Pike in the oven

Whole baked pike – Pike in the oven

Pike is ideal for a healthy diet. This product has a low calorie content, but at the same time contains a large amount of vitamins, mineral compounds. The simplest recipe for its preparation involves baking in the oven entirely.

Ingredients:

• 1 pike of medium size (about 1 kg);
• 1 lemon;
• 2 tbsp. spoons of sour cream;
• 4 tbsp. tablespoons of vegetable oil;
• spices for fish, salt to taste.

Wash the pike, gut it, and cut off the fins and tail. Leave the head, but remove the gills, as they can cause a bitter aftertaste in the finished dish. It is convenient to cut the gills with the help of special culinary scissors. Rinse the cut fish again and put it in a deep large plate. Grate the pike with salt from above, as well as inside the abdomen. Sprinkle it with spices to taste and leave for 15 minutes.

Wash the lemon, cut and squeeze the juice. Pour citrus juice over pike. Line a baking sheet with foil. Put the marinated fish on it, coat with sour cream with a silicone brush. You can use homemade mayonnaise instead of sour cream, but supporters of a healthy diet do not advise doing this, since harmful substances are formed in white sauce when heated.

Wrap the fish in foil and place the baking sheet in the preheated oven. Bake the dish at 180°C for 30 minutes. Next, remove the baking sheet from the oven, unwrap the fish and continue cooking for another 15 minutes.

Serve pike hot. You can put it on a large oval dish and sprinkle with chopped herbs or pour over sour cream-based sauce.

Pike with vegetables in the oven

The fish will acquire an original and juicy taste if you bake it with vegetables.

Ingredients:

• medium-sized pike (about 1 kg);
• 2 carrots;
• 1 large onion;
• 2 red sweet peppers;
• 1 yellow pepper;
• 2 tbsp. tablespoons of vegetable oil;
• 3 art. spoons of lemon juice;
• salt and spices to taste.

Rinse the pike, remove small scales, remove the head, tail, fins, gut and rinse again under running water. Make horizontal cuts along the entire length of the carcass. Cut the back of the pike every 2-3 cm, so that later it would be convenient to cut it ready-made into portioned pieces. Grate the fish with salt and spices, pour over the lemon juice and leave it to marinate for 10 minutes.

Peel onions and carrots. Wash the pepper, cut off the top and remove the middle. Cut the pepper further into thin circles. Grate the carrots on a coarse grater, and cut the onion into rings. Stuff the fish with onions, carrots, peppers. Insert an onion ring and a mug of red pepper into each incision. In order for the filling to remain in place during the baking process, you can pinch the belly of the pike with toothpicks or culinary skewers.

Put foil on a baking sheet, put fish stuffed with vegetables on it, cover it with the remaining onions, carrots, peppers on all sides, pour vegetable oil over it, cover with foil on top. Bake the dish at 180°C for 50 minutes. Then open the foil and bake for another 10 minutes.

You can serve pike with vegetables on a beautiful oval dish, after sprinkling with chopped herbs or pouring sour cream. It is also permissible to cut the fish into portions before serving, focusing on the cuts made.

stuffed pike

To cook a truly royal dinner, you can make stuffed pike. This dish will be the decoration of a dinner party.

Ingredients:

• pike large (from 1.5 kg);
• 1 egg:
• 1/2 loaf of white bread;
• milk;
• 2 tbsp. tablespoons of olive oil;
• 1 onion large;
• 1 lemon;
• olives;
• 12 teaspoons ground nutmeg;
• salt and ground black pepper.

Wash the pike thoroughly and remove small scales. When preparing a dish according to this recipe, it is important not to damage the fish skin. Remove the head of the pike and cut the gills out of it. At the top of the carcass, carefully separate the meat from the skin and very carefully begin to remove the skin like a stocking. Particularly carefully make a separation in the fin area. Cut off the bone near the tail so that the tail fin remains with the skin. Remove the insides from the carcass, separate the meat from the ridge.

Soak white bread in milk. Peel the onion, cut. Pass the pike fillet through the meat grinder along with the soaked loaf and onion. Mix all the crushed ingredients in a deep bowl and add salt, spices, nutmeg, beaten egg, and then mix the filling well again. Stuff the skin with the resulting mass. It is not necessary to stuff the stuffing too tightly, as the skin of the pike may burst during the baking process for this reason.

Lay foil on a baking sheet. Place the stuffed pike on the edge of the foil, put the head on top and pour over the fish with a mixture of the juice of half a lemon and olive oil. Leave the other half of the lemon to decorate the dish, cut into thin circles. Wrap the pike gently 3 times with foil and bake in the oven at 180 ° C for 1.5 -2 hours. Cooking time depends on the size of the fish.

Release the finished pike from the foil and put on a dish. Decorate the fish as you wish. Pike will look spectacular if you put it on lettuce leaves when serving. Top with lemon wedges and olive halves.

Pike with potatoes in the oven

Fish goes well with potatoes, and for a delicious lunch or dinner, you can bake the dish in the oven.

Ingredients:

• 1 large pike;
• 4 potato tubers;
• 1 onion;
• 2 large carrots;
• 3 art. spoons of sour cream;
• 2 tbsp. spoons of lemon juice;
• spices for fish and salt to taste.

Wash the pike, remove small scales, gut thoroughly, remove the head, fins and tail, then cut into portioned pieces. The optimal thickness of the pieces is 3 cm. Salt the pike well and sprinkle with spices. It is better to choose a mixture of seasonings intended for cooking fish.

Peel the onion, cut into neat rings. Peel the carrots and cut into thin circles. Peel potatoes, cut into circles about 0.5 cm thick. Slices that are too thick do not bake very well.

Place foil on the bottom of a baking dish. Put the fish pieces on it, and then the potatoes, carrots and onions in layers. In a separate bowl, mix lemon juice, sour cream and add salt. You can thin the mixture with water if it gets too thick. Pour prepared sauce over fish and vegetables. To make the pike juicy, cover the baking sheet with foil. Cook the dish at 180°C for 50 minutes.

10 minutes before cooking, open the oven door and remove the top layer of foil from the baking sheet so that a golden crust forms on the surface. Serve the dish hot, spreading out on portioned plates. You can pour each serving with sour cream and sprinkle with chopped herbs.

Pike with champignons

Pike baked with champignons has a very peculiar taste.

Ingredients:

• pike of medium size;
• 200 g of champignons;
• 150 g of cheese;
• the bulb is small;
• vegetable oil;
• salt.

Wash the pike, cut it into fillets without skin. Salt the fillet and fry it in a small amount of vegetable oil, then put it in a deep pan or stewpan, greased with oil.

Peel the onion and cut into half rings. Wash the mushrooms, peel and cut each mushroom into 4 parts. Fry the onion and champignons in vegetable oil until golden brown, then put them on the fish fillet. Bake the dish at 180°C for 40 minutes. Grate the cheese and sprinkle it with pike fillet and mushrooms with onions 10 minutes before readiness. When serving, sprinkle the dish with chopped dill. Pike baked with champignons goes well with fresh tomatoes and vegetable salads.

Stewed pike in the oven

Pike is a tasty fish, but with some types of processing it can turn out dry. In order for the dish to acquire a milder taste, it is better to stew the fish in the oven, rather than bake it.

Ingredients:

• pike (1.2-1.5 kg);
• parsley;
• 100 g butter;
• vegetable oil;
• 1 bulb:
• 1 small carrot;
• black pepper;
• salt.

Wash the pike, remove scales, remove the insides, cut off the head, tail and cut the carcass into pieces 2-3 cm thick. Peel and chop onions, carrots. Grate carrots. Peel the parsley and chop finely. Grease a saucepan or cauldron with vegetable oil. Put vegetables and herbs on the bottom, and put pieces of fish on top, salt.

Cut the butter and put butter, a sprig of greens on each piece of fish. Pepper the dish, cover and bake in the oven at 180 ° C for 1 hour. Serve hot.

Pike baked with sauerkraut

Homemade preparations in the form of sauerkraut are also useful for preparing a very tasty fish dish.

Ingredients:

• pike (1-1.2 kg);
• 1 egg;
• 800 gr sauerkraut;
• 1 bulb:
• 3 art. tablespoons of butter;
• vegetable oil;
• 100 gr cheese;
• flour;
• salt to taste.

Wash the pike, cut it into fillets without skin and cut into portioned pieces. Break the egg into a bowl, beat with salt, grease the fillet with the egg and roll the fish in flour, then lightly fry in butter.

Peel the onion and chop finely. Mix it with sauerkraut, fry in a separate pan in vegetable oil, then cover and simmer for 10 minutes.

Put the fried pieces of pike in a saucepan, then a layer of grated cheese, and then stewed cabbage with onions. Drizzle the cabbage with vegetable oil and put a saucepan in the oven. Bake the dish for 45 minutes at 180°C. Serve hot pike with sauerkraut.