Jewish stuffed pike: options for preparing fish

Fish is a very healthy and tasty product. It has a wonderful, unique taste and the most delicate fillet, which contains a huge amount of healthy microelements. Omega-3 polyunsaturated amino acids, phosphorus, calcium, vitamin D, vitamin PP are just some of the substances that make fish such an indispensable product.

Fish has a positive effect on brain activity, the state of the musculoskeletal system, skin and hair, stomach, general hormonal levels and other aspects of human health.

To prevent rickets, children are given fish oil, which is rich in vitamin D.

There are a huge variety of recipes for cooking fish. Today we will look at a recipe for stuffed pike in Jewish style, reviews of which are always good.

Let's talk about pike

Pike is a deep-sea river fish that is a predator and lives in Eurasian countries and North America. It is considered a delicacy; it is not only caught in the wild, but also bred for consumption in artificially created reservoirs.

This fish can and should even be consumed during a diet, as it contains a large amount of protein and almost no fat. However, because of this feature, its fillet is quite dry, so most often the pike is stuffed, making it more juicy with the help of additional ingredients.

Pike prepared in this way is a frequent guest on the New Year's table. The recipe for Jewish stuffed pike has different variations; we will look at the most successful ones, in our opinion.

Whole stuffed pike in the oven

My first recipe is a real festive stuffed pike. I don’t like all fish, but after we bought this fish, I was eager to cook it. And the result amazed me. The taste is simply indescribable.

Ingredients:

In order to prepare the dish you need as much as 2 kilograms of pike,
1 egg
3 slices of white bread,
1 onion
and 1 carrot,
1 can of canned champignons,
120 milliliters of milk,
approximately 50 grams of butter,
black pepper (preferably ground),
4 tablespoons sunflower or olive oil,
dill and salt to your taste.

Preparation:

I tell you how to cook this or that dish sequentially, step by step.

1. First you need to cut the fish. Remove scales, remove gills and then rinse.

Next, make a small incision along the axis of the head, leave the spine, and remove the rest of the contents. You should be very careful when removing the gallbladder, as there is a high probability of accidentally crushing it.

2. The next step is to remove the skin from the fillet. This can be done conveniently using a regular knife and, of course, helping with your hands. Now you need to find the fins of the fish and make a small cut there again. It is more convenient to do this with scissors.

3. Next, cut off the tail.

4. Lightly salt the skin of the fish and turn it out.

5. Now that the skin has been removed, you need to separate the fillet and carefully remove the small bones from it.

6. It's time to start making bread. It must be left in the milk for about 10 minutes, and then taken out and allowed to drain.

7. Now combine the bread, fillet, and grind using a meat grinder. You can also load the ingredients into a blender. It is important that the contents are crushed. When this step is done you need to add the egg.

8. Onions and carrots are an indispensable attribute in cooking. In this recipe, you need to finely chop the onion, grate the carrots on a large grater and fry together over low heat for no more than 5 minutes.

9. Drain the liquid containing the canned mushrooms. Finely chop the contents and then combine with carrots and onions. Simmer the vegetables a little over the fire and add the required amount of butter to them.

10. After cooling, add chopped fish fillet with white bread and egg. And just at this stage we add salt, just a little black pepper and herbs. All that remains is to mix the resulting mass and the filling is ready.

11. Before going into the oven, you need to take the pike skin, which should be one piece and look like a stocking. Send the resulting mass inside. It is best to do this with a teaspoon.

Advice! You don’t need to stuff it too tightly and tightly with the filling, because while in the oven the pike skin may not be able to withstand it and burst.

12. Now you need to take out a baking sheet, cover it evenly with foil, grease it with oil and place the pike. It is also advisable to lightly grease the fish with oil. To keep her mouth open, you can insert toothpicks into it, for example.

13. Place the baking sheet in the oven and bake the fish for an hour at 180 degrees.

14. When the fish is ready, remove it and place it on a large plate. Then you can cut it into portions to make it easier to eat.

The recipe takes a lot of time to prepare, but the festive pike, filled with exquisite taste and aroma, is worth it.

Choosing fish for stuffing

Before Jewish stuffed pike appears on your holiday table (we will describe the recipe for its preparation in detail a little later), let's talk about how to choose the right fish for this dish.

If you are a fisherman, you can safely skip this section, since you probably know how to distinguish fresh fish from spoiled fish and what size pike is suitable for stuffing. But if you are a city resident and for the first time you are going to surprise your loved ones with an exquisite fish dish, then carefully study our advice.

You will have to buy fish in large supermarkets or at the grocery market. Be especially meticulous when determining the freshness of fish. A predator suitable for cooking has clean, transparent eyes, bright red gills, and its scales should be smooth without damage or mucus.

The recipe for stuffed pike in Jewish style assumes the presence of fresh, not frozen fish.

Fish in a stocking

The most difficult Jewish recipe for stuffed pike is to cook it whole. Without practice, not everyone succeeds in cutting a carcass correctly the first time. Otherwise everything is quite simple.

The following products will be required:

pike (1 kg);
fresh beef or lamb fat (100 g);
medium onions (2 pcs.);
a pair of eggs;
large carrots;
fat sour cream (200 ml);
multi-colored bell peppers;
lettuce leaves;
a head of purple onion;
one bunch of parsley and dill;
seasonings to taste.

Step-by-step preparation:

Carefully remove scales from the fish.
Remove the gills from the head. Get rid of the entrails through the holes formed. The pike skin should remain intact.
Now comes the most crucial moment - removing the “stocking”. You need to carefully cut the place where the head is attached to the ridge. But there is no need to separate completely.
Then, literally a millimeter at a time, use a sharp blade to separate the skin from the pulp without tearing it.
The skin should form a solid bag. On one side there will be a tail fin, and on the other there will be a head as a cover.
The skin must be turned inside out and any remaining meat removed.
Remove the pulp from the bones, combine with fat and prepare minced meat.
Now you can start with the vegetables: cut the carrots into small squares, and the onion into thin quarter rings and sauté.
Combine everything, add raw eggs, spices and mix.
Fill the skin with the resulting mass.
You should not pack the minced meat too tightly. Its remains can be used for cutlets.
Place foil on a baking sheet.
Make several punctures in the fish with toothpicks.
Bake at 180 degrees for about 40 minutes.

Advice! If the crust bakes too quickly on top, you can additionally wrap the pike in parchment paper. Check doneness with the same toothpick. If the juice is clear, the dish is ready to eat. If the liquid seems cloudy, it is better to keep it in the oven for at least another 15 minutes.

Fish size

For many recipes, the law applies: the younger the animal, the tastier and more tender its meat is, and therefore, the more beautiful the dish it will turn out to be. This rule does not apply to Jewish pike, since stuffing young pike is quite problematic. They have thin skin, are small in size and contain more bones than meat.

One and a half or two kilogram fish is best suited for the dish we are describing here.

Jewish-style fish fish pieces

Ingredients

Pike – 1 jerboa 1.5 kg + –
Salted salmon fillet – 300 g + –
Pike perch - 1 pc. for 1 kg + —
Onions – 3 large heads + –
White loaf crumb - 2 pieces + -
Chicken eggs - 1 pc. + —
Carrots - 3 pcs. + —
Beets - 1-2 pcs. + —
Saffron - pinch + -
Bay leaf – 3 leaves + –
Salt - to taste + -
Black pepper - to taste + -
Spicy herbs - to taste + -
Parsley – 1 bunch + –
Celery greens – 1 bunch + –
Allspice - 5 pcs. + —
Cloves - 2 pcs. + —

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Preparation

Most representatives of the Jewish people believe that pike should be stuffed only in pieces. It is worth noting that in this case, cutting up the pike takes much less time, but the dish itself turns out incredibly tasty and aromatic.

As in the previous case, we start cooking by cleaning the fish. We remove scales from both pike and pike perch, cut off the heads from which we remove the gills. We don’t gut the body of the pike itself, but cut it straight into pieces 3 cm wide.
And now we clean each slice from the entrails and rinse it.
Now, using a very sharp and thin knife, cut the meat out of the pike pieces in a circle so that the skin remains a solid ring with a couple of centimeters of meat on the inner wall. We also separate the meat from the pike trimmings.
We gut the pike perch as usual and fillet it.
Fill the heads and ridges of the fish with water and set to simmer over low heat for an hour and a half, adding salt and seasoning and adding 1 whole onion and peeled carrot to the broth.
At this time, let's make minced meat. We pass the fish meat, onions, and bread soaked in milk through a meat grinder. Beat the egg into the resulting mass, add salt and pepper and knead.
Now the special secret of delicious fish fish. Cut the salmon fillet into small cubes and mix with the main minced meat; you can even beat the mixture with a mixer. This way our dish will be especially beautiful, aromatic and appetizing.
Now comes the important moment - stuffing. Place mugs of beets, carrots, onions and a pinch of saffron on the bottom of a wide saucepan. Carefully place the minced meat into the pike skin in rings, but not much so that the skin does not tear during the heat treatment, and then place everything on a vegetable “bed.” Make balls from the remaining filling and place them in the pan.
After all the preliminary preparations, we must carefully pour the broth through a strainer into the container and let our masterpiece cook for a couple of hours over low heat, without covering it with a lid.

When the cooking time comes to an end, lay out the Jewish stuffed pike overlapping, alternating with lemon slices, on a beautiful dish decorated with Chinese cabbage leaves. Place meatballs, boiled broccoli, olives and asparagus along the edge. And don’t forget about the head, it must also be present at this celebration of life.

Jewish stuffed pike: preparation features

To properly prepare fish for stuffing, you need to put in a lot of effort, but the result will be worth it.

If at this stage you make any mistake, the product will be spoiled and will not be suitable for stuffing.

So, let's look at the stages of preparation:

First, remove the scales from the fish. Clean the pike against the growth of the scales carefully, pressing lightly with a knife so as not to damage the skin.
Then you need to remove the gills using a knife, scissors, or you can even pull them out with your hand.
Wash the fish under running water.
Carefully cut off her head, leaving as much of her body as possible. Set the cut head aside; we will need it for further cooking.
The most crucial moment has come - skinning. With one hand, hold the pike by the spine, and with the other, gently pull the skin towards the tail, placing your finger under it and bending the removed part, like a stocking. When you reach the fins, cut them from the inside with special scissors. After the skin turned inside out reaches the tail, cut it off with a knife from the inside so that you have a bag of pike skin with a whole tail and fish fillet lying separately.
Turn the skin right side out.
Clean the remaining carcass from bones, fins and internal organs; you don’t have to worry about the integrity of the fillet; you still need to turn it into minced meat. Make sure that there is not a single bone left in the fish, otherwise the entire impression of your holiday dish will be spoiled by the sight of a choking guest.

Here, in principle, are all the stages of preparing fish, now let's look at the recipe for Jewish stuffed pike.

Pike stuffed with rice

Rice and vegetables are used for cooking. You can use fresh or frozen fish. Vegetables can be used as additional ingredients.

Ingredients:

1 medium-sized carcass;
1 chicken egg;
1 onion;
1 carrot;
100 g rice cereal;
1 lemon;
allspice and black pepper, bay leaf, mayonnaise, salt.

Cooking method:

Remove scales and rinse the carcass thoroughly.
Carefully separate the head from the body and remove the gills. Separate the skin from the carcass.
Cut the onion into cubes and lightly fry in oil. Mix with meat and grind thoroughly using a blender.
Boil the carrots until half cooked and cut into small cubes.
Boil the cereal in salted water. The ratio of cereal and water should be 1:2.
Mix all the ingredients and fill the skin “bag”. Place the pike on a baking sheet and garnish with mayonnaise. You can also use raw yolk or vegetable oil for this purpose.
The carcass must be placed on a baking sheet and covered with foil.
Pike stuffed with rice is cooked for 2 hours at a temperature of +180°C.
30 minutes before the end of cooking, remove the foil and continue cooking until golden brown.

In addition to carrots, you can add red sweet peppers, prunes, mushrooms, and hard cheese to the minced meat.

If there is any minced meat left after filling the skins, you can prepare small meatballs. The formed balls must be filled with sour cream and simmered over low heat. This dish can be prepared for small children.

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Ingredients

Jewish stuffed pike (the recipe will be described step by step after you learn about the necessary ingredients) is made in different ways. For the option that we will describe today, you will need the following ingredients:

Pike 1.5-2 kg.
Onions – 4 large onions.
Semolina - 1 half glass.
Butter bun – 100 grams.
Salt.
Pepper.
Milk to soak the bun.
Egg.
Carrots, beets and bay leaves for the pillow - 2 pieces each (optional).

Step-by-step recipe for preparing stuffed pike in foil

During the successful fishing season, you can pamper your loved ones with stuffed pike. The fish is baked in foil with a tasty juicy filling, which can later be served as a side dish.

Cooking time: 140 min.

Cooking time: 50 min.

Servings: 4.

Ingredients:

Pike – 1 pc.
Long grain rice – 80 gr.
Garlic – 2 teeth.
Onions – 4 pcs.
Carrots – 1 pc.
Egg – 1 pc.
Salt - to taste.
Ground black pepper - to taste.
Marjoram - to taste.
Basil - to taste.
Sour cream – 4 tbsp.
Mustard – 3 tsp.
Lemon – 0.5 pcs.

Cooking process:

Wash the pike and remove the scales. Make a cut at the bottom of the head and along the abdomen, remove the entrails and gills. Rinse the pike again.
Unwrap the carcass, coat the pike inside and outside with salt, ground pepper and chopped garlic.
Cook the rice in plenty of water, add salt to taste. Rinse the finished rice.
Peel two onions and a carrot. Cut the onion into cubes, grate the carrots. Fry vegetables in vegetable oil. Finally, add salt and season to taste.
Mix rice with frying, add egg and dry herbs.
Spread the foil on a flat surface in two layers, grease it with vegetable oil. Place onion slices over it
Stuff the pike with the filling and secure the edges of the carcass with thread.
Place the pike on foil.
Brush the pike with a mixture of mustard and sour cream and place lemon slices on top.
Wrap the fish in foil and place it on a baking sheet. Bake the pike for 1.5 hours at 190 degrees.
When the dish is ready, carefully unwrap the foil, place the fish on a flat plate and decorate to your liking.

Bon appetit!

Gravy for pike

Pike stuffed in Jewish style (the step-by-step recipe receives purely positive reviews) will be tasty simply baked, but you will like it even more if it is stewed in gravy.

Here are the ingredients that make up the gravy:

Onions – 2 large onions.
Carrots – 2-3 pcs.
Packaging of tomato juice – 1 liter.
Sugar, salt, bay leaf, black pepper.

Preparing the gravy:

Cut the onion into small cubes.
Fry it in a small amount of vegetable oil.
Grate the carrots and add them to the onions.
Fry the carrots until soft.
Pour tomato juice over onions and carrots.
Add sugar, salt, pepper and two medium-sized bay leaves.
Bring the mixture to a boil and reduce the heat.
Simmer the sauce for 40 minutes.
We cut the finished fish into slices 2-3 cm thick and place them in a saucepan with the gravy along with the head (do not stir or turn over so as not to break it).
Simmer over low heat for 20 minutes.

Stuffed fish "Gefilte fish"

Gefilte-fish or stuffed fish is a dish of Jewish cuisine. It is served as a snack, as well as for lunch, cold or warm. The dish is incredibly tasty, you have to try it to appreciate it.

Ingredients:

Silver carcass - 1 kilogram;
Onions - 2 pieces;
White loaf - 100 grams;
Sunflower oil - 30 milliliters;
Carrots - 1 piece;
Beets - 1 piece;
Egg - 1 piece;
Salt - to taste;
Sugar - to taste;
Ground black pepper - to taste;
Bay leaf.

Step-by-step recipe with photos:

I had a silver carp carcass. Separate the fish fillet from the backbone and cut out the fillet. This fish is very meaty. We do not throw away the remaining skin and backbone of the fish.

Grind the silver carp fillet twice through a meat grinder. And also one onion and a loaf soaked in cold water.

Add egg, salt and pepper to taste. In general, the dish should be quite spicy, but you still don’t need to put a lot of pepper.

Mix the minced meat very thoroughly, gradually adding 100 milliliters of water for fluffiness and sunflower oil.

Line the bottom of a non-stick pan with a fish backbone, the peels of two onions, sliced carrots and beets.

We wet our hands in water and form oblong cutlets. Cut the remaining fish skin into ribbons and wrap the cutlets in them. There won’t be enough for all the cutlets, but that’s not a problem.

Carefully pour water over the side of the pan so as not to wash out the cutlets. The water should cover the cutlets completely. Put in a bay leaf. Place the pan with the fish on the fire, bring to a boil and reduce the heat to low. Fish should simmer, not boil. You can cook without a lid, I cover it, but not completely. After an hour of cooking, add salt, ground black pepper and sugar to taste. We taste the broth and if you are missing something, add it. Add some water. Cook for another hour.

In two hours the gefilte fish will be ready.

Place the cutlets in a dish and pour in the strained broth.

Place the dish in the cold. The broth will harden and the fish will be in jelly.

Decorating the finished fish

You already know the recipe for Jewish stuffed fish, now let's take a look at several ways to decorate it.

You can serve the fish on a platter decorated with baked vegetables, placing it whole and attaching the head close to the body. Place half rings of thinly sliced lemon and cranberries on top of her carcass.
Another option: cut the pike into steaks 2 cm thick, place it in a semicircle on an oblong dish along with the head and decorate the head with a crown cut out of lemon.
If you are serving fish slices stewed in gravy, place them on a round dish using a spatula, each piece separately, pour the gravy on top of them and garnish with herbs.
Place the whole fish on a rough wooden board, garnished with lemon wedges, herbs and green olives. Place small bowls or gravy boats around it with a variety of sauces that go with it.

Useful tips and tricks

Stuffed pike, the recipes for which are varied in the oven, will turn out juicy, tender and will provide maximum benefits to the body if you follow the following recommendations:

When purchasing, give preference to chilled carcasses weighing up to 2 kg. Since young fish contain more nutrients, and frozen fillets lose moisture when defrosted and the meat turns out dry;
chilled and fresh fish should have a slight muddy odor;
fresh fish is characterized by the presence of dense scales covered with mucus, and the gills should be red without spots;
the fattest meat is found in fish caught in the autumn;
To eliminate the smell of mud, it is recommended to soak the fish (about 30-120 minutes) in milk, a spicy marinade or sprinkle with lemon juice;
scales from the fish must be removed carefully so as not to damage the skin; to facilitate the process, the carcass can be doused with boiling water;
To make the skin easier to remove from a pike, you only need to cut off the head and remove the gills; there is no need to remove the entrails;
To prevent the fish from slipping during cleaning due to mucus, the carcass must be rubbed with coarse salt;
To eliminate dryness of meat, you can additionally use sauces.

Pike turns out aromatic and tender if it is stuffed with fresh vegetables and seasoned with bay leaf. You can also decorate a juicy carcass by stuffing it with bell peppers, carrots and onions, wrapping it in foil and baking it in the oven. It is important that it is not recommended to ignore the recommendations for cooking pike, which are indicated in the recipe.

Author: Kotlyachkova Svetlana

Stuffed pike or Jewish pike

“Another dish that was on the table that day when Benya Krik married his sister was fried chicken. However, we can safely say that the “raider and king of the raiders” could not allow trivial food to be prepared on a solemn day. I think it was “something special.” Isaac Babel.

The name of the dish “Pike in the Jewish way” can be found in the works of Chekhov, Kuprin, Gilyarovsky, Leskov and many other Russian writers. For example, Chekhov's drama "Ivanov". First act, second scene. Shabelsky’s voice outside the window: “There’s no way to play with you... You have less hearing than a stuffed pike, and the carcass is outrageous.” These words of Count Matvey Semenovich Shabelsky are addressed to Anna Petrovna Ivanova, nee Sarah Abramson, and hint at her Jewish origin, since, as you know, stuffed pike is one of the main Jewish national dishes, one of the everyday symbols of Jewry. One could argue here, because... Stuffed pike is an original Polish culinary invention. But, keeping in mind the ethnic roots of the Slavic brothers and Ukraine, and the mixture of concepts and culture, the well-known name “Jewish pike” is associated as a national Jewish dish. It was under the name “Pike the Jewish way” that this dish was included in all “Cookbooks” published in Russia.

It is curious that 10-20 years before the publication of “A Gift for Young Housewives” (Elena Molokhovets), another Russian cookbook author either omits or changes the word “Jewish” to “Jewish”, although the former was then generally accepted as a literary, as well as legally legalized.

Molokhovets herself, even after the revolution of 1905-1907, in her 26th edition, does not change this term, although since 1906, in the New Index of PSZRI, clarifications have been made to the terminology: the term “Jewish” is introduced exclusively to indicate religious affiliation, the term “Jewish” - for citizenship and nationality.

The term “Jewish” is recognized as a household term with a tinge of disdain and is not recommended for official use. Officially, it has been used since the time of Peter I in laws and was officially abolished by the constitution on October 17, 1905.

In almost all cookbooks published from 1875 to 1912, this dish appeared under the name “Jewish pike” and was listed under the same name on the menu of many restaurants. It is enough to turn to the most representative culinary manual of that time: Molokhovets E. “A Gift for Young Housewives”, where there is a recipe - “Jewish pike with saffron” (other national methods of preparing stuffed pike are also given there: pike in Italian, pike in -Polish, pike with potatoes in German).

The inclusion of this dish (gefilte fish) in its Jewish culinary form in Russian cookbooks of the last quarter of the 19th - early 20th centuries, as the famous historian and writer William Pokhlebkin explained this fact in his book “It’s Served!”, is due to the fact that the Russian national Until the 1870s, the kitchen did not know how to prepare boiled pike, but only for salting. Moreover, this salting itself was specially designed for pike and differed from the salting of other types of fish.

The rising cost of living in cities, the expansion of the petty bourgeoisie, the need to use cheaper food resources, as well as population migration - all this forced the population to increasingly introduce cheap small fish into their diet, including pike, which a significant part of the Great Russian population previously considered “filthy” because of its specific, “muddy” smell.

Only live pike were brought to the market and sold at a low price - from 6 to 10 kopecks per piece. Very large pikes cost from 12 to 15 kopecks, while the “truly Russian fish” - pike perch - went for 50 kopecks per pound, and in winter the price of pike perch reached 10 rubles if the fish weighed 7-8 pounds (that is, about 3 kilograms). Frozen pike in winter cost only 5-7 kopecks per pound, an eight-pound pike cost only 40 kopecks, which was 25 times cheaper than pike perch.

From this we can conclude how difficult it was just 100-120 years ago to overcome Russian national traditions and the tendency to eat only strictly defined river fish: either red (sturgeon, beluga, stellate sturgeon and sterlet), or whitefish, pike perch, crucian carp, perch, smelt, vendace and large bream (the latter were eaten with porridge, and they cost from 50 kopecks for 1.5 kg to 2 rubles 50 kopecks per piece of 10 pounds, that is, for 4 kg). But the low price and high quality (primarily freshness) of pike should have changed the “morals”.

Other factors that contributed to the sale of pike were culinary recommendations for its preparation. Since the technology for preparing pike was better developed in Jewish cuisine and since the authors of most cookbooks in the late 19th - early 20th centuries were Jews (Weintraub, Malakhovskaya, Gurvich, Morovich, Gorodetskaya, Malkovets, Rogalskaya, etc.), they naturally included this is a famous dish in their books. They, as it turns out, gave it the name “Jewish pike.”

It is significant that in the books of Russian authors who also borrowed this dish (Fedorov, Aleksandrova, Kolomiytseva, etc.), it was given under the name “stuffed pike” or “Jewish stuffed pike” (see, for example, “The Essential Reference Book for young housewives" by N. Kolomiytseva (St. Petersburg, 1891) - "stuffed pike" or "Practical foundations of culinary art" by P. P. Aleksandrova-Ignatieva (St. Petersburg, 1899) - "stuffed pike (Jewish)").

The recipe for that famous pike (gefilte fish) from the book Molokhovets:

“For 12 people. Take 8 pounds of pike, cut along the spinal bone, remove the milk, fat and blood from it (if there is caviar, throw it out), put them in a jar; Peel the skin from the pike, cut it crosswise into pieces four fingers wide, add salt in a stone bowl without water and let it stand for 8 hours, then wash the pike in three waters, cut out the meat from all of them in a piece between the bone and the skin, chop, grind, put 1 French white bread, 1/4 pound Chukhon butter; Peel 35 onions, chop as finely as possible, mix with crushed meat, also grind the milk and blood, add 2 tablespoons of crushed pepper, mix everything together and stuff the chopped pieces into the same form, let the pike get stronger in it, then put it on the stove, add boiled water. Brew 2 saffron spools with 2 cups of boiling water, put in a warm place for two hours; when it’s steeped, strain into the pike, cook the pike until tender, making sure it doesn’t burn to the bottom, transfer to a dish, and pour over the same sauce. This pike is served with grated horseradish diluted with raw beetroot brine. Give out: pike 8 pounds. 1 French white bread. 1/4 pound Chukhon butter. 35 bulbs. 2 tablespoons of crushed plain pepper. 2 saffron spools. Horseradish. Burak brine."

Stuffed pike with mushrooms

A unique dish for a festive event, especially with family and friends. Those who really love river fish and mushrooms will especially like it.

Grocery list:

Pike – 1 piece;
Mushrooms – 6-8 pieces;
Cream – 1 tablespoon;
Sour cream – 250 grams;
White wine – 1 tablespoon;
Starch – 1 tablespoon;
Greenery.

Pike stuffed with mushrooms: step-by-step recipe with photos

Cooking method:

Process the predator, completely remove the entrails and bones, and let the fish dry a little. Boil fresh champignons in white wine for 5-7 minutes. After this, boil the cream and pour in the starch dissolved in water in a thin stream. Mix the greens with cream and add diamond-cut mushrooms to the mixture. Fill the pike skin with the finished mixture and sew it up. Grease the surface of the fish with sour cream and bake for 40-50 minutes at 180-200 degrees.