Stuffed pike in the oven
Description
The dish is prepared without unnecessary complications. It is not only delicious but also not very difficult, and with a little effort, even a young housewife can handle it. Tender fillet with fish stuffing, baked in the oven, acquires a special aroma and retains all the juices inside. If desired, you can add carrots, favorite spices, and herbs to the stuffing. Serve it hot as a main course with a side of potatoes and fresh vegetables, or cold after complete cooling as a cold appetizer. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making stuffed pike baked in the oven.
- 2
Step 2
Break the bun or white bread into pieces and pour milk over them. Leave everything on the kitchen counter for 5 minutes.
- 3
Step 3
Peel and rinse the onion, then finely chop it. Pour vegetable oil into a skillet, add a little butter, and heat over medium heat. Add the prepared onion and sauté over medium heat until soft, about 5–6 minutes, stirring occasionally. Remove the skillet from the heat and let it cool.
- 4
Step 4
Cut off the tail and fins of the pike, being careful not to damage the skin. Remove the eyes, scale the fish, and rinse it under cold water. Pat the pike dry with a paper towel. Preheat the oven to 160 degrees.
- 5
Step 5
Very carefully, using kitchen scissors, remove the gills without damaging the skin and body. With a sharp, thin knife, make a cut along the top of the fish from the head to the narrow part of the tail. Crack or cut the backbone. Using your fingers and the knife as an aid, carefully remove the backbone with the rib bones and internal organs. Rinse the fish inside, then pat dry.
- 6
Step 6
Use a knife to cut the fish fillet, leaving about 0.5 centimeters on the skin. Check the fish flesh and remove all bones.
- 7
Step 7
Place the cut fillet and squeezed bread into the blender bowl and blend until smooth. Add soft butter to the mixture and blend until homogeneous.
- 8
Step 8
Transfer the minced meat to a bowl, add salt and pepper, and mix well.
- 9
Step 9
Add the sautéed onion to the fish filling and mix well again.
- 10
Step 10
Salt the pike slightly inside, coat with lemon juice, and fill with the prepared stuffing, distributing it evenly inside.
- 11
Step 11
Place parchment paper on a baking sheet. Transfer the pike onto the parchment, which has been greased with vegetable oil or covered with silicone. Lift the opposite edges of the pike and carefully sew the opening closed with kitchen twine. Wrap the fish tightly in the parchment, then in baking foil. The parchment will prevent the fish skin from sticking to the foil, keeping the fish intact. Pour a little water into the baking sheet.
- 12
Step 12
Place the baking sheet with the pike into a hot oven and bake for 35–45 minutes. The time will depend on the size of the fish. Once cooked, remove the fish from the oven and let it rest for 10 minutes to allow the stuffing to settle. If serving the stuffed fish hot, carefully unwrap it, slice into portions, and place on plates. Alternatively, transfer it to a large serving platter, garnish with vegetables and lemon slices, and cut the pike directly at the table.
- 13
Step 13
If this is a cold appetizer, let the pike cool completely, cut into portions, arrange on a serving dish, and garnish with mayonnaise or a mixture of cottage cheese and mayonnaise.
- 14
Step 14
Can be served.