Pike from pike is a dish loved by many people. It is served in restaurants, eateries and cafes in all corners of the earth. This fish has an expressive taste, which is perfectly combined with many other products. This opens up ample opportunities for culinary experiments.
Pike in Russian cuisine
Pike in Russia was very respected. In addition to the undeniable culinary value, this fish was endowed with other qualities, because of which in the old days a lot of signs, sayings and tales about the pike arose.
Dishes from it usually referred to a rich festive cuisine. Pike from pike was considered a worthy treat for the highest state tables.
Before we get down to work, let's fish. Even if you were lucky enough to buy a fillet cut from the ridge, you still have to tinker with it. Shchuchye meat contains a large number of bones. Fortunately, they are all quite large and tough, so they can be easily removed. Armed with a fork and a sharp knife - so the work will go faster. But if you are planning to prepare for the cake stuffing, you can not bother with bones. Just cut the fillets, roll it through the meat grinder and all the bones remain on the screw. Unfortunately, such a focus can only be turned with a pike.
To get rid of the smell of the mud, characteristic for this type of fish, soak the pieces in milk for an hour, add some salt and add the pepper. Then pike from the pike will be fragrant, and all extraneous smells evaporate.
Among all the variety of recipes, pouring pies occupy an honorable place. They turn out to be tender, the filling is perfectly steamed. Fish pie with pike can be prepared according to the following recipe.
Pour a glass of sour cream into the bowl, add a couple of eggs and whisk. Portionally add a glass of flour. At the very end, salt, add soda (pinch). To make the dough elastic, add 2-3 tablespoons of sunflower oil without smell.
Pour half the dough into the greased form. Distribute the filling (raw pike meat) and pour the second half. If you like a crispy crust, generously pour the top with grated cheese. Suitable gouda, Russian and other hard cheeses. Bake to a dry toothpick in a preheated oven.
Puff Pastry Pie
It happens that there is absolutely no time for cooking, and a tasty and satisfying dish is urgently needed. Yes, and beautiful.
In this case, you will gain a ready-made dough. A kilogram briquette is enough for a cake the size of a pan.
Divide the dough in half. Roll out both halves. First lay a greased baking sheet, spread the stuffing. On top of pike meat, distribute a few pieces of butter. Do not forget to salt. Cover with the second half, join the edges, make incisions or punctures and send the baked. In about 30 minutes the pie will be ready. Do not forget before you make a pike from the pike in the oven, smear it with strong black tea - this will make the crust golden.
Open pie with pike
It is not necessary to cover the cake with a layer of dough. You can also make an open pie from pike. In this case, 200-300 grams of cheese, rubbed on a large grater, will need to be spread over the fish layer. It is advisable to do this not immediately, but for 5-7 minutes until ready, because cheese needs much less cooking time than raw fish.
Fish cake from yeast dough
Pike pie, the recipe of which is based on a lavish yeast dough, is very satisfying. And yet this dough is perfectly molded and you can decorate the pie at will. For example, completely blind it in the form of a large fish.
You need to do the test in advance in order to have enough time for proofing. First, let's wake up the yeast so that they work as needed. For this, in a bowl, add 2 cups of warm milk, 1 tbsp. L. Butter (vegetable or cream), 3 tbsp. L. Sugar and 2 tbsp. L. Dry yeast. After mixing all the ingredients, we will add a couple of handfuls of flour - necessarily sifted. In an hour you will notice a violent reaction and a significant increase in volume.
It's time to tackle the mix. On average, you need about a kilogram of flour. Add it gradually sifting. Dough will take exactly as much as necessary. Form a cake: rectangular or round in shape or shaped. Lubricate the top with a yolk and let the cake stand for about an hour. At this time, drafts and loud sounds are unacceptable, otherwise the dough will fall. Bake the cake in a preheated 180 degree oven for about 40 minutes.
Pike cake with additional ingredients
In the cake you can add not only fish meat. An excellent accent will be fried onions. Mushrooms are also very well combined with pike.
If the pie should become the main dish of the feast, it can be made more nutritious with the help of a starch base: potatoes or rice. These components need to be cooked until prepared in advance, because their cooking time is longer than that of raw fish and dough.
In the jellied fish cake you can add a couple of chopped eggs, a bunch of green onions, a little fresh dill.