Pike with vegetables in the oven (stewed, baked), recipes

Pike cutting process

The fillet preparation process consists of certain stages. To remove mucus, the carcass is rubbed with salt. The abdomen is ripped horizontally from the tail to the head. The insides are removed, including the bitter dark film. The abdomen is gargling. The tail is cut off with a knife. A knife is used to make an incision along the back of the fish. The same incision is made deep along the belly. The spine is carefully cut out and small bones are removed. The skin is removed last.

The pike is cut in stages.

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.

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.

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.

How to stew pike with carrots and onions in sour cream in a frying pan

We wash the cleaned fish under running water. After drying it a little on a napkin, cut off the heads. Then we cut the pike into pieces five centimeters long. Transfer to a bowl and add salt.

Pour flour into a plate. Take each piece and roll it on all sides.

Place the frying pan on the fire, heat it up and pour in oil for frying. We begin to fry the pike over low heat.

When, on one side, the pieces are browned, turn the fish over with a spatula to the other side and fry again.

After frying all the fish, cut the onion into half rings. Cut the carrots into cubes.

In another pan, fry the onion for three minutes. Next, add the carrots and fry for another three minutes.

When the frying is ready, add flour and fry a little more. Then add sour cream and, stirring, pour in a glass of water. Salt and pepper to taste, add bay leaf.

When the gravy boils, carefully place the pieces of fried pike into the frying pan. We continue to simmer for a quarter of an hour.

After the time has passed, turn off the gas. Pike stewed with carrots and onions in sour cream is ready. Decorated with greens, you can serve.

Pike stewed with vegetables in sour cream

Pike combined with vegetables is a very satisfying, but low-calorie dish. Vegetables give it juiciness and tenderness, and also remove the specific taste of fish. Most often, pike with vegetables in the oven is prepared with onions, carrots and tomatoes.

When buying pike, the main thing is to choose a fresh carcass. However, even this will have a persistent smell of river water and mud, so you will have to make an effort.

First of all, it is necessary to separate the head, and if it is planned to be used in the future, then the gills should be removed from it. Then you need to rip open the abdomen and remove its contents, and then rinse thoroughly. Lastly, the fins and, if necessary, the tail are removed.

In order to remove the specific smell, you should soak the carcass in milk or a weak solution of lemon juice and water.

If you would like to diversify your daily menu, cook something really interesting, original, very tasty, then this material is just what you need! Baked pike with vegetables in the oven is a dish that is rarely seen on the table. Below you will find several different recipes, as well as a video that describes the baking process in detail.

The secret to the success of fish dishes lies in the correct processing of the main product.

The sequence of actions is as follows: clean the pike from scales, separate the head from the carcass, then rip open the belly with a sharp knife, remove the entrails, and rinse thoroughly in cold water. The last stage: cut out the fins and, if necessary, the tail.

If you require pike fillet, you will need to remove the skin and bones. The latter are easiest to remove using regular tweezers, or purchase already prepared fish in the store.

The skin can be easily removed from the pike; you just need to grab it near the head and pull it down towards the tail.

As for vegetables, choose fresh, ripe produce, without visible damage or stains. Tomatoes, onions, carrots, potatoes, and mushrooms are traditionally baked with pike.

This dish always turns out to be very tasty, nutritious, and most importantly healthy! Pike baked with vegetables in the oven does not need any addition; it is an excellent stand-alone dish. To prepare it you will need:

Pike fillet – 0.5 kg;
Onions – 2 heads;
Carrots – 1 pc.;
Lemon – 1 half;
Flour – 2 tbsp. spoons;
Sour cream – 150 gr.;
Garlic – 2 cloves;
Seasoning for fish, salt to taste;
Fresh greens.

In this case, the fillet was purchased at the store, so you just need to rinse it and dry it with paper towels. If you have a whole carcass, then cut it according to the diagram.

The fillet pieces need to be rubbed with salt, spices, and sprinkled with lemon juice. Next, you need to soak the fish in the marinade. In a bowl, combine sour cream, pressed garlic, spices, and salt. Mix the fish pieces with the resulting sauce and refrigerate for 1-2 hours.

In the meantime, we start preparing the vegetables. Cut the peeled carrots into thin strips and fry in a frying pan in vegetable oil.

Pour a little vegetable oil into a frying pan and heat over high heat. Fry the fish pieces until lightly browned. This will take 2-3 minutes.

Place the fish in a baking dish, evenly distribute the onion, carrots, remaining marinade on top of it, add salt and spices. Bake the pike fillet with vegetables in the oven for half an hour. When serving, decorate with fresh herbs.

A wonderful dish that can become a real decoration for the holiday table! But the main thing is that it not only looks very impressive, but also turns out incredibly tasty! Ingredients:

Pike carcass – 1 pc. (weighing 1-1.5 kg);
Fresh champignons – 250-300 gr.;
1-2 onions;
Carrot – 1 pc.;
Loaf – 3-4 pieces;
Milk – 1 glass;
Chicken egg – 2 pcs.;
Butter – 50 gr.;
Fresh parsley;
Salt, spices.

The most difficult moment in this recipe is to carefully pull the skin off the pike without damaging it, since we will need it later. From the cleaned carcass, washed in cold water, you need to carefully remove the skin, pulling it off like a sock (according to the photo).

Not everyone has the strength to pinch the skin with their fingers, so we recommend using large tongs or pliers.

We gut the cleaned carcass, remove all the bones, and grind the fillet in a meat grinder. You need to add the loaf, previously soaked in milk, to the minced fish and mix well.

Heat a small amount of vegetable oil in a frying pan, fry the onion until golden brown, then add the carrots and simmer for another couple of minutes. Finally, add mushrooms to the vegetables and fry everything for 6-8 minutes. Combine fried vegetables with minced fish.

Now comes the most important stage - stuffing the pike. Using a spoon, fill the skin, transfer the stuffed carcass to a baking sheet lined with foil.

Carefully break the egg, separate the yolk from the white (according to the photo).

Preheat the oven to 180-200 degrees. Remove the pike, brushed with egg yolk, and bake for 30-40 minutes. When serving, you can leave it whole or cut it into pieces. The pike with vegetables is ready in the oven, don’t forget to decorate the dish with fresh herbs.

A simple recipe that will give you a great dish. To bake pike with vegetables in the oven in foil we will need:

Small pike – 2-3 pcs.;
Potatoes – 800 gr.;
Fresh champignons – 300 gr.;
Sour cream – 150 ml;
Spices, salt.

Clean the fish carcasses from scales, cut off the heads, remove the giblets, fins, and tails.

Cover a baking sheet with foil and place the fish on it. Rub each carcass with salt and spices, coat with sour cream outside and inside.

Cut the peeled potatoes and mushrooms into slices and place around the fish.

Cover the workpiece with a second sheet of foil and place it in a preheated oven for 35-40 minutes.

You can also watch a detailed video recipe that describes the process of baking pike with vegetables in the oven.

To select by ingredients, enter their names separated by commas, for example: potatoes, beef

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.

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!

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

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.

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!

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

Stewed pike is a tasty, satisfying, and low-calorie dish. Fish goes well with various vegetables and sauces. Thanks to additional ingredients added during stewing, pike loses its characteristic odor, acquiring special juiciness and a unique delicate taste. Pike stewed with carrots and onions in tomato sauce is especially tasty.

Perhaps the only disadvantage of this fish is the large number of small bones. But the cooking method - preliminary frying and subsequent stewing - softens the bones, preserving the taste of the fish.

The pike is first thoroughly washed, the head, fins and tail are cut off, and cleaned of scales and entrails. The prepared fish is cut into portions.

Ingredients:

1 kg of cut pike;
2 carrots;
large onion;
3 tbsp. l. tomato sauce;
mixture of peppers, salt, spices;
flour;
vegetable oil.

Peel the carrots and onions. Cut the onion into small cubes, grate the carrots on a coarse grater.
Place the vegetables in a preheated, oiled frying pan. Add salt and fry, stirring, until softened. You can add a little water to prevent the vegetables from burning.
Transfer the finished roast to a plate.
Season the pike steaks with spices, salt and pepper. Roll in flour, fry in another frying pan on both sides for 5-7 minutes until deliciously brown.
Place the fried vegetables on top of the fish and distribute them evenly.
Mix tomato sauce with a glass of water, pour the resulting mixture over the pike and vegetables.
Cover the pan with a lid and set the heat to low. Simmer for 30 minutes. You can check the readiness of the fish by lightly pressing the spinal bone with a fork - it should be soft.

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.

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.

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 the pan with the fish and marinade with a lid, put it 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.

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

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.

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.

Description of preparation:

I offer this amazing recipe for cooking pike in the oven with vegetables especially for those who love fish dishes or who just want to diversify their daily menu a little.
In our family, such pike becomes the main dish in the summer, when the fishing season begins, because there is nothing tastier than fresh fish. Sometimes, of course, we bake pike without any additional ingredients, but with vegetables it still turns out tastier and more satisfying; it is, so to speak, a complete dinner prepared in one fell swoop. Therefore, if you don’t want to spend time separately on a side dish, you can simply make this pike in the oven with vegetables at home and you will definitely be guaranteed a delicious hearty dinner. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Fish and seafood / Pike Dish: Hot dishes Geography of cuisine: Russian cuisine

Recipe with sour cream

Pike has long been considered a delicacy. Working with this fish is not easy, but its meat is very tasty, so chefs treat this fish with great respect. To get a good result, you will have to try, but the aromatic stewed pike will be an excellent reward for your efforts.

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 along the gill arches. 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.

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.

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.

This dish can be served both hot and cold. Pike stewed with onions in milk takes quite a long time to prepare, but the result will exceed your expectations.

A cast iron frying pan with a lid is perfect for cooking. In a small amount of oil over high heat, quickly fry the meat cut into large pieces - this is necessary so that it does not fall apart during stewing. Add finely chopped raw onions (at the rate of 2 pieces per kilogram of fillet). Pour milk (700 g).

Place on low heat, covering with a lid. The fish will be stewed for at least 1.5 hours. Don’t forget to keep an eye on it, and add more milk as it boils. In total, you will need at least a liter of liquid. At the very end of stewing, add 100 g of butter, black pepper and salt.

When cold, this dish resembles aspic.

For a kilogram of fillet you will need 3 onions, a little oil, 2/3 tbsp. sour cream and seasonings to taste.

Mix black pepper and salt and season the fillet pieces generously. Fry them in a preheated frying pan for 5 minutes on each side. Because of the salt, they will immediately release juice and will not stick to the bottom. Then load the onion, chopped into half rings or strips, on top of the fish. Pour in sour cream, cover with a lid and simmer for about half an hour.

Pike with vegetables

This recipe will definitely be appreciated by tomato sauce lovers. You can use it to cook not only fillets, but also regular pieces (with backbone and ribs).

Dip pieces of fish with a total weight of about 1 kg in flour, place in a frying pan and fry until almost done. Transfer to a saucepan.

Pike stewed with carrots and onions is good not only at home. This is also a great idea for a summer house and picnic. And if you are preparing a dish during the vegetable season, you can add herbs and bell pepper to it for taste.

Usually stewed pike is served with boiled potatoes or mashed potatoes, boiled fluffy rice. Stewed cabbage is good as a side dish. If you made pike in sauce or gravy, you can serve it with pasta, shells or spaghetti.

Peel the vegetables. Cut the bell peppers into circles, the onion into half rings, and mash the garlic.

Dredge the pike pieces in flour, fry quickly on both sides in oil, and remove from the pan.

Place portions of fried pike on the stewed rings of bell peppers, add half a glass of water, salt, and crushed garlic. Simmer the pike with vegetables under the lid for 10-12 minutes. It is advisable to turn the fish over during the stewing process.

Sprinkle portions of the finished fish with chopped dill. A rice side dish goes well with pike stewed with bell pepper.

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.

How to stew pike: delicious and simple recipes

There are quite a lot of options for how to deliciously stew pike. Let's look at the most popular of them.

Clean, gut and rinse 1.5 kilograms of fish well.
Cut off heads, tails, fins, cut into pieces.
Season with salt and pepper and set aside to marinate.
Peel the carrots and onions, 2 each.
Grate the carrots on a coarse grater. Cut the onion into cubes or half rings as desired.
Fry the fish steaks on both sides in a frying pan and place in a bowl.
Fry the onions and carrots in the same oil, then place the pike steaks on them and pour in 1 glass of water. Cover with a lid and simmer for 10 minutes.
Serve the dish hot, pouring the sauce in which it was cooked on top. You can also decorate with fresh herbs.

Quite simple to prepare, but very tasty dish. The proportions of products used can be changed based on the amount of fish available.

For cooking you will need one large or two medium carcasses.
Peel them, wash them well and cut them up.
Cut into small pieces, then salt and pepper to taste and add a little coriander for aroma. Leave to marinate.
While they are marinating, peel 2 medium onions, cut them into rings and fry in sunflower oil.
Peel the garlic, pass through a press, add to the onion.
Mix 3 tablespoons of tomato paste with a little water and salt, add the sauce to the onions and garlic and simmer over low heat.
Fry the fish, first roll them in flour, then pour the sauce over them and simmer over low heat for another 10 minutes.

Another option for preparing stewed pike is possible using sour cream. It is this that gives the fish a delicate, tasty, creamy taste.

To prepare, take 1 kg of fish fillet.
Cut it into small pieces, salt and season with ground pepper.
Dip each piece in flour and fry in sunflower oil.
Frying time for fish is 5 minutes on each side of the piece.
Meanwhile, peel 2 onions and cut into half rings.
Once the fillet is browned, spread the chopped onion over it.
Add 3-4 tablespoons of sour cream, dried herbs, cover with a lid and leave to simmer for 20 minutes.

Take 1 kilogram of fish, clean it, cut into small pieces 3-4 cm thick.
Place them in a baking dish and season with salt and pepper.
Peel the onion, chop into rings, add to the dish. Mix 0.5 liters of vegetable broth with 200 ml of sour cream and pour it over the fish so that it is completely covered with it.
Place the dish in the oven to simmer for 20-25 minutes.

Clean one fish, wash it well, cut into portions.
Next, roll the steaks in flour and fry.
Peel one onion and one carrot and chop them.
Finely chop a bunch of fresh herbs.
Fry the onions and carrots in oil, after 5 minutes add tomato paste, a little water, 2 teaspoons of flour and herbs.
Then pour this sauce over the fried fish and simmer for 15 minutes.

We clean the carcass, rinse it well, cut off the head and tail, and cut it into portions.
Salt them, pepper them and set them aside to marinate.
Next, roll the steaks in flour and fry in vegetable oil.
We clean two onions, cut them into half rings, and place them in a frying pan with the fish.
Cover with a lid and leave to simmer for 5-7 minutes.
Mix 0.5 cups of water with 2 tablespoons of mayonnaise.
Pour this sauce over the pike and simmer for another 10 minutes. Sprinkle the finished dish with finely chopped fresh herbs on top.

Pike meat goes well with mushrooms: oyster mushrooms, champignons. And if you want to prepare a particularly tasty dish, then prepare stewed pike with porcini mushrooms.

Take a kilogram of pike fillet.
Cut it into portions.
Dip them in flour and fry on both sides.
Place the fried pieces in a saucepan, pour in vegetable broth so that it covers the pieces and leave to simmer for 10 minutes.
Wash the mushrooms, cut them and fry them with finely chopped onions in butter.
Add the fried mushrooms to the saucepan and simmer for another 10 minutes.

By experimenting with pike and other ingredients, you can create a whole gastronomic masterpiece that will amaze your household, guests and will decorate your table, not only on holidays, but also on weekdays.

Cooking with potatoes

Components:

pike fillet – 700 g;
potato tubers – 6 large pieces;
flour – 2 tbsp. l.;
purified vegetable oil – 3 tbsp. l.;
a bunch of green onions;
whole milk – half a glass;
iodized salt and pepper ground in a mortar - 2 pinches each.

You can prepare a delicious fish dish in the following steps:

Divide the fillet into pieces.
Sprinkle the slices with salt and season with pepper.
Dip each piece in flour.
Fry the pike in hot oil until golden brown.
Peel the potato tubers and chop into thin slices.
Send half the potatoes to the bottom of the pan where the pike will be stewed.
Next, send the peeled and chopped onion.
Place fish on it.
Place the last layer of potatoes.
Add salt and pepper to the milk and stir.
Chop and add onion greens.
Fill the pan with prepared milk.
Cover the container with a lid and boil.
Simmer for 30 minutes to give the potatoes time to cook.

It is better to serve juicy pike in milk sauce with onions and aromatic dill.

A dish with potatoes turns out satisfying

Pike stewed with cabbage

Cabbage gives the fish pulp juiciness, softness and a special aroma. Components of the dish:

pike steaks – 1.5 kg;
cabbage fork – 2 kg;
a pair of onions;
a glass of purified vegetable oil;
a bunch of any fresh herbs;
flour - 3 tbsp. l.;
butter – a piece weighing 50 g;
rye crackers - half a glass.

Method for preparing fish delicacy step by step:

Chop the cabbage into thin strips.
Pour vegetable oil into a thick-bottomed saucepan.
Place chopped cabbage in oil.
Place chopped onion and chopped herbs into a saucepan.
Salt the mixture and sprinkle with pepper powder.
Simmer the dish with the lid closed for 40 minutes.
Sprinkle the fish pieces with salt and leave to marinate for 30 minutes.
Dip the slices in flour and fry in oil until crispy.
Divide the cabbage into 2 parts.
Place the first part of the cabbage in a baking container.
Place fried fish slices on the cabbage.
Pour the rest of the cabbage onto it.
Sprinkle the surface with rye breadcrumbs (as much as will fit for a thin continuous layer) and place slices of butter.
Place the mold in the oven, heated to 180 degrees.
Simmer the fish for 25 minutes.

Serve with chopped olive rings, lemon slices and herbs.

Important! There is no need to grease the pan with oil, since cabbage absorbs quite a lot of oil when frying.

With mustard

The peculiarity of this homemade dish is that, after standing in the cold, it becomes like aspic. Although the meat of this river dweller is considered dry, during cooking it forms a gelling broth with a very pleasant taste.

For stewed pike with vegetables you will need:

0.5 kg of fish;
one large onion and carrot;
a couple of tomatoes;
mustard (1/2 tbsp.);
vegetable oil;
spices.

Cut the cleaned and washed pike into small pieces.
Add spices and let sit for a while.
Fry until a light crust forms.
Separately sauté the chopped onion and grated carrots.
Grease a saucepan with oil and place the vegetable mixture on the bottom.
Top with tomato slices and pieces of pike.
Pour mustard, after diluting with a couple of tablespoons of boiled water.
Simmer in this marinade over low heat until fully cooked.
Serve with any side dish.

Advice! For frying, it is better to use refined oil. Unpeeled adds a sunflower flavor to the dish, which is often out of place.

Rules for cooking stewed pike with onions and carrots

Fish never ceases to amaze with its rich taste and a huge number of cooking ideas. One of them is stewing. And pike is the best choice for this. It has fibrous flesh with little fat. It goes well with spices and vegetables. Small carcasses can be cooked whole, baked in a sleeve and foil, and large ones can be stuffed, flattened or cut into steaks. Spices and various vegetables make the fish sweetish, aromatic and juicy. The most delicious gravy for it comes from the broth. Therefore, it would be useful to know how to stew pike with onions and carrots.