Stuffed pike

8 servings

120 minutes

Stuffed pike is a gem of Russian cuisine, cherished for its rich flavor and festive appearance. The dish's origins trace back to ancient Russian traditions when fish was baked whole to preserve its natural shape. Boiled pike meat infused with the aromas of bay leaves, milk, and vegetables becomes tender and juicy. The stuffing enriched with herbs, spices, and egg whites fills the fish, creating a perfect balance of textures. Baked to a golden crust, it pleases the eye and pairs wonderfully with fresh herbs. This dish is traditionally prepared for festive feasts, impressing guests with its craftsmanship and unique taste. Stuffed pike is not just a culinary creation but a symbol of festive gatherings and hospitality.

Energy value per serving

• Calories: 309.8
• Proteins: 41.8g
• Fats: 6.3g
• Carbohydrates: 21g

Ingredients

• Pike: 1.5 kg
• Milk: 1 l
• Carrot: 1 pc
• Onion: 1 head
• Bay leaf: 1 pc
• White bread: 200 g
• Sugar: pinch
• Egg white: 1 pc
• Parsley: 30 g
• Dill: 10 g
• Salt: to taste
• Ground black pepper: to taste
• Butter: 20 g

Cooking steps

1. Prepare all the ingredients.

2. Remove the scales from the caught pike. It's better to do this with a wide knife: lift the scales from the tail onto the knife so they lay on it.

3. Then remove the skin with a stocking: make cuts at the gills, reach the spine, cut the vertebral part and remove the skin down to the tail, also cut the spine at the tail and extract the exposed carcass.

4. Cut the carcass into slices, that is, across.

5. Place the pike fillets in a pot, pour in milk, add bay leaves, coarsely chopped carrots and onions, salt and pepper.

   Required ingredients:

   • Pike: 1.5 kg
   • Milk: 1 l
   • Bay leaf: 1 piece
   • Carrot: 1 piece
   • Onion: 1 head
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Bring to a boil and cook for 5-10 minutes, or until the pike is done.

7. Remove the pike from the broth and strain the broth.

8. Soak the bread in the broth.

   Required ingredients:

   • White bread: 200 g

9. Remove the pike meat from the bones and grind it with soaked bread using a meat grinder.

10. Add salt, sugar, pepper, and beaten egg white to the minced meat.

    Required ingredients:

    • Salt:  to taste
    • Sugar:  pinch
    • Ground black pepper:  to taste
    • Egg white: 1 piece

11. Finely chop parsley and dill, add the herbs to the minced meat and mix.

    Required ingredients:

    • Parsley: 30 g
    • Dill: 10 g

12. Take the skin with the head, fill it with minced meat, grease the baking tray with oil, place the pike on it and bake in the oven for 45 minutes to 1 hour at 180 degrees. During baking, you can brush the pike with butter.

    Required ingredients:

    • Butter: 20 g

13. Serve pike on a festive dish, decorated with various greens and vegetables.