Stuffed Pike
Main Dishes • Russian
Description
Recipe by Emily Johnson.
Ingredients
- Pike 1 piece
- Onion 1 head
- Carrot 1 piece
- Fillet of Sturgeon 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Cream 22% to taste
- Vegetable Oil to taste
- Water 5 fl oz
Step-by-Step Guide
Step 1
Wash the fish under running water. Cut off the head. Carefully remove the skin like a stocking. Remove the fillet. Pass it through a meat grinder along with 1 sautéed onion and 1 carrot.
Step 2
Add the minced fresh salmon or trout fillet (200 g per 1 kg of pike fillet) to the mixture. Add salt, ground black pepper, and 20% cream.
Step 3
Mix thoroughly and fill the stocking made from the fish skin. Shape it. Make several holes in the skin with a needle. Place the stuffed pike on a greased baking tray, add about 200 ml of water. Place the head next to it.
Step 4
Bake covered with foil for 45 minutes at a temperature of 355°F. Remove the foil 5 minutes before the end of cooking to brown the fish. Cool down. Serve.
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