Baking pike using an oven and a sleeve

Baking pike in a bag is a fairly convenient way of cooking. The dishes turn out aromatic and incredibly tender. In addition, there is no need to wash a mountain of dishes and remove the fishy smell. The hermetically sealed film retains the flavor of seasonings, dried and fresh herbs, and marinades. All the juices will remain inside, and the pulp will simply melt in your mouth. Therefore, every housewife should know how to cook pike in the oven in a sleeve so that it surprises family and guests.

Secrets for preparing the perfect pike dish

To properly salt the carcass, it must be immersed in a saline solution (not concentrated) for 10 minutes.

You can remove the specific smell of mud using a vinegar or lemon solution. To do this, you need to prepare a weak solution with a suitable key ingredient and place the pike in it for 60 - 90 minutes. You can also soak it in milk, and then move on to cooking the pike.

It is best to remove the skin from the fish after cooking it (if the recipe allows for it). This makes the meat juicier and more tender.

Classic recipe for pike in the oven

Pike dishes can be prepared in different ways, but the classic method is considered the most popular.

To prepare it you need the following set of ingredients:

1.5 kg of fish;
130 – 160 ml medium fat sour cream;
200 g onions, red ones can also be used;
1 small lemon;
80 ml unrefined vegetable oil.

You will also need classic seasonings and spices for fish.

Prepare the carcasses. Gut, remove scales and gills, and rinse well and, if necessary, remove large fins.
Rub them on each side with spices, salt and pepper. Set aside for 25 – 35 minutes.
Peel the onion and cut it into large rings.
Place sour cream in a separate bowl and add vegetable oil.
Pour the mixture over the onions and place everything on a baking sheet on foil. Place whole carcasses on top of the onions and coat them well on all sides.
Place a small amount of onion into the bellies and wrap tightly in foil.

Place the baking sheet in an oven preheated to 180 - 200 degrees for 35 - 40 minutes.

Before serving, garnish the dish with lemon slices and olives.

This dish will truly surprise guests and family members. Pike not only has an amazing taste, but also microelements that are beneficial for the body. You can also cook it even during a diet, because 100 g of meat contains only 86 kcal.

PP

Pike is not only a very tasty, but also a healthy dish. Fish meat is rich in many minerals and vitamins that are beneficial to the body, as well as phosphorus, iron, iodine and calcium. To cook PP pike in the oven you will only need forty-five to fifty minutes. The specified amount of ingredients is enough for as many as eight servings.

The nutritional value:

Calories – 95 kcal.
Proteins – 15 gr.
Fats – 4 gr.
Carbohydrates – 1.2 g.

What you need to cook pike in the oven:

Pike fillet – 600 gr.
Onion – 50 gr.
Seasoning mixture of peppers – ½ pinch.
Sea salt – 5 gr.
Low-calorie mayonnaise – 60 gr.
Lemon juice – 2 tbsp.
Coriander – ½ pinch.

Cooking method:

Rinse the fish fillet, then clean the bones and cut into portioned steaks.
Marinate the pike in a mixture of salt, pepper and freshly squeezed lemon juice.
Add spices and mayonnaise. Grind half an onion in a meat grinder and also add it to the fish.
Cut the remaining onion into halves of rings.
Mix the resulting mixture thoroughly and place it in a baking dish.
The fish is cooked for twenty-five to thirty minutes at a temperature of 200 degrees.

Pike baked in a sleeve with vegetables

You can prepare a pike dish in the oven using the following products:

1 medium-sized fish carcass;
100 g onions;
150 g bell red pepper;
300 g tomatoes;
70 – 90 ml vegetable oil;
1 small lemon or half a medium one.

You will also need salt and pepper (ground, black).

Wash, peel and chop all vegetables as you prefer.
Place them in a deep plate and sprinkle with lemon juice, add spices and mix everything.
Prepare the fish, clean and gut it. Then rub each side with spices and place the vegetable mixture in the belly. After this, secure or stitch the incision.
Lubricate the inside of the sleeve with a small amount of oil and place the carcass with lemon slices in it, close the edges. Place everything on a baking sheet or pan.
Place the baking sheet in a cold oven.

Turn it on to 200 degrees and after heating, bake the fish for 35 - 45 minutes.

Sometimes housewives get confused and don’t know how long it takes to prepare such a culinary masterpiece. They time the oven until the oven heats up, and after the time has elapsed, they end up with soggy fish that they have to finish baking. Pike in a sleeve in the oven must be cooked correctly, and in order to avoid this mistake, you need to remember when to time it.

Pike stuffed with porcini mushrooms and olives

Stuffed pike is a large and impressive dish. If properly served, it can be brought to the holiday table. All guests will be pleased with the combination of pike and porcini mushrooms. Olives will add a sour note to the dish. In addition to the dish, cereals and a salad of fresh vegetables are good options. The best combination of grains would be buckwheat or white rice.

Ingredients:

pike - 1 kg;
mushrooms - 600 gr.;
olives - 100 gr.;
medium sized onion;
salt pepper;
lemon juice;
butter.

Recipe:

Cut the mushrooms into slices. Olives can be added whole, or they can be divided in half or cut very finely.
Mix mushrooms with olives and spices in one container.
Cut the onion into rings and fry a little in a little oil.
Delicately remove scales from the pike and make a neat cut. Then remove the insides of the fish. Rub the pike with spices, pour in lemon juice and leave for 30 minutes.
Place mushrooms, olives and onions into the pike. Secure the belly of the fish with special strands for baking.
Place the fish on a baking sheet greased with butter and bake for 50 minutes at 180 degrees.

Pike with “Royally” sauce

It is better to choose recipes for pike fillets in the oven using sauce. This way the fish will be juicy and filled with new flavors.

In order to make this masterpiece, the following products are needed:

1 medium-sized carcass;
100 g onion, onion or red;
100 g carrots;
40 g celery;
150 ml sour cream (suitable with 20% fat content);
100 ml tomato paste;
50 g of first or highest grade flour;
50 ml sunflower oil.

For seasonings, you will need salt and pepper in the required quantity. For the side dish you will need polished rice.

Peel the carrots, celery and onions. Cut the vegetables into thin small strips.
Prepare the carcass, gut it, rinse and cut into portions (steaks or fillets). If you prepare the fillet, remove the skin and remove all the bones (including the backbone and rib bones).
Rub them with spices and, if necessary, khmeli-suneli seasoning.
Place a small amount of flour in a flat plate and roll the pieces on each side.
Fry them in hot oil in a frying pan until lightly browned.
In another frying pan, fry the vegetables until fully cooked and then add sour cream and pasta to them. Mix everything and pour in a glass of water. Season and simmer over low heat until boiling.
Boil rice in a saucepan with clean filtered water.
Then place the fish pieces in it and place the frying pan (if the design allows) in the oven, preheated to 160 degrees for 15 minutes.

The prepared dish is served on the table in portioned plates with boiled rice. You can decorate it with parsley leaves, olives and lemon slices.

This pike with rice perfectly satisfies hunger, but is considered a low-calorie dish. A 100 g serving contains only 130 kcal.

If it is not recommended to place the pan in the oven, then transfer everything to a preheated baking dish

Fish and potatoes stewed in a slow cooker

A multicooker is an excellent kitchen assistant that can cope with any task. Therefore, you can easily and quickly cook pike with potatoes in it.

Stewed pike in a slow cooker with potatoes and sour cream

Ingredients for cooking:

1 kg pike fillet,
4 potatoes,
2 onions,
80 ml apple cider vinegar,
0.5 lemon,
100 g each of mayonnaise and sour cream,
a little vegetable oil,
a pinch of spices for fish and salt.

Recipes for cooking whole pike in the oven

Pike with potatoes, zucchini and mayonnaise

This is one of the easiest ways to prepare delicious food and requires the following ingredients:

1 medium-sized pike;
100 g onions;
300 g potatoes;
150 – 200 g zucchini;
50 – 60 ml vegetable oil;
30 ml freshly squeezed lemon juice;
80 ml mayonnaise.

You also need classic spices (salt, pepper) in the required quantities.

Prepare the carcass for use. Remove the entrails, gills and large fins, and then rinse well.
Rub it on all sides with spices and coat it with mayonnaise and lemon juice sauce.
Peel the zucchini and potatoes and cut into slices.
Remove the skins from the onion and cut it into half rings. Place part of it with the vegetables, and place the other half in the belly.
Grease a baking sheet with oil, place zucchini, potatoes and onions on it in layers, and place pike on top.
Pour the remaining mayonnaise and juice over everything and place the baking sheet in an oven preheated to 180 degrees.

Pike should be baked for 40 - 50 minutes. After this, the dish is served on the table in one large plate, decorated with herbs and olives.

It is best to sprinkle fish with mayonnaise with grated hard cheese. Then the dish will have a golden crust and will look even better

In foil

Pike in foil with a fragrant and spicy crust will drive even the most skeptical gourmets crazy. This dish will take one hour and twenty minutes to prepare and will yield two servings.

The nutritional value:

Calories – 201 kcal.
Proteins – 13 gr.
Fats – 16 gr.
Carbohydrates – 1 gr.

What you will need:

Pike – 600 gr.
Sour cream – 150 gr.
Olive oil – 100 ml.
Lemon juice – 30 ml.
Fish seasoning – 1 tsp.
Salt, pepper, parsley and other herbs - to taste.

How to cook:

Clean the fish from scales, bones, fins and entrails.
Salt and pepper the carcass outside and inside. Add fish seasoning.
The pike should be marinated in the refrigerator for twenty minutes, sprinkled with freshly squeezed lemon juice.
Let's start preparing the sauce: mix sour cream and chopped herbs.
Coat the fish with the filling on both sides.
Grease a sheet of foil paper with vegetable oil and place the fish.
Wrap the pike in foil and put it in the oven: for half an hour at 180 degrees.
After the specified amount of time has passed, remove the fish, unwrap the foil and place the dish in the oven for another ten to fifteen minutes.

Baked pike fillet

Pike fillet in the oven can be prepared using the following products:

500 g prepared fillet;
200 g onions;
100 – 150 g carrots;
150 g fat sour cream;
2 cloves of garlic or 10 g of dry, ground garlic;
1 small lemon or half a medium one;
100 g of first or highest grade flour;
15 g coriander;
10 g seasoning for fish;
1 small bunch of fresh parsley.

For spices you will need salt and ground pepper. If the dish needs to be spicier, then chefs recommend using a mixture of black and red pepper.

How to cook pike cutlets with lard

If you have a whole carcass, then prepare it for use. Gut, wash, carefully remove all fins, and then pull off the skin. After this, remove the backbone and all bones, even small ones. Prepare the fillet by cutting it into small pieces.
Wash and peel vegetables and herbs.
Place sour cream, chopped garlic and seasonings in a plate with high edges. Mix everything well.
Rub the fillet pieces with spices, sprinkle with lemon juice and pour over the marinade. Leave it for 90 - 120 minutes in a cool place.
Cut the carrots into strips and the onion into half rings.
Fry them in hot oil until golden brown. Lightly salt and pepper them while sautéing.
Heat the oil in a frying pan and fry the marinated pieces of meat on both sides until a light golden brown crust forms.
Place pieces of fish and fried onions and carrots in a baking dish or baking sheet and pour in a small amount of marinade. Place everything in an oven preheated to 180 degrees.

It is necessary to ensure that the fish is cooked for no longer than 35 minutes. Otherwise, the meat may lose its juiciness and become dry.

After the time has expired, the dish can be taken out and served. Before this, it should be sprinkled with chopped herbs and garnished with small lemon slices.

Pike baked in the oven according to this recipe turns out very juicy and tasty. It is not required to be supplemented with a side dish, but if desired, you can serve boiled rice or potatoes with it.

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.

We recommend reading: Caesar salad with trout: 3 simple step-by-step recipes

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.

Homemade canned pike

Baking pike in the oven is quite simple. Few people know, but this fish can be prepared in an unusual way. Namely, you can make canned food from it.

Cut the prepared carcass into pieces, salt and pepper. Leave to brew for 60 minutes.
At this time, prepare small jars, place bay leaves and allspice on the bottom. Place the fish in them and cover with foil.
Place them in the oven (150 degrees) and wait until they boil. Reduce the temperature to 100 degrees and leave them there for 4 hours.
30 minutes before the end of simmering, heat the vegetable oil and boil for a minute.
Pour it carefully into jars and cover with foil.
Place them in a cooling oven for half an hour.
Take them out and roll them up.

Once you prepare these canned pike, you will stop buying them in the store.

Stewed pike can be a decoration for any table, both home and holiday. From time immemorial, this fish was prepared at all feasts and presented as the queen of the waters. Currently, little has changed, and it still takes pride of place on tables due to its taste and aroma.

Casserole with minced pike and potatoes

A casserole of minced pike and mashed potatoes is not difficult to prepare, a satisfying, healthy and delicious dish. Potatoes are rich in complex carbohydrates, and fish is enriched with protein. Thanks to these ingredients, the casserole will serve as an excellent lunch for the whole family.

The taste of fish casserole with mashed potatoes is colorful and rich. The texture is almost creamy and delicate. To do this, just grind the pieces obtained from cutting the pike in a blender several times and add a little butter to the resulting minced meat. Oil will add juiciness to the dish and give it a crispy look.

A casserole of minced pike and mashed potatoes is a versatile dish. It can be prepared for a family dinner with distant relatives, assigned as a signature recipe, or cooked on an ongoing basis. The casserole as a whole is not a difficult dish. As a rule, both children and adults love it. It won’t be difficult to take it with you to work or pack it for your child to school.

Ingredients:

minced pike - 600 grams;
potatoes - 1 kilogram;
milk - 200 milliliters;
butter - 50-60 grams;
onion - 1 head;
spices and herbs.

For refueling:

egg - 2 pieces;
milk - 50 milliliters;
hard cheese - 150 grams;
greenery;
salt pepper.

Recipe:

To obtain minced meat, you need to wash the pike, gut it and cut out the fillets. From the remaining parts you can later cook soup. Pass the fillet through a meat grinder several times. Salt and pepper the minced meat, add 10-15 grams of butter to it to add fat and improve the taste.
For mashed potatoes: Boil the peeled potatoes until the water evaporates, or drain the water later. When the potatoes are boiled, pour in 200 milliliters of milk, add dill, parsley and any herbs to taste. Thoroughly mash the potatoes to a uniform consistency.
Cut the onion into cubes, lightly fry in a small amount of sunflower or olive oil. Mix with minced meat.
First, grease the baking dish with oil.
Afterwards there is a layer of mashed potatoes. Do not skimp on the puree or make the layers too thin. Then comes a layer of minced fish. Add the final layer of puree.
If there is food left over, you can make more layers, but the baking time will also increase. Or, as an option, make two casseroles with three layers each.
Preparing the dressing for our casserole: mix eggs with 50 milliliters of milk.
Add chopped herbs and coarsely grated cheese to the milk mixture.
Pour the resulting gravy over the fish casserole and place in the oven, preheated at 180 degrees for 45 minutes.