Traditional recipes

Stuffed pike

Stuffed pike

clean the pike, eviscerate then cut off the head and carefully remove the skin then let it sit in slightly salted water.

the bones are removed and the meat is passed through the mincer.

finely chop the onion and mushrooms and fry together in the 2 tablespoons of oil until all the juice left by the mushrooms decreases.

leave to cool then add over the chopped fish.

add finely chopped parsley, bread, egg and season to taste with salt, pepper and thyme.

sew the pike skin to look whole and fill it with this composition then sew the head.

the apple is inserted in the mouth of the pike.

place in a pan, pour the soup and wine and grease the pike with olive oil.

bake for about an hour.

from time to time sprinkle with the sauce from the pan.

serve cold, cut into slices.

mine is not cut because I prepared it for a friend.

great appetite!


Similar recipes:

Pike rasol

Brush pike fillets, prepared with carrots boiled in water with onion and vinegar, with a garnish of natural potatoes

Fried pike

Pike fried in oil, after being previously passed through milk and flour

Pike or carp caviar salad

Peach or carp caviar salad recipe, prepared with oil, soda, lemon, olives, onions, lettuce and lemon salt


Method of preparation

Pike stuffed with meatballs

Peel a squash, grate it and squeeze the juice.

Stuffed Pike

The pike is cleaned of scales, without splitting to remove the entrails. The most difficult


Stuffed pike

I get fresh fish quite often, thanks to my mother-in-law, who always brings me sleep, pike & co. This time I had 2 pike with big bellies, which were asked to be filled. I improvised a recipe with what I had in the pantry, as I said, some of the most successful Recipes are the ones invented ad-hoc. She came out insane !!

We need:
& # 8211 2 pike
& # 8211 2 slices of smoked bacon
& # 8211 a cup of rice (a cup of coffee)
& # 8211 a bunch of green onions
& # 8211 300 gr carrots (I used baby carrots)
& # 8211 salt, pepper, fish spices
& # 8211 onions, hot peppers & bell peppers (I used hot pickles, which worked very well)

We clean the fish well, we empty it of entrails, we wash it well. Good! Both with the fish for now. We cut the smoked bacon finely, we fry it in the pan, without any addition of oil. When the bacon is fried, we add the pre-cooked rice (if you don't have it beforehand, you can boil it in the pot, it's a joke :))) and heat the rice together with the bacon. Season with salt and pepper, then add the sliced ​​carrots and finely chopped green onions.

Season the fish with salt, pepper and fish spices (be careful, the fish spices are salty, so do not overdo it with salt) and fill them with the rice mixture. Tie the fish with string.

In a pan, put oil and water, until it reaches half the fish, place the fish in the middle, on a bed of onions and hot peppers. Bake for about an hour on low heat.

They come out around 6 servings, depending on how big the pike is and how edible you are. Enjoy!

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Pike stuffed on a bed of vegetables

Cut the pike on the belly and remove the meat from the bones, being careful not to break the skin.

Chop the meat, 2 onions, garlic, bread and boneless smoked mackerel in the mincer.

Mix with eggs, salt, pepper and lots of greens.

Sew the pike skin on the belly, fill with a spoon and carefully stuff with a fork.

Put half a tomato at the base of the head so that the filling does not come out.

In a tray make a bed of tomatoes, 2 finely chopped onions and carrots.

Carefully place the pike on the vegetable bed, sprinkle with oil and a glass of white wine and put in the oven for about an hour, during which time it is removed and greased with the juice from the sauce.


Remove, allow to cool and then cut into slices. & Ampnbsp Serve with lemon slices, along with a glass of dry white wine.


Recommendations for you and your home

Lasagna jar, enameled font, 33cm, red

Vacuum consumables package (4rolls-28cmx5.5m, 1roller- 20cmx6.7m, 36packs-0.95L)

Set of 3 food vacuum pans (0.7L, 1.4L, 2.4L)

constanta proca (Chef de cuisine), August 19, 2010

Cely Snijec (Chef de cuisine), November 24, 2009

It is true that it is very dietary, but tastier baked gratin.

I have prepared this recipe thousands of times and I do not boil it, but I gratinate it in the oven with some potatoes and in the filling composition I put garlic, in fact I make a composition of meatballs and grease it with oil and put it in the oven, it is more delicious in the oven than cooked.

Iuliana Niculae (Chef), October 24, 2008

The filling is tastier if you add 1 small onion, chopped and boiled, then sifted, to which you add 1 teaspoon of sugar. The filling may not be rubbed with oil, instead it must be "beaten" very well. Thus it becomes fluffy and grows. The skin should not be filled "to the point of refusal" because it risks cracking when boiled. From the rest of the filling, which did not fit in the skin, you can make meatballs, adding crushed garlic, chopped green parsley, then fry. They are also very tasty, and look very good on the pike tray.


Similar recipes:

Pike rasol

Rasol pike fillets, prepared with carrots boiled in water with onion and vinegar, with a garnish of natural potatoes

Fried pike

Pike fried in oil, after being previously passed through milk and flour

Pike or carp caviar salad

Peach or carp caviar salad recipe, prepared with oil, soda, lemon, olives, onions, lettuce and lemon salt


Stuffed pike

I get fresh fish quite often, thanks to my mother-in-law, who always brings me sleep, pike & co. This time I had 2 pike with big bellies, which were asked to be filled. I improvised a recipe with what I had in the pantry, as I said, some of the most successful Recipes are the ones invented ad-hoc. She came out insane !!

We need:
& # 8211 2 pike
& # 8211 2 slices of smoked bacon
& # 8211 a cup of rice (a cup of coffee)
& # 8211 a bunch of green onions
& # 8211 300 gr carrots (I used baby carrots)
& # 8211 salt, pepper, fish spices
& # 8211 onions, hot peppers & bell peppers (I used hot pickles, which worked very well)

We clean the fish well, we empty it of entrails, we wash it well. Good! Both with the fish for now. We cut the smoked bacon finely, we fry it in the pan, without any addition of oil. When the bacon is fried, we add the pre-cooked rice (if you don't have it beforehand, you can boil it in the pot, it's a joke :))) and heat the rice together with the bacon. Season with salt and pepper, then add the sliced ​​carrots and finely chopped green onions.

Season the fish with salt, pepper and fish spices (be careful, the fish spices are salty, so do not overdo it with salt) and fill them with the rice mixture. Tie the fish with string.

In a pan, put oil and water, until it reaches half the fish, place the fish in the middle, on a bed of onions and hot peppers. Bake for about an hour on low heat.

They come out around 6 servings, depending on how big the pike is and how edible you are. Enjoy!

If you liked the recipe, don't forget to vote for it using the stars below. To receive recipes via email every time I post on the blog, subscribe to the RSS feed.


Stuffed Pike

The pike cleanses the skin. The meat is carefully removed from the bones and passed through the mincer.

Chop the onions (or leeks and onions) and put them in a pan in a little olive oil. Add the chopped mushrooms, add salt and pepper and continue to harden, then set aside and leave to cool slightly. Pass everything through the mincer and add over the pike meat. Put the slices of bread squeezed very well, eggs. Mix well and season with salt and pepper to taste.

Fill the pike skin with the composition, then show your mastery in handling the needle, sewing carefully so that the filling does not spread.

In a pan pour water, wine, vinegar, add thyme and bay leaves. Put the pike and put the tray in the preheated oven, over medium heat, approx. 25 minutes. Before it is ready, heat it more to catch a little crust.

Allow to cool well in the juice in which it boiled. Take out the pike and cut it into slices. Arrange on a plate and serve cold with slices of lemon, mayonnaise or salad.


Stuffed pike

Cure your haircuts and cut off their heads (if you want to have a high-effect mask). Then remove the intestines and gills, being careful not to restrain yourself. After that, remove the skin with great care, so that it does not break. It will be a little harder on the head, but with a little strenuous attention, be careful, you will surely succeed. Then sprinkle salt on both sides of the skin and rub the skin lightly, then put it in the fridge. Put a pot of water on the fire, boil it, and when it boils, put the meat in a pot and let it boil for a few minutes. It doesn't have to be boiled, it just has to come off the bones. After removing the bones, pass the meat through a mincer. Mix the minced meat with the eggs, the sour cream, the finely chopped parsley, the thyme, the basil, the salt and the pepper, the garlic and the sweet paprika (to taste). Fill the skin of the pimples with this mixture, and cover it carefully, so that it does not break. In a tray, put oil, make a bed of potatoes, onions and carrots, over which you add water and put in the oven. When they are almost ready, place them on the tray. & Icircl at & # 257i s & # 259 brown for about 10 minutes. Remove the trays from the tray, place them on the tray and sprinkle them with the juice and juice from the tray. At the end, decorate the plate with boiled vegetables and fresh parsley.


Stuffed pike

I get fresh fish quite often, thanks to my mother-in-law, who always brings me sleep, pike & co. This time I had 2 pike with big bellies, which were asked to be filled. I improvised a recipe with what I had in the pantry, as I said, some of the most successful Recipes are the ones invented ad-hoc. She came out insane !!

We need:
& # 8211 2 pike
& # 8211 2 slices of smoked bacon
& # 8211 a cup of rice (a cup of coffee)
& # 8211 a bunch of green onions
& # 8211 300 gr carrots (I used baby carrots)
& # 8211 salt, pepper, spices for fish
& # 8211 onions, hot peppers & bell peppers (I used hot pickles, which worked very well)

We clean the fish well, we empty it of entrails, we wash it well. Good! Both with the fish for now. We cut the smoked bacon finely, we fry it in the pan, without any addition of oil. When the bacon is fried, we put the pre-cooked rice (if you don't have it beforehand, you can boil it in the pot, it's a joke :))) and heat the rice together with the bacon. Season with salt and pepper, then add the sliced ​​carrots and finely chopped green onions.

Season the fish with salt, pepper and fish spices (be careful, the fish spices are salty, so do not overdo it with salt) and fill them with the rice mixture. Tie the fish with string.

In a pan, put oil and water, until it reaches half the fish, place the fish in the middle, on a bed of onions and hot peppers. Bake for about an hour on low heat.

They come out around 6 servings, depending on how big the pike is and how edible you are. Enjoy!

If you liked the recipe, don't forget to vote for it using the stars below. To receive recipes via email every time I post on the blog, subscribe to the RSS feed.


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