Pike à la Royale
Description
The recipe won't take much time. It's best to use a whole, ungutted pike, but if you can't find one, that's no reason to skip making this dish— you'll just need to sew up the fish cavity. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Break the loaf into pieces and soak it in milk.
- 3
Step 3
First of all, clean the fish of scales. Cut off the head of the pike and remove the gills. Insert your finger between the skin and the flesh and carefully peel it off in one piece like a "sock", then separate the flesh from the bones. If the fish is already gutted, as in this recipe, the task becomes easier—simply separate the flesh from the skin in the same way.
- 4
Step 4
Sauté the onion and carrot in vegetable oil until soft.
- 5
Step 5
Grind the fish fillet, sautéed vegetables, and bread roll through a meat grinder, preferably using a fine plate, and ideally do this twice. Add the egg, season with salt and pepper to taste, and mix until smooth.
- 6
Step 6
Fill the skin—the "stocking"—with the stuffing. If the fish was gutted, place the stuffing inside, maintaining the fish's shape, and sew up the belly with thread. Place the fish on a baking sheet lined with parchment paper. Brush the top with vegetable oil and lightly sprinkle with salt.
- 7
Step 7
Bake at 180 degrees for 40-45 minutes.
- 8
Step 8
Use the leftover stuffing to make very tasty fish cutlets, coating them in breadcrumbs and frying in vegetable oil.
- 9
Step 9
Let the baked fish cool to room temperature, then serve with fresh vegetables and herbs. Don't forget to remove the thread if you sewed up the belly.
- 10
Step 10
The dish is ready.