Stuffed fish "At the pike"

Description

Offer their version of the classic dish: farshirovannaya pike. A feature of my stuffing - adding fatty pork which makes it tastier and juicier. And pork in cold Vremya year is a must in the diet. It contains highly absorbable selenium, which is essential immune system to fight seasonal viruses. And such a relatively small number don't hurt the figure. In General read, cook and enjoy!

Ingredients

Pike

1 piece
Pork

300 g
Figure

0.5 cup
Chicken egg

1 piece
Lemon

1 piece
Onion

1 piece
Salt
Black pepper
Water

0.7 cup

Cooking

Clean the fish from scales, not gutting.

Cut the head from the bottom but not cut to the end and to ridge. Breaking the ridge. Through an incision remove the intestines.

The skin remove the "stocking", cutting meat.

The head and the fins must remain on the skin.

Cut out the backbone and rib bones.

Rice is boiled until soft (5-7 minutes), recline on a sieve, let cool. You can cool not to cold and to a warm state.

For taste and juiciness in the beef add the fatty pork. You can just unsalted fat. But I prefer in this recipe the neck.

Pork cut.

Bow clean, cut into pieces, suitable for grinder..

Mince fillet of pike three times. On the third time add the onions.

Changing the chopper grid at large.

Passed through her pork and rice. The resulting fish-minced meat and knead well.

Add one egg, the juice of one lemon. salt and pepper to taste. Again all is well vymeshivayut

Inside of skin with a little salt and pepper and RUB with lemon juice. This is to ensure that meat is left on the skin did not work fresh.

Stuff the fish.

You do not need much densely the skin, otherwise it may crack when baking.

But of the remaining stuffing, you can cook delicious burgers. You can fry them immediately, but you can send in the freezer for next time.

Coat the baking pan with parchment, spread our pike. Spread on a baking sheet pike twisting the wheel, she then well placed on the plate. If there is a long dish, you can put the fish straight. Put foil under the fins and tail, and pour under them breadcrumbs to avoid sticking. Wrap in foil fins and tail. Sent in the oven at 180-200 degrees and bake for about 60 minutes. Unfold the foil and bake for about 10 minutes so that the fins and tail turning. If you have larger fish, respectively, to increase the amount of ingredients for stuffing and bake longer. The willingness of the larger pike check the wooden stick.

Gently spread on a dish, decorate with greens, you can decorate pike cutlets. Bon appetit!

Comments and reviews

Leave a comment or a recipe review