To prepare this recipe, you will need fresh pike, weighing just over one kilogram. The most difficult part of cooking is probably the part where you need to carefully remove the skin from the fish. After all, it must be completely intact, without cracks. To learn how to cook Ural fish, read this recipe.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Pike
Dish: Hot dishes / Stuffed
Geography of cuisine: Russian cuisine
- Onion - 50 Grams
- Milk - 100 Milliliters
- Salt, pepper - To taste
- Whole pike - 1200 gram
- Refined sunflower oil - 30 Milliliters
- Seasoning for fish - To taste
- White Bread - 1 Slice
- Chicken eggs - 1 Piece
How to cook "Fish in the Ural"
Wash the pike thoroughly under running water, pat dry with paper towels. Cut off the head, remove the gills and entrails so as not to damage the integrity of the skin.
Now you need to remove the skin so that it does not break. Pull it gently from head to tail, trimming the flesh with a knife. In the area of the tail, cut the ridge so that the tail itself remains on the skin.
Separate the pike flesh from the backbone and bones. Soak a slice of white bread in milk. Then scroll the pike fillet, soaked bread, peeled onions through a meat grinder.
In the resulting minced meat, beat in a raw chicken egg, salt and pepper to taste. Add any fish seasoning. Mix the minced meat thoroughly.
Fill the skin with the minced meat. Do not fill too tightly, otherwise the skin may burst during the baking process.
Brush the pike with vegetable oil and place on the foil with the head.
Carefully wrap the pike in foil so that the juice does not leak out during baking. It is better if you wrap the fish in several layers of foil.
Preheat oven to 180 degrees. Place the pike on a baking sheet and place in the oven. Bake the fish for 50-60 minutes. Serve in portions. Enjoy your meal!