Pike refers to the most non-fat fish varieties, due to this it becomes a useful dietary food product. We offer you several recipes for preparing pike dishes.
The recipe for stuffed pike
Ingredients:
- pike - 1 piece;
- rice - 100 g;
- bulb - 1 piece;
- spice.
Preparation
Now tell you how to prepare a delicious dish from pike. First of all, let's first divide it. To do this, rinse it thoroughly with cold water, dry it on a paper towel, clean it gently from the scales, remove the gills, remove the insides without ripping off the abdomen, and very gently remove the skin. We remove the fillets from the pike ridge, cut the meat from the bones and remove all small bones.
Rice boil in salted water until cooked. The cut pike meat is twisted through a meat grinder into minced meat, we add a ray, season with salt, pepper and combine it with boiled rice. We carefully mix the filling with a spoon and fill it with the "skin" of the pike, but not very tightly.
The baking tray is covered with foil, so that the fish does not burn during cooking, and it was convenient to remove it. Lubricate the baking tray with sunflower oil and set to bake in the oven for about 30-35 minutes at a temperature of 180 degrees. We serve the prepared stuffed fish on the table with fresh vegetables, cut with a knife into small portions and decorated with a mesh of mayonnaise.
Recipe for pike fillet
Ingredients:
- spice;
- fresh pike - 1 kg;
- wheat flour - 200 g;
- vegetable oil - for frying;
- lemon - 1 pc.
Preparation
Consider another way to prepare an interesting dish from pike. Prepared fish thoroughly washed, wiped with a napkin, cut into portions. Then the fillets are salted a little, pour lemon juice, sprinkle with white pepper and dried herbs at will. Give the pike 15 minutes to brew and soak. Next, carefully crumble the fish fillets in the flour and fry from both sides. We put the ready portions on a dish and serve it on a table with lemon wedges and fresh herbs!
The recipe for pike cutlet
Ingredients:
- pike - 3 pieces;
- bulb - 300 g;
- pork fat - 30 g;
- loaf - 5 slices;
- egg - 2 pieces;
- garlic - 3 cloves;
- spice;
- breadcrumbs;
- milk - 200 ml;
- vegetable oil - 150 ml.
Preparation
We clean the pike with a scraper from the scales, cut off her belly, remove all the insides, cut off the head, fins and tail. Then we wash the fish under cold water, lay it on the cutting board and make a deep cut along the ridge, pruning the fillet so that it completely separates from the bones. With the resulting pike flesh remove large bones, remove the skin and cut the fillet into small pieces. In a bowl, pour the milk, soak a piece of a loaf in it, let the bread soften for 15 minutes.
This time, we peel the bulb from the peel, garlic and rinse the vegetables together with the fat under running water. Next, we dry everything on a towel and cut the lard and onions separately into pieces. Then we twist all the prepared ingredients in the meat grinder: pike
After that, we pour bread crumbs into the bowl and roll all the cutlets, giving them an elongated shape with palms. Now we light the plate, put a frying pan on it, pour the oil, carefully lower the pike patties and fry them on one side for about 7 minutes before the ruddy golden crust, and then on the other. We serve the prepared dish on the table hot with vegetable salad, boiled pasta and rice.