Emelyn's pike is an excellent stuffed fish. I am sharing a recipe for how to cook such a deliciousness. I prepared it for the first time and I can say for sure - everything worked out, and I am 100 percent satisfied with the result. Since the pike itself is rather dry, so for juiciness I added butter, and I took minced chicken. If your minced meat is fatter, you can skip the oil. Of course, you can put any spices you like, but for my taste thyme, fried onions and dill are the best for stuffed fish. I had a pike with a cut belly, next time I want to try the whole skin (with a stocking). The main secret is that the fish needs to be beaten off a little, then the skin is very easily removed. Decorate beautifully before serving - after all, this royal dish deserves only the most spectacular "exit" on your table.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Pike
Dish: Hot dishes / Stuffed
Geography of cuisine: Russian cuisine
- Pike - 1 Piece
- Minced meat - 300 grams
- Butter - 30 Grams
- Onion - 1 Piece
- Salt - 1 Teaspoon
- Bread - 2 Slices
- Dried Dill - 1 Pinch
- Dried Thyme - 1 Pinch
- Dried green onions - 1 Teaspoon
- Dried Garlic - 1 Teaspoon
- Lemon - 3 Slices
- Vegetable oil - 5 Tbsp. spoons (for roasting)
- Chicken egg - 1 Piece
- Water - 3 Art. spoons
How to cook "Emelin pike"
Wrap the pike in a bag and beat off a little. This will make the skin easier to peel off.
Peel off the skin carefully without damaging it. Remove all bones and cut the fillets as small as possible.
Pass the fish fillet through a meat grinder, mix with minced meat, spices, herbs and bread. Pre-soak the bread in water.
Finely chop the onion and fry until golden brown in vegetable oil.
When the onions are fried, add them to the minced meat along with the butter and egg. Add 3 tbsp. spoons of water. Mix everything well.
Place the minced meat carefully in the pike skin.
Connect the edges of the skin with toothpicks or threads. Lay the lemon slices on top.
Wrap the fish in foil, pressing firmly on all sides. Send to an oven preheated to 180 degrees for 45 minutes.
Unroll the foil 10 minutes before cooking and continue baking the fish. This will give the fish a beautiful golden appearance.
Cut the fish into portions and serve.