Stuffed pike
4 servings
45 minutes
Recipe from Almagul Makimova.

CaloriesProteinsFatsCarbohydrates
645
kcal140.7g
grams6.2g
grams4.8g
gramsPike
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
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.
- 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%.
- 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.
- 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.









