Stuffed pike
And I've been going to cook stuffed pike. It appears this is simple.
Taste exceeded our expectations. Pike turns out very tender, soft, juicy.
I added cooked rice stuffing, but you can not do.
If there's an extra stuffing, you can fry patties out of it.
If you use frozen fish before cooking it should be good to unfreeze.
Ingredients
- pike (or perch) weighing about 700 g
- 100 grams of bread
- 200ml milk
- 1 egg
- 150 g onion
- 1-2 tablespoons boiled rice (optional)
- herbs to taste
- mayonnaise
- salt
- pepper
Preparation
Pike clean (abdomen not cut), do not cut the fins, head of department, gills removed.
Make an incision in a circle, separating the skin from the meat.
Carefully, slowly remove the skins. Skin is removed quite easily.
At the base of the tail cut off the bone.
Remove fish entrails.
The meat separated from the bones (it separates very easily).
Soak bread in milk.
Skip through a meat grinder meat (meat, you can skip 2-3), bread, onion (you can grind all in a blender).
Chop the greens.
Mix meat, onion, bread, rice, greens. Season with salt and pepper.
Add the egg.
Mix well.
The resulting mass of stuff with sandpaper (strongly tight stuff is not necessary, otherwise the skin may break).
Share on foil (foil may be slightly oiled), attach the head.
Spread with mayonnaise.
Foil wrap.
Put in the oven.
Bake at 180 degrees for an hour.
Cool completely, and only then deploy the foil.
Serve cold pike.
Decorate to taste.
I made a mesh of mayonnaise, decorated cranberries.
Archery has made a crown. To do this, cut the onion into 2 parts, took proper sizes, scissors made zigzag edge.
Fish in the section.
Bon Appetite!
