Pike meat stimulates taste buds and increases appetite. It has a pronounced taste and a very rich aroma. It is pleasant to make all kinds of dishes from this fish, because literally everyone becomes a delicacy. The article contains a variety of recipes for making pike, because you can create anything from its dietary meat: rich broth, cutlets for a family dinner, a festive dish or a great snack.

Whole baked pike in the oven

Pike - predatory fish, so its meat is a little dry. When cooking, you can not be afraid to add all kinds of fats to it. They will not spoil the dish, but rather, will help to reveal its taste.

We divide the cooking into stages:

  1. Gutted the carcass, cut the fins and completely prepare the fish for baking.
  2. Rub it with suitable seasonings and pour lemon juice, let it marinate for 20 minutes.
  3. Cover the baking sheet with foil and pour it abundantly with vegetable oil.
  4. Smear the fish with sour cream on all sides, to the best of salt and wrap in "metal" paper.

Send the billet to the oven for 30 minutes to cook at 180ºС. Then we open the foil and let the fish stand for another fifteen minutes in the oven to brown.

In batter in a pan

Fish in batter is a good appetizer that can be eaten both in cold and in hot form. Fried pike in a pan is universal. It harmoniously looks both on a working day and on a festive table.

Fish must be cleaned in advance. Remove all large bones, fins and divide into portions.

Prepare batter:

  • make a glass of flour with a mug of cool water;
  • add some salt;
  • five beaten eggs are separately added to the batter.

Then pour a large amount of oil into the pan and heat it to maximum temperature.

Poddenim pieces of fish with a fork, each dip in batter and put in hot oil. Fry them on all sides to a dense golden crust. Put portions on a paper towel to remove excess fat.

Fat pike ear

Chowder is a tasty, light, low-calorie first course, which is especially pleasant to pour from a pot on the river bank.

But in the absence of an appropriate environment, we will prepare a pike in our usual living conditions:

  1. Scrape the carcass, gutting the insides and cut the fish into portions.
  2. From the head of the pike we remove the eyes and gills.
  3. A medium-sized fish will need one and a half liters of water. Pour water and set it to boil.

Vegetables and spices:

  • four large potatoes;
  • two small carrots;
  • medium sized onion;
  • dried seasonings for fish;
  • laurel leaf - three pieces.

Boil vegetables in advance. We cut potatoes into cubes, carrots into rings, onions randomly, but larger. Add vegetable slices to boiling water.

Twenty minutes after boiling again, put the pike in the broth, add spices, salt. We cook together for another 20 minutes, after which we pour the fragrant ear on plates.

Fish cakes with semolina

Semka softens the dry meat of such fish, locks all the juices in it. With the addition of cereals, pike fishcakes are juicier.

Consider the recipe in stages:

  1. Free half a kilogram of fish fillet from the bones and double-pass it through a meat grinder.
  2. Soak 150 g of bread in a cup of milk. After softened, send it to the minced meat.
  3. Add to the fish a tablespoon of semolina, salt, black pepper and your favorite spices.
  4. Stuff the minced meat until smooth and blind patties flattened.
  5. Bread rolls in breadcrumbs.

We fry cutlets in an open frying pan in oil from two sides to a beautiful crust.

In foil with potatoes

Potatoes baked with fish are soaked in its juices and it turns out much tastier than the one that is prepared separately.

  1. Cut the onion into cubes, mix with an arbitrary amount of pepper and salt.
  2. We clean the fish in advance and start its abdomen with onions.
  3. For baking, you need seven hundred grams of potatoes. It must first be cleaned, cut with washers and mixed with a small amount of vegetable oil. Be sure to salt.

We spread the potatoes on a generously oiled foil. On top of it we put the whole, sprinkled with lemon, sprinkled with salt and stuffed with onions carcass. We seal the cocoon.

We put the dish for 50 minutes in an oven preheated to 180ºС. At the end of cooking, the foil can be opened and the fish baked for another 15 minutes.

Stuffed Pike in the Oven

It is convenient to stuff such fish, because the pike's skin is dense, and therefore the carcass retains a presentable appearance when baked.

 

This is a truly royal dish, which, however, is a pleasure to enjoy on a weekday.

Cooking in the oven:

  1. Scrape the carcass off the scales.
  2. Cut off your pike head and a thin knife, without touching the abdomen, remove the intestines.
  3. Cutting the skin from head to tail, carefully turn it inside out. Remove the meat along with the ridge.
  4. Free the fillet from the bones and double-pass it through a meat grinder.
  5. For a medium-sized carcass, add a 50-gram slice of minced fat in a meat grinder to the minced meat.
  6. Mix in the resulting composition one egg, a piece of white bread soaked in kefir and a little salt.
  7. Fill the skin with the prepared meat, put the head on the carcass and put everything together in a greased baking dish.

Stuffed pike will be cooked in the oven in 45 - 55 minutes.

Sauteed stewed fish

How simple this dish is made, so unforgettable it tastes. For cooking, in addition to fish, you only need onions and sour cream.

  1. We cut the carcass into pieces, marinate them with salt and pepper for 20 minutes.
  2. Cut the onion into small pieces, fry in oil until beautiful color.
  3. Brown the fish in another pan with butter.
  4. We mix the pike with onions and pour the dish with sour cream so that it covers all the pieces.
  5. Let the food simmer for 20 minutes.

The dish is combined with baked and boiled potatoes.

Festive jellied

Jellied is a painstaking dish in cooking, but its excellent taste will thank all the work. Surprise guests at the holiday with bright, beautiful home-made jellies.

For cooking you will need:

  • kilogram of pike;
  • liter of water for the broth;
  • 25 gram pack of high-speed gelatin;
  • carrots and half an onion;
  • five peas of black pepper;
  • six quail eggs;
  • salt at the discretion.

We clear the fish of scales, cut off its head, gutted and cut the meat from the ridge.

Put the fillet aside, and cook the broth from the scraps:

  1. Add onions, carrots and peppers to the fish. Fill the products with water and put on the stove.
  2. After half an hour, we filter the broth twice through cheesecloth.
  3. Throw the onion, and cut the carrots into beautiful slices.
  4. In the broth, cook the fillet pieces for 10 minutes.
  5. We arrange carrots, fish and halves of boiled quail eggs on plates.
  6. In the broth, we dilute gelatin and pour the broth on plates.

We leave them on the table until cool, and then put them in the refrigerator for several hours.

Pike under a vegetable marinade

Vegetables add juiciness to the fish fillet. The fish in the marinade is excellent in itself, but it also goes well with boiled potatoes and rice.

All products are taken in arbitrary proportions.

  1. Peeled and gutted fish is cut into pieces.
  2. Carrots are chopped on a coarse grater, onions are cut into half rings of small thickness.
  3. Vegetables are fried in oil in a deep frying pan, but not for long before the carrots and onions let the juice go.
  4. Slices of fish are added to them, the dish is salted and pepper.
  5. Pour fish and vegetables with a small amount of water so that it covers the pieces in half.
  6. Stew the ingredients all together under a lid over low heat for twenty minutes.

First, spread the marinade on a plate, and distribute pieces of fish on top of it.

The dish is eaten both hot and chilled.

Korean pike hee

To the best of spicy appetizer is prepared from the native, familiar to us pike and exotic Korean seasonings. Enjoy the unusual taste of a familiar fish fillet.

  1. For a snack, half a large carcass is taken. It is cleaned of bones, one meat is left.
  2. Cut the fillet as thin as possible so that it is well marinated.
  3. Add to it 40 g of wine vinegar and a crushed clove of garlic.
  4. Send fish to the refrigerator for a day.
  5. The next morning, coarse carrots are rubbed on a figured grater and the vegetable is mixed with Korean liquid dressing.
  6. Pike fillet seasoned with carrots. You can also add sautéed onions to the dish.
  7. All together leave for an hour to marinate under normal conditions. Fresh pike caviar will go well with a cool appetizer.

Pike in cooking is multifaceted. From it you can cook a huge number of dishes on weekdays and on holidays. True lovers appreciate it for its delicate taste and ability to decorate any table.

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