Stuffed pike in the oven - homemade recipes

Cooking pike in the oven

Not every housewife knows how to cook pike in the oven. You can even achieve the perfect taste by experimenting and improvising. Some people do not like this fish because of its specific smell, which is easily removed if the marinade is supplemented with lemon juice or vinegar. For cooking in the oven, it is better to choose large specimens - this way you can protect yourself from a large number of small bones.

How to quickly descale a pike

The taste of the future treat largely depends on the correct preparation of products for further processing, for example, on how to clean fish at home. This can be done quickly and painlessly:

Wash the carcass and place it so that the head is on the left.
Make movements with the knife towards the tail section. Actions must be gradual.
The dorsal and ventral fin must be removed. The technology of cutting fish requires doing it against the growth of scales.
In this case, you need to use only well-sharpened knives, and they need to be cleaned almost immediately after purchase.

Jewish stuffed pike in the oven

In Jewish cuisine, stuffed fish is a traditional dish. There are a huge variety of cooking recipes, and large fish is usually chosen for this. I will tell you about one of several recipes in which pike occupies the main place.

Ingredients:

To make a traditional Jewish dish you need 800 grams of pike,
4 slices of loaf,
5 chicken eggs,
100 grams of onion,
2 tablespoons sunflower oil,
greenery,
salt and black pepper (ground is best) to taste,
90 grams of lemons.

Preparation:

1. The cooking process, as in all recipes for stuffed pike, will begin with cutting it up. The fish must be scaled and cut. The head must be left. You need to remove the fillet and separate it from the bones.

2. Leave the bread slices in the water for a while and then let the water drain. Meanwhile, boil the eggs.

3. Twist the fillet, white bread, eggs and onions. I usually use a blender for this, but you can also use a meat grinder. And add herbs, breadcrumbs, and raw eggs to the resulting mass. Add a little salt and pepper.

4. Now slowly, smoothly and carefully fill the pike with the resulting mixture. It is advisable to sew it lightly.

5. Now you can place the fish on a baking sheet, having previously greased it with sunflower oil. The pike itself also needs to be coated with a thin layer of oil.

6. Place it in the oven at 160 degrees for about 40 minutes. You need to gradually increase the temperature. You can do this every 20 minutes, slightly increasing the heat by 5 degrees.

Stuffed pike, and any other fish, does not like sudden increases in temperature. Her delicate skin can quickly crack or, even worse, tear. That is why the temperature in the oven must be increased gradually.

When the fish is cooked, take it out, cool, remove the threads and cut into pieces. And for a more attractive and appetizing appearance, you can decorate it with herbs and lemon slices.

In foil

Using foil greatly simplifies the cooking process: the fish can be baked whole or cut into pieces. Pike baked in foil with vegetables will decorate every holiday table, but it will also be a quick, economical dish for daily cooking. All family members will be happy. It’s simple and quick to prepare, the result is delicious, and step-by-step photos will only make the work easier.

Ingredients:

pike – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
lemon – 1 pc.;
tomato – 1 pc.;
mayonnaise – 200 g;
vegetable oil;
garlic, basil, salt, pepper.

Cooking method:

Before cooking, clean and gut the fish.
Chop the onion and carrots and fry in oil.
Grease the fish with mayonnaise, place vegetables on top, salt and pepper, sprinkle with lemon juice.
Wrap in foil and place in the oven at 220 degrees for 45 minutes.
To obtain a golden brown crust, divide the cooking time into 2 stages: 30 minutes - with foil, 15 minutes - without it.

Stuffed pike

This option for preparing fish at home can surprise any guest, even the most seasoned with food. The recipe is simple, but the result will be a delicate, incredible taste. If you don’t know what you can serve on the holiday table, it’s worth learning how to cook stuffed pike in the oven. Your guests will thank you and will certainly come back more than once to try the royal dish again.

Ingredients:

pike – 1 kg;
smoked eel – 100 g;
champignons – 6 pcs.;
onion – 1 pc.;
olives – 10 pcs.;
butter – 1 tbsp. l.;
egg – 1 pc.;
White bread;
soft salted cheese – 100 g;
salt pepper.

Cooking method:

To prepare stuffed fish, it is not enough to wash, peel, and gut it: you need to remove the gills, make an incision around the head, separate it from the spine, then pry off the skin with a knife and pull it off with a “stocking.” Make sure it doesn't tear.
Chop mushrooms and onions, fry in butter. Soak the bread, clean the eel. Pass this through a meat grinder along with the fish pulp. Add egg, salt and pepper to the minced meat.
Fill fish skin “stockings” with the mixture, adding cheese and olives as you go. There is no need to try to fit all the minced meat in, because if there is too much of it, the pike will burst. Sew up the skin. Bake at 200°C until done.

Learn how to cook whole oven-baked champignons.

Pike with champignons

Pike baked with champignons has a very unique taste.

Ingredients:

medium-sized pike;
200 g champignons;
150 g cheese;
small bulb;
vegetable oil;
salt.

Wash the pike and cut it into skinless fillets. Salt the fillet and fry it in a small amount of vegetable oil, then place it in a deep baking sheet or saucepan greased with oil.

Peel the onion and cut into half rings. Wash the champignons, peel and cut each mushroom into 4 parts. Fry the onions and champignons in vegetable oil until golden brown, then place them on the fish fillet. Bake the dish at 180°C for 40 minutes. Grate the cheese and sprinkle it over the pike fillet and mushrooms and onions 10 minutes before cooking. When serving, sprinkle the dish with chopped dill. Pike baked with champignons goes well with fresh tomatoes and vegetable salads.

In sour cream

Since the meat of this fish is a little dry, every housewife comes up with different ways to correct this deficiency. Sour cream is one of those products that cope with this task almost perfectly. It helps the fish not to dry out during baking and stay juicy. Pike in sour cream in the oven looks very impressive and tastes simply amazing.

Ingredients:

pike (medium);
sour cream – 800 g;
lemon – 1 pc.;
butter – 2 tbsp. l.;
nutmeg;
pepper, salt - to taste.

Cooking method:

Before baking the pike, clean and gut the carcass.
Rub inside and outside with salt and pepper. Leave for a quarter of an hour.
Grease with butter and place in a tin with foil. Bake for 10 minutes at 220°C.
Remove the pan from the oven.
Pour sour cream over the fish and close the pan with a lid. Place in the oven again, but reduce the temperature to 180. Cooking time is about half an hour, depending on the weight of the carcass.
Before serving, sprinkle the dish with lemon juice and sprinkle with nutmeg.

Pie with saury
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Pike baked in the oven with vegetables

Compound:

pike – 0.8-1.2 kg;
onions – 0.2 kg;
carrots – 100 g;
garlic – 2 cloves;
flour – 20 g;
sour cream – 0.2 kg;
ground black pepper – 2-3 g;
coriander – 2-3 g;
lemon – 0.5 pcs.;
fresh basil – 20 g;
fresh parsley – 20 g;
salt - to taste.

Cooking method:

Gut and wash the pike, first removing its scales. Dry with a kitchen towel.
Peel the carrots and grate coarsely. If you have a grater for Korean salads, it is better to use it.
Peel the onions and cut into half rings.
Squeeze the juice out of half a lemon, sprinkle it all over the pike and wait 20 minutes.
Mix sour cream with pepper, salt and coriander, set aside half of this mixture, and coat the pike with the rest. Let it marinate for 30 minutes.
Finely chop the basil and parsley and mix with the remaining sour cream. Add flour, mix well and stuff the pike with this mixture.
Place half the carrots and onions on foil and place the pike on top. Place the remaining vegetables on it. Wrap the pike in foil so that the vegetables are on both the bottom and the top.
Place the pike, wrapped in foil, on a baking sheet.
Place the baking sheet in an oven preheated to 200 degrees. Bake for 40-50 minutes.

When you place the pike on a platter to serve, do not forget to place the vegetables with which it was baked on and around it. Baked vegetables, potatoes, and buckwheat porridge are suitable as a side dish for this dish.

With potatoes and mayonnaise

You can prepare a simple main dish immediately with a side dish, which greatly speeds up the process, especially if you need to quickly come up with something after work. Although this dish also looks great on a holiday table. Even an inexperienced housewife can cook pike in the oven with potatoes, since you don’t need to know any special secrets. There is no doubt that even the most serious gourmets will be delighted.

Ingredients:

pike;
potatoes – 1 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
cheese (you can use processed cheese) – 100 g;
vegetable oil;
mayonnaise;
salt, pepper, suneli hops, herbs.

Cooking method:

It is baked in the oven in pieces, so before cooking it needs to be washed, gutted and cut.
Salt, pepper and grease with mayonnaise. Leave for an hour and a half, more if possible.
Peel the vegetables. Grate the carrots, cut the onion into half rings, potatoes into circles.
Season the potatoes with salt, pepper, mayonnaise and suneli hops. Stir and let stand.
Place all the products on a baking sheet: fish in the center, onions and carrots along the edges, a layer of potatoes on them. Pour the water left over from the potatoes over everything and add a little mayonnaise.
Sprinkle with grated cheese and chopped herbs.
Place in the oven for 1 hour at 180°C.

Baked with tomatoes and bell peppers

Components:

pike;
4-5 bell peppers;
5 tomatoes;
3-4 potatoes;
100 gr. porcini mushrooms;
bulb;
100 gr. butter;
salt, pepper - to taste.

Steps: 1. You can cook pike in the oven in just an hour; the dish will decorate any holiday table. It is recommended to choose large fish weighing at least 3 kg.

2. After peeling and entrails, rinsing under running water, be sure to add lemon juice. You can also use kiwi or lime juice; exotic fruits quickly neutralize the specific taste and aroma.

3. Wash and peel the porcini mushrooms, chop finely and fry in a frying pan along with the onion. Pepper, salt, add your favorite spices.

4.Choose a deep form and cover with foil, generously grease with oil so that the meat absorbs the delicate creamy taste.

To prevent the tomatoes from losing their juice, you should cut them just before placing them on the pike.

5.Place the fish in a baking tray, fill it with fried mushrooms, and secure with toothpicks or food string. Place peppers cut into rings on top, then tomatoes. Salt, pepper, sprinkle with lemon juice.

6.Cover tightly with a second sheet of foil and place in the oven. Bake at 200° for half an hour. Serve hot, garnished with chopped herbs.

Pike is traditionally served with sliced vegetables and herbs

Pike cutlets

Pike is a product that turns out tasty, even if you make cutlets out of it. Some housewives consider fish too dry for this dish, however, by following certain rules, this can be easily avoided. Pike cutlets will turn out juicy and tender if you use only fresh minced meat (preferably homemade), add lard or butter, potatoes, bread, milk, and then be sure to fry them breaded.

Ingredients:

pike fillet – 500 g;
lard – 100 g;
bread (crumb) – 100 g;
milk – 100 ml;
onion – 1 pc.;
egg – 1 pc.;
salt, pepper, cilantro - to taste;
breading

Cooking method:

Pour milk over the bread crumb.
Pass the fillet through a meat grinder, chop the lard and onion. Mix everything, add the squeezed bread to the minced meat, grind again with a finer grid.
Season the mixture with salt, pepper, finely chopped cilantro, add an egg to it. Mix thoroughly.
Form small cutlets and roll them in breadcrumbs.
Fry in oil for about 2 minutes on each side. Then put it on a baking sheet, put it in the oven, where it is cooked until done.

Whole baked pike

This is a delicacy fish, so it is often cooked whole. Roasting a whole carcass is difficult, which is why the oven is an ideal option. This dish will become a real decoration of any table. There is a special secret, and if you know it, the problem of how to bake a whole pike in the oven will cease to be such. The fish will always turn out very tasty and aromatic.

Ingredients:

pike;
sour cream – 2 tbsp. l.;
lemon – 1 pc.;
salt, black pepper, spices;
sunflower oil – 1 tbsp. l.

Cooking method:

Clean the carcass from scales, gills and entrails. Soak it in vinegar water for at least an hour. After this, rinse and dry.
Rub the carcass with spices and salt, sprinkle it with lemon juice. Rub with sour cream and put a little lemon inside. Leave for 40 minutes.
Grease with sunflower oil, place on a baking sheet, cover with foil. Bake at 200°C for about 40 minutes. Bake for the last 10 minutes without foil, reducing the temperature to 150. Baked pike in the oven turns out very tasty if you use a sleeve instead of foil.
Before serving, garnish with salad, olives and lemon wedges.

General information about the dish

You can cook pike in the oven either raw or pre-fried, with or without a side dish. It should be baked in a well-heated oven, otherwise it will dry out and be tasteless. Large fish can be cut into large pieces or portioned fillets, up to 1.2 kg - whole.

Pike is baked in different ways:

in foil;
in the sleeve;
with cereals (rice, buckwheat);
with vegetables (onions, carrots, potatoes, garlic, broccoli, sweet peppers, tomatoes, etc.);
with lemon, orange;
with mushrooms;
in sour cream;
with seasonings and sauces.

And, of course, stuffed pike, baked in the oven in the Jewish way.

Important. Often, the carcass is first rubbed with seasonings and oil or fried until golden brown in a frying pan, and then baked.

Calories and nutritional value

Pike pulp is considered dietary because it contains:

protein – 18.4%;
fat – 1.1-3%;
water – 2.9%;
vitamins B, D, E, PP;
microelements (Ka, Mg, Ph, Co, Cu, Se, Cr and others).

At the same time, the energy value is only 84 calories, which allows it to be included in menus for children and the elderly.

How long to bake pike

Pieces of fish are baked in the oven as follows:

The carcass (1 kg) is cleaned and washed.
Cut along the spine into 2 plates (one with the spinal bone) and cut into transverse pieces.
Dip in lightly salted milk (1/2 cup) for 2-3 minutes.
Roll in breadcrumbs or flour (4 tbsp).
Place skin side up in an oiled frying pan.
Sprinkle with oil (2-3 tbsp) and place in a heated oven.

Soon the skin will begin to brown. Pieces with the spinal bone are baked for 12 minutes, and pike fillets are baked in the oven for 6-7.

In addition, a whole pike with potatoes is kept in the oven for 30-40 minutes, depending on the thickness of the vegetable, in foil - 35-40 minutes, in a sleeve - 20 minutes.

Note! The less the fish is exposed to high temperatures, the more juicy it will be.

Marinades for pike in the oven

The easiest way to marinate fish before baking is to sprinkle the prepared product with lemon juice and brush with oil. But, as a rule, this is not enough for searching chefs, and they are looking for multi-component marinades, which may include:

garlic;
onion;
mayonnaise;
mustard;
pomegranate juice;
tomato;
White wine;
orange;
soy sauce;
ginger, etc.

Recommended reading: How to cook rotan fish

Spices and spices must be added to any marinade.

You can bake pike in the oven with this sauce:

1 tbsp. white wine;
2 tsp. dried dill;
2 tsp. Sahara;
1 bay leaf;
1 tsp. mustard seeds;
½ tsp. coriander;
several peas of white and black pepper;
½ tsp. salt.

Mix everything and heat until the wine vapors come out (2 minutes). Place the fish on a baking sheet, distribute the onion half rings and pour over the marinade.

Cooking time depends on the size of the product.

With vegetables

This dish is undeservedly underestimated by some. Pike meat is a little dry, but if you combine it with the right products, this deficiency can be easily corrected. In addition, the calorie content of the dish is low, so ladies on a diet can try a tasty piece of pike with vegetables in the oven. It will take a little time to prepare it, and you can always find food for fish at home. Colorful photographs will be an additional argument.

Ingredients:

pike;
vegetable oil – 3 tbsp. l.;
carrots – 3 pcs.;
bell pepper – 1 pc.;
tomatoes – 6 pcs.;
onions – 2 pcs.;
sour cream - 1 tbsp.;
lemon juice – 4 tbsp. l.;
soy sauce – 0.5 tbsp;
salt pepper.

Cooking method:

Clean the carcass and gut it. This recipe involves cooking pike in pieces, so after washing the fish you need to cut it. Next, soak it in vinegar water for half an hour.
Wash the fish again and rub with salt, pepper, add soy sauce and lemon juice. Leave to marinate, turning occasionally.
Cut the onion into half rings, the pepper into strips, grate the carrots on a grater (large).
First peel the tomatoes (scald them) and then finely chop them.
Mix all the vegetables except onions, add a little oil and lemon juice.
Fry the onion and mix with sour cream.
Line the pan with foil. Place the onion-sour cream mixture on the bottom. On top are pieces of pike, which are alternated with a vegetable mixture. Cover the pan with foil and place in the oven for 40 minutes at 200°C.

Recipes for baking pike in pieces

This option is very convenient when serving - you don’t need to cut the finished carcass for fear of damaging the beautiful skin and disrupting the aesthetics of the dish. In addition, time costs are significantly reduced.

Pike fillet in the oven with sour cream

Sour cream is perhaps the only product in which it is impossible to dry out fish. It is moderately sour and not very fatty, so the fillet will turn out tender (due to the acidity) and juicy (due to the fat content).

For this recipe you will need to prepare:

1 kg pike fillet;
1 onion (large);
120 g flour;
1 tsp. salt;
½ tsp. pepper;
1 tbsp. l. lean oil;
200 ml sour cream;
80 g cheese (grated);
1 tbsp. l. mustard (Dijon or mild);
to taste greens.

Cooking process:

Fry onion half rings until golden.
Salt and pepper portions of the fillet, roll in flour and place in an oiled pan.
Distribute the onion on top.
Mix sour cream, cheese, mustard and pour over pike.
Bake for 20 minutes at 200 degrees.

Sprinkle with herbs before serving.

Another recipe, in addition to pike fillet (800 g), contains the following components:

1 tbsp. sour cream;
200 g cucumbers (pickled);
5 sprigs of dill (fresh);
1/2 tsp. dried garlic;
salt and pepper to taste.

Place the salted and peppered fillet pieces into the mold. Grate the cucumbers finely and mix with chopped dill, sour cream, and garlic. Distribute the sauce over the fish and bake for 25 minutes at 190 degrees.

Juicy pike steaks in the oven under a fur coat

For this dish you will need:

1 kg steaks;
2 onions;
2 carrots;
200 g cheese (hard);
2 tbsp. l. milk;
4 tbsp. l. sour cream;
4 tbsp. l. soy sauce;
½ tsp. pepper

Preparation consists of the following steps:

Pike should be marinated in soy sauce and pepper for 10 minutes.
Grate the carrots coarsely, the cheese finely, cut the onion into half rings.
Place the steaks in the pan, with onions and carrots on them.
Mix cheese, sour cream, milk and distribute over vegetables.
Bake in the oven for 25 minutes at 180 degrees.

Important. You can first cover the dish with foil, but remove it 10 minutes before the end of cooking.

Steaks can be deliciously cooked not only in the general form, but also in portioned boats made of foil. For 6 pieces of pike you will need:

4 tomatoes (medium size);
2 carrots;
1 onion (large);
3 eggs;
3 tbsp. l. mayonnaise;
100 g cheese (hard);
½ lemon;
1 tbsp. l. lean oil;
spices and seasonings - to taste.

Recommended reading: How to cook river perch in the oven

Step-by-step preparation:

Fry diced onions and large shavings of carrots in vegetable oil until golden.
Combine eggs, mayonnaise or sour cream with salt and finely grated cheese.
Rub the steaks with spices and herbs, sprinkle with lemon juice.
Place pieces of pike on foil squares with a side of 30 cm and build sides.
Distribute the roasted vegetables, tomato slices, and filling.
Place in an oven preheated to 200 degrees for half an hour.

When serving, place each “boat” on a flat plate, garnish with herbs and lemon.

Pike in foil with lemon

Fish baked in the oven under foil retains maximum nutrients, looks beautiful and smells delicious. In a similar way, pike can be cooked either in portions or whole.

Ingredients:

1 kg of fish;
1 lemon;
1 bunch of parsley or dill;
30 g lean butter;
spices - to taste.

Cooking steps:

Rub the carcass or pieces with spices and juice of ¼ lemon.
Grease the foil with oil, put the product in, distribute the chopped herbs and the remaining lemon slices (put them inside the whole carcass).
Seal the foil tightly and bake for 20 minutes at 200 degrees.
Tear the foil on top, sprinkle with oil, and keep in the oven for another 10 minutes.

Serve with boiled potatoes and fresh or pickled cucumbers.

Pike with potatoes in mayonnaise

This is an ideal lunch or dinner - both the main product and the side dish are prepared right away. For it you need to take:

600 g pike;
1 kg of potatoes;
350 g tomatoes;
100 g cheese;
mayonnaise, salt, pepper - to taste.

First, you need to spread the fish lengthwise and cut it crosswise arbitrarily (you can take a fillet), add salt and pepper and leave for 10 minutes. Cut the potatoes into rounds 3 mm thick.

Then place half the potatoes in the mold, season with spices, then the fish, top with tomato slices, the remaining potatoes, spices, mayonnaise, and coarsely grated cheese.

Bake in an oven preheated to 180 degrees for 40 minutes.

Video recipe: pike bourguignon style

How to deliciously cook pike in the oven - tips from chefs

Many famous chefs believe that delicious baked pike in the oven is their signature dish, and all because they know how to cook it in a special way:

the fish must be fresh, preferably caught in front of the buyer;
pay due attention to the process of cleaning from scales and entrails;
You cannot use a large number of different seasonings, as this can kill the aroma of the pike itself.

Find out more recipes on how to bake fish in the oven.