Pike in sour cream in the oven: recipes, baked whole, in pieces, fish fillets

Pike baked with potatoes and sour cream

This fish goes well with many side dishes, but it is best to stew it in the oven with potatoes.

Products for the dish:

1 kg of pike meat;
3-4 medium sized potatoes;
1 large or 2 medium onions;
1 medium sized carrot;
5 tablespoons of medium fat sour cream;
2 tablespoons of mayonnaise;
1 small lemon;
spices to taste;
3 tablespoons apple cider vinegar.

Pike with vegetables in the oven

The average cooking time is approximately 60-100 minutes.

Cut the carcass and remove all the insides.
Separate the head and trim the fins.
Cut it into pieces and remove all the seeds. Rinse them well under cool running water.
In a deep bowl, mix vinegar and 1 glass of plain water. Place the fish in the resulting mixture and add spices.
Leave it to sit for 3 minutes. This will remove the river smell.
Mix sour cream with lemon juice.
Wash all vegetables and chop them.
Place the pike pieces in a baking dish and place the vegetables on top.
Pour sour cream and lemon over everything and cover the pan with foil.

Place the dish in an oven preheated to 180 degrees for 60 minutes.

This recipe is for pike stewed in sour cream with vegetables.

Pike with vegetables and herbs.

Pike in sour cream sauce in the oven

The following products are used for cooking:

1.5 kg pike;
2 medium-sized onions or 1 large;
450 ml sour cream with a fat content of at least 15%;
4 tablespoons high-grade table flour;
60 – 70 ml vegetable oil;
spices to taste.

Pike baked in sour cream is quite easy to prepare. To do this, you need to follow the step-by-step instructions.

Clean the fish carcasses from scales, cut them up and remove the entrails, and then trim off all the fins. Then rinse the meat well and cut it into pieces, removing all bones.
Peel the onion and finely chop it.
Place the pieces of fish and onion in a deep bowl and coat everything with spices in the required quantity. Leave to sit for 10 minutes.
Take a plate with high edges and put sour cream in it, and then add fish seasonings, salt and pepper.
Preheat the oven to 200 degrees.
Place the sour cream sauce in the first bowl and mix well so that all the pieces are coated with it on all sides.
Take a baking sheet, grease it with vegetable oil and place the pike in it. Then place it in the oven for 20 minutes.

Pike in sour cream in the oven can cook faster if the pieces are small. In this case, watch the dish, as soon as the sauce acquires a golden hue, it can be pulled out. However, make sure that the fish is cooked for at least 15 minutes, otherwise it may remain soggy.

Pike in sour cream sauce, baked in the oven.

Pike in sour cream baked in the oven

Pike with sour cream baked in the oven is a wonderful option for a daily dish, and is also perfect for a special occasion!

The significant advantage of this recipe is that it will go perfectly with any side dish - stewed vegetables, potatoes, rice and whatever you want! We assure you that this dish, served at the festive table, will definitely not go unnoticed!

Ingredients:

medium-sized pike;
700 grams of sour cream;
60 grams of butter;
1 lemon;
a pinch of salt;
black pepper.

Preparation:

First of all, the pike is cleaned, all the insides are removed from it and the fish is washed.
Then the pike is rubbed with pepper, salt, and, if desired, other spices and left to marinate for 30 minutes.
After time, the fish must be greased with butter.
Food foil is placed on the bottom of the frying pan, and the pike is placed on top of it.
The entire pike is coated with sour cream and seasoned with pepper and other spices, and then put into the oven. The fish should be baked at 190 degrees for about 45 minutes.
Squeeze lemon juice onto already baked pike. All! Pike with sour cream, cooked in the oven, can be brought to the table!

As you have already noticed, there is more than one way to cook pike in sour cream and get a wonderful, juicy and tender dish. Pamper your family with these dishes, they will definitely appreciate their taste, and the low energy value of any of these recipes will allow them to be enjoyed even by those who follow a healthy diet.

articles “How to cook pike in sour cream”

On a vegetable bed

How to cook pike in sour cream - fry in a frying pan or in the oven? Both are great options and can be prepared in different ways for variety. But in the oven, the dish turns out to be less caloric and, in the absence of frying, more healthy. The following recipe requires vegetables that will make the pike juicier.

Products:

Pike – 1 kg
Potatoes – 2 pcs.
Tomatoes – 2 pcs.
Carrots – 2 pcs.
Pepper – 2-3 pcs.
Onion – 2 heads
Lemon – half
Sour cream – 150 g
Bay leaf – 2 pcs.
Hot red pepper - a little on the tip of a knife
Salt - to taste
Parsley - for decoration

The time required to prepare the products is 15 minutes. Cooking time: 45 minutes.
Steps:

First you need to marinate the pike. It needs to be prepared and cut into thin portions. “The pieces must be exactly thin so that the fish has time to cook, and the vegetable bed does not burn at this time.”
Season the pieces with salt, pepper, and lemon juice. Break the bay leaf into pieces and add to the fish. Mix everything well and leave for 15 minutes.
Cut potatoes, tomatoes and onions into half rings.
Carrots and peppers - in rings.
Finely chop the parsley for decoration.
Place potatoes on the greased bottom of the pan, then a layer of onions, lightly salt everything.
Place carrots on the onion, then tomatoes and fresh peppers. Add a little salt.
Lay out the pieces of fish and pour sour cream over everything. At this time, the oven should already be preheated to 180 degrees.
Cook for half an hour. When the vegetables have settled a little, cover the pan with a lid.

Pike in sour cream, baked with vegetables, garnish with finely chopped parsley. You can also add lemon slices for decoration.

Baked pike has a spicy taste. Number of servings – 5. Total KBJU: proteins – 198.1, fats – 41.3, carbohydrates – 64.6, calories – 1422.2.

Pike with mushrooms

The expressive taste of this fish goes well with mushrooms. You can even use regular oyster mushrooms and champignons from the store. And stewed pike with porcini mushrooms will become a real delicacy worthy of the most festive table - for example, Easter or New Year's.

You can adjust the proportions of the products depending on the taste and the amount of mushrooms available. Usually fish fillet is taken twice as much as other components.

Cut the pike into pieces, lightly dust with flour, fry on both sides in butter. Place in a saucepan and pour in vegetable, mushroom or fish broth to cover the pieces. Let it simmer. Add the fried mushrooms 10 minutes before they are ready. If desired, you can add finely chopped sautéed onions to the sauce.

How to select and cut pike

Before stewing pike, you need to know how to select it. Today, the situation is such that among the many sellers, only a few can be guaranteed to buy fresh goods.

To choose the right fish? You must adhere to the following tips:

To guarantee that you buy a fresh product, purchase the fish while it is still alive. Often in markets you can find sellers with large containers in which it is still floating. If this is not possible, then proceed to tip No.2.
Gills. In fresh fruit they have a bright pink or dark red tint. Gray or black gills indicate that it is not fresh.
Smell. Fresh fish evokes the river.
Eyes. They should be transparent, clear, not sunken, without any spots.
The scales should shine. But the presence of yellow spots will indicate that it was defrosted and frozen/
Fresh fish meat is elastic and quickly regains its shape when pressed. To check its elasticity, press the carcass with your finger; if the hole that appears immediately disappears, the product is fresh.
If, when cutting, the bones are easily separated from the meat, then you have come across a stale fish carcass.

Note! Once the choice is made, you can start cutting. The fresher the fish, the easier it is to clean. Fresh pike is covered in mucus, which makes cleaning it much more difficult. To make the process easier, first rub the carcass with salt. The mucus will go away and it will become much easier to clean.

After removing the scales, wash the carcass and start tearing it open. Make a horizontal cut from the anus to the head. Try not to penetrate the knife deeply into the abdomen, so as not to damage the insides, in particular the gallbladder.

Next, remove all the insides, including the dark film, and rinse the belly well. After this, you can proceed to the stage of filleting the pike:

take a sharp knife, cut off the tail;
then run the knife along the ridge of the fish, and do the same on the belly side. Carefully trim the ridge;
then remove all small bones and discard the skin. To do this, place the fillets skin side down on a cutting board. With one hand, use a fork to press down on the fillet, and with the other hand, use gentle movements to separate the skin from the meat part. That's it, the fillet is ready.

On a carrot and onion bed

Pike soaked in aromatic juices, stewed with carrots and onions, is prepared from the following ingredients:

pike fillet – 1 kg;
a couple of carrot roots;
large onion;
not very spicy tomato sauce - 3 tbsp. l.;
pepper powder mixture – 1 tsp;
coarsely ground sea salt - a pinch;
vegetable oil - 3 tbsp. l.

Cooking fish in tomato consists of the following steps:

Pike recipe in a frying pan

Peel the carrots and onions.
Cut the onion into small cubes.
Grate the carrots with large shavings.
Place the vegetables in a heated and oiled frying pan.
Fry vegetables with stirring until soft.
If necessary, add a little water so that the onions and carrots do not burn.
Place the finished roast on a plate.
Sprinkle the fillet with spices, as well as coarse salt and fine pepper.
Roll the slices in wheat flour.
Fry the pieces on both sides for 6-7 minutes until beautifully golden.
Place the aromatic vegetable fry evenly onto the pike in the frying pan.
Dilute tomato sauce with a glass of warm water.
Pour the resulting liquid into the workpiece.
Place the frying pan on low heat on the stove.
Simmer for half an hour.
Check readiness by pressing a fork on the ridge; the bone should be soft.

It is better to serve this appetizing dish warm with green onions and a drop of lemon juice.

If desired, the recipe can be supplemented with strips of colored bell peppers, tomatoes or cabbage.

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 stuffed pike perch

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

Pike stew

Canned fish is prepared from the following products:

fresh or frozen pike – 5–6 medium pieces;
coarse table salt – 3 tsp;
black pepper ground in a mortar - 3 pinches;
laurel – 2 leaves per 0.5 liter jar;
allspice – 5 peas per 0.5 l;
odorless purified oil - 100 ml per 0.5 l.

Fried carp in a frying pan

Universal pike stew is prepared in the following stages:

Clean the carcass from fins, head and entrails.
Rinse the fish well and dry it.
Cut the pike into pieces 4-5 cm thick.
Place the slices in a bowl, sprinkle with salt and ground pepper.
Place the workpiece for one and a half hours to marinate.
Wash, dry and steam sterilize jars with a capacity of 0.5 liters.
Place peppercorns and bay leaves into each jar.
Fill the containers tightly with pickled pike so that there are no empty spaces left.
For minimal voids, press down the pieces well.
Cover the jars with pieces of foil and place them on the bottom rack of the oven.
Preheat the cabinet to 150 degrees.
Stewing occurs until the juice in the jar begins to boil.
Reduce temperature to 110 degrees.
Keep canned food in the oven for 5-6 hours.
In a separate pan, boil the refined vegetable oil.
Leave the jars in a convenient place and remove the foil.
Fill the stew with boiling vegetable oil.
Cover the filled jars with metal lids and place in the oven again for 30 minutes.
Seal the stew tightly with a key.
Turn the jars upside down and wait for the dish to cool completely.
Take the seaming to the cellar or closet.

Filling with purified oil allows you to preserve canned food all winter

Home-made canned food is a lifesaver for busy housewives. Soups, salads and sandwiches can be easily prepared from stewed meat. The fish is absolutely ready and does not require additional heat treatment.

Interesting! Similar canned foods are also created with the addition of tomato juice instead of vegetable oil.

Recipes

Currently, there are many ways to prepare pike. The most popular are dishes with the addition of vegetables. They can be cooked in the oven, slow cooker and frying pan.

Pike stewed with carrots and onions

To prepare 3 servings you will need the following ingredients:

1 kg pike (dressed);
2 large carrots;
1 onion;
50 ml tomato paste or sauce;
30 g first grade flour;
20 ml vegetable oil.

Traditional spices should be used (salt, pepper), you can also add a small amount of dill.

Cut the carcass into steaks of approximately 1–3 cm.
Peel the carrots and onions, rinse, and then cut into small cubes.
Prick a frying pan with oil and place the vegetables in it. Fry them until softened and add salt at the end.
Rub the steaks with spices and roll in flour. Then fry them in a frying pan until a thin crust forms (about 5 - 6 minutes).
Place the vegetables on top of the fish and distribute so that the pieces are covered in an even layer.
Mix the paste or sauce with still water and pour over the fish and vegetables. If necessary, add chopped dill to it.
Simmer for 30 - 40 minutes over low heat.

The pan must be covered with a lid while stewing. This will allow the fish to be saturated with the aroma of tomatoes, carrots and onions.

Pike stewed with vegetables can also be prepared in a slow cooker according to this recipe. The main ingredients are also fried and placed in a greased bowl. Then everything is poured with sauce and cooked for 60 - 65 minutes. To do this, select the stewing mode in the multicooker menu.

You can check readiness by pressing the ridge with a fork; it should be soft.

Hearty pike with vegetables in foil

To prepare 3 servings you will need:

1 kg pike fillet;
8 – 9 medium-sized potatoes;
1 lemon;
2 onions;
10 ml vegetable oil;
50 – 80 ml mayonnaise.

You should also add spices to cook the fish with salt and pepper.

Cut the fillet into portions and rub them with spices in the required quantity.
Peel the onion, wash and cut into half rings.
Rinse the lemon well, dry and cut into slices and then into quarters.
Place foil on a baking sheet, grease it with a small amount of vegetable oil and arrange the pieces of meat and lemon evenly.
Peel the potatoes, rinse and cut into thin slices. Then add salt and ground black pepper to it to taste.
Place the potatoes and onions on top of the fillet, spread with mayonnaise and cover with foil.
Place the baking sheet in a preheated oven at 200 degrees for 30 - 35 minutes.

Approximately 10 minutes before cooking, you need to uncover the dish. This will allow it to brown, bake and take on a golden hue.

You can supplement the dish with fresh herbs or canned vegetables.

Winter pike with tomatoes

Pike with vegetables is an incredibly tasty dish, and it can be prepared in advance. To do this, you should preserve everything and open it at any time in winter and enjoy the taste.

For preparation you will need:

How to marinate pike at home

2 kg of pike meat;
5 onions;
2 kg of crushed tomatoes without peel and seeds;
100 ml refined vegetable oil.

You will also need salt and ground black pepper.

Cut the fish meat into small pieces and place it in cheesecloth. Hang everything up to remove excess liquid.
Peel the onion and cut into small cubes.
Add spices to the pieces and stir well.
Pour vegetable oil into a multicooker bowl or pan and place the fish.
Fry them until a light crust forms and add onions to them.
After the fish and onions acquire a golden hue, pour in the prepared tomatoes and simmer everything for 30 minutes over low heat.

After cooking, pour everything into sterilized jars and seal.

This pike will be an excellent addition to dinner for the winter

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 stewed pink salmon

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.

Recipe with sour cream

Pike has a specific fishy smell, which is difficult to get rid of during cooking. For cooking, it is better to use small fish, which are characterized by the tenderness of the fibers and the absence of a fishy smell.

Stew fish in sour cream sauce using the following ingredients:

small pike – 2–3 pcs.;
large onion – 1 pc.;
thick sour cream - 4 tbsp. l.;
coarse salt and ground black pepper - to taste.

You need to quickly and appetizingly stew pike in steps:

Clean the carcasses, cut off the fins, remove the entrails.
Cut off the head and tail.
Wash the fillet and cut into slices.
Chop the peeled onion and simmer in a frying pan until soft.
Place pike fillet pieces with the onion.
Fry the pike in a frying pan for 15 minutes, turning from one side to the other.
Sprinkle the fish with salt and pepper.
Place sour cream into the preparation.
Stir the mixture and simmer with the lid closed for 7 minutes.

The fish delicacy is served with sour cream sauce and chopped onions. As a side dish, you can offer boiled asparagus or vegetable salad.

With tomato sauce in a slow cooker

Stewed pike with onions and carrots is prepared according to this recipe very quickly; in a few minutes it can already be served. And all this thanks to modern miracle technology - the multicooker. The fish in it turns out to be especially tasty. If desired, you can add your favorite spices and other vegetables to the recipe.

The following products will be required:

carcass weighing 1 kg;
carrots (2 pcs.);
large onion;
tomato sauce (3.5 tbsp.);
vegetable fat.

Step-by-step preparation:

Cut the onion into small cubes and grate the carrots into large strips.
Fry them in a little oil until soft. You can pour in a little water.
Remove the vegetables to a plate so that they do not become saturated with excess fat.
Rinse the steaks, pat dry and sprinkle with seasonings.
Then fry a little (you can pre-bread it in flour).
Now place the vegetables and fish in a multicooker bowl in layers.
Dilute the tomato with a glass of water and pour it into the fish.
Set the mode for extinguishing. The process will take approximately 30 minutes.

The recipe can be varied with sweet peppers and any herbs of your choice. The basis of the dish is vegetables, and the pike is low in calories. You can also simmer it in a frying pan over low heat. As soon as the ridge becomes soft, the dish can be considered ready.

Advice! It’s also easy to cook pike in sour cream with vegetables (or mayonnaise) in a slow cooker. In this case, tomato sauce is replaced with a fermented milk product. The extinguishing conditions remain the same.

How to bake a whole pike in the oven

Whole fish are usually served on holidays, stuffed with all sorts of fillings, placed on various pillows or covered with a coat of salt. Each method is good in its own way.

Pike royally in the oven (holiday recipe)

Stuffed pike occupies a central place in the holiday menu of Jewish cuisine. To prepare, first carefully remove the skin from the carcass (1.5 kg) with a stocking, along with the head and tail. The bones are removed from the pulp, twisted into minced meat, mixed with eggs (2 pcs.), onions (4 pcs.), fried carrots (2 pcs.). For juiciness, add lard (150 g), a loaf (100 g) soaked in milk (200 ml). For flavor - champignons (300 g), add salt and pepper to taste.

Then the skin is stuffed with the resulting minced meat; if it cannot be removed with a stocking, then it is chopped off with toothpicks or sewn up, greased with oil, baked on a baking sheet for 40 minutes in an oven heated to 180 degrees, cut into slices and served on a holiday.

We recommend reading: How to fry carp: 8 delicious recipes with photos

On a note! The ceremonial treat should be decorated accordingly. Bright ingredients are suitable for this - greens, pomegranate seeds, slices of tomatoes, multi-colored sweet peppers, orange or lemon.

Baked pike on a bed of vegetables

Everything is simple here - you can take any vegetables you like or have on hand. For example, for one pike (1 kg) take:

2 zucchini (young);
2-3 tomatoes;
1 chili pepper (or part thereof);
3 sprigs of basil or dill;
1/2 tbsp. sour cream (fat);
1 tbsp. l. butter (butter);
coriander, paprika, salt, pepper, lemon juice - to taste.

Step-by-step preparation:

Grease the mold with oil and place rounds of zucchini and tomatoes alternately, covering the bottom completely, sprinkle with chili rings and spices.
Combine sour cream with paprika and salt, grease the vegetables.
Rub the prepared pike with salt and spices, lemon juice, place on a vegetable bed and pour in the remaining sauce.

Bake for half an hour at 200 degrees until golden brown.

Pike in the oven whole in foil

For one carcass weighing 1.5 kg you will need:

1 onion;
1 lemon;
mayonnaise;
20 ml lemon juice;
salt, pepper, mixture of herbs - to taste.

Rub the prepared fish with spices, sprinkle with sour juice and let stand for 10 minutes. Distribute the chopped onion over the belly, make shallow transverse cuts on the outside and insert lemon slices. Sprinkle with herbs, wrap in foil and place in an oven preheated to 200 degrees for half an hour.

Important. Pike baked in foil is best served immediately, hot.

Recipe in salt coat

It is better to take fish weighing over 1 kg, salt - as much as the pike weighs, you can use a mixture of table and sea salt. In this case, the scales are not removed. You need to put a few sprigs of greenery inside – if desired.

Salt should be mixed with water, adding it gradually - 1 tbsp. l. to make a thick paste. Usually 3-4 tbsp is enough for 1 kg of salt. l. water.

Make a pillow under the fish from the salt mixture, place it and cover it with the remaining gruel on top without any gaps.

Bake in the oven for half an hour at 220 degrees. Then let it cool a little, break the shell and carefully remove it.

Important. If you add 1 egg white to the salt, the shell will be stronger. Then you need to take less water - 2 tbsp. l.

Preparation

1. Clean the pike from scales, entrails, black film inside and rinse in water. Let's cut off the tail, head and fins - we won't need them. Cut the washed and cleaned carcass into portions, add salt and pepper. If desired, squeeze a little lemon juice on them to remove the fishy smell.

2. Pour vegetable oil into the frying pan and heat it, placing the container on the stove. Place seasoned fish pieces in oil and fry on each side for 5-7 minutes until golden brown. At the same time, peel the vegetables and rinse them in water. Cut the onion into small cubes and grate the carrots on a coarse grater.

Pike stewed in sour cream with onions and carrots

You will need:

1 medium pike weighing up to 2 kg or several small ones;
onion head;
large carrots;
sour cream 15% – 150 g;
boiled water – 1 glass;
sunflower oil – 30 ml;
salt – 1 tsp;
spices.

Rinse the fish with running water. Using the hard side of the sponge, try to remove all the scales. Then cut off the head, fins and take out all the insides. After all manipulations, rinse the fish again. There is no need to throw away pike heads; they will become an excellent basis for fish soup! Cut the carcasses into portions, about 2 cm wide, and set aside for now.

Let's do the vegetables. Peel the onion and cut into small cubes. Place the onion in a hot, oiled frying pan. Bring it to a transparent color over low heat. Meanwhile, peel the carrots, grate them on a coarse grater and add them to the onions. Simmer the vegetables over low heat until half cooked.

Then place the pieces of fish on the vegetable bed. Season with salt and pepper. When the fish is half cooked, pour in the sour cream diluted with water. Close the lid and simmer over medium heat for 20-25 minutes.

Pike baked with vegetables

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Pike baked with vegetables can amaze even the most avid gourmet with its taste and appetizing appearance. Everything looks as if it took a lot of effort and time to prepare, but in fact the fish is prepared very simply, and the whole secret is in the vegetable marinade, which gives the dish an amazing taste.

Ingredients for preparing pike baked with vegetables:

1 pike (cleaned, weighing about 1 kilogram)
Onions 2 pieces (large)
Bell pepper 1 piece
Garlic 5-6 cloves
White wine 100 milliliters
Tomato paste (or crushed tomatoes) 600 milliliters
Cherry tomatoes 1 large handful
Fresh parsley 1 bunch
Green onions to taste
Salt to taste
Pepper to taste
Vegetable oil for frying

Products not suitable? Choose a similar recipe from others!

Inventory:

Frying pan, blender, knife, spatula, baking dish, oven, cutting board.

Cooking pike baked with vegetables:

The pike must be gutted, cleaned and washed, and then cut into portions, removing the tail, head and fins. The onion must be peeled, and then cut into half rings or thin feathers. Chop the garlic into very small pieces with a knife.

Peel the bell pepper from seeds and tails, rinse well and cut into thin strips. For now, just rinse and dry the cherry tomatoes, we will need them a little later.

Just rinse the green onions and parsley for now and leave them aside; they will be used to decorate the finished dish.

Heat vegetable oil in a frying pan, add onion and garlic. Stirring everything frequently so that the garlic does not burn, fry everything until soft. The onion should become transparent. Then add the bell pepper to the pan and stir.

Pour wine into the vegetables and simmer everything, stirring, for 1-2 minutes.

Add salt and ground pepper to taste, pour in tomato paste or chopped tomatoes in a blender and bring everything to a boil over medium heat. Continue to simmer the vegetables for a few more minutes until the tomato paste reaches the desired thickness. Season the pike pieces with salt and pepper, rubbing the spices all over the fish. Heat vegetable oil in a free frying pan and fry the pike in it until golden brown on both sides. Set the oven to preheat to 180 degrees. Prepare a deep baking tray and pour half of the vegetable marinade into it (the same one that you stewed in the pan). Place the fried pieces of pike on top of the vegetables, and then pour the remaining marinade over them.

Place cherry tomatoes cut in half on top, salt and pepper to taste, and then place everything in the oven for 12-15 minutes.

When the pike is baked, remove the pan with it from the oven, garnish the dish with chopped green onions and parsley. Serve hot. Pike baked with vegetables turns out marvelous, very tasty and bright. Rice, potatoes or polenta are suitable as a side dish. But for my family, this fish is good just with bread; it’s especially great to dip the crusts into the sauce left on the baking sheet.

Bon appetit!

Tips for the recipe:

– Using the same recipe, you can cook other large river fish. Try it!

Source:

Pike baked in foil with sour cream

Compound:

pike – 0.5-0.8 kg;
sour cream – 120 g;
lemon juice – 30 ml;
vegetable oil – 50 ml;
dried parsley – 10 g;
fresh parsley – 20 g;
seasoning for fish – 5 g.

Cooking method:

Clean the pike from scales by cutting the belly, removing the entrails, and cutting off the fins. Rinse and dry with a napkin.
Rub the outside and inside with fish seasoning. If you have it without salt, mix the seasoning with salt first.
Sprinkle the fish well with lemon juice and leave for 2 hours in a cool place.
Wash and chop fresh parsley. Mix it with dried parsley. Add this mixture to sour cream and stir.
Thickly coat the pike with sour cream.
Lay out the foil and grease it with a thick layer of oil.
Place the pike on the foil and wrap it in several layers.
Place on a baking sheet, put in the oven and bake at 200 degrees for half an hour.
Unwrap the foil and bake for another 10 minutes.

Place the finished pike on a plate. Place a baked potato nearby. Garnish the dish with fresh herbs.

Stew pike with vegetables

In order for the pike stewed with vegetables to turn out just right, you need to strictly follow the recipe and sequence of actions. Although here, as elsewhere, there is room for bold experimentation.

What do you need?

Pike stewed with vegetables requires only fresh ingredients and a good set of seasonings:

fish, cleaned, washed and sliced;
seasonings (salt, pepper, other dried herbs for fish);
vegetables;
rice;
oil for frying.

What are we doing?

The most optimal cooking option, in which the stewed pike with vegetables turns out to be “finger-licking”, is in a slow cooker.

Pour vegetable oil into the bowl and set the frying mode for fish. During this time, cut the onion into rings and grate the carrots. Place vegetables on both sides of fish pieces, sprinkle with spices, set to simmer for 60 minutes, adding a little water to the bowl. An excellent side dish would be rice or potatoes, which can also be placed in the multicooker bowl.

Pike stewed in the oven in pots will also be excellent. First, prepare the fish, cut the vegetables into rings (onions, carrots, and celery are perfect). After the pot of fat has warmed up, put the vegetables in it, salt and add water.

You need to simmer in a pot until halfway through the cooking stage, then transfer the food to another vessel.

Place the chopped fish fillet in a pot from which the vegetables have been removed, then cover the fish with vegetables: onions and tomatoes cut into rings.

Sprinkle seasonings on top of the fish and vegetables, you can add breadcrumbs and sprinkle with grated hard cheese. If you plan to serve the pike cold, you need to bake the fish in vegetable oil.

To remove the pike taste, which is not loved by many, before preparing it, you must first marinate it in a marinade: a glass of lemon juice, vegetable oil, bay leaf, spices and a garlic clove crushed with a garlic press.

The next one is also incredibly tasty when prepared with tomatoes. Pike stewed in tomato is one of my favorite recipes.

Stew pike in tomato paste

So, pike stewed in tomato - let's look at how to cook it and check all the proportions of the ingredients correctly.

Shrimp Salad Recipe

½ pound shrimp, 1 teaspoon lemon zest, ½ lemon juice, 1 clove garlic, minced, salt to taste, olive oil to taste. Start by seasoning the shrimp with the ingredients and sautéing it in a non-stick and hot pan with a little olive oil. Combine all salad ingredients, add shrimp and serve.

Pike stewed with bell pepper

In a saucepan of water, cook eggs for 12 minutes or until tender. Over medium heat, place olive oil in a frying pan and fry the onion and garlic, add the chacha to the cubes and mix everything. Add water to the chacha to cook and season with salt and pepper. Cover the pan for 3 minutes and simmer over low heat. Drain and reserve until cooled. Cut the eggs into pieces or chunks and mix with the chuchu.

What do you need?

fish – 350 g;
tomato paste – 100 g;
water or broth - 0.5 cups;
onion – 50g;
vegetable oil – 0.5 tbsp;
sugar – 0.5 teaspoon;
spices - to taste.

What are we doing?

Finely chop the onion, fry it in oil, then mix it with the tomato and add water, spices, sugar and bring it all to a boil.

Add sour cream to mayonnaise

Season with olive oil, vinegar, parsley and onion and serve. Remove carrot peel and cut into cubes. Cut off the cauliflower bouquets and chop the onions. In a frying pan with olive oil, garlic and onion and season with salt. Mix carrots, then chuchu and cauliflower and let simmer.

Add a little water, cover, reduce heat and simmer. Rinse well, peel and cook chacha in a saucepan with water and salt. Cook the pods also in water and salt in another pan, as vegetables have different cooking times. Cut the red onion into slices. Cut the prepared chacha into cubes and cut the pods into two parts.

Separate the fillet from the fish, wash it and cut it, dry it lightly with a paper or waffle towel, and then pour in the sauce prepared earlier.

Cover with a lid, place on low heat and cook for 20-25 minutes. In this form, pike stewed in tomato turns out to be especially tender, and the possible smell of mud completely disappears.

Good chefs not only know how to stew pike deliciously, but also understand how to serve it to guests in an attractive way. Before serving the fish, place it in a dish, pour tomato sauce over it, and decorate with finely chopped herbs on top.

Fish in milk sauce

Season to taste with vinegar, salt, pepper, olive oil and cool slightly for at least 15 minutes before serving. Cut the broccoli and chop the onion. Mix carrots, then chacha and broccoli and let simmer. It hunts spectres during the day and feeds primarily on white fish. This spindle-shaped fish, covered with small scales, whose clothes are dressed in olive green, has a powerful jaw. It is a great predator of calm waters, often solitary and territorial. This fish can live for almost twenty years, its size ranges from 50 to 120 cm and weighs from 2 to 10 kg at maturity.

Recently, many housewives have given preference to another method of preparing fish - pike stewed in mayonnaise.

Preparing the fish

If you plan to buy fish in a store, you can immediately select fillets. This will save you a lot of work. But if you got a real princess of the rivers in all her beauty, and even with a persistent smell of mud to boot, get ready for the upcoming work.

Separate the head lengthwise. By the way, you don’t have to throw it away - it’s an excellent basis for fish soup. If you plan to use the pike head later, be sure to remove the gills from it and only then freeze it.

You can cook the stewed pike directly with the skin, but if you don't like it, getting rid of it won't be difficult. It comes off like a stocking if you pull it from head to tail.

Remove the backbone by cutting off both sides of the fillet. Large bones are easy to remove, but small ones require chasing with a fork. Ordinary cosmetic tweezers will also help a lot in your work.

Stewed pike will be much more tender if you first soak the salted fillet in milk. This will completely neutralize the smell of the swamp.