid dishes from this fish, considering that it does not smell very pleasantly like a swamp or is too difficult to prepare, check out this recipe. To cook pike deliciously, you must first marinate it in a mixture of spices, salt and lemon juice for several hours, and only then bake it in the oven. Fried potatoes are a great addition to this treat.

Ingredients:

• onion - 1 head;
• carrots - 2 pcs.;
• fish fillet - 600 g;
• sour cream - 150 ml;
• lemon - half;
• garlic - 3 cloves;
• flour - 50 g;
• seasonings, herbs, salt - to taste.

Cooking method:

1. Rinse fish, pat dry with paper towels.
2. Mix sour cream, lemon juice, spices, salt, chopped garlic.
3. Rub the fillet with salt and pepper, immerse in the sour cream marinade for a couple of hours.
4. Peel the carrots, onions, cut into strips.
5. Fry the vegetables separately in a pan, season to taste.
6. Put the pieces of fish fillet in a hot frying pan, fry for a few minutes on each side.
7. Place fried vegetables, fish slices, sour cream marinade on the bottom of the baking dish.
8. Bake for 20-30 minutes at 180-190C until done.

Pike in Khanty style

• Time: 120 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 198 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Khanty.
• Difficulty: medium.

Many housewives do not even know about the existence of this dish. This treat is a thick soup that the northern peoples cook after a successful catch. Cooking pike with potatoes and onions should be long, all ingredients should languish over low heat - this is the key to creating a delicious, rich fish broth. It is ideal to cook pike in Khanty style on a fire, in a cauldron, but at home everything will work out fine.

Ingredients:

• pike - 1 pc. (more than 1 kg);
• onions - 2-3 heads;
• potatoes - 600 g;
• black peppercorns, salt, bay leaf - to taste;
• butter - 200 g.

Cooking method:

1. Fresh onion cut into large half rings.
2. Peel the potatoes, cut into cubes or slices.
3. Rinse the carcass of the fish, remove the insides and gills, cut into large pieces.
4. At the bottom of a cauldron or thick-walled pan, put the butter cut into cubes, a layer of potatoes on top, then onions.
5. The next layer should be pieces of fish. Continue layering until you've used up all the vegetables.
6. The top layer should be onions.
7. Sprinkle with spices, lay out the bay leaf. Pour in hot water to cover all ingredients.
8. Simmer over low heat for 60-80 minutes.

Fried pike in the oven

• Time: 70 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 157 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

This treat may well become a festive dish on your table. For cooking, you will need a large pike carcass, vegetables, sour cream and spices. Start the process of creating a masterpiece by cutting the fish: clean the scales, remove the fins and gills, which can give unpleasant bitterness. Complement the juicy fish with vegetables, which will not only give a unique taste and aroma to the pike, but can also be used as a side dish.

Ingredients:

• lemon - 1 pc.;
• onions - 5 heads;
• tomatoes - 5 pcs.;
• potatoes - 5 pcs.;
• large pike - 1 pc.;
• spices, salt;
• sour cream - 180 g.

Cooking method:

1. Grate the cleaned and well-washed fish carcass with lemon juice, let marinate for 20 minutes.
2. Then rub with salt, spices, put on the foil belly down.
3. Cut the onion and tomatoes into thin rings, place the vegetables on the pike.
4. Peel the potatoes, cut into thin slices, put on top of the vegetables.
5. Sprinkle everything with vegetable oil, sprinkle with salt, spices.
6. Close the fish tightly, put in the oven for 30 minutes.
7. After this time, remove the fish, season with sour cream and bake for another 5 minutes.

Heh from pike

• Time: 130 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 81 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Korean.
• Difficulty: medium.

Hye is a Korean dish made from raw, pickled foods (the fish does not need to be boiled). This appetizer can be prepared from any type of fish, but the recipe for pike marinated with vegetables cannot be compared with anything. Please note that for cooking it is advisable to choose a large carcass with a minimum number of bones - this will simplify the process. As a result, you will get a wonderful spicy dish that perfectly complements strong alcoholic drinks.

Ingredients:

• pike fillet - 400 g;
• carrot - 2 pcs.;
• onions - 2 pcs.;
• vinegar - 6 tbsp. l.;
• red ground pepper - 1 tsp;
• ground black pepper - 1 tsp;
• vegetable oil - 20 ml;

Cooking method:

1. Cut the fish fillet into cubes.
2. Clean vegetables. Grate the carrots on a coarse grater, cut the onion into cubes.
3. Fry vegetables in vegetable oil until soft.
4. Season with two types of pepper, salt.
5. Add fish cubes to vegetables, season with vinegar, mix well.
6. Add a couple of tablespoons of water, leave heh to marinate for 2 hours.

stuffed pike

• Time: 180 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 141 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Jewish.
• Difficulty: high.

How to cook stuffed pike? This question is asked by every hostess on the eve of significant events. This process is laborious, but the result is worth it. The most difficult thing is to carefully remove the skin without making tears, so when buying, pay attention to a large carcass, but not more than 2 kg. In addition, you should know that pike meat is a bit dry, so fat is used when stuffing (modern housewives have replaced butter with lard, although any fat can be used).

Ingredients:

• onions - 3 pcs.;
• pike carcass - 1.5-2 kg;
• eggs - 3 pcs.;
• lard - 120 g;
• loaf - 300 g;
• milk - 1 tbsp.;
• carrots - 2 pcs.;
• salt, spices - to taste.

Cooking method:

1. Prepare the pike carcass: carefully clean the scales, remove the gills, being careful not to break the integrity of the skin.
2. After making cuts under the fins, carefully trim the skin, removing it like a stocking - you should get a fish skin with a head. Set it aside.
3. Remove the meat from the backbone with a sharp knife; do not discard the bones.
4. Soak white bread in milk.
5. Place the fish fillet, lightly squeezed bread, lard, egg into the blender bowl, chop.
6. Make a broth from the bones: cover them with hot water and boil for 20 minutes.
7. Peel the onion, chop, fry until tender.
8. Send the fried onion to the minced fish, mix, season with spices, beat the mass well.
9. Stuff the skin with minced meat.
10. Cut the carrots into rings, mark them at the bottom of a deep baking sheet.
11. Put the carcass, pour the broth, cover with oiled foil.
12. Bake in the oven for 20 minutes at a temperature of 180C, then remove the foil, cook the same amount more.
13. Put the stuffed fish on a flat, large plate, garnish with herbs to taste.

ear

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 76 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Many novice cooks ask the question: how to cook pike so that it turns out tasty, easy, fast? Start by preparing the soup. This wonderful Russian dish was traditionally prepared from small pike, millet, other cereals, vegetables were added to the soup, seasoned with grated garlic. Please note: you need to cook pike broth with the addition of heads for at least 40 minutes and certainly on low heat.

Ingredients:

• potatoes - 3 pcs.;
• pike - 2 pcs.;
• parsley root - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• cucumber pickle - 1 tbsp.;
• pepper, salt.

Cooking method:

1. Gut the fish, remove the gills, rinse well.
2. Peel and cut all vegetables into strips.
3. Place the ingredients in a deep saucepan, fill with brine, add 4 liters of water.
4. Boil the ear for 40 minutes over low heat.

Pike in foil on the grill

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 94 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Pike meat is incredibly tasty, tender, but when cooked, it often turns out to be rather dry. To avoid this, you need to add a lot of juicy vegetables or oil when baking fish on a fire or grill. You can complement the taste of the dish with fragrant spices - rosemary, thyme, basil, dill. Sprinkle the pike with wine or cognac before serving - it will turn out amazingly tasty!

Ingredients:

• pike fillet - 800 g;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• aromatic herbs - 20 g;
• salt, wine, pepper - to taste.

Cooking method:

1. Clean vegetables. Chop the onion into strips, cut the tomatoes into rings.
2. Cut the pike fillet into large pieces.
3. Mix all ingredients, season. Let marinate for 20 minutes.
4. Lay out the ingredients on a double sheet of foil. Bake until done.

Pike pie

• Time: 140 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 183 kcal / 100 g.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

This juicy, fragrant pie will not leave anyone indifferent. Due to the fact that it is closed, all juices are stored inside, creating a unique palette of taste. For cooking, use yeast dough or puff pastry - it does not really matter, it will turn out great anyway. The hostesses note: the more onions in the filling, the juicier and tastier the cake turns out.

Ingredients:

• ready-made yeast dough - 1 kg;
• pike fillet - 600 g;
• onions - 3 heads;
• egg - 1 pc.;
• spices, salt, lemon juice.

Cooking method:

1. Peel the onion, cut into cubes, fry until soft.
2. Cut the fillet into small pieces, season with spices, salt.
3. Divide the entire portion of the dough into 2 parts. Put one of them on a greased baking sheet, place the fried onion, then the pike fillet.
4. Sprinkle everything with lemon juice, cover with the remaining dough. Pinch the edges well.
5. Poke a hole in the center of the pie to allow steam to escape during baking, brush with beaten egg.
6. Bake for 40 minutes in the oven at 180C.

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