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 Stuffed Pike Recipe
This pike is fundamentally different from the traditional Jewish dish "gefilte fish" in two ways. Firstly, the fish is baked in the oven, and not boiled, as it should be according to Jewish tradition. Secondly, and this is the most important thing, there is no matzo or breadcrumbs in minced meat, but lard is added to it. The above, however, does not make the dish any less delicious.
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the filling. Cut the onion into cubes.
    Prepare the filling. Cut the onion into cubes.
  2. Finely chop the carrots or grate them on a coarse grater.
    Finely chop the carrots or grate them on a coarse grater.
  3. Heat a spoonful of vegetable oil in a frying pan, fry the onion until transparent, add the carrots and fry until soft. Cool.
    Heat a spoonful of vegetable oil in a frying pan, fry the onion until transparent, add the carrots and fry until soft. Cool.
  4. Finely chop the fat and you can grate it. Cut the crusts from the loaf, pour the milk into the pulp and mash it with a fork.
    Finely chop the fat and you can grate it. Cut the crusts from the loaf, pour the milk into the pulp and mash it with a fork.
  5. The pike was like this.
    The pike was like this.
  6. Clean the pike from the scales. Remove the gills from the head.
    Clean the pike from the scales. Remove the gills from the head.
  7. On the fish, make incisions around the head, but not to the end – so that the head is held on a strip of skin, preferably from above, "from the back of the head." Use kitchen scissors or garden pruning shears to carefully cut off the root next to the head. Carefully, using a stocking, remove the skin. Again, cut off the comb at the tail, leaving the tail. Add a little salt to the head (outside and inside) and the skin.
    On the fish, make incisions around the head, but not to the end – so that the head is held on a strip of skin, preferably from above, "from the back of the head." Use kitchen scissors or garden pruning shears to carefully cut off the root next to the head. Carefully, using a stocking, remove the skin. Again, cut off the comb at the tail, leaving the tail. Add a little salt to the head (outside and inside) and the skin.
  8. Separate the meat from the ridge and finely chop it with a knife. Prepare the filling: mix the fish pulp, fried onions and carrots, bacon, soaked bread, salt and pepper, add marjoram and nutmeg grated on a fine grater, mix thoroughly. The mass will seem liquid to you – don't let it bother you.
    Separate the meat from the ridge and finely chop it with a knife. Prepare the filling: mix the fish pulp, fried onions and carrots, bacon, soaked bread, salt and pepper, add marjoram and nutmeg grated on a fine grater, mix thoroughly. The mass will seem liquid to you – don't let it bother you.
  9. Turn the skin back out and fill with the filling. I did it with a dessert spoon. The head fits snugly to the carcass. Place the fish on a baking sheet, pre-greased with the remaining oil.
    Turn the skin back out and fill with the filling. I did it with a dessert spoon. The head fits snugly to the carcass. Place the fish on a baking sheet, pre-greased with the remaining oil.
  10. Bake at 200 degrees for 40 minutes.
    Bake at 200 degrees for 40 minutes.
  11. Take out the finished fish, cool it, cut into portions and serve as an independent snack or with a side dish of vegetables. Enjoy your meal!
    Take out the finished fish, cool it, cut into portions and serve as an independent snack or with a side dish of vegetables. Enjoy your meal!
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