How tasty stuffed pike
You will need
- - Pike medium-sized - 1 pc. (you can take frozen);
- - Pork lard - 100 g (salted or fresh);
- - Onions of small size - 2 pcs .;
- - Chicken egg - 1 pc .;
- - Ground black pepper;
- - Salt;
- - Sour cream or mayonnaise - 2 tbsp. l .;
- - Lemon - 1 pc .;
- - Vegetable oil for lubrication;
- - Baking dish.
To begin with, a pike frozen carcass thaw well, cut off the head and tail, clean off scales and viscera, and then rinse under running water. Pry off the skin with a knife and slowly remove it from the carcass with a single layer. The main task is to leave the skin intact, especially gently removing it from the area of the fins. In extreme cases, it is permissible to leave pieces of pulp on it, which can then be cut.
Clean the fish fillets from the bones. From the skin, remove any remaining meat and scroll through the meat grinder twice. Peel the onion and skip through the meat grinder along with the bacon. In a separate bowl, mix ground pike with ground onion, bacon and chicken egg.Add black pepper and salt to taste.
Take pike skin and carefully put all the stuffing into it with a spoon, without tamping. Hold the skin with one hand and apply with the other. After that, take a baking dish or baking sheet, grease it with any butter and lay the billet, giving it a curved shape. Tie one end of the thread, and near the other you can put a pike head to make the pike seem intact.
Turn on the oven and set the temperature to 180 degrees. When it warms up, send in a form and bake the fish for 1 hour. Remove the finished product from the oven and leave for 5-10 minutes. After that, place the stuffed pike on a dish with your head, beside it with fresh vegetables, put lemon slices on top and make a pattern of mayonnaise or sour cream.
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