Recipes
Stuffed pike (pike perch, carp, bream)
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ WATER
→ 3 BEETS
→ 3 CARROTS
→ 3 ONIONS
→ 2-3 KG OF PIKE, WALLEYE, CARP, BREAM
→ 2 EGGS
→ 100-200 G OF WHEAT BREAD
→ 1 TABLESPOON SUGAR
→ 1 TABLESPOON VEGETABLE OIL
Pike (or other fish) to clean the scales, remove the insides and gills, rinse with cold water and cut into cross pieces. Cut the flesh from each piece of pike without damaging the skin. To prepare the minced meat, pass through a meat grinder the cut out pulp, onions and bread soaked in water or milk, and then squeezed out.
Add eggs, sugar, vegetable oil, pepper, salt to the minced meat and mix thoroughly. With the resulting minced meat, fill the pieces of pike in the places where the flesh was cut out, and level with a knife soaked in water.
At the bottom of the pan, put the beets and carrots cut into circles, as well as the thoroughly washed onion husks.
On top of the vegetables, place the stuffed pieces of pike, on which to put another layer of vegetables, and then again the pike and again a layer of vegetables.
Fill the pike with vegetables with cold water so that the water only covers them. Cover the pan with a lid, put the pike to cook on low heat for 1.5-2 hours, counting from the moment the water boils.
During cooking, it is necessary to make sure that the pike and vegetables are not burnt. The top layer of pike should be occasionally watered with the resulting broth.
Before serving, the pike along with the vegetables should be transferred to a dish, and the remaining broth should be filtered.
You can also cook peeled potatoes in the resulting broth and use these potatoes as a side dish for pike.
