Vladimir-style pike stuffed with rice and prunes
4 servings
90 minutes
Pike a la Vladimir, stuffed with rice and prunes, is a vivid example of Russian culinary tradition that combines simple ingredients with refined taste. Historically, this recipe may have originated in central Russia where river fish was a staple food. Baked in the oven, pike acquires a tender, aromatic texture, while the filling of rice, butter, and duck eggs gives it a rich, harmonious flavor. Prunes add a light sweetness and spiciness that highlight the fish's natural freshness. The dish is prepared with love and its presentation in a ring shape symbolizes coziness and home warmth. It pairs perfectly with white wine or a light vegetable garnish, creating a festive mood at any gathering.
1
We take 1.5 kilograms of cleaned pike, but обязательно with the head.
- Pike: 1.5 kg
2
For the filling, take 200 grams of boiled rice, two chopped and hard-boiled duck eggs, 15 grams of softened (must be, otherwise it won't work!) butter, and 6-8 pieces of pitted prunes soaked in water.
- Rice: 200 g
- Duck egg: 2 pieces
- Butter: 15 g
- Pitted prunes: 8 pieces
3
The topping is made from ground breadcrumbs (two tablespoons), whipped egg whites, a bit of sea salt and white pepper (I take a third of a teaspoon), and thinly sliced butter.
- Ground crackers: 2 tablespoons
- Egg white: 100 g
- Sea salt: to taste
- Ground white pepper: to taste
- Butter: 15 g
4
Now the most interesting part. The fish must be dried with a paper towel.
5
We loosely fill the cavity of the pike with the prepared filling (except for the prunes), and then place the prunes on top of the filling. We sew the edges with strong thread. Now we take a heat-resistant pan that is just the right size for the fish to barely fit in it curled up.
- Pitted prunes: 8 pieces
6
Grease the bottom and sides of the pan with butter and place the pike in such a way that its tail is in its mouth - I saw this done in Nizhny Novgorod. Brush the fish with egg whites and sprinkle with breadcrumbs, pepper, and salt. Don't forget to add pieces of butter to the pan!
- Butter: 15 g
- Egg white: 100 g
- Ground crackers: 2 tablespoons
- Ground white pepper: to taste
- Sea salt: to taste
7
Place in a well-heated oven (180 degrees) and bake for one and a half hours. Readiness is determined very simply: if you manage not to go crazy from the delightful teasing aromas during this time, just pull on the fin. If it separates easily, the dish is ready.
8
Serve directly in the pan, after removing the string.