Stuffed pike is a chic, festive dish instant cooking stuffed pike with different fillings. Classic filling made from pike fillet and various vegetables.
TIME: 1 hour 30 min.
Average
Servings: 6
Ingredients
- whole pike (more than 1.5 kg);
- salt;
- pepper;
- nutmeg;
- ? loaf;
- 1 egg;
- sour cream or mayonnaise;
- large carrots;
- large onion.
Preparation
Many people are intimidated by cutting fish, we will tell you in detail how to cut a pike with a stocking, for clarity, refer to the proposed photos. Take your time, stock up on a sharp thin knife and you will succeed.
Pike is cleared of scales. The gills are extended. 
Next, you should carefully cut off the head so that the intestines are attached to the head. 
The insides are pulled out behind the head. Residues should be pulled out by hand. 
The skin must be removed very carefully. It must not be damaged. You should help yourself a little with a knife, trimming the meat and pulling it off like a stocking. It is necessary to pay attention to the fact that in the area of the fins the bones go far into the depths. 
In the area of the tail, the ridge is cut, all the meat and bones are removed from the fish.
If during the process of cutting the fish your pike skin breaks, mend the area with thread and remove it after cooking. 
All bones should be removed from the fish; this can be easily done with tweezers.
The fish fillet is soaked in a small amount of lemon juice, salted and peppered, and placed in the refrigerator for an hour. The fillet is ground in a blender along with vegetables.
We also add a loaf soaked in cream and an egg to the minced meat. Ultimately minced fish It should be very homogeneous.
Carefully place the finished filling into the pike skin.
Next the head is attached. Everything is laid out on a baking sheet. The fish is greased with mayonnaise or sour cream. 
Bake the pike at 200 degrees for 35 minutes.
Ready pike can be served different ways.
You can serve it whole, place lemons next to it and garnish with mayonnaise and pieces of olives. You can also serve the fish in portions; to do this, cut the pikes in advance into thin plates, approximately 1-1.5 cm wide. Place the pieces on lettuce leaves, cover the sides with cucumbers and lemon.
Recipe No. 2. Pike stuffed with crab sticks in the oven
Baked stuffed pike is an ever-popular holiday dish, the recipe of which has gone through many experiments and modifications. Fresh fish, stuffed with your own fillet in combination with crab sticks- great flavor combination. The filling turns out very soft and pleasant to the taste, and lemon zest gives it an original aroma and a peculiar piquancy. 
Ingredients:
- Pike weighing about 1 kg;
- 3 crab sticks;
- 1 egg;
- 1 slice of white loaf;
- A small bunch of parsley and dill;
- 120 ml milk;
- 1/3 of a small lemon (you will only need its peel);
- 150 g mayonnaise;
- 1 onion;
- Salt and pepper.
Step by step recipe with photo: delicious stuffed pike in the oven
The whole pike, cleared of scales and entrails, should be divided into 3 parts, as in the photo: the head, the fillet with the ridge and the so-called stocking - the skin of the pike. To do this, the head is first cut off. Then, with your fingers, you gradually separate the skin from the fillet in a circle and pull it together with a solid stocking. In places where the pike has fins, you need to cut them off on the inside with a knife so as not to damage the integrity of the shell for stuffing. The eyes are removed with a sharp, thin knife. 
Soak the white loaf in milk. It should get saturated very quickly. After 5-10 minutes, squeeze it out, getting a bread lump. 
First pass the pike fillet, separated from the hard backbone, through a meat grinder twice. In total you will need 2/3 of pike meat, the rest can be used for other recipes.
After the fish, pass the peeled onion and soggy bread. 
Break an egg into a bowl with minced fish, add salt and pepper. 
Chop the greens very finely and add to the bowl.
Cut the peel off a piece of lemon. Turn the zest into small cubes, as in the photo. Add to the minced meat.
Grate the crab sticks and add to the minced meat as the last ingredient.
Mix all ingredients for stuffing pike.
Stuff the skin with minced crab, but not too tightly, otherwise it may burst during baking. Place it on the deck with your head. Lubricate with mayonnaise and pour water into the deck. Place in the oven to cook for about an hour at a temperature of 150-160 degrees. The head can be removed after 20 minutes of cooking, as it will only serve as decoration and may lose its appearance if overheated.
It is important to let the finished pike stuffed with crab sticks cool. When cold, place it on a plate, cutting the body into portions, as in the photo. Garnish with mayonnaise, fruits, vegetables and berries the way you like.
Stuffed pike will certainly be a wonderful decoration for any festive table. Previously, in Rus' they stuffed pike for weddings and other large feasts. There is an opinion among people that pike is a bony fish, but this is not at all true, large fish have very few bones, and even they will not interfere with enjoying the amazing delicate taste. Well, if your husband is an avid fisherman, then you should definitely learn how to cook this wonderful and amazing tasty dish. Let's get to the recipe. We will tell you how to stuff pike in detail and reveal the secrets of making it beautifully decorated.
The process of preparing a dish called "Pike baked in foil"
We take fresh pike, clean it thoroughly, but without damaging the skin. If you use frozen fish, you need to thaw it well. Cut off the head and gills. Be sure to use a sharp knife to cut the skin around the circumference from the side of the head. Then we turn the skin towards the tail. In order to better preserve it, you should cut it in such a way that there is a small layer of meat on the knife. So we get to the tail. We cut off the tail bone and remove all the entrails from the carcass. Cut out the ridge. Soak the loaf or bun in milk. We pass the meat with onion and bread through a meat grinder 2 times or grind it in a blender. Next we drive one into the minced meat egg, softened butter and knead everything. Salt and add seasonings. You can also add 1 tablespoon of mayonnaise to the minced meat, then it will become more tender. Then we stuff the skin, but not too tightly, otherwise the skin may burst during baking. If you have some minced meat left over, you can use it to fry cutlets or make fish fritters. Next we need foil, fold it in two layers, lay out a strip of bay leaves and our shuka on them. We put the head to the body. The stuffed pike is almost ready. On top of the fish you can salt, pepper and sprinkle lemon juice. Wrap the foil on three sides and leave one for steam to escape. Add half a glass of water to the hole left. Place our pike on a baking sheet in an oven preheated to 180 degrees and bake for about 1.5-2 hours. Cool the finished fish.
Decorating the dish
So, you have learned in detail about how to stuff pike. Now let's start decorating holiday dish. The most accessible and in a fast way Ordinary maoineuse will serve as decoration. Use your imagination and draw beautiful patterns - wavy lines or flowers. Vegetables can also serve as an ideal decoration for you. For example, cucumber. Take a sharp knife and make zigzag cuts, going in a circle through the vegetable. Gradually make the cuts deeper, then separate the halves, you will get a flower with petals. You can put an olive or olive inside and decorate the fish. You can use apple peel. Just peel the apple from it, trying to cut into a whole strip. Then simply twist the peel in a circle into a flower. Absolutely any vegetables are suitable for decoration: carrots, onions. You can experiment with herbs and lemon.
Conclusion
Stuffed pike - very tasty and original dish, which is ideal for the holiday table. It is served to the table with mashed potatoes, rice, vegetables. We hope that your stuffed pike will delight your guests. Bon appetit!
Stuffed pike is an ancient Slavic dish. Not a single feast in Rus' was complete without refreshments. From time immemorial, Russians have been catching " king fish"and spoiled the kings at feasts.
Now there are no kings, and fish is available to everyone, but some people are afraid to cook it. There's nothing complicated about it, it's worth a try and you'll enjoy it gourmet dish Russian tsars.
Whole stuffed pike
If you know fishermen, ask them to bring a whole one to decorate the table with a masterpiece. But if you don’t know anyone, you can buy frozen fish in a store or market so that after tasting the dishes you can feel like royalty. Stuffed pike will require dexterity and ability to use a knife.
You will need:
- medium-sized pike;
- 120 gr. bread crumb;
- egg;
- bulb;
- mayonnaise, salt and pepper.
Stuffed and baked pike in the oven will turn out excellent if you follow the instructions.
- Preparing fish for stuffing. You need to remove the “skin” from the thawed carcass. We start the work with a whole fish, do not rip open the belly, do not cut off the fins, wash it and remove the scales. We make an incision near the head, without separating it completely, and begin to remove the skin using small cuts like a stocking. When you remove the “skin” of the pike to the tail, cut the ridge. The fish skin is ready for stuffing. For more information on how to remove the stocking skin, see the video below the recipe.
- Preparing the filling. You need to separate the pike fillet from the bones, and then you can proceed as desired. In the recipe, I suggest adding boiled carrots, onions and bread soaked in milk to minced pike minced through a meat grinder. You can add herbs, spices, salt and pepper. Connecting with raw egg and knead the minced meat.
- Stuffing fish. When the skin and filling are ready, proceed to filling the skin-stocking with minced meat. Fill it loosely so as not to tear the thin shell. When the process is completed, secure the edge of the fish with a thread and attach the head. Lubricate the stuffed pike with mayonnaise and wrap it in foil.
- Preparation. Place the stuffed fish in the oven and bake at 185-190° for about an hour.
You will need:
- medium-sized pike;
- milk;
- 120 gr. wheat bread;
- egg;
- medium carrots and beets;
- spices, peppercorns and bay leaves;
- lemon.
How to cook pike:
- Cooking fish. Differs from removing the skin-stocking in the previous recipe. After cleaning and washing the carcass, you can cut off the head and tail. We make cuts on the belly side of the carcass - 3-4 centimeters thick, without cutting all the way through the back. We remove the entrails through the holes and use a knife to cut off the meat from the inside of the skin and wash the fish again.
- Preparing the filling. We clean the fillet from the bones, grind it in a blender with onions, carrots and bread soaked in milk. Add the egg and mix the minced meat. Salt and pepper the filling.
- Stuffing. Place the finished filling in the pike pieces and insert lemon slices into the slits.
- Preparation. Place the root vegetables cut into circles in a deep baking tray, add spices, bay leaf and peppercorns. Place on top stuffed fish and fill with water so that the vegetables are hidden. Place the dish in the oven for 1 hour at 185-190°.
- Innings. When the fish is cooked, place it on a plate and decorate it with vegetables. You can serve.
Toppings for stuffed pike
While the pike is simmering on the stove, you can explore the filling options for the dish. Recipe stuffed pike in the oven will remain unchanged, but the taste will change.
My husband loves fishing and often comes with his catch :). These are mainly perch, dace, roach, and of course pike. Small fish always goes for frying, but you have to work some magic on the pike: either put it into cutlets or stuff it. Today I decided to make stuffed pike in the oven. Last time we had grayling and we cooked it. And from today’s catch, I decided to make a whole stuffed pike in the oven. Why did I add the phrase “in the oven” to the name of the dish? But because stuffed pike can also be boiled. Yes Yes! I'm not kidding! I'll try it someday and be sure to tell you about it!
I already baked it once. Today's dish will be a little more difficult to prepare, but much more refined and appetizing.
To prepare stuffed pike in the oven you will need:
Pike - 2.5 kg;
Bread - 100 gr;
Milk - 100 ml;
Egg - 1 piece;
Onion - 1 piece;
Greens - 1 bunch;
Sour cream - 50 gr;
Black pepper.
Recipe for stuffed pike in the oven:
1. Take fresh pike. If it is frozen, defrost it. 
2. Clean the pike. Clean off the scales and cut off the fins with scissors. 
3. Separate the head with giblets. Make cuts around the head on all sides. Our task is to properly separate the head - we need to make sure that the head comes away along with the giblets. 
4. Carefully remove the skin from the fish. Try not to damage it. You can help with a knife or do it with your hands. Closer to the tail, break off the ridge and separate the tail along with the skin. 
Here's what happened: 
5. Separate the fillet from the bones and grind in a meat grinder.
My fish was large and, accordingly, its bones were large, so I picked out all the bones with my hands and scrolled once in a meat grinder. If the fish is small and has small bones, be sure to grind it in a meat grinder 2-3 times. 
6. White bread soak in milk.
7. Add bread, onion, herbs and egg to the minced fish. Grind the onion in a meat grinder, finely chop the greens. 
8. Salt, pepper, mix the minced meat. Mix the minced meat well until smooth. 
9. Stuff the pike skin with minced meat.
There is no need to stuff it tightly, otherwise it may burst during frying. Or you need to pierce the skin in several places, which is what I did. If there is excess minced meat left, it’s okay! You can stick cutlets. 
10. Place the pike on a baking sheet, giving it the desired shape.
11. Grease generously with sour cream.
12. Bake until done in the oven at 220 degrees.
13. Place the cooled fish on a large plate and decorate as desired.
Many people ask: how to decorate stuffed pike? Usually fresh herbs and vegetables are enough. Today I decided to garnish with lemon, olives, tomatoes, cucumbers and lettuce. Here's what I got. 
Serve as a separate dish, with vegetables or with a side dish, such as
Not everyone will decide to cook stuffed pike. The queen of the festive table requires due attention. However, your efforts will be justified and will not go unnoticed. If you know how to stuff pike correctly, then the dish, especially if it is beautifully decorated, will create a real sensation!
For many, pike is unacceptable in finished form due to the characteristic smell of mud. We'll fix everything. Frying a large amount of onions and carrots is added to the filling, which interrupts the characteristic aroma of pike. And to give the minced fish juiciness, you should definitely put a small piece of fresh lard in it. There are a few more tricks for preparing delicious stuffed pike, which I am happy to share in the recipe.
Most main point- it's about choosing the right fish. First of all, you should pay attention to the smell. Fresh pike has a pungent fishy aroma. The mucus that covers it should be transparent. It is worth looking under the gill bone. Only caught fish have gills of a rich red or pink color without spots or darkening. The skin of a high-quality pike is densely covered with scales, without cracks or tears. I do not recommend stuffing fish over 1.5 kg. It is difficult to remove the skin from a large pike without damaging it, and few people have a huge oven at home.
Cooking time: 40 minutes / Yield: 6-8 servings
Ingredients
- pike 1 kg
- 3 large onions (1 for broth + 2 for filling)
- 2 large carrots (1 for filling + 1 for baking fish)
- yesterday's loaf 300 grams
- eggs 3 pieces
- large beets 1 piece
- milk 300 ml
- spices to taste
- salt 1 teaspoon
- 2 cloves
- bay leaf 1 piece
- fresh lard 150 grams
- vegetable oil for frying 2 tbsp. spoons
For decoration
- fresh herbs 1 bunch
- olives 10 pieces
- mayonnaise or sour cream 100 ml
Preparation
Large photos Small photos
We clean the pike from scales, being careful not to damage the skin. Using kitchen scissors, cut out the gills from the head. We make cuts near the lowest fin (where the large intestine ends) and near the head. Using a sharp knife, carefully cut the film to separate the insides. We plunge our hand deep into the pike and pull out the giblets. We do this very carefully so as not to rupture the gallbladder. If such an incident does occur, you should immediately completely immerse the fish in cold water, add 1 tbsp. spoon table salt and 2 tbsp. spoons of vinegar 9%. Leave the pike in this solution for 30 minutes, then rinse thoroughly under running water.
Take a rolling pin or any other wooden object. We hit the fish on each side, making 10 blows. “Beating” the pike will soften the meat, which will make it easier to remove the skin later.
Using a sharp knife, cut off the head of the fish from the body.
We begin to gradually separate the skin from the meat from the side of the head with a sharp knife. We do this in a circle, pulling the skin towards itself. We cut off the lower and upper fins with scissors so that they remain on the skin.
Gradually trimming and turning out the skin of the pike, we reach the tail. We cut off the bone at the tail so that the tail fin remains intact.
Separate the meat from the spine.
Place the bones in a saucepan, add about 700 ml of water, add the peeled onion, cloves and bay leaf. Let it simmer over low heat for forty minutes. After the broth boils, be sure to skim off the foam.
Let's prepare the filling. Place yesterday's loaf in a bowl and fill it with milk. Let the bread rise for 15 minutes.
Cut the onion into cubes, grate the carrots and sauté in a frying pan with the addition of 1 tbsp. spoons of vegetable oil until transparent. Place the lard in a blender and grind. Then add more hot fried vegetables and mix everything together. They will melt the lard. If you don't have a blender, use a meat grinder.
We pass the pike meat through a meat grinder several times or, if you have a powerful blender, grind the fillet in it. Place the minced fish in a bowl, add vegetables with lard and the loaf, squeezing it out of the milk. Separate the yolks from the whites. For now, put only the yolks into the filling, add spices to taste and salt. Mix.
Pour the whites into a deep bowl, add a pinch of salt and beat with a mixer into a fluffy foam.
Now mix the whites into the minced fish in small portions - they will give the finished filling a more airy consistency.
Stuff the pike skin and head with fish mixture.
Cut the carrots and beets into pieces and place on a baking tray. Place the stuffed pike carcass and head on top of the vegetables.
Pour the broth over the fish and vegetables, straining it through a sieve.
Grease the foil vegetable oil and cover the fish on top. Place in an oven preheated to 180 degrees to bake for 40 minutes.
After 20 minutes, remove the foil from the fish and leave it in the oven for another 20 minutes so that a golden brown crust forms on the pike.
Let the pike cool completely, as it is customary to serve it cold. Place the fish on a plate filled with herbs, along with the head, so as to create the appearance of a whole pike. We place black olives in the eye sockets and mouth. Cream injector fill with mayonnaise or sour cream and decorate the carcass and head on top. If desired, you can form roses from additionally cooked carrots and decorate the finished dish with them.
