Pike is a cunning predatory fish, which is not easy to catch. If lucky, every fisherman is proud of this and is happy to carry the trophy home. Whole baked pike is especially popular. It will be the highlight of the holiday table.
Preparing for baking
Cooking in the oven is a responsible process. Here you need to take into account many nuances. It is important not only to clean and cook the fish with high quality, but also to choose it correctly. The best option would be to bake a freshly caught specimen. But, it is suitable for real fishermen.
If you want to eat, but do not have time for fishing, buy fish. It is sold fresh, chilled, frozen. Pay special attention when choosing appearance and the place of capture.
Fresh carcass has a dense structure, and pink gills. The scale is smooth, intact, the tail is slightly moist, and the eyes are transparent. Smell is also important. It should not be harsh and pleasant, with light notes of mud. One of the criteria right choice is the size. The best solution would be a carcass weighing from 2 to 2.5 kg. Her meat will be tender and moderately dry.
Carcass processing
Before cooking fish dish, it is important to properly process the carcass. To save time, pay attention to the following points:
- Rinse the carcass thoroughly several times and dry it with paper towels. After that, lay on a plastic cutting board with the head to the left. To prevent it from sliding on the table, put a damp towel under it. Remove any excess dishes with paper towels.
- Sprinkle the pike tail generously with salt - this will ensure a secure fit in your hand during processing. The fins are removed with scissors.
- The scales are removed from the tail to the head. Keep the knife at an acute angle. Movements should be smooth and light. This will prevent damage to the carcass, and preserve the appearance of the future dish. At the end, rinse in a bowl of water and remove the remaining scales.
- When the scales are removed, incise the cartilage at the junction of the head and belly. After that, cut and remove from the peritoneum internal organs. If damage occurs, rub the inside with salt and rinse thoroughly. Don't forget the gills too. At the last stage, remove the air bubble and blood clots.
- Next, separate the flesh from the skin. Don't cut off your head. This process is carried out in cases where stuffed pike is being prepared.
It is necessary to clean immediately after defrosting or buying according to the described technology.
Calorie baked pike
Pike lives in water bodies, among a variety of algae. This explains the specific smell of meat. It is classified as grade 3 due to the presence of a large number of seeds. But, this only indirectly affects the dietary and biological value.
There are no carbohydrates in meat, it consists of easily digestible proteins. The energy value is 84 kcal / 100 g. Thanks to this, pike is a valuable component of dietary nutrition. Often it is used for diseases of the digestive tract. Availability useful substances allows you to restore normal operation nervous system, prevent diseases thyroid gland.
Pike meat contains a large number of minerals and vitamins. The main components are:
- Choline.
- Phosphorus.
- Molybdenum and others.
Of course, we must not forget that protein fish meat a strong allergen, so you need to use it carefully.
Whole pike baked in foil
Heard of a large number various recipes with which you can cook delicious pike. A common option is to bake whole in foil. During cooking, it is recommended to use sour cream to make juicy and tasty dish.
Ingredients:
- Pike - 500-600 g.
- Parsley.
- Sour cream - 150 g.
- Seasoning for fish.
- Lemon.
- Sunflower oil.
Cooking:
- Clean the fish and remove the internal organs. Trim all fins carefully. Wash the carcass under running water.
- Mix the seasoning with salt, and rub the carcass thoroughly inside and out. sprinkle a small amount lemon juice. Leave to marinate for 20 minutes.
- Wash the parsley and finely chop. Then add to a glass with sour cream.
- Line a baking dish with foil and brush thoroughly with oil to prevent sticking during cooking.
- Put the pike and carefully grease with the prepared sauce. pour over vegetable oil and seal the foil tightly.
- Preheat the oven to 220 degrees and place the mold in it. Bake for half an hour.
To get a golden crust, after half an hour open the foil, bake for another 10 minutes. As garnish will do rice or potatoes.
Video recipe
stuffed pike
The dish has unusual taste. It will become original decoration holiday table. It will take about three hours to prepare, so it is better to start preparing for the feast in advance.
Ingredients:
- Pike - 1.5 kg.
- Greens - 50 g.
- Buckwheat- 250 g.
- Mayonnaise - 50 ml.
- Tomatoes - 3 pcs.
- Vegetable oil - 50 ml.
- Carrot - 1 pc.
- Bulgarian pepper.
- Spices to taste.
Cooking:
- Clean the carcass from scales. Carefully open the belly, remove the insides. Separate the head, trim the fins with scissors. Rinse thoroughly under running water and dry with paper towels.
- cook buckwheat porridge, after washing the cereal.
- Wash and clean vegetables. Finely chop pepper, onion and tomato. cut carrots large pieces.
- Saute onions and carrots in vegetable oil, stirring until soft.
- Add to cooked porridge bell pepper, frying, chopped greens. Salt everything and mix thoroughly.
- Season the carcass and grease with mayonnaise. Then fill with prepared stuffing. Carefully fasten the edges of the abdomen with toothpicks or sew with threads.
- Cover the form with foil and grease with oil. Put the fish, wrap it tightly and send it to the preheated oven. Bake for at least 45 minutes at 220 degrees.
After the specified time has elapsed, open the foil and send the baking sheet for another quarter of an hour in the oven. On the surface of the finished dish is formed golden crust.
Videos cooking
Pike with potatoes and mayonnaise
Pike with potatoes in the oven is a great solution. Vegetables will soak fish juice which will give them original taste. The result is delicious and hearty meal. It is very easy to prepare it at home.
Ingredients:
- Pike - 2 kg.
- Potatoes - 6-8 pcs.
- Onion - 4 pcs.
- Mayonnaise 320 g.
- Spices.
Cooking:
- Clean the fish and remove the insides. Cut off the gills, otherwise they will add a little bitterness to the taste. Rinse under running water.
- Mix the spices and grate the carcass.
- Clean the onion. Wash the lemon and cut into rings, and then into quarters.
- Place a few slices of lemon in the belly to get rid of the specific smell of mud. Put the onion rings on the lemon. Fasten the abdomen with toothpicks or sew with threads.
- Peel and wash potatoes. If the tubers are large, cut into several pieces. Place potatoes in a bowl. Add mayonnaise and spices, mix.
- Prepare a form. Line with foil and brush with oil. Put the pike in the center, and the potatoes on the sides.
- Wrap in foil and bake for 40 minutes at 200 degrees. At the end, open the dish and bake for another 10 minutes.
If a large pike was used for cooking, it is worth checking its readiness. If necessary, the baking time can be increased. In the end it will ready meals with a side dish that is incomparable to anything in taste.
Delicious pike pieces with vegetables
The recipe is ideal for housewives who do not have time to deal with the tedious cutting of fish. Of course, take care of cleaning and deleting bad smell still have to.
Ingredients:
- Pike - 1.5-2 kg.
- Onion - 2 pcs.
- Basil and parsley.
- Carrot - 1 pc.
- Lemon.
- Garlic.
- Sour cream - 200 ml.
- Spices (black pepper, salt and ground coriander).
Cooking:
- Clean and gut the fish. Wash thoroughly and sprinkle with lemon. Leave for 5 minutes. Cut into pieces. Can be used finished fillet or a whole carcass.
- Prepare marinade. Add salt, spices and chopped garlic to sour cream. To mix everything. Lubricate the fish and leave to marinate for an hour.
- Wash vegetables, peel and cut into slices. Line a baking sheet with foil and brush with oil. Lay out vegetables and fish.
- Preheat the oven to 220 degrees and place the mold in it. Bake for half an hour.
When cooking, consider the size of the carcass. If it is large, it is better to increase the baking time.
Pike diet recipes
Pike refers to low-fat varieties fishes. The fat content does not exceed 3%, so it is often used for diet food. The composition of meat contains a large amount of minerals and vitamins. This is its health benefits. If you introduce such a product into the diet, you can improve the work of many body systems, and prevent the occurrence of new diseases.
There are many recipes with which you can cook fish deliciously without any problems. Of course, those are considered the best, as a result of processing of which all beneficial features. These methods include:
- Stuffed pike.
- Cutlets.
Before considering these options in detail, let's look at some recommendations. experienced chefs. First of all, it concerns the skin, which is a useless part. It is better to get rid of it immediately. This also applies to the ridge with large bones.
Pike cutlets
The dish can be placed on festive table or use in Everyday life. To cook delicious cutlets, you must follow the technology exactly.
Ingredients:
- Chopped pike - 1 kg.
- Baton white bread- 150 g.
- Onion - 2 pcs.
- Milk - 100 ml.
- Garlic - 4 cloves.
- Egg - 2 pcs.
- Butter - 2 tbsp. l.
- Vegetable oil - 3 tbsp. l.
- Breadcrumbs.
- Greenery.
- Spices to taste.
Cooking:
- Cut the fish into pieces and pass through a meat grinder. Send onions, garlic, herbs and a loaf, previously soaked in milk, there. Drive eggs into the resulting mass, add vegetable and butter. Season and knead the minced meat.
- Form round or oval cakes of small thickness. Roll in breadcrumbs and fry in vegetable oil.
The result is soft and juicy cutlets. They can be served with any side dish or with vegetable salad.
Pike ear
From pike it turns out useful and fragrant ear, there is no tastier one in the whole world. The recipe is quite simple. Every hostess will cope with it.
Ingredients:
- Pike heads - 500 g.
- Fish fillet - 500 g.
- Potato - 5 pcs.
- Onion - 2 pcs.
- Vegetable oil.
- Breadcrumbs.
- Greenery.
- Lemon juice.
- Nutmeg and ginger.
The dish will turn out just as well for those who prefer fishing in the supermarket - the times of scarcity are behind us and the current trade tempts with fish from the waters of the world's oceans: fresh and floating in aquariums, deep frozen and chilled on ice, cut into steaks or fillets. Among the river it is not a problem to meet the predator we need.
In addition to stuffing the pike carcass with carrots and onions, we lay out a vegetable platter next to it on a baking sheet - than brighter compilation the better and more fragrant. We cancel any other side dish. Sweet, burning, spicy, elastic, soft and slippery vegetables will become a succession of different taste and attractive fish surroundings.
Servings: 5 / Cooking time: 120 minutes / Baking tray: 55 x 40 cm
Ingredients
- pike 2000
- carrot 1 pc.
- onion 1 pc.
- purple onion 1-2 pcs.
- pumpkin piece weighing 200 g
- garlic 3-5 cloves
- cherry 5-6 pcs.
- chili 1/2 pod
- mustard 3 tbsp. l.
- mayonnaise 5 tbsp. l.
- vegetable oil 2 tbsp. l.
- black pepper, Bay leaf, salt, dried basil to taste
- greens for serving
Cooking
The fish carcass should be cleaned of scales, cut open the abdominal cavity with a longitudinal incision and gutted. We do not throw away the caviar that turned out to be a bonus - some river delicacy is salted, but you can also bake it next to assorted vegetables. Decide whether or not to cut off the tail and fins on your own, but I cook the dish in the style of "naturel" and preserve the natural "attributes". Thoroughly rinse the pike inside and out cold water. Please note that there will be a lot of mucus on the surface, it is convenient to dry by wiping with a paper towel. Having finished with the most time-consuming and unpleasant process, we salt the semi-finished product soundly from all sides - do not forget about pike caviar, we also season it.
Cover with mixture spicy mustard and mayonnaise - we coat thickly, everywhere, without gaps. Change the proportions of just two components of the simplest sauce to your own preferences, instead of burning mustard, take a gentle, moderate one, and instead of mayonnaise, take sour cream, heavy cream. Knowing that lunch and dinner are scheduled for a specific time, taking into account one and a half to two hours of baking in the oven, send the fish blank to the refrigerator shelf, marinating will not hurt. And for the next serving, we continue cooking and immediately proceed to cutting vegetables.
stuffed with carrots and onions. First, removing the top layer, three large chips, and chop the peeled onion into thin half rings. There should be a lot of toppings, and for a two-kilogram, albeit gutted, pike will leave one large onion carrot or two or three small ones. Salt, in my opinion, is enough in the fish, so I leave the carrot-onion mixture without seasoning. I mix and stuff the carcass tightly from tail to head. Do you like oily, softer and fatty vegetables? Before stuffing, fry in vegetable oil in the usual way.
Vegetable mix today is a sweet lilac onion, garlic, cherry tomatoes, about half red hot pepper(chili), pumpkin. The list is small, expand, experiment. We do not remove the husk from the garlic cloves so that not the most appetizing blue does not appear. When lightly pressed, the dry shell quickly separates, and the fragrant garlic kernel is to many tastes. We divide the colored onions in large parts, do not touch the tomatoes, chop the pumpkin pulp into bars, cut the chili into rings or add one half. The garnish will come out colorful and light. Pike baked in the whole oven, zucchini, eggplant, potatoes, green beans etc.
To neither fish nor vegetable garnish they didn’t stick in the oven, they didn’t burn, we cover the baking sheet with parchment. We put the stuffed pike first (due to the large size, I had to bend the fish slightly), fill the free space with various cuts of vegetables - we try to place it evenly, without piling up.
Sprinkle with olive, sunflower or other oil - irrigate the entire baking sheet so that everyone gets a drop of fat. Sprinkle the garnish vegetables with salt, dried basil, spicy laurel leaves, scatter large (!) Black pepper over the pike for lovers of a sharp crunch.
We throw a sheet of baking paper on top, without sealing, freely. For about 1.5 hours, bake the whole pike and together with vegetables at a temperature of 170 degrees. Pre-heat the oven to the maximum, then reduce the temperature. We char the last 15-20 minutes a little by unfolding the parchment. The carcass is steamed to tenderness, it exchanges flavors with the garnish, and an appetizing juice forms from below.
Several branches of fresh herbs - parsley, dill, cilantro, here to the place. We complete the colorful “canvas” with green spots and serve the whole pike, baked in the oven, to the table. Bon Appetit, and fishermen - no tail, no scales!
Probably no one will argue with the fact that baked pike- it's real royal dish”, which will decorate any holiday table. In particular stuffed pike. Cooking stuffed pike- this is the pinnacle of culinary excellence, and not everyone can cope with this dish.
But don't despair, there are many interesting options baking pike in the oven, no less tasty, original and festive. Pike baked in foil in the oven- is one of the most simple recipes her preparation.
To make the fish tasty and fragrant, it should be marinated in one or another sauce or rubbed generously with spices. Today I will show you how you can bake pike in foil in the oven in mayonnaise.
Ingredients:
- Pike - 1 pc.,
- Quince - 1 pc.,
- Mayonnaise - 100 ml.,
- Spices - 5-8 gr.,
- Foil.
Pike in foil in the oven - recipe
Clean the pike carcass from scales. Carefully cut out the gills with a knife, as they are sharp and can hurt you. Make a longitudinal incision on the abdomen. Take out the insides. After that, rinse it thoroughly inside and out under running water.
Put the mayonnaise in a bowl. Add spices for flavor. It can be either ready-made spices “For fish”, or any other that you like.
Mix the sauce.
Brush the pike on both sides with the sauce on the outside and then on the inside.
In order to make the pike even more piquant, you can put slices of lemon or quince inside it. Be sure to try it with quince. Especially before cooking pike, I looked on the Internet for recipes for baked pike with quince, but I didn’t find anything. There are simply no such recipes. Google offered everything - chicken, beef, duck, but not pike.
I decided to give it a try anyway. During baking, the quince becomes softer and sweeter, and the pike meat acquires a sour-spicy taste. If you also want to stuff the pike with quince. Then the quince should be washed, cut in two, core removed, cut into thin slices. Stuff pike with them.
Heat up the oven to 180C. Wrap the pike tightly with foil. Lay out on a baking sheet. Pike in foil in the oven(on the middle shelf) bake for 20 minutes. After this time, unfold the foil. Leave the pike to bake until golden brown for another 10 minutes.
Pike in foil in the oven. Photo
Today I bought two wonderful pikes on the market and thought about how to cook them. Since I have two fish, you can cook them in different ways: just fry one, and bake the second in the oven. You can also bake different ways- in the culinary sleeve, on a baking sheet, in tomato sauce, in sour cream, along with potatoes or vegetables. I decided that today is the most the best option there will be a pike in the oven entirely in foil, especially since my fish is small, it will fit on a baking sheet.
Oven-cooked pike in foil is lovely dish both for a holiday, and for every day. Baking in foil is good because the fish turns out to be steamed, soft, not fried. For some people, this is the preferred option. Well, if you like fried golden brown, then shortly before the end of cooking, you need to unfold the foil and bake the fish open for some more time.
So, we cook the pike in the oven in foil ...
We will clean the fish, prepare other ingredients that we need.
Open the belly of the fish and remove the insides.
Cut off the fins.
Salt our toothy beauty inside and out, sprinkle with seasonings for fish.
Lightly moisten the fish carcass lemon juice. Juice can be obtained using a citrus juicer or simply by squeezing it out of a lemon by hand.
Set the fish aside for 20 minutes, but for now, mix the sour cream with dry or fresh parsley.
It's time to "pack" our pike in foil. We generously grease the foil with unrefined vegetable oil so that the fish does not stick during baking.
Brush the top with sour cream, then turn over and brush on the other side.
Top with vegetable oil.
That's all the preliminary steps. Wrap the pike tightly in foil. Preheat the oven in advance to 180 degrees and bake the fish for 25-30 minutes.
After this time, we unfold the foil, and if we want to get a ruddy fish, then put it back in the oven until the pike becomes the degree of roasting we need. It's 10-15 minutes. Do not overdo it, as the carcass may stick to the foil.
Pike baked in the oven in foil is consumed hot.
In the oven. The most beautiful and festive, of course, is the option of stuffed whole fish baked in the oven. One of the most coveted trophies of any angler becomes a real problem for the hostess of the kitchen. Because it is very difficult to decide how to cook pike deliciously this time. From it are obtained delicious meatballs, it can be smoked or simply withered. Or maybe cook pike in sour cream? We offer another recipe, complicating the selection conditions. And, we will argue that this one is the best!
How to cook pike in the ovenit's just
For this we need: not the biggest pike, half a glass of sour cream, lemon juice, vegetable oil, a mixture of spices for fish, salt.
How do we cook it
Peel the pike, gut, rinse and dry. Cut off the fins, remove the gills. Grate the fish inside and out with salt, spices, sprinkle generously with lemon juice. Lubricate thickly with sour cream and leave to soak for half an hour. Preheat the oven to two hundred degrees. Lay the fish on a baking sheet with unfolded foil. Drizzle lightly with vegetable oil, wrap tightly and bake for half an hour. Then unfold the foil and bake until the crust is tasty and crispy. This takes another fifteen minutes. It turns out the simplest, easy to prepare, but extremely tasty dish. Such a fish will not only decorate the festive table, it will become the highlight of the menu!
How to cook pike in the oven fragmentarily
To do this, again, clean, gut, wash and dry the pike, remove the fins and gills. And then divide the carcass into two fillets and a skeleton. Cut along the spine to the very ridge and carefully separate two weighty pieces of pike pulp. The head, fins and spine make an excellent ear. Especially if you caught another fish. And the fillet needs to be cooked in the same way as a whole pike, only much faster.
How to cook pike in the oven with vegetables
Delicious pike is obtained with vegetables - juicy, fragrant. Cleaned, gutted and washed fish without gills and fins should be poured with lemon juice and marinated for fifteen to twenty minutes. Then rub inside and out with salt, spices and place on a baking sheet with foil.
Cover the top and sides with onion rings or half rings, on top of it a layer of thinly sliced tomatoes, salt and pepper more. Cover the tomatoes with a layer of slices of peeled potatoes, sprinkle with vegetable oil, wrap tightly and bake for about forty minutes in a preheated oven to two hundred degrees. Unfold, pour over sour cream and bake until crusty for another fifteen to twenty minutes. There will be a fish and a side dish.
How to cook pike in the oven: cutlets
Take about a kilogram of pike fillet, two onions, Bell pepper, an egg three slices of white stale bread, a glass of thick tomato juice, black pepper and salt, vegetable oil. Pass the pike pulp through a meat grinder along with onions soaked in milk and squeezed bread, salt, pepper, mix, beat off. It turned out to be minced meat. Grease a baking sheet with vegetable oil, make a pillow of thinly sliced vegetables - pepper and onion. On the vegetable pillow lay cutlets formed from cooked minced meat. Water them tomato juice and bake in an oven already heated to one hundred and sixty degrees for forty minutes, pouring the cutlets with the rest of the tomato juice every ten to fifteen minutes. These meatballs melt in your mouth. Vegetables can be used as a side dish or made into a sauce by turning them in a blender, and traditional potatoes can be cooked as a side dish. Now the question no longer arises of how to cook pike in the oven?
