Pike baked in the oven

Pikes belong to a salmon-like group. There are few species of this fish and among them our common one is one of the most common. It occurs almost in any river or in a lake not insulated from rivers. Usually this fish weighs 5 to 6 kg, but sometimes larger individuals can also be found.

In our country, pike was first considered a "black" fish, it requires the preparation of special measures to damp a specific smell and soften meat. As the "silencer" is used acid, so the pike is often cooked in an acidic medium or served with a sour sauce. Often in the preparation of this dish, a lemon is used, which gives the fish a special piquant taste.

Meat fishes weighing more than 4 kg can be used only on the knel and mousse. However, a small perfectly cooked pike, baked in the oven entirely, can serve as a real decoration of the table.

Pike baked in the oven with sauerkraut
For cooking you need: pike - about 1 kg; Sauerkraut - 0.8 kg; 1 egg; 200 grams of sour cream; Cheese - about 100 g; Ground breadcrumbs - 4-5 tbsp. Spoons; Parsley, onions, carrots - to taste; Pepper and salt.
Pound the pike, remove the bones. Cut into portions, fill with salt or pepper, moisten each piece in a raw egg, and, having rolled in flour, fry in oil in a well-heated frying pan.
Sour cabbage should be squeezed off the brine, place in a saucepan, adding oil and a little water. Stew on a small fire, tightly closing the lid, do not forget to stir occasionally, so as not to burn.
Sparce separately the root of parsley, carrots, as well as onions and add to the cabbage for 10-12 minutes before the end of quenching.
Season the cabbage with butter and sugar (if desired).
In a saucepan or a pan with a thick bottom put a layer of finished cabbage, then a layer of pike, distribute a few pieces of butter on the surface, sprinkle with grated cheese and grease with sour cream. Then the second layer of the same products. Finish with a layer of cabbage, line it, sprinkle with oil and sprinkle with breadcrumbs.
Place in the oven for about an hour.

Pike baked in the oven with biscuits and lemon
Ingredients: 1.2 kg pike, ground crusts - 1 glass; ½ lemon; Oil - 4 tbsp. Spoons; nutmeg; Pepper and salt.
To make a pike. Remove the bones, cut into portions, add and pepper ..
Brew broth (¾ cup) from fins, head and bones. Strain it.
Lubricate the saucepan or deep frying pan. Put a layer of fish. Sprinkle with nutmeg and pepper, decorate with thin slices of lemon (removing bones). Sprinkle with breadcrumbs.
Lay out one more layer of products in the same sequence. Pour 6-8 tablespoons of broth, then put some butter.
Put in the oven and bake.
Pike, baked in the oven, goes well with vegetables.

Stuffed pike baked in the oven
For cooking you need: pike - about 1.5 kg; egg; Milk - 1 glass; White bread - 150 g; 1 onion; Carrots - 1 piece; Parsley, salt, pepper.
Fish to clean and gut. Make incisions along the gill, head back to the top. With the help of a knife, carefully separate the pulp from the skin, making sure that the skin does not tear. The bone is cut off, not reaching the tail for a couple of centimeters. Separate the meat from the bones. Skin inside is rubbed with salt.

Soak the bread in the milk. Carrots, chopped onion, fry in a pan. In a blender mix, pike meat, bread, carrots, onions and finely chopped parsley. After adding egg, pepper and salt, mix thoroughly again. Puff the pike with this mixture. Put on foil, greasing with vegetable oil. Wrapped in foil, you need to bake for 1 hour. Remove the neatly foil. Put the fish on the dish. A pike in foil in the oven can decorate your festive table.

This is a very tasty dish that contains few calories, so it is suitable for diet food. Like any fish it contains useful microelements and vitamins. Bon Appetit!