Ural-style fish
Description
The recipe won't take much time. To prepare this dish, you'll need a fresh pike weighing slightly over one kilogram. The most difficult part of the preparation is probably carefully removing the skin from the fish, as it must remain completely intact, without any cracks. To find out, serve hot.
Instructions
- 1
Step 1
Thoroughly wash the pike under running water and dry it with paper towels. Cut off the head and remove the gills and innards, being careful not to damage the skin.
- 2
Step 2
Now you need to remove the skin without tearing it. Carefully pull it from the head toward the tail, trimming the flesh with a knife. At the tail area, cut through the backbone so that the tail remains attached to the skin.
- 3
Step 3
Separate the pike flesh from the backbone and bones. Soak a slice of white bread in milk. Then mince the pike fillet, soaked bread, and peeled onion through a meat grinder.
- 4
Step 4
Add a raw chicken egg to the resulting mince, season with salt and pepper to taste. Add any fish seasoning. Mix the mince thoroughly.
- 5
Step 5
Fill the pike skin with the resulting stuffing. Do not overfill it, otherwise the skin may burst during baking.
- 6
Step 6
Brush the pike with vegetable oil and place it on foil together with the head.
- 7
Step 7
Wrap the pike carefully in foil so that the juice released during baking does not leak out. It is better to wrap the fish in several layers of foil.
- 8
Step 8
Preheat the oven to 180 degrees. Place the pike on a baking sheet and put it in the oven. Bake the fish for 50–60 minutes. Serve it cut into portion-sized pieces.