Baked stuffed pike
4 servings
60 minutes
Baked stuffed pike is a traditional Jewish dish known for its exquisite texture and rich flavor. Historically prepared for special holidays, it symbolizes abundance and family warmth. The tender fish meat infused with the aroma of herbs and spices mixed with bread, rice, and onions acquires remarkable juiciness. Baked in foil, the pike retains its juices while a mayonnaise lattice and onion garnish give the dish a festive appearance. Served chilled and cut into neat pieces, it perfectly complements a celebratory table. This dish not only delights the palate but also carries history, uniting generations around one table.
1
Clean the pike (without cutting the belly), do not cut the fins, separate the head, remove the gills. Make cuts around to separate the skin from the meat. Carefully and slowly remove the skin. Cut off the bone at the base of the tail. Remove the entrails from the fish. Separate the meat from the bones (it separates very easily).
- Pike: 1 g
2
Soak the bread in milk. Pass the meat (can pass the meat 2-3 times), bread, onion through a meat grinder (can blend everything in a blender). Chop the greens finely. Mix the meat, onion, bread, rice, and greens. Add salt and pepper. Add an egg. Mix well.
- White bread: 100 g
- Milk: 200 ml
- Onion: 2 heads
- Fresh herbs: to taste
- Rice: 3 tablespoons
- Salt: 2 teaspoons
- Ground black pepper: to taste
- Chicken egg: 1 piece
3
Stuff the skin with the obtained mass (do not pack too tightly, otherwise the skin may burst). Place on foil (you can lightly grease the foil with vegetable oil), add the head. Grease with mayonnaise. Wrap the foil.
- Mayonnaise: 2 tablespoons
4
Place in the oven. Bake at 180 degrees for one hour. Let it cool completely, then unwrap the foil. Serve the pike cold. Decorate to taste. I made a net of mayonnaise and a crown from onions.
