How to cook pike dishes in the oven?
Pike meat is considered dietary. It is especially useful if a fresh pike was used for cooking. Because of its high nutritional value (it was considered the most expensive and tasty fish by the British in the middle of the last century), it is even bred in pond farms. This is typical for France, where half of all pond areas (50,000 ha) are used for pike. Buy it can be in a live, frozen, canned or chilled. Meat is different in bone, the problem is eliminated if cooking pike dishes in the oven in the form of cutlets or stuffed fish, which is a traditional dish of Ashkenazi Jews. Usually it is eaten as a snack.
Pike meat contains little fat (less than 3%). To juicy dishes from pike were cooked, in the oven baked fish stuffed with minced pike with the addition of butter, or lard, or anchovies, characterized by high fat content (up to 28%). To prepare this dish, take:
- Pike for 2.5-3 kg.
- ½ cup butter butter.
- 1 teaspoonful of tea.
- 1 tablespoon of chopped parsley.
- A pinch of thyme.
- Pinch of marjoram.
- A pinch of a winter chaiber.
- Minced 2 anchovies.
- 1 garlic clove cut into halves.
- 1 tablespoon vegetable oil.
- 1 glass of white wine.
- 2 teaspoons of tea flour.
- 2 tablespoons of tea butter.
- Lemon juice to taste.
- White pepper (optional).
The pike is cleaned, removed (cut from the sidestomach) insides, skeleton, gills, but leave the head and tail. Carefully cut the meat from the skin. Twist pike meat, mix it with anchovy stuffing, add ½ cup oil, thyme, savory, marjoram, pepper, salt, parsley. All mix. On the skin of the pike (with head and tail) lay out the forcemeat, sew up with threads. On the baking tray, put two layers of foil, lubricate it first with garlic cloves, then with vegetable oil, lay on the foil pike (sewn belly down). Press the foil to the sides, the backrest remains open. In a preheated to 200 C oven put a pan with fish and bake. Every 10 minutes, water the fish with wine and pierce. When the pike is ready, it is laid out on a dish, and the resulting liquid is poured into a small saucepan, slowly pour in the flour, add 2 tablespoons of tea butter, lemon juice and pepper. Cook on low heat. Pike with this sauce.
Very delicious patties made of pike with bacon are obtained, if you depart from the traditional recipe and do not add bread to the mince. To prepare them you will need:
- Pike for 2 kg.
- 0.3 kg of pork fat not salted (0.2 kg for minced meat, the rest is cooked for roasting cutlets).
- 1 bulb is large.
- 1 egg.
- Pepper ground black.
- Flour or bread crumbs.
The pike is cleaned, the bones are removed. The pike pulp is twisted with onions and bacon. Mince season with pepper and salt, break the egg into it, mix thoroughly. Form the cutlets, flounder in flour or breadcrumbs, fry in a frying pan on the heated bacon. You can cook these patties from pike in the oven, and not in a frying pan. For this, cut vegetables are served on a baking sheet, greased with bacon: carrots, onions, beets, and on top of vegetables - cutlets. Bake in the oven at 200 oC.
For a pike dish in an oven baked in Waldfurdorf, an apple is required. Ingredients for this recipe:
- Pike at 1.5 kg.
- ½ a thin glass of celery finely chopped.
- 1 thin glass of sliced apples.
- 1 tablespoon margarine or butter butter.
- 4 tablespoons mayonnaise.
- ¼ cup walnuts (pre-chopped).
- 2 teaspoons of lemon juice.
- Optionally sliced herbs (oregano, rosemary, basil, thyme, peppermint, marjoram, dill, sage, savory).
- Vegetable oil.
The pike is cut, as described in recipe 1,prepare fish mincemeat. In margarine or butter creamy fry the celery and apple until the celery becomes soft. Remove from heat, allow to cool down, add mayonnaise, walnuts, lemon juice and herbs. This mixture is thoroughly mixed with fish minced meat. Stuff fish, as in recipe 1, then spread into a brazier, greased with vegetable oil, loosely covered with foil. Bake at 200 ° C for 40 minutes. Check the preparedness of the dish from the pike in the oven with a wooden toothpick or fork.