Delicious pike stuffed: recipe in the oven

Pike stuffed (a recipe in the oven allows you to cook a more delicate and juicy fish) - this is a traditional dish of Jewish cuisine, also called "gefilte fish". It can be served as a snack, as well as the main dish for the festive table (on holidays such as Rosh Hashanah or Pesah). Pike stuffed (the recipe in the oven is not very different from the way cooking with the help of cooking) is equally popular among Orthodox and European Jews. Make this dish both from one kind of fish, and from several.

Interesting details about the gefilte fish

Stuffed pike in the oven (the recipe we will give and we will discuss in detail below) - not only the traditional festive dish of the Jews. It can also be served on weekdays. But the unique and exclusive phenomenon of gefilte fish makes a rather complex cooking technology. Special skills must be possessed in order to remove the skin from the fish stocking, without violating its integrity, as well as to prepare a gentle forcemeat of the desired consistency. By the way, from its surplus you can dazzle delicious fish cutlets, which are served together with gefilte fish or to the next meal. Before you cook pike stuffed, decide whether one of the varieties of fish will be stuffing.

You can combine different types of stuffing. For example, a pike with carp (this is a traditional combination) or with whitefish, mullet. Instead of this fish, you can successfully stuff trout (this option is popular in Europe), salmon, some species of perch.

Pike stuffed. The recipe in the oven

Weight of fish for stuffing should be from one and a half to two kilograms. Take as much fish minced meat (let in our case it be carp). Add to the list of ingredients a bulb, a carrot, an egg, two pieces of a loaf and a tablespoon of manga. Greenery - to taste. But it's better parsley. From spices - black pepper and nutmeg. Nothing more is needed. Is that only sunflower oil for frying. The most important point: pike stuffed (a recipe in the oven or implying cooking on the stove) should be properly cleaned. Start by washing the fish, removing the eyes and gills. Be very careful. Try not to cut yourself by the sharp teeth of a carnivorous fish. Cut the skin from the bottom. Ridge snack with sharp scissors or break with a knife. Do not damage the gallbladder when cutting. Separating the head, turn the skin inside out and, holding the backbone, remove it with a stocking. Now remove the insides, the film. Separate the fillet from the backbone. Pass the pike and the prepared carp fillet through a meat grinder. Spare the carrots and onions in oil. In the mince, add a soaked loaf, a mango, an egg and a pairing. Season with herbs, mix until homogeneous. Place the minced meat inside the skin and head of the prepared pike. It should not be too tight, otherwise it may burst. Put on a baking sheet, wrapped in foil entirely. You can also wrap just the fins and tail, because they have the greatest chance of burning. Put a match into the mouth of the pike and send it to the oven for an hour. Remove the ready fish from the pan, pour half a cup of water into it.