Pike fried in milk in a pan
Description
The dish is prepared without unnecessary complications. Aromatic and juicy dish made from pike with the addition of milk of any fat content takes 20-25 minutes. Cooking time directly depends on the size of the fish and how it's cut. If desired, you can add chopped fresh herbs, garlic paste, etc., to the dish at the end of cooking. The ready dish can be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Clean the fish from scales in advance by placing it in water to prevent the scales from scattering. Gut it by cutting open the belly under the head. Rinse thoroughly inside and out.
- 2
Step 2
Peel the onion and slice it into half-rings. Optionally, you can use young onion. Heat a cauldron or skillet with vegetable oil and add the sliced onion. Reduce heat to medium and sauté for about 1–2 minutes. Then add the pike, cut into pieces, to the pan. Remove the fish head and tail.
- 3
Step 3
Pour fish with milk of any fat content and reduce the heat to the lowest. Do not cook pike in milk over high or medium heat, as the milk will foam too much and overflow the container.
- 4
Step 4
Add salt and ground black pepper. Optionally, add other spices or seasonings that do not overpower the creamy flavor.
- 5
Step 5
Simmer the pieces of pike, without covering the container, for about 20 minutes. The fish should ideally be completely submerged in milk. Just before the end of cooking, peel the garlic cloves, rinse them in water, and press them into the container.
- 6
Step 6
Simmer for another 1-2 minutes, then turn off the heat. Place the pieces of pike on a plate and serve with a side of potatoes, any sauce, or fresh vegetables.