Pike Vladimir Style, Stuffed with Rice and Prunes
Main Dishes • Russian
Description
It is best to serve hot non-alcoholic sbiten with mint and chamomile alongside the pike. What you need for it: water — 2 cups; honey — 1 tablespoon; dried mint — 0.5 tablespoons; apothecary chamomile — 0.5 tablespoons. Sbiten is prepared without boiling the honey. Pour boiling water over the mint and chamomile and let it steep for 1 hour. Add honey just before serving. The herbal infusion can be stored and heated just before consumption to 70–80 degrees Celsius. Then add the honey. Sbiten is served hot. Enjoy your meal!!!
Ingredients
- Pike 5 lbs
- Rice 5 oz
- Pitted Wild Apricots 8 pieces
- Butter 0 oz
- Farm fresh eggs 2 pieces
- Ground Breadcrumbs 2 tablespoons
- Ocean salt to taste
- White Pepper (whole) to taste
- Egg white 5 oz
Step-by-Step Guide
Step 1
Take a cleaned pike weighing about 1.5 kg, but make sure it has its head.
Step 2
For the filling, take 200 grams of boiled rice, two chopped hard-boiled duck eggs, 15 grams of softened (this is essential, otherwise it won't work!) butter, and about 6–8 pitted prunes soaked in water.
Step 3
The topping is made from ground breadcrumbs (two tablespoons), you will also need whipped egg whites, a little sea salt, and white pepper (I use a third of a teaspoon), and some butter cut into thin slices.
Step 4
Now for the interesting part. The fish must be dried with a paper towel.
Step 5
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. Sew the edges with strong thread. Now take a heatproof pan that is just big enough for the fish to fit in curled up.
Step 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 have seen 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!
Step 7
Place in a well-heated oven (355°F) and bake for one and a half hours. Doneness is determined very simply: if during this time you manage not to go crazy from the delightful tempting aromas, just pull on the fin. If it comes off easily, the dish is ready.
Step 8
Serve directly in the pan, removing the thread beforehand.
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