Pike roll
6 servings
120 minutes
Pike roll is an exquisite dish of Russian cuisine that combines the tenderness of fish with the richness of spice aromas. Historically, pike was valued for its firm meat and the ability to create complex yet surprisingly tasty dishes. This roll is prepared while preserving the natural fish skin, giving it a unique texture. The filling made from pike flesh, soaked bread, onions, and garlic creates a rich, slightly spicy flavor enhanced by hints of black pepper. The roll is slowly steamed, making it incredibly juicy and tender. Once cooled, the roll is sliced and served with horseradish that adds sharpness and depth to the taste. This dish is perfect for a festive table where its aesthetic appearance and rich flavor captivate guests from the very first bite.
1
Gut the pike, remove the head, make cuts along the spine, remove the rib bones and spine. Take out the flesh, keep the skin.
- Pike: 1.5 kg
2
Prepare the filling from the pulp of bread soaked in water and squeezed out, along with peeled onions. Whip the resulting filling well with added eggs, grated garlic, vegetable oil, salt, and pepper.
- White bread: 6 pieces
- Onion: 2 heads
- Chicken egg: 2 pieces
- Garlic: 2 cloves
- Vegetable oil: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Lay the fish skin on plastic wrap, place the filling, roll it up and tie it with twine.
4
Steam cook in film for at least one and a half hours, then cool.
5
Slice and serve with horseradish