How to cook the pike to make it tasty, juicy and tender today will try to tell you.This fish is the most popular among others.But when it is preparing to consider a few features, then the dish will turn out delicious and nutritious.From pike obtained excellent filler, the ear, it can be put out with vegetables or steamed.
in foil in the oven
Big Fish can be a little dryish, so you'll need the fat to the meat was tender and juicy.Before cooking, cut the fins, tail and remove the bones.Make deep cuts along the ridge, where you want to insert pieces of bacon and lemon.Samu carcass rub salt mixture, pepper and dried herbs, such as "Mediterranean" or "Italian".The prepared carcass pike lay in a baking dish, greased, pour into it a little boiling water.The fish can be spread with mayonnaise, then it will turn out juicy and fatter.Bake for 40-50 minutes.To save all when roasting juices before putting into shape, you need to wrap it with foil.
you will need:
- 200 g pike fillet;
- one crayfish;
- two tomatoes;
- 50 g of grated cheese;
- 10 g butter;
- salt, spices;
- 120 ml of tomato sauce.
peeled tomatoes, cut in half, salt, pepper, lightly fried in vegetable oil.Then fry the fillets, cut into small pieces.We shift fillets in the skillet, on top Put the tomatoes, crawfish.Fill the contents of a saucepan tomato sauce, sprinkle with grated cheese on top and bake in the oven.After half an hour you will get a delicious dish with a marvelous aroma.
- 1 kg pike;
- 2 potatoes;
- a carrot;
- one root parsley, parsnip and celery;
- 100 g flour;
- spices and herbs.
method for preparing
Peeled and chopped vegetables fill with water, boil the broth, to which add the bay leaf, pepper, salt, herbs and spices of your choice.Ready vegetable broth and omit it prepared carcass pike.After 30 minutes, remove from broth pike, add the potatoes and cook until tender.
Fry the onions until transparent, sprinkle it with flour, stir until smooth and enter the mix in the fish stock.After 5-7 minutes the soup is ready.Divide the pike into portions and arrange them on plates, pour the soup and sprinkle it with greenery.
In a double boiler
You will need:
- pound pike fillets;
- salt (half a teaspoon);
- flour (1 tbsp.);
- 400 grams of fish broth;
- One boiled egg;
- small piece of butter.
Step 1 - fillet wash, using a paper kitchen towel to remove excess moisture.
Step 2 - cut into small portions Put fillet in a steamer into the bowl of rice to an even layer, then fill it with a smooth layer of water to fillets slightly peeped above the water.Season with salt and leave to prepare for about 20 minutes.
Step 3 - finished fillet Put in a deep dish.In a separate bowl, prepare the sauce.To do this, first in a pan with a small amount of vegetable oil fry until golden brown flour.
Step 4 - browned flour cooked in advance to enter the fish broth, stir well to avoid lumps formed, put the stew on low heat for five minutes.
Step 5 - cooked flour soup cool slightly, add the mashed boiled egg yolk, salt and other optional add your favorite spices.With the help of the corolla or mixer, whisk the sauce until smooth.
Step 6 - steamed filet pour the warmed sauce and hot serve.
You will need:
- pike fillet (500g);
- Tomato puree (150 g);
- One onions;
- tablespoon of vegetable oil;
- finely chopped fresh herbs.
fish wash, gut, separate head and fins.Separate the fillets from the bones, or else of your choice cut in small cubes.
Separately, fry in vegetable oil, onion bulb, which chop into small cubes.Mix it with the tomato puree, add 150 grams of fish stock (which can be replaced with water), salt, pepper and your favorite spices.
Prepared sauce pour pieces pike in a pan, put it on a small fire stew.The dish will be ready in about 25 minutes.Serve the pike, watered sauce in which it tushilas.
You will need:
- Small onion;
- A bunch of fresh parsley, dill;
- Salt and pepper;
- tablespoon mayonnaise.
Pike rinse thoroughly, gutted, cut the fins.Optionally you can leave your head, if you plan to feed the fish on holiday table, or else cut it immediately.
Make small incisions on the ridge, in the future they will be a good marker for the division into portions pieces.
Rub the fish with a mixture of salt and pepper, and you can also sprinkle a small amount of dried herbs.The abdomen is put on a sprig of dill and parsley, as well as the rings of onion and incisions on the ridge, you can stuff with slices of lemon.
Place the stuffed fish in a sleeve for baking and send in a preheated 180 degree oven and bake it for 40 minutes.
Prepare fish free from the sleeve and serve cut into pieces a la carte with vegetables.
Now you know a couple of different ways to cook a pike, bon appetit!