Don't you like pike?You just don't know how to cook it! The villainous pike is a predatory fish. Always hungry, it prowls the rivers and lakes in search of its next prey. Swift, merciless, tireless, it knows no other enemies except man. And man, having appreciated the size of this fish, quickly made it a popular item on his fish menu. It's just a pity that the pike's meat (thanks to its active lifestyle) is dry - no extra fat in it, no extra juice. So we are inventing ourselves, thinking about how to cook pike: in the oven, in a saucepan, in a frying pan, stuff it or make fish cakes? So let's look at some options for cooking pike, when it turns out simply "finger-licking good".
Pike the Pike
Well, what can you cook from pike first?queue, if not fried fish? This is the most common recipe for cooking pike. The result is a juicy fish with a crispy crust. For such fried pike, it is best to take small specimens (up to two kilos in weight). Ingredients:
- Pike carcass
- Flour, salt and spices for breading
- Vegetable oil for roasting
Preparation:Wash the fish, scale it and gut it. Cut off the head, tail and fins. Wash the inside of the carcass thoroughly and dry it. Then cut the fish across the carcass into portions (about two centimeters thick) and sprinkle them with lemon juice. Prepare the flour for breading: mix it with salt (about a teaspoon of salt per glass of flour) and spices. You can use ready-made fish seasonings as spices. You can also add a spoonful of breadcrumbs or semolina to the flour. Then put the frying pan on the fire, pour in vegetable oil, which should be enough so that the pieces of fish placed in the pan “drowned” in it almost halfway. Let the oil heat up and quickly place the breaded pieces of pike in the frying pan. Place them loosely and fry first (about ten seconds) on high heat, then three to four minutes on medium heat. And so fry the fish on both sides. That's it - the fried pike is ready! You can start eating. Is it delicious?
Pike stuffed
A royal dish! Prepared from a whole pike with head and tail! Looks amazing, and is no less delicious. Ingredients:
- Pike carcass (1.5-2 kg)
- Prunes (handfuls)
- Butter (50 g)
- 2 eggs
- Rice (glass)
Preparation:How to cook stuffed pike? Clean, wash, gut the fish, cut out the gills and pat dry with a towel. For the filling, soak the rice, boil the eggs, wash and finely chop the prunes. Mix the chopped eggs, swollen rice, prunes, a tablespoon of soft butter, a little salt and white pepper. Loosely fill the belly of the fish with this mixture and sew it up over the edge with regular coarse thread. Bake in the oven for about an hour and a half, placing it in a roasting pan (rolled into a ring) or on a baking sheet. Before baking, coat the carcass with a mixture of butter, spices and ground breadcrumbs.
Pike in foil
There are many options for how to cook pike in foil. But we offer you the easiest and fastest. In addition to being quick and easy, it is also delicious! Ingredients:
- Pike
- Lemon
- Bulb
- 2-3 tomatoes
- Greenery
- Vegetable oil
- Mayonnaise
- Salt and spices
Preparation:Before cooking pike in foil, clean the fish carcass, gut it, cut out the gills and wash it. Rub it with salt and spices inside and out, and grease the outside with mayonnaise. The belly of the pike can be “stuffed” with herbs and lemon wedges, but you can do without this. Place the prepared pike on foil spread on a baking sheet and greased with oil. Place onion rings and tomatoes on top of the fish and wrap the foil, tightly “wrapping” the fish. How to cook pike in foil so that it turns out juicy and tasty? You need to make sure that the juice does not leak out of the foil. First, bake the fish in wrapped foil, and after about twenty minutes, carefully unfold the foil and bake the fish for another ten minutes. During this time, it will have time to brown and will look even more appetizing.
Cutlets from pike
This is a great opportunity to cook a large pike. Pike fish cakes are juicy and flavorful. And how delicious it is! Moreover, both hot and cold. Ingredients:
- Pike (2-3 kg)
- Onions (2-3 pcs.)
- Fat of pork (300 g)
- Bread white or loaf (quarter saika)
- Milk (glass)
- Vegetable oil (for frying)
- Salt and pepper
Preparation: How to cook pike cutlets?Clean and gut the fish, fillet it and remove the bones and skin. Cut it into pieces and mince it twice. Mince the onion and lard as well. Mix the minced fish with the lard and onion and set aside. Put the bread crumb in a bowl and pour in the milk. As soon as the bread has absorbed the milk, knead it, squeeze it out and add it to the mince. Salt the mince, add a little pepper and mix it well. Form cutlets from the mince and on both sides in vegetable oil. It will be juicier and tastier if you add a little milk or water to the pan at the end and steam the fish cutlets under a closed lid for about ten minutes.
"Spicy Plov" in the oven
A sort of culinary sketch on the topic of "how to cook pike deliciously". Or a free interpretation of the recipe for fish pilaf. For this method of cooking pike, we will need the following ingredients:
- Fish (about a kilogram)
- Onion (2 pcs.)
- Carrots (1-2 pieces)
- Rice (glass)
- Salt and spices (to taste)
- Butter (100 g)
Preparation:We fillet the fish, remove small and large bones and cut into medium-sized pieces. Rub the pike with salt and spices and place it in a greased pan. Place small pieces of butter between the pieces of fish and pour washed rice on top. Put the vegetable frying of carrots and onions on the rice. Pour water over it all so that it covers our “pike pilaf” by about one and a half centimeters. Place the roasting pan in the oven and wait. We determine readiness by the softness of the rice: as soon as it becomes “edible”, take the pilaf out of the oven and serve. Serve hot, seasoned with fresh herbs and lemon. Pike prepared this way will not seem dry (the butter does its job!).
Pike in sour cream
A very juicy fish with a delicate taste. If you have never cooked pike according to this recipe, be careful when trying it. You might swallow your tongue – it’s so delicious! Ingredients:
- Pike fillets (about a kilogram)
- 3-4 heads of onions
- Sour cream (glass)
- Vegetable oil (for roasting)
- Salt and spices
Preparation:If you were unable to buy ready-made fillets, then before cooking the pike according to this recipe, the whole fish must be “correctly” cut up: cleaned, gutted, spine and rib bones removed. To do this, cut the carcass along the spine and cut the fillet from the back to the belly. Cut the finished fillet into smaller pieces. After that, rub each piece of fish with salt and spices and fry in hot oil. Fry only on one side (where the skin is), letting the skin just turn white. Place the pieces of pike in a high roasting pan. Place the onion cut into half rings on top of the fish and pour everything generously with sour cream. Cover the roasting pan with a lid, put it on the fire and simmer the fish for about seven minutes. Add water if necessary, bring the pike to readiness. As you can see, the answer to the question of what can be made from pike is It's not difficult. It's better to fry a small fish carcass, stew or bake medium-sized pikes, and you can make excellent cutlets from a large pike. And if you are worried about the possible "dryness" of the pike, then you will have no choice but to cook the pike in sour cream. Cook! We recommend reading:
