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Print Recipe
Stuffed Pike Recipe
From the traditional Jewish dish gefilte fish, this pike fundamentally differs in two features. First, the fish is baked in the oven, and not boiled, as it should be in the Jewish tradition. Second – and most importantly, there is no matzo or breadcrumbs in the minced meat, but there is lard added to it. The above, however, does not make the dish less delicious.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the filling. Onions cut into cubes.
    Prepare the filling. Onions cut into cubes.
  2. Carrots finely cut or grate on a large grater.
    Carrots finely cut or grate on a large grater.
  3. In a frying pan, heat a spoonful of vegetable oil, fry the onion until transparent, add the carrots, and fry until soft. Cool.
    In a frying pan, heat a spoonful of vegetable oil, fry the onion until transparent, add the carrots, and fry until soft. Cool.
  4. Cut the fat finely, and you can RUB it. Cut off the crusts from the loaf, pour the milk into the pulp, and break it with a fork.
    Cut the fat finely, and you can RUB it.
Cut off the crusts from the loaf, pour the milk into the pulp, and break 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 fish, make incisions around the head, but not to the end – so that the head is held on a ribbon of skin, it is better from above, "from the back of the head". Use kitchen scissors or garden pruning shears to carefully cut the spine near the head. Gently, with a stocking, remove the skin. Cut the ridge again near the tail, leaving the tail. A little salt on the head (outside and inside) and the skin.
    On fish, make incisions around the head, but not to the end – so that the head is held on a ribbon of skin, it is better from above, "from the back of the head". Use kitchen scissors or garden pruning shears to carefully cut the spine near the head. Gently, with a stocking, remove the skin. Cut the ridge again near the tail, leaving the tail. A little salt on the head (outside and inside) and the skin.
  8. Remove the meat from the spine and chop it finely with a knife. To make the stuffing: mix the fish flesh, fried onions and carrots, bacon, soaked bread, season with salt and pepper, add the marjoram and grated on a fine grater the nutmeg, thoroughly mixed. The mass will seem liquid to you – do not let it confuse you.
    Remove the meat from the spine and chop it finely with a knife.
To make the stuffing: mix the fish flesh, fried onions and carrots, bacon, soaked bread, season with salt and pepper, add the marjoram and grated on a fine grater the nutmeg, thoroughly mixed. The mass will seem liquid to you – do not let it confuse you.
  9. Turn the skin back out and fill with the filling. I did it with a dessert spoon. The head is tightly attached to the carcass. Put the fish in a baking tray, 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 is tightly attached to the carcass. Put the fish in a baking tray, pre-greased with the remaining oil.
  10. Bake at 200 degrees for 40 minutes.
    Bake at 200 degrees for 40 minutes.
  11. Remove the finished fish, cool it, cut it into portions and serve it as an independent appetizer or with a side dish of vegetables. Bon Appetit!
    Remove the finished fish, cool it, cut it into portions and serve it as an independent appetizer or with a side dish of vegetables.
Bon Appetit!

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