What can you do with pike. Pike Recipes

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Pike is considered to be the queen of rivers and lakes. And it's not in vain. This predatory fish lives in fresh water, is ubiquitous in our open spaces and is widely used in cooking. Pike meat is useful because it contains a large amount of:

minerals (iron, fluorine, zinc, iodine, molybdenum);
vitamins (PP, E, C, B, A);
easily digestible protein;
low fat content in meat (1%).

Low calorie content is another distinctive feature of this fish variety. Thanks to her, the product has been widely used in the menu of dietary and medical nutrition. But, the pike is not only very healthy fish and also delicious. It is used in all kinds of recipes and prepared in a variety of ways.

What dishes is this fish suitable for cooking?

You can cook pike in the following ways:

baked in the oven in sauce or stuffed;
stewed in gravy or with vegetables;
fried in pieces;
aspic or jelly;
fish soup or fish soup;
salted or dried;
pike roll;
fish cakes or zrazy;
on the grill or grill;
heh from pike fillet.

Preparing pike for cooking

Regardless of what you will cook from this valuable meat, the fish must be properly butchered and prepared for further work.

This is done in the following way:

Clear the sludge. Fresh fish covered with a slimy layer and rather slippery. This makes it very difficult to clean. To make it easier to hold it, rub the carcass of the fish generously with a large sea salt. It will stop slipping in your hands, and you can easily remove the scales from it.
Open the stomach and remove the insides. The incision should be made with a sharp knife from the anus to the head. Pay attention to the dark film inside. Under it is another part of the unnecessary entrails. They should also be removed.
Rinse the carcass thoroughly, especially from the inside.
Let excess water drain or remove excess water with napkins or a towel.
If you plan to cook the head, remove the gills from it. They are not suitable for eating and can spoil the taste of the finished dish.
Cut the meat according to the type of dish:

For frying, stewing, baking - remove the head, tail tip and fins with culinary scissors. Cut the meat into pieces of the required thickness;
To prepare soup or fish soup - soak in water for 20-30 minutes to remove any remaining blood and make the broth clear;
To prepare minced fish - remove the head and fins, cut the fillet along the ridge, remove the remaining bones with culinary tweezers.

5 most delicious and simple pike recipes

1. Stewed in sour cream - cream sauce

Ingredients:

Pike - 2 kg (fillet or portion pieces);
White onion - 2 pcs.;
Sour cream 15% - 0.5 liters;
Cheese of any hard variety - 300 gr.;
Salt, ground pepper - to taste;
Butter - 50 gr.

Cooking process:

Cut the prepared fish or fillet into portions. Bread each in flour and fry in a pan at very high temperature using refined vegetable oil. The purpose of the process is to get a golden crust, and not bring the meat to readiness.

Put the slices in a deep bowl, sprinkle each layer with spices, grated cheese, onion half rings and add a piece of butter. Pour in sour cream and simmer over low heat for 15-20 minutes. Dry pike meat is saturated with fat, the taste of sour cream and spices. It will become juicy and fragrant. Serve it with fresh herbs.

2. Cutlets from pike fillet

Ingredients:

Pike meat - 1 kg.;
Pork fat (lard) - 300 gr.;
Half a loaf of bread;
Large chicken egg - 1 pc.;
Milk 50 gr.;
Bulbs - 3 pcs.;
A mixture of peppers, salt - at your discretion;
Breadcrumbs for breading;
Vegetable refining oil.

Cooking process:

We twist pike meat (peeled from skin and bones), onions, lard and a loaf soaked in milk in a meat grinder. In the resulting minced meat, break the egg, spices and mix well. We make round cutlets with a size of 50-70 gr. each, roll in breadcrumbs and fry in vegetable oil until fully cooked.

3. Pike or ear fish soup

Ingredients for 3 liters of soup:

Potatoes - 4 pcs.;
Medium-sized carrots - 1 pc.;
Celery (root) - 50 gr.;
Onion (large) - 1 pc.;
Millet groats - 50 gr.;
Spices for fish soup, bay leaf, salt - to taste;
Greens are fresh.

Cooking process:

Cut the potatoes into medium cubes and send to boil. We wash the millet and pour it there. Prepared carrots, julienned mode, diced onion, celery root, rub finely and send to the pot with soup.

If the vegetables and cereals are almost ready, we send the well-washed and soaked pike, cut into pieces, into the soup and cook for 7-10 minutes. Use the head of the fish - do not forget to pull out the gills. Add spices and salt. Serve with fresh herbs.

4. Heh from pike fillet

Ingredients:

Pike meat (fillet) - 2 kg.;
Carrots - 2 pcs.;
Large onion - 3 pcs.;
Fresh herbs (dill parsley) - 1 bunch;
Bulgarian pepper - 1 pc.;
Garlic - 2 cloves;
Apple cider vinegar - 6 tablespoons;
Vegetable oil - 50 ml;
A mixture of peppers - 0.5 teaspoon;
Ground coriander - 1 teaspoon;
Salt - half a teaspoon.

Cooking process:

Cut the fish meat into thin slices and marinate. For the marinade, mix vinegar, vegetable oil, garlic and spices. We send heh to infuse in the refrigerator for a couple of hours. At this time, you need to prepare the vegetables. Grate the carrots on a Korean grater, chop the onion into strips, chop the greens, bell pepper cut into sticks.

Add fresh vegetables to fish and mix well. Send to infuse in a cool place for another 2-3 hours. A signal that the dish is ready will be a change in the color of the pike meat, it should become almost white, and the vegetables will be saturated with spices and the aroma of fish.

5. Stuffed with vegetables in the oven

Ingredients:

Onion - 1 pc.;
Carrots - 1 pc.;
Fresh mushrooms (any will do) - 300 gr.;
Pork fat - 100 gr;
Juice of half a lemon;
A mixture of peppers;
Salt.

Cooking method:

It is best to remove the whole skin from the pike (with a stocking) and stuff it with stuffing and chopped fish meat. To do this, you need to cut the spine and carefully pull it out from tail to head, trying not to damage the skin. If you doubt that you will succeed, you can fill the belly cavity with minced meat and bake.

For the filling, clean and wash the vegetables. Grate the carrots, cut the mushrooms into cubes, cut the onion into half rings and fry everything in vegetable oil. Fish meat cooks quickly enough and raw vegetables may not have time to soften and give their juice and flavor to the fish. In the resulting mass, add pork fat, cut into small cubes, it will add juiciness to the finished dish.

Pour the prepared fish with lemon juice, rub with salt and pepper. We fill the belly with the filling and put it on a baking sheet greased with vegetable oil. Let it brew for 30 minutes and send it to the oven. Depending on the size, bake for 30 - 40 minutes at a temperature of 150 degrees.

How to choose the right fish

How delicious to cook pike? The best dishes come from freshly caught fish. Who does not have the opportunity to find one, we learn to choose it for sale according to 4 main characteristics:

Smell. It should be neutral or with a slight river tint. The presence of the smell of oil indicates that the carcass was rubbed to keep it longer. It smells like chlorine or ammonia - refuse to buy at all.
Appearance. The meat looks juicy, not dried out or dehydrated. There are no foreign shades on the skin. The color is light and even.
Gills. They should be bright red. A dark shade or an unpleasant smell - the fish is not fresh.
Eyes. In fresh fish, they are transparent and convex. If you see sunken, red and cloudy, this fish has lain on the counter for a long time.

Prepare your meals with pleasure and love. They will certainly turn out incomparably tasty and incredibly useful.

Video recipes

Pike is a large fish that lives in low-flowing water bodies. It is very common in Russia. The meat of this fish has very good qualities: there is little fat and bones in the fish. But she also has a minus that can be corrected if the fish is cooked correctly - an unpleasant and strange smell, similar to mud.

There are many recipes for cooking delicious fish at home. Below you will learn how to cook a delicious pike that no one can resist. Very simple recipes that even a novice hostess can do.

Pike cutlets

Pike cutlets, perhaps one of the most simple recipes. In order to cook pike cutlets tasty and simple, you need to chop the meat, add seasonings and spices. Spices not only add flavor, but also interrupt bad smell inherent in pikes.

Pike meat is very low in fat, so your cutlets can get dry. If you like fatter dishes, then you can add lard, butter or some kind of cheese to the meat in advance. To cook fish meatballs in a pan, you will need:

1 kg pike fillet;
1 onion;
2 eggs;
3 pepper, salt, and other spices to taste;
vegetable oil;

The first step is to cut the fish: wash, remove the insides and head, remove the skin and remove the bones. Pass through a meat grinder, and then mix with chopped onion, eggs, salt and spices. Mix thoroughly, mold cutlets from the finished mixture, roll in flour and fry in vegetable oil.

Baked pike

Another way to cook pike deliciously is to bake it in the oven. This very healthy recipe- such a thermal saves useful material and micronutrients.
And so what we need:

Whole pike;
150 - 200 g of sour cream;
3 tomatoes;
1 sweet pepper;
greenery;
lemon;
salt and ground black pepper;
vegetable oil;

Gut the fish and remove unnecessary. It is advisable to bake the fish with the head, but be sure to remove the gills! Sprinkle the resulting fish with salt and pepper, pour lemon juice on the outside and inside, put small pieces of lemon and greens greased with butter inside.

Spread foil greased with oil on a baking sheet and put the fish. Remove the seeds from the sweet pepper, cut into strips and arrange on the fish, on them the tomatoes are sliced. Add spices and lemon juice again. Top with another sheet. Bake in the oven in foil at 200 degrees for about 30 minutes. What else can be cooked from pike? Of course, the simplest option is to bake it with onions and mushrooms.

Ingredients:

pike meat;
500 grams of mushrooms;
300 grams of butter;
Salt;
Spices;
4 - 5 bulbs;

We prepare the pike: we wipe the chopped fish with wet towels and rub salt, pepper and other spices into it. Finely chopped onion and mushrooms, fry in butter. Treat the baking sheet with butter, spread the pieces of fish, put onions and mushrooms on top, brush with lemon juice. Pepper and fill with sour cream. Bake for half an hour at a temperature of 200 degrees.

And a recipe that absolutely anyone can make! Just fry it in a skillet. For this you will need:

Pike;
A glass of flour;
2 tablespoons of vegetable oil;
ground pepper;

Cut the butchered fish carcass into pieces about 3 centimeters thick and rub them with salt and spices. Roll them in flour and fry in vegetable oil on both sides until crispy. Such fish should be served hot, it is possible with a side dish. In such a dish, there are about 17 grams of protein and only 5 fat, which means that you will not harm your figure with such a dish! Cook, enjoy and experiment. All delicious fish!

Pike recipe video:

Friends, they say, in order to catch a pike, it is necessary to study its behavior at different times of the year. But, and we just go to the market, because an excellent recipe awaits us ahead - fried pike .... mmm ... with a crispy, appetizing crust.

You can fry pike with onions, in sour cream (see also) or with mayonnaise. Pike cooked in batter is very good, but you can also fry it without flour if you stick to more proper nutrition There is also the option of cooking in the oven.

Pike dishes are a truly royal treat. I love the first pike dish. And you? If you haven’t tried it yet, then be sure to look at the recipe and cook our delicious, fragrant (here you will find recommendations on how to properly clean a pike) or these juicy mouth-watering ones.

Pike meat is lean and lean. This fish is classified as a dietary food. Nutritional value is not only fish meat, but also milk and caviar of this river inhabitant.

Pike fried in a pan with onions

This method of cooking fish is the most common and in my opinion the easiest.

Ingredients:

Pike, salt, pepper, flour, onion (by weight it should be half as much as pike meat). vegetable oil and a small piece of butter.

Cooking:

First, let's take care of the fish: clean it from scales, gut it, cut off the tail, fins and head, which can be used to cook fish soup.
Wash the fish carcass, dry it with a paper towel and cut into portioned pieces of 4-5 cm. Salt and pepper the portioned pieces, leave for 10-15 minutes to soak the fish.
Pour flour into a separate plate, you can add a little more salt. We mix the ingredients.
Roll each portioned piece evenly in flour and place in a hot frying pan with vegetable oil. Fry, as soon as the fish is browned, turn it over to the other side.
We clean the juicy onion and cut it.
If you like caramel-colored onions, then immediately after turning the fish over, add the onions to the pan. The fish is slightly shifted to one side, freeing up space for the bow.
If you like translucent onions, then sliced onions should be added 5 minutes after you turn the fish over. Stir constantly while cooking to keep the onion from burning. At the end of cooking, 3-4 minutes before the end of the process, I add a small piece of butter to the pan, butter makes the fish more juicy and tasty.
Remove the pan with ready-made fried pike from the heat, put it on plates, you can serve it with a side dish or simply sprinkle it with fresh herbs.

Recipe in batter

It is best to cook fish in fish fillet batter, but you can cook it from portioned pieces, as in the first recipe with onions in a pan.

Juicy and tender fried pike in batter is served on the table with any side dish, with vegetables or herbs.

The composition of the batter:

lemon 1pc.
vegetable oil 4 tbsp.
flour 3 tbsp.
seasoning for fish and salt
water as needed

Cooking:

Mix lemon juice with vegetable oil, add salt and fish seasoning. Grate portioned pieces with the learned marinade and leave to marinate for 30 minutes in a cool place.
While you can cook the batter. Mix the egg with flour, salt, add water to the consistency of thick sour cream.
In a frying pan heated with vegetable oil, lower the pieces of fish soaked in batter, fry until golden brown.
Pat the pieces of ready-made pike fried in batter on a paper towel and serve.

Pike in sour cream (recipe without flour)

This dish is a real delicacy. It turns out tasty and tender pike meat with a creamy taste of sour cream. Be sure to try.

Ingredients:

pike 1.5-2kg
sour cream 200-250g.
white onion (can be onion) 2 pcs.
seasoning for fish and salt
vegetable oil
fresh herbs

Cooking:

Rub the fish, divided into portions, with salt mixed with fish seasoning.
Cut the white onion into half rings.
Put the pieces of fish in a hot frying pan with vegetable oil, make medium heat, fry until golden brown. We turn the fish over, put the prepared onion on top.
After 5 minutes of cooking, add sour cream diluted with milk or water. Stew for 20-30 minutes.

Serve fried pike in a pan in sour cream with fresh herbs. Delicious. Bon appetit!

Pike in the oven

It's definitely for real royal recipe. Everyone who has tried this recipe has been raving about it. Pike fillet cooked in the oven with onions and carrots mmm. Yummy is extraordinary.

Ingredients:

pike fillet 500g
lemon ½ pc.
fat sour cream 150 gr.
salt, pepper to taste
carrots 1-2 pcs.
onion 2 heads
garlic 3 cloves
coriander 1 tsp
seasoning for fish 1 tsp

How to fry pike in the oven

We divide the pike into fillets, wash the fillets under running water and dry them with a paper towel.
Put sour cream in a separate bowl, add salt, spices, garlic, passed through a press, mix everything, get a marinade for fish.
Salt the fillet pieces, pepper on all sides, pour the juice of half a lemon and coat with marinade. Leave to marinate in a cool place for 2 hours.
Now you can do the vegetables. We cut the onion into rings, three carrots on a coarse grater. Fry the vegetables one by one in a frying pan with vegetable oil until soft. Salt and pepper.
Pickled pieces of pike, roll in flour, put on a hot frying pan with vegetable oil and fry on each side for just a couple of minutes.
Now we put our fish in a baking dish, put a layer of onion on top, then a layer of carrots, pour the rest of the marinade and send it to cook in the oven, heated to 180 degrees for 20-30 minutes.

As I wrote above, not only pike meat is used in cooking, but also caviar. Pike caviar is a fish delicacy and a dietary product, like pike meat. Caviar contains lecithin and other beneficial substances that strengthen the immune system. If you have fresh pike caviar, then try frying it in a pan. The recipe is suitable for those who do not like to mess around with cooking for a long time.

Ingredients:

pike caviar 450-550 gr.
salt and pepper to personal taste
vegetable oil for frying 4-5st.l.

Cooking:

Carefully remove the eggs from the belly of the pike. We look, so as not to damage the gallbladder.
If there are yellow spots from spilled bile, then carefully cut out these pieces, because they will not be edible due to the strong bitter taste. We wash the Ira well, dry it, sprinkle with salt and pepper.
Fry in a frying pan heated with vegetable oil. If desired, caviar can be rolled in flour before frying, but you can skip this cooking step.
Fry on both sides until golden brown. Cover the pan with a lid and cook on low heat for another 2-3 minutes.

Put the fried pike caviar on a plate and serve.

I hope now it will not be difficult for you to fry a pike, choose your favorite recipe and get down to business. Bon appetit.

Many housewives know how to cook treats from this type of fish. Before you cook pike correctly, check out some very secrets. delicious meals from predatory fish. Chefs say that it must not only be properly fried, stuffed or marinated, but also properly cleaned and cut. Add recipes for new, interesting fish dishes to your festive and everyday tables to your culinary piggy bank.

What to cook from pike

The variety of dishes from this type of fish is simply amazing: aspic, stuffed with vegetables, meatballs, pieces of fish in breadcrumbs or cornmeal, marinated, heh, delicious soups. The most difficult thing in preparing a pike dish is butchering and cleaning the carcass, but this process is easy to handle if you know some secrets. Stages of carcass cutting:

With a very sharp knife, free the carcass from the scales, moving from the tail to the head (you can use a regular grater).
Make cuts under the gills, and then cut off the head and fins.
Open the stomach, remove the insides. If you plan to stuff the carcass, then handle the skin very carefully.

Pike Recipes

If you cook the pike correctly, follow all the steps of the recipe, you will end up with surprisingly juicy, tender meat. To make a stuffed or baked fish tasty, you should not remove the head and tail, but just carefully remove the insides through the incision and rinse the carcass. To make delicious, juicy pike cutlets, you need to fillet the carcass with a sharp knife, remove the skin, remove the fins and entrails. A very fragrant, tender pike aspic will turn out if you prepare a delicious decoction from the head and fins. Each recipe requires a special approach.

cutlets

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 161 kcal / 100 g.
Cuisine: Russian.
Difficulty: medium.

Culinary experts believe that baked or fried pike is inferior in juiciness and flavor to cutlets from it. They are prepared from pike fillet with the addition of butter, which makes the dry texture of minced meat more juicy and rich. Butter is sometimes replaced with bacon, but this is a matter of taste. This recipe for fish cakes can be used as an option for a festive table if you cook small cutlets and string them on skewers.

Ingredients:

pike - 1 pc. (weighing more than 1 kg);
egg - 1 pc.;
milk - 100 ml;
onions - 2 heads;
garlic - 4 cloves;
butter - 100 g;
spices, salt - to taste;
white bread - 80 g;
crackers or cornmeal - for breading.

Cooking method:

Clean the carcass, make an incision under the fins, cut off the flesh with a sharp knife. Be especially careful with the process of extracting the bones.
Next, you need to cut the fillet into portioned pieces so that it is convenient to chop it.
Soak bread in milk.
Pass the pulp, peeled onion, bread crumb, butter through a meat grinder.
Add spices, salt, egg to the resulting mass, knead the minced meat thoroughly. Let him "rest" for 15-20 minutes.
Roll small tortillas of minced meat in breadcrumbs or flour.
Fry the cutlets in hot oil on both sides.

Pike fillet

Time: 120 minutes.
Servings: 4 persons.
Calorie content of the dish: 178 kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: European.
Difficulty: medium.

If you tend to avoid dishes from this fish, considering that it does not smell very pleasantly like a swamp or is too difficult to prepare, check out this recipe. To cook pike deliciously, you need to marinate it in a mixture of spices, salt and lemon juice for a few hours, and only then bake in the oven. Fried potatoes are a great addition to this treat.

Ingredients:

onion - 1 head;
carrots - 2 pcs.;
fish fillet - 600 g;
sour cream - 150 ml;
lemon - half;
garlic - 3 cloves;
flour - 50 g;
seasonings, herbs, salt - to taste.

Cooking method:

Rinse fish, pat dry with paper towels.
Mix sour cream, lemon juice, spices, salt, chopped garlic.
Rub the fillet with salt and pepper, immerse in the sour cream marinade for a couple of hours.
Peel the carrots, onions, cut into strips.
Fry the vegetables separately in a pan, season to taste.
Put the pieces of fish fillet in a hot frying pan, fry for a few minutes on each side.
Place fried vegetables, fish slices, sour cream marinade on the bottom of the baking dish.
Bake for 20-30 minutes at 180-190C until done.

Pike in Khanty style

Time: 120 minutes.
Servings: 4 persons.
Calorie content of the dish: 198 kcal / 100 g.
Destination: for lunch.
Cuisine: Khanty.
Difficulty: medium.

Many housewives do not even know about the existence of this dish. This treat is a thick soup that the northern peoples cook after a successful catch. Cooking pike with potatoes and onions should be long, all ingredients should languish over low heat - this is the key to creating a delicious, rich fish broth. It is ideal to cook pike in Khanty style on a fire, in a cauldron, but at home everything will work out fine.

Ingredients:

pike - 1 pc. (more than 1 kg);
onions - 2-3 heads;
potatoes - 600 g;
black peppercorns, salt, bay leaf - to taste;
butter - 200 g.

Cooking method:

Fresh onion cut into large half rings.
Peel the potatoes, cut into cubes or slices.
Rinse the carcass of the fish, remove the insides and gills, cut into large pieces.
At the bottom of a cauldron or thick-walled pan, put the butter cut into cubes, a layer of potatoes on top, then onions.
The next layer should be pieces of fish. Continue layering until you've used up all the vegetables.
The top layer should be onions.
Sprinkle with spices, lay out the bay leaf. Pour in hot water to cover all ingredients.
Simmer over low heat for 60-80 minutes.

Fried pike in the oven

Time: 70 minutes.
Servings: 4 persons.
Calorie content of the dish: 157 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

This treat may well become a festive dish on your table. For cooking, you will need a large pike carcass, vegetables, sour cream and spices. Start the process of creating a masterpiece by cutting the fish: clean the scales, remove the fins and gills, which can give unpleasant bitterness. Complement the juicy fish with vegetables, which will not only give a unique taste and aroma to the pike, but can also be used as a side dish.

Ingredients:

lemon - 1 pc.;
onions - 5 heads;
tomatoes - 5 pcs.;
potatoes - 5 pcs.;
large pike - 1 pc.;
spices, salt;
sour cream - 180 g.

Cooking method:

Grate the cleaned and well-washed fish carcass with lemon juice, let marinate for 20 minutes.
Then rub with salt, spices, put on the foil belly down.
Cut the onion and tomatoes into thin rings, place the vegetables on the pike.
Peel the potatoes, cut into thin slices, put on top of the vegetables.
Sprinkle everything with vegetable oil, sprinkle with salt, spices.
Close the fish tightly, put in the oven for 30 minutes.
After this time, remove the fish, season with sour cream and bake for another 5 minutes.

Heh from pike

Time: 130 minutes.
Servings: 4 persons.
Calorie content of the dish: 81 kcal / 100 g.
Destination: for lunch.
Cuisine: Korean.
Difficulty: medium.

Hye is a Korean dish made from raw, pickled foods (the fish does not need to be boiled). This appetizer can be prepared from any type of fish, but the recipe for pike marinated with vegetables cannot be compared with anything. Please note that for cooking it is advisable to choose a large carcass with a minimum number of bones - this will simplify the process. As a result, you will get a wonderful spicy dish that perfectly complements strong alcoholic drinks.

Ingredients:

pike fillet - 400 g;
carrot - 2 pcs.;
onions - 2 pcs.;
vinegar - 6 tbsp. l.;
red ground pepper - 1 tsp;
ground black pepper - 1 tsp;
vegetable oil - 20 ml;

Cooking method:

Cut the fish fillet into cubes.
Clean vegetables. Grate the carrots on a coarse grater, cut the onion into cubes.
Fry vegetables in vegetable oil until soft.
Season with two types of pepper, salt.
Add fish cubes to vegetables, season with vinegar, mix well.
Add a couple of tablespoons of water, leave heh to marinate for 2 hours.

stuffed pike

Time: 180 minutes.
Servings: 4 persons.
Calorie content of the dish: 141 kcal / 100 g.
Destination: for lunch.
Cuisine: Jewish.
Difficulty: high.

How to cook stuffed pike? This question is asked by every hostess on the eve of significant events. This process is laborious, but the result is worth it. The most difficult thing is to carefully remove the skin without making tears, so when buying, pay attention to a large carcass, but not more than 2 kg. In addition, you should know that pike meat is a bit dry, so fat is used when stuffing (modern housewives have replaced butter with lard, although any fat can be used).

Ingredients:

onions - 3 pcs.;
pike carcass - 1.5-2 kg;
eggs - 3 pcs.;
lard - 120 g;
loaf - 300 g;
milk - 1 tbsp.;
carrots - 2 pcs.;
salt, spices - to taste.

Cooking method:

Prepare the pike carcass: carefully clean the scales, remove the gills, being careful not to break the integrity of the skin.
After making cuts under the fins, carefully trim the skin, removing it like a stocking - you should get a fish skin with a head. Set it aside.
Remove the meat from the backbone with a sharp knife; do not discard the bones.
Soak white bread in milk.
Place the fish fillet, lightly squeezed bread, lard, egg into the blender bowl, chop.
Make a broth from the bones: cover them with hot water and boil for 20 minutes.
Peel the onion, chop, fry until tender.
Send the fried onion to the minced fish, mix, season with spices, beat the mass well.
Stuff the skin with minced meat.
Cut the carrots into rings, mark them at the bottom of a deep baking sheet.
Put the carcass, pour the broth, cover with oiled foil.
Bake in the oven for 20 minutes at a temperature of 180C, then remove the foil, cook the same amount more.
Put the stuffed fish on a flat, large plate, garnish with herbs to taste.

ear

Time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 76 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Many novice cooks ask the question: how to cook pike so that it turns out tasty, easy, fast? Start by preparing the soup. This wonderful Russian dish was traditionally prepared from small pike, millet, other cereals, vegetables were added to the soup, seasoned with grated garlic. Please note: you need to cook pike broth with the addition of heads for at least 40 minutes and certainly on low heat.

Ingredients:

potatoes - 3 pcs.;
pike - 2 pcs.;
parsley root - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
cucumber pickle - 1 tbsp.;
pepper, salt.

Cooking method:

Gut the fish, remove the gills, rinse well.
Peel and cut all vegetables into strips.
Place the ingredients in a deep saucepan, fill with brine, add 4 liters of water.
Boil the ear for 40 minutes over low heat.

Pike in foil on the grill

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 94 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Pike meat is incredibly tasty, tender, but when cooked, it often turns out to be rather dry. To avoid this, you need to add a lot of juicy vegetables or oil when baking fish on a fire or grill. You can complement the taste of the dish with fragrant spices - rosemary, thyme, basil, dill. Sprinkle the pike with wine or cognac before serving - it will turn out amazingly tasty!

Ingredients:

pike fillet - 800 g;
onions - 2 pcs.;
tomatoes - 2 pcs.;
aromatic herbs - 20 g;
salt, wine, pepper - to taste.

Cooking method:

Clean vegetables. Chop the onion into strips, cut the tomatoes into rings.
Cut the pike fillet into large pieces.
Mix all ingredients, season. Let marinate for 20 minutes.
Lay out the ingredients on a double sheet of foil. Bake until done.

Pike pie

Time: 140 minutes.
Servings: 4 persons.
Calorie content of the dish: 183 kcal / 100 g.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

This juicy, fragrant pie will not leave anyone indifferent. Due to the fact that it is closed, all juices are stored inside, creating a unique palette of taste. For cooking, use yeast dough or puff - it does not really matter, it will turn out great anyway. The hostesses note: the more onions in the filling, the juicier and tastier the cake turns out.

Ingredients:

ready-made yeast dough - 1 kg;
pike fillet - 600 g;
onions - 3 heads;
egg - 1 pc.;
spices, salt, lemon juice.

Cooking method:

Peel the onion, cut into cubes, fry until soft.
Cut the fillet into small pieces, season with spices, salt.
Divide the entire portion of the dough into 2 parts. Put one of them on a greased baking sheet, place the fried onion, then the pike fillet.
Sprinkle everything with lemon juice, cover with the remaining dough. Pinch the edges well.
Poke a hole in the center of the pie to allow steam to escape during baking, brush with beaten egg.
Bake for 40 minutes in the oven at 180C.

Video

Pike is an extremely useful fish. It contains a lot of proteins and practically no fats, so this meat is well digested and even suitable as a dietary product for people with diseases of the stomach and digestive organs.

Pike meat has antiseptic properties that are an excellent barrier to bacterial infections and viruses. No matter how strange it may sound, pike is an excellent natural prophylactic product against the flu.

Pike meat is very tender and soft. The larger the fish, the drier it will be, so often large fish are stuffed with bacon, stewed or baked with vegetables.

Dishes from the meat of this fish can be consumed in fasting. Just be sure to make sure that no oils are involved in the preparation - it is best to stuff it with vegetables and put it out in the oven.

How to cook pike

Before choosing how to cook this healthy and tasty fish, you need to study its compatibility with different products.

Pike should be cooked with the following ingredients, spices and additives:

With mushrooms: champignons, oyster mushrooms;
With citrus fruits: lemons, oranges;
Greens: leek, green salad, parsley and dill;
With cheese: for example, parmesan or gouda;
Aromatic additives: ginger, walnut, nutmeg, capers, black pepper;
Also, dry red wine will add a piquant taste to the pike dish.

Recipe for stuffed pike in the oven

To cook stuffed pike home recipe, you should first prepare all the ingredients required for this dish. The proportions below are suitable for a family or a company of six people.

Ingredients:

900 grams of pike
4 tablespoons of couscous
2 tablespoons soy sauce
3 tablespoons sour cream
1 zucchini
2 egg yolks

It will take about an hour and a half to prepare this dish. It will turn out to be low-calorie - only 80 kcal per 100 grams.

Cooking progress:

Take a medium fish (900 grams). It should be thoroughly cleaned and gutted, the gills removed and thoroughly rinsed. Caviar that was inside the pike - carefully remove and rinse.
Add two yolks and salt to the caviar. Mix all this carefully.
Next, take the couscous grits, pour boiling water over it. After a few minutes, it will swell, then let the couscous cool and put it inside the fish.
To prevent the couscous from falling out of the pike, secure the belly with toothpicks.
Take a separate small bowl. Put sour cream in it, add soy sauce and stir. Brush the fish with the sauce with a small pastry brush.
For baking fish, a baking sheet is suitable, on which it will be placed entirely. Line the surface with a silicone baking mat or parchment paper first.
Place a baking sheet with fish in an oven preheated to 190 degrees for 35-40 minutes.
While our pike is in the oven, take the zucchini and cut them into thin plates. Put in a pan, salt and lightly fry.
Remove the finished pike from the oven, cut into small pieces and wrap each in a zucchini for an original serving and a special taste.

Bon appetit!

Step by step recipe for baked pike

To surprise guests or family, we offer you a simple recipe for baked pike with potatoes in sour cream. Absolutely everyone will like such a dish: it is tasty, satisfying, healthy and not high-calorie at all.

For cooking you will need:

1 kilogram of fish
3 large potatoes
2 tablespoons mayonnaise
2 onions
1 carrot
4 tablespoons sour cream
4 tablespoons apple cider vinegar
1 lemon
Salt, pepper to taste (a few pinches)

The preparation of this dish will take from an hour to an hour and a half.

Step by step recipe:

Cooking begins with the preparation of the fish itself. It is worth cleaning it, removing the upper dorsal fin, all the insides, and also separating the tail, head and main part of the carcass. Remember! Pike bones are quite large and sharp - try to remove them all in advance if possible.
Cut the finished pike into small portions. Next, take vinegar, dilute it with water and pour over the fish.
Take potatoes, carrots and onions, wash and clean everything thoroughly. All vegetables should be cut into medium pieces. Do not make them too small, as they may become too soft during the baking process.
Pieces of pike should be salted and peppered, then placed in a special baking dish and arrange vegetables around as you like.
Take a small bowl. In it, mix sour cream, mayonnaise, lemon juice and herbs.
Pour the sauce over the fish, cover with foil.
We put the form with fish, vegetables and sauce in an oven preheated to 180 degrees and leave it in it for an hour.

How to cook pike in foil

For cooking you will need:

1 pike - its size depends on the amount of digging that you are prepared to surprise with your culinary skills
1 lemon
3 tablespoons of mayonnaise
Ground black pepper, salt, ground paprika, coriander, thyme - to taste
Dried parsley, marjoram, basil, dill - to taste

The entire cooking process will take 45 minutes.

A few simple steps:

Peel the pike from scales, gut, cut off the tail, head and fins.
Cut the lemon into circles, then in half. Put inside the fish with a strip along the entire length.
Mix mayonnaise and all spices in a separate container. Use a pastry brush or just use your hands to coat one side of the pike with the mixture, then turn over and do the same with the second.
Take a baking sheet, cover it with foil and put the pike on it.
Cover the top of the fish with lemon wedges and wrap the whole fish in foil. It should cover the fish tightly and prevent the juice from escaping when baking. Pike should be stewed in foil.
Place the fish in an oven preheated to 200 degrees for 20 minutes.
Remove the dish, open the foil and send it to the oven for another 10 minutes.

The dish is ready. Bon appetit!

Pike recipe in a slow cooker

Ingredients:

1 kilogram of fish
3 tablespoons flour
2 onions
Glass of water
Spices, salt and pepper to taste.

Cooking progress:

The fish should be washed, gutted, washed again. Use kitchen scissors to cut off the fins. Separate the head and tail with a knife.
Take flour, salt and spices. Mix it all in a separate container.
The fish should be cut into small pieces and alternately roll in the flour mixture from the outside and from the inside.
Set the multicooker to the desired mode. It can be "Stew" or "Milk porridge". When it warms up a little, pour in some sunflower oil.
Carcasses, rolled in flour and spices, should be pre-fried until golden brown.
Put the prepared fish temporarily on a plate, and fry the onion rings in a pan until transparent.
Put the fish and onion into the preheated slow cooker.
Do you have leftover flour mixture? Fill it with water, mix thoroughly and fill the fish with this mixture.
Leave the dish to stew for half an hour without opening the container and without changing the cooking mode.
While the pike is in the process of cooking, there is time to come up with a simple side dish. For fish, white boiled rice, potatoes in any form, or vegetables are suitable.

Bon appetit!

Pike in tomato sauce

To cook pike in a spicy tomato sauce You don't have to be a professional chef or an avid cook. Just follow the recipe below and cook with a good mood. The result is sure to please!

Ingredients:

8 pike steaks
2 onions
1 carrot
1 teaspoon chili pepper
1 teaspoon rosemary
Half a teaspoon of a mixture of peppers (peas)
2 bay leaves
2 tablespoons tomato paste
2/3 cup water
Salt, pepper, vegetable oil

Such a dish is cooked no more than an hour, so you can safely calculate when to invite guests and start cooking in advance.

Cooking process:

Take a carrot, peel it and grate it on a Korean grater to make straws.
Take the onions and cut them into half rings.
Heat up a frying pan, add some vegetable oil. Put carrots and onions on it, fry until golden brown. It is worth paying attention that the mixture does not need to be brought to full readiness - it is enough to pass through.
Next, add the chili, rosemary, salt and pepper mixture.
Now it's time for the tomato paste. It should be added to a mix of carrots, onions and spices.
Add boiled water and simmer it all.
Pour vegetable oil into a separate frying pan, heat up and lay out the pike steaks, first rolling them in flour and salting.
Fry them until golden brown. Next, put them in a baking dish and pour a couple of tablespoons of oil.
Arrange the vegetable mixture on top and send to the preheated oven to bake for 20 minutes.

The dish is ready. Bon appetit!

Secrets and life hacks for cooking pike

If you want to get an absolutely lean and dietary product, bake pike without mayonnaise, because the aroma and tenderness of fish meat will not change at all;
A variety of spices are suitable for pike, so in all recipes, without exception, you can show maximum imagination and add your favorite seasonings. It is best to use dry mixes, sometimes ready-made mixes for fish purchased at the store are even suitable;
If you invited a large group of friends and bought a large pike, get ready for the fact that it may have a muddy smell. No problem! It is very easy to get rid of it. You should marinate the fish in advance in a few tablespoons of lemon juice or apple bite mixed with water;
Many recipes call for the head to be cut off, but if it fits in your oven, we recommend leaving it. So the dish will look especially solemn;
Do not buy frozen fish in the supermarket. Conceived, she was frozen several times, and from this she could lose all her unique taste. If it is possible to purchase fresh or even live fish, this will be an ideal option for your future table;
They say that the ideal size of such a fish is 3-4 kg. It is in such proportions that the meat will be the most tender and aromatic;
You also need to cut and clean the pike correctly. First - scales, then - gills, and only then - carcass;
The belly of a pike cannot be cut. All the insides are taken out through an incision on the back;
Pike is best stuffed with bacon, minced meat or other types of fish, eggs, couscous or vegetables with mushrooms;
The finished dish can also be decorated with: mayonnaise patterns, herbs, lemon slices, olives;
Pike baked in the oven can be served as a whole dish, or after dividing it into small pieces.