Stuffed pike - 8 step-by-step oven recipes

Everyone has heard of stuffed pike, but not everyone has tried it. The dish turns out to be delicious and looks spectacular on the table. We have selected 8 recipes that you can easily repeat at home.

Whole baked stuffed pike

Pike is the kind of fish that fishermen often bring home. And of course, the best solution for her is to stuff and bake whole. You will have a great meal for the whole family.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings: 4.

• 
  Wash the pike and remove the scales. Cut off the head and remove the gills.
• 
  Make cuts in a circle to separate the skin from the meat.
• 
  Gently, slowly remove the skin.
• 
  Separate the meat from the bones.
• 
  Soak the loaf in milk.
• 
  Chop the greens very finely. Peel the onion and cut into several large pieces.
• 
  Pass the pike fillet, onions and loaf through a meat grinder.
• 
  Combine fish, loaf, onion, herbs and cooked rice, season and salt to taste.
• 
  Combine fish, loaf, onion, herbs and cooked rice, season and salt to taste.
• 
  Fill the pike skin with the resulting mass. Do not stuff it tightly, the skin may burst.
• 
  Grease the foil with vegetable oil, put the stuffed pike on it, grease it with mayonnaise and attach the head to the carcass.
• 
  Wrap the fish in foil and place on a baking sheet. Bake the pike at 180 degrees for an hour. Cool the fish completely first, then remove the foil and serve chilled.

Bon Appetit!

How to cook stuffed pike in Jewish way?

Stuffed pike is a popular dish at all times. Connoisseurs of Jewish cuisine definitely know a lot about this matter. Stuffed pike is cooked on a vegetable pillow, which makes the dish even more juicy and flavorful.

Cooking time: 2 hours.

Cooking time: 60 minutes

Servings: 4.

Ingredients:

• Fresh pike - 4.5 kg.
• Carrots - 3 pcs.
• Onion peel - 50 gr.
• Bulb onions - 3-4 pcs.
• Vegetable oil - 200 ml.
• Bread - 2 pieces.
• Water - 1 tbsp.
• Allspice peas - 4-5 pcs.
• Ground black pepper - to taste.
• Bay leaves - 5-6 pcs.
• Sugar - 4 tablespoons
• Beets - 2 pcs.
• Salt to taste.

Cooking process:

1. Wash the pike and remove the scales. Cut off the head, remove the gills and eyes, and remove the skin from the carcass without breaking its integrity.
2. Soak the bread in water for a few minutes. Peel two onions. Separate the pike fillet from the bones. Grind pike fillets, bread and onions through a meat grinder. Salt and season the resulting minced meat to taste, add vegetable oil and mix.
3. Stuff the skin with minced meat.
4. Peel and cut two onions, carrots and beets. Place vegetables in the bottom of a baking dish. Also add onion peels, peppercorns, bay leaves and some vegetable oil. Place the stuffed pike on a vegetable pillow. Pour in the water so that it lightly covers the fish. Boil the pike head separately.
5. Place the dish in an oven preheated to 220 degrees, bring the water to a boil. Then reduce the temperature to 120 so that the water boils slightly, add salt and sugar. Simmer the pike for 1.5 hours.Cool the finished pike, cut into portions, garnish and serve with the head.

Bon Appetit!

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

In the season of good fishing, you can pamper your loved ones with stuffed pike. The fish is baked in foil with a delicious juicy filling, which can then be served as a side dish.

Cooking time: 140 minutes

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Pike - 1 pc.
• Long grain rice - 80 gr.
• Garlic - 2 teeth
• Bulb 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 tablespoons
• Mustard - 3 tsp
• Lemon - 0.5 pcs.

Cooking process:

1. Wash the pike and peel off the scales. Make an incision at the bottom of the head and along the abdomen and remove the entrails and gills. Rinse the pike again.
2. Expand the carcass, brush the inside and outside of the pike with salt, ground pepper and chopped garlic.
3. Cook the rice in plenty of water, salt to taste. Rinse the finished rice.
4. Peel two onions and carrots. Dice the onion and grate the carrots. Fry vegetables in vegetable oil. Season with salt and season to taste.
5. Mix the fried rice, add the egg and dry herbs.
6. Spread the foil on a flat surface in two layers, grease it with vegetable oil. Spread the sliced ​​onion rings over it.
7. Stuff the pike with filling, fasten the edges of the carcass with threads.
8. Place the pike on the foil.
9. Lubricate the pike with a mixture of mustard and sour cream, spread lemon wedges on top.
10. Wrap the fish in foil and place on a baking sheet. Bake the pike at 190 degrees for 1.5 hours.
11. When the dish is ready, gently unfold the foil, place the fish on a flat plate and decorate to your liking.

Bon Appetit!

Delicious pike stuffed with vegetables

Fish and vegetables are the basis of a tasty and healthy dish. Cooking pike stuffed with vegetables is a rather laborious task, but thanks to a detailed recipe, you will succeed the first time.

Cooking time: 135 minutes

Cooking time: 60 minutes

Servings: 4.

Ingredients:

• Pike - 1.5 kg.
• Bulb onions - 160 gr.
• Little sunflower - 60 ml.
• Carrots - 160 gr.
• Champignons - 250 gr.
• Bread - 150 gr.
• Milk - 150 ml.
• Egg - 1 pc.
• Parsley - 10 gr.
• Butter - 150 gr.
• Salt to taste.
• Mayonnaise - 3 tablespoons
• Ground black pepper - to taste.

Cooking process:

1. Clean the scales from the pike, make an incision in the head area.
2. Through the hole obtained, remove the insides and cut out the gills with scissors.
3. Next, lifting your head with a small knife, separate the skin from the meat. This is the delicate job that will take you the most time.
4. The main task is to remove the skin without compromising its integrity. Separate the fillet from the bones.
5. Pass the pike fillet through a meat grinder.
6. Peel the onion and cut into cubes. Peel and grate the carrots. Fry vegetables in vegetable oil.
7. Then fry the diced mushrooms separately.
8. Soak the bread in milk, then pass it through a meat grinder. In a bowl, combine fish fillets, vegetable fry, mushrooms and bread mass, break one egg.
9. Wash the greens, dry and chop finely with a knife. Cut the butter into small cubes. Add herbs and oil to the filling, mix. Season and salt to taste.
10. Fill the pike with the minced meat. Tie your head with threads so that the fish looks whole.
11. Spread the foil on a baking sheet, put the pike, grease it with mayonnaise. Bake the pike under the foil at 180 degrees for 60 minutes then remove the foil and cook for another 15 minutes.
12. Gently transfer the pike to a platter, garnish with herbs and lemon of your choice and serve.

Bon Appetit!

Stuffed pike with mushrooms on a festive table

Due to its low percentage of fat, pike is considered a dietary product. The most famous dish featuring this fish is stuffed pike, which is served at official banquets, anniversaries and weddings.

Cooking time: 110 minutes

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Pike - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Mushrooms - 250-300 gr.
• Egg - 1 pc.
• Lard - 150 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Spices to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the pike, remove the scales and remove the gills.
2. Make an incision on the carcass around the head, but do not cut the head off completely. Use neat small incisions to cut off the skin.
3. Separate the fillet from the bones and pass through a meat grinder along with the lard.
4. Peel the onions and carrots, chop and fry in vegetable oil until tender.
5. Peel the mushrooms, wash, chop and fry until golden brown. Combine minced fish, one egg and sautéed onions, carrots and mushrooms. Salt the resulting mass and season to taste.
6. Stuff the pike with minced meat and place on a baking sheet. Using toothpicks, lift the fin and jaws, straighten the tail. Bake the stuffed pike at 180 degrees for about an hour. When the pike is done, cool it down, garnish and serve.

Bon Appetit!

A simple and delicious recipe for pike stuffed with rice

Stuffed pike is a very unusual and effective way of preparing a fish dish. It's not even gentle to cook a side dish for such a dish, it is already inside the pike.

Cooking time: 180 minutes

Cooking time: 60 minutes

Servings: 4.

Ingredients:

• Pike - 1 pc.
• Rice - 200 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Semolina - 2 tablespoons
• Carrots - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 3 tablespoons

Cooking process:

1. Wash the pike, peel off the scales, cut off the head and carefully cut the fillet along with the bones and entrails, without violating the integrity of the skin.
2. Peel the onion and cut into cubes.
3. Carrots, wash, peel and grate. Fry the onions and carrots in vegetable oil until tender.
4. Cook the rice in salted water.
5. Separate the pike fillet from the bones, roll it through a meat grinder. Combine minced fish, rice, frying, add spices and salt to taste.
6. Also add semolina to the filling, mix again.
7. Place the filling into the pike skin.
8. Grease the fish with vegetable oil, put it on a baking sheet and attach the head. Pour some water onto a baking sheet.
9. Bake the stuffed pike at 170 degrees for 2 hours. Cool the pike before serving and decorate to your liking.

Bon Appetit!

How to deliciously bake stuffed pike with buckwheat in the oven?

Not even our grandmothers came up with the idea of ​​stuffing pike. This dish has a long history. Previously, pike was often cooked with buckwheat. If you are planning a big celebration, then stuffed pike will definitely decorate your table and delight guests with its taste.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings: 6.

Ingredients:

• Pike - 1.8-2 kg.
• Buckwheat groats - 0.5 tbsp.
• Bulb onions - 1 pc.
• Carrots - 0.5 pcs.
• Champignons - 200 gr.
• Lard - 200 gr.
• Baton - 2 pieces.
• Egg - 1 pc.
• Mayonnaise to taste.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse buckwheat groats and cook. Wash the mushrooms, cut and boil for 2 minutes. Chop onions and carrots and fry in vegetable oil.
2. Wash the pike, clean it of scales and entrails.
3. Use a spoon to separate the pulp from the skin, being careful not to damage the skin. Pass the pike meat together with bacon and bread through a meat grinder.
4. Combine minced fish, vegetable fry, mushrooms, buckwheat and one raw egg. Season the resulting mass and salt to taste.
5. Start stuffing the pike from the tail and immediately grab the edges of the skin with a thread.
6. Put the pike on foil, grease it with mayonnaise on all sides.
7. Wrap the pike in foil and place in an oven preheated to 170 degrees. Bake the dish for 40-60 minutes. Then the foil can be opened and the pike can be browned, leaving it in the oven for another 20 minutes. Cooking time depends on the weight of the pike and the power of your oven.
8. Serve the prepared stuffed pike hot with vegetables and herbs.

Bon Appetit!

A simple and delicious recipe for making pike stuffed with carrots and onions

A pike stuffed with onions and carrots looks great at a minimal cost. The simplest products are used, they can be purchased at the nearest market, and you can catch pike yourself in the river. Thus, this dish can be both a country lunch and the highlight of a dinner party.

Cooking time: 110 minutes

Cooking time: 50 minutes

Servings: 4-6.

Ingredients:

• Pike - 1 kg.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Salt to taste.
• Seasonings for fish to taste.
• Lemon - 0.5 pcs.
• Vegetable oil - for frying.

Cooking process:

1. Peel and wash onions and carrots with water. Cut the onion into half rings, grate the carrots on a coarse grater.
2. Fry the onions and carrots in vegetable oil until soft.
3. Peel the pike from the scales, cut off the head and fins. Then rub the carcass on all sides with lemon.
4. Then brush the inside and outside of the fish with salt and spices.
5. Put a frying of onions and carrots inside the pike, fasten the edges of the carcass with toothpicks.
6. Wrap the pike in foil and bake at 160 degrees for 60 minutes.
7. Serve the prepared stuffed pike on the table, garnish with sprigs of herbs and lemon wedges.

Bon Appetit!