Pike stewed with carrots and onions
Description
The recipe won't take much time. Braised pike is a classic dish. It's often baked whole. In this form, it reminds me of sturgeon, probably because of its long, pointed head. This fish makes an excellent main course for any celebration—it looks very impressive. However, I prefer pike fried. This way its flavor is enhanced, especially when served with carrots, onions, and peppers. Serve hot.
Instructions
- 1
Step 1
So, let's prepare the pike. We need to gut it and rinse it thoroughly. But if you've already got processed fish, proceed directly to cutting it up.
- 2
Step 2
I have two fish on hand. One is larger, the other smaller. That's not a problem. Just cut them into equal pieces so they cook evenly.
- 3
Step 3
Season the fish with salt and pepper in advance and let it marinate. Meanwhile, we need to chop the vegetables. You can cut the vegetables any way you like—into strips, cubes, or slices. They will cook through anyway.
- 4
Step 4
Now take a frying pan. Before baking the fish, I'll fry it until it develops a golden crust. This step is optional if you prefer a purely baked flavor or if you've decided to bake the fish whole. However, this cooking method is most suitable for pike.
- 5
Step 5
After frying the fish, take the vegetables. Place our pike on top of the vegetables. Cover the fish with carrots and onions. Season everything once again. I usually add tomato paste and peppercorns. Put it in the oven.
- 6
Step 6
The fish simmers over medium heat for about an hour and a half. But since we've already fried it, we'll take it out after about forty minutes. This is quite enough for everything to be thoroughly cooked. I'm placing the pike with the vegetables on the plate. It smells just the way it should.