Stuffed pike

4 servings

45 minutes

Recipe from Almagul Makimova.

Energy value per serving

• Calories: 645
• Proteins: 140.7g
• Fats: 6.2g
• Carbohydrates: 4.8g

Ingredients

• Pike: 1 pc
• Onion: 1 head
• Carrot: 1 pc
• Trout fillet: 0.2 pc
• Salt: to taste
• Ground black pepper: to taste
• Cream 20%: to taste
• Vegetable oil: to taste
• Water: 200 ml

Cooking steps

1. Wash the fish under running water. Cut off the head. Carefully remove the skin. Take off the fillet. Grind it through a meat grinder with sautéed 1 onion and 1 carrot.

   Required ingredients:

   • Pike: 1 piece
   • Onion: 1 head
   • Carrot: 1 piece

2. Add 200 g of fresh salmon or trout fillet to the minced meat (for 1 kg of pike fillet). Add salt, black pepper, and cream with a fat content of 20%.

   Required ingredients:

   • Trout fillet: 0.2 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cream 20%:  to taste

3. Carefully mix and fill the fish skin stocking. Shape it. Make several holes in the skin with a needle. Place the stuffed pike on a greased baking tray, add about 200 ml of water. Lay the head next to it.

   Required ingredients:

   • Vegetable oil:  to taste
   • Water: 200 ml

4. Bake covered with foil for 45 minutes at 180 degrees. Five minutes before it's done, remove the foil and brown the fish. Cool down. Decorate.