Recipes
Whole stuffed pike
Ingredients
→ HORSERADISH WITH VINEGAR
→ TOMATO SAUCE FOR FISH
→ WHITE SAUCE FOR FISH
→ GROUND BLACK PEPPER
→ WATER
→ 600-700 G OF FRESH PIKE
→ 50 G CARROTS
→ 30 G DILL GREENS
→ 30 G PARSLEY
→ 1-2 ONIONS
→ 100 G OF WHITE BREAD
→ 1 GARLIC CLOVE
Clean the fish from the scales and wash it in cold water. Cut the skin around the head and remove it with a stocking to the tail. At the tail, cut the vertebral bone so that the tail remains with the skin. After that, cut off the head, remove the entrails, wash the fish, then separate the flesh from the bones. The flesh of the fish is passed through a meat grinder, add to it soaked in water white bread, chopped onion, salt, pepper. You can also add 1 clove of garlic, ground with salt. Mix all this and pass it through the meat grinder again.
Fill the skin of the pike with the prepared minced meat, but not very tightly, so that the skin does not burst when stewing. Put the pike in a saucepan, pour half the broth in which it was stewed, or tomato or white sauce prepared on this broth, sprinkle with parsley and dill and serve.
Stuffed pike can also be served cold. To do this, it should be allowed to cool in the broth, and then cut it into portions.
Cold and hot pike can be served with horseradish sauce with vinegar.
