How to stuff pike?
Stuffed pike is one of the most desired decorations of any holiday table. Cleverly cooked, possessing a unique aroma and taste, she can not leave indifferent any participant of the feast. This dish, as a rule, “disappears” from the table first. Consider all the steps to create this beautiful culinary masterpiece.
At the first stage of preparation there is a question of choosing fish It is no secret to anyone that the older the fish, the worse the taste it has. Too small fish is difficult to cook, too big does not have the necessary taste characteristics. The optimal ratio of time for cooking and taste 1.2-1.7 kg. Pike chosen, now let's learn how to cook stuffed pike.
Like any self-respecting dish, stuffed pike requires its own list of ingredients. And so, for the preparation we need:
- a glass of milk;
- 2 eggs;
- 1 onion;
- 1 carrot;
- salt and pepper (ground and peas) to taste.
Making sure that everything you need is at hand, we proceed to the preparation of the fish itself.
Before stuffing, the pike must be cleaned, the gills should be removed and rinsed with cold water. Next, cut off the head and, holding the spinal bone with one hand, gently, turning inside out, we pry the skin in the direction of the tail. Having reached the pelvic fins, we cut them with a sharp knife under the skin. We cut one of the last vertebrae right at the tail, then turn the skin upside down. The shell that we stuff with minced meat is ready.
Next, we look at how to cook a packing and how to stuff a pike. To begin with, we separate the fillets from the bones and skip a couple of times through a meat grinder (for cutting possible bones remaining in the fillet). After it is necessary to soak the loaf pulp in milk (the amount of soaked loaf should be equivalent to the amount of raw meat) and, mixing it with fillets, skip the resulting mass through a meat grinder. Received minced salt, pepper, add 2 eggs (raw) and knead well. The next stage is the stuffing itself. Carefully, not very tightly stuff the previously prepared shell with minced meat.After doing a toothpick or the tip of a sharp knife a few punctures in the skin, otherwise it may burst during cooking. Pike is ready for cooking. Consider how to cook stuffed pike.
How to cook stuffed pike
To cook this dish, cut peeled carrots and onions into rings at the bottom of an enamelized saucepan, and put our pike and head upstairs. Fill with cold water so that it covers the fish a little, add a few black peppercorns and set on a high heat (bring to a boil as quickly as possible). After boiling, remove the foam, put on a small fire (so that the boiling intensity was minimal) and, without covering the lid, cook for about 50 minutes. May need to add water as boiling. After cooking, carefully remove the pike, put it on a long dish, cut into portions and decorate with greens. Bon Appetit.
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