Stuffed pike

Description

I often stuffed pike, always depends. Here's a version more all caught in my kitchen. It on the holiday table is not ashamed to serve. Help yourself.

Ingredients

Pike

1 piece
Figure

0.5 cup
Onion

1 piece
Carrots

1 piece
Vegetable oil

2 Tbsp
Butter

30 g
Cream

100 ml
Sour cream
Yolk egg

1 piece
Black pepper
Salt

Cooking

Pre-boil the rice. I use BASMATI from TM Mistral. To prepare it easily and quickly. Measure rice, add water double the volume, bring to boil, 12 minutes, remove from heat, cover with a lid. Cool.

Pike to clean the scales, remove the gills, cut off fins. Cut off the head, remove the insides without cutting the belly. Stocking to remove the skin.

To turn on the oven to warm up. Remove the meat from the bones, chop the meat grinder. Twice through the finest grid. Add 2/3 Cup cooked rice.

Fry in vegetable oil onion, then carrots. Remove from the heat.

Stir into the hot butter. To connect with fish-rice mixture, season with salt and pepper. Pour the cream, mix well.

Stuff the fish skin and head. Unfortunately, when cleaning the fish the husband snatched the top fin... I'm Sorry. Place the fish on a baking tray lined with parchment. Send in the oven for 30 minutes at 180 degrees.

The remnants of the filling to combine with the remaining rice, add yolks, salt. Formed into little balls. To get pike, coat with sour cream, spread on a baking sheet balls, coat with the sour cream. Bake until tender, about 15 minutes, at 200 -220 degrees.

Decorate as desired. Submit serwerowe pickled vegetables.

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