Do you love fresh fish? Then find out how to cook Jewish-style stuffed pike. This wonderful fish on a vegetable pillow will not leave anyone indifferent, because it is juicy and satisfying, and most importantly, delicious.

onion 2 pcs.
carrots 2 pcs.
semolina 50 gr
vegetable oil 2 tbsp. l.
salt 0.5 tsp
ground black pepper 1 pinch

Step by step cooking method

Step 1

Peel the pike from the skin, save the strips of skin. Carefully separate the fish meat from the bones. Remove small bones with tweezers. Put the meat in a blender, grind it into a tender minced meat.

Step 2

Add semolina and half a teaspoon of salt to the meat. Also add coarsely ground black pepper to taste. Leave the minced meat for 20 minutes so that the semolina swells.

Step 3

Peel the onion and cut into large rings. Peel the carrots and cut into thick rings (about 2 centimeters thick). Heat vegetable oil in a cauldron, put onions and carrots on the bottom. Form cutlets from minced meat, wrap them with pike skin. Put the cutlets in the cauldron on top of the vegetables.

Step 4

Such “stuffed” fish should be baked in a cauldron under a closed lid. Cooking time is about thirty minutes. Ready fish can be sprinkled with grated cheese and served with herbs.

To prepare this dish we need:

Pike (1 kilogram)
- a little unsalted fat (about 100 grams)
-2 bulbs
-1 or 2 eggs
- 1 carrot
-1 teaspoon honey
-salt pepper
- sour cream (200 grams)

So, you already have all the ingredients, now it's time to start the cooking process itself. First you need to cut the pike with a stocking. To do this, you need to clean it from scales, then cut out the gills. We take out all the insides, without opening the belly, then carefully cut the cartilage between the head and torso. Next, you need to separate the pulp from the skin in the head area and pull off the skin, holding the ridge with a fork. On the inside of the skin, you need to cut off the remains of meat from the skin and the ridge, in order to then twist them in a meat grinder (so that sharp bones do not get into the dish). Rinse the finished stocking in running water. Now it can be used for cooking.

We twist the fish fillet, lard in a meat grinder, then cut the carrots into small cubes, no more than 3 millimeters, or you can grate them. But after slicing, the finished baked pike will look very beautiful and appetizing.

Fry onions and carrots.

Add the ground lard, chopped carrots and eggs to the minced meat, season it all with salt and pepper (the seasoning is put to taste) and mix well.

Now let's move on to our "stocking". It must be thoroughly washed from the outside in order to delicious dinner didn't turn around food poisoning. We begin to stuff the pike skin stocking with minced meat. It's important not to overdo it. If you fill the skin with stuffing to the eyeballs, the "stocking" can simply burst. Therefore, cutlets or meatballs can be made from the remaining minced meat and baked with fish. You can also fill the fish head with the remaining minced meat.

Now you need to prepare a baking sheet. To do this, you need to take a sheet of food foil and cover it with a baking sheet, grease it with vegetable oil so that the fish does not burn and stick to the pan during baking. We shift the pike filled with minced meat onto a baking sheet, put meatballs next to it, and in those places where the fish touches the baking sheet, slices raw potatoes(again, so that the pike does not burn). Then you need to pierce the leather stocking with a needle in several places and grease with sour cream. Everything can be put in the oven. The temperature for baking is 180-200 degrees. We put our fish on fire for half an hour - forty minutes.

After half an hour, you need to try to pierce the pike with a match or a toothpick. If cloudy juice flows from a leather stocking, then the dish needs to stand for a few more minutes. If the juice is clear, you can take the fish out of the oven.

Stuffed pike is ready. Now it remains only to transfer it to a dish and decorate it beautifully. Only restaurants in Irkutsk can show such beauty, and now in your kitchen. You can put meatballs and potato slices next to the fish. Pike can be covered with mayonnaise sauce made from butter and mayonnaise, sprinkled with chopped herbs, overlaid with lettuce leaves, wedges bell pepper… It all depends on your imagination and ingenuity. Enjoy your meal!

Stuffed dishes have always occupied a separate place in Jewish cuisine, be it pike (the name in Yiddish is “gefilte fish”) or goose necks stuffed with buckwheat porridge. They prepare such a dish in different ways: some add sugar to the minced meat and use a lot of vegetables, others make the fish spicy, seasoning it with plenty of ground pepper. The dish gained particular popularity due to the observance of the Sabbath holiday. On this day, you can not work, including sorting. This includes the separation of fish bones. Therefore, the skin is stuffed with ready-made minced meat, in which there is not a single bone. Very soon, a tasty and economical dish became even more widespread. Pike gefilte fish is often served at the New Year's table, as well as on the occasion of personal celebrations.

Hebrew in pieces

Many people think that fish should be stuffed in portions. The advantage of this method is not only that the finished dish does not even need to be cut, but it also takes much less time to cut the carcass. This is the easiest recipe for Jewish stuffed pike.

You will need the following products:

fish weighing 2 kg;
a spoonful of ground pepper and sugar;
3 medium onions;
a slice of white loaf;
a couple of hard-boiled eggs;
1 tsp salt (she will go into minced meat);
large beets and carrots

Step by step preparation:

Remove the scales from the carcass without damaging the skin.
Do not open the belly, but cut the fish into portions.
Clean from the insides and films.
Carefully cut out the flesh with bones. Rings with a half-centimeter layer of meat on them should turn out from the skin.
The head should also be cleaned. Don't touch the tail.
From the pulp, make minced meat with half an onion, bread and boiled eggs.
Season the mass. Gently stuff the fish "rings" with it, as well as the head.
Beets with carrots should be chopped into thin strips, and onions should be cut into half rings.
Place half of the vegetables on the bottom of the saucepan, and put the pieces of fish close to each other on top and cover with the remaining products, season with seasonings.
Then lay out the minced meat that did not fit in the fish rings and cover with egg glaze.
Send the dish for a few minutes in the oven. Do not close the door. During this time, a crust forms on the egg.
Then fill the fish with water so that it covers the vegetables a little. Cook over low heat for about an hour.
In the Jewish culinary tradition, any fish is cooked for at least 1.5 or even 2 hours. But for pike, 30 minutes is enough.

Take out the finished fish and put all the pieces on a dish so that you get a whole carcass. Serve chilled with thickened broth and boiled potatoes. You can also use the vegetables with which it was prepared.

Advice! Often stuffed pike is made as filler. For this, fish broth is boiled, gelatin is diluted in it. They let it stand. And chilled pour the pieces.

Fish in a stocking

The most difficult Jewish recipe for stuffed pike is considered to be cooking it whole. Without practice, not everyone succeeds in cutting the carcass correctly the first time. And the rest is pretty simple.

You will need the following products:

pike (1 kg);
fresh beef or mutton fat (100 g);
medium bulbs (2 pcs.);
a couple of eggs;
large carrots;
fat sour cream (200 ml);
multi-colored bell peppers;
lettuce leaves;
head of purple onion;
one bunch of parsley and dill;
seasonings to taste.

Step by step preparation:

Carefully descale the fish.
Remove the gills from the head. Through the holes formed, get rid of the insides. The pike skin should remain intact.
Now comes the most crucial moment - the removal of the "stocking". You need to carefully cut the place where the head is attached to the spine. But it is not necessary to separate completely.
Then, literally a millimeter with a sharp blade, you should separate the skin from the pulp without tearing it.
The skin should make a whole bag. On one side there will be a tail fin, and on the other - a head as a cover.
The skin must be turned inside out and cleaned of the remaining meat.
Remove the pulp from the bones, combine with fat and cook minced meat.
Now you can proceed to the vegetables: cut the carrots into small squares, and the onions into thin quarters of rings and pass through.
Combine everything, add raw eggs, spices and knead.
Fill the skin with the resulting mass.
It is not necessary to lay the stuffing too tightly. Its remains can be put on cutlets.
Spread foil on a baking sheet.
Poke a few holes in the fish with toothpicks.
Bake at 180 degrees for about 40 minutes.

Advice! If the crust bakes too quickly on top, you can additionally wrap the pike with parchment paper. Check readiness with the same toothpick. If the juice is clear, the dish can be eaten. In the case when the liquid seems cloudy, it is better to keep it in the oven for at least another 15 minutes.

Pike with Japanese seaweed

Traditions are relatively constant. Each generation brings its own flavor. Cooking is no exception. Although pike gefilte is a national dish, there is always the opportunity to add a unique twist. In this recipe, it is nori leaves.

You will need the following products:

very large carcass (3.5 kg);
chicken eggs (5 pcs.);
onion (1 kg);
a piece of white bun;
water (100 ml);
ground paprika (2 tsp);
several sheets of nori;
olive oil;
spices.

Step by step preparation:

Fill the bun with water and leave.
In parallel, pass the onion and cool it.
Clean the fish, cut out the fins and tail.
Carefully, without breaking the cover, remove the spine.
Separate the fillet from the skin.
Make mincemeat out of it with fried onions and bread.
Transfer the mixture to a food processor and turn it on at low speed, mix the whole mass, beat in the eggs and add spices.
You need to beat the minced meat for at least five minutes. For more softness, pour in a little water. Set aside about 200 g of the mixture.
Spread the peel on the surface and gently straighten.
Spread the mixture evenly over it.
Season part of the fish mass generously with paprika so that it acquires a rich shade.
Now we take nori (they should be enough for the whole fish). 10 cm carcass near the tail does not count.
Spread a mat on the table, sheets of algae on top.
Spread the minced meat on them with wet hands and align it.
Roll up the roll, and cut off the excess edges.
Put on the cut pike in place of the ridge.
Roll up the fish like a book, skin side up.
Prepare a sleeve for baking, grease it with vegetable oil along with the fish.
Place the pike in a cooking bag and secure the ends.
Bake for about an hour at 180 degrees. The surprise dish is ready!

Interesting! In Hebrew, this dish is called "gefilte fish". And it means cooking not specifically pike, but any large fish. Depending on the region where the ethnic group lives, the recipe may vary. It is believed that such a dish appeared not only on religious grounds, but due to the fact that the poor could not afford to cook whole fish, the commandment somehow ascribes.

Jewish-style stuffed pike will decorate any festive table. The main thing is to learn how to properly remove the skin. But this skill will come only with experience.

You can learn about cooking Jewish stuffed fish from the video:

And even if it seems to you that this dish is made very difficult, then I hasten to dissuade you - as easy as shelling pears. I will show you an easy way to cut a fish carcass for stuffing, even the most inexperienced hostess can handle it.

First, the pike must be thoroughly washed (slippery, infection) and cleaned of scales. This is easy to do if you hold it by the tail, wrapping it with a paper towel - it will not slip out of your hands.

If your fish is not gutted, then you will have to carefully cut the abdomen and remove all the insides. Then rinse thoroughly to remove any remaining blood and pat dry with a clean towel.

Now, putting the fish on its back, it is necessary to remove the spinal bone. To do this, with sharp scissors, you must first cut (separate) the costal bones from the ridge itself.

Then cut through the flesh to the skin along the spinal bone. Just do it carefully so as not to damage the integrity of the skin.

We get just such a deployed fish from two halves. With each it is necessary to cut off all the costal bones with a sharp knife.

And then carefully cut the fillet pulp from the skin.

If any areas with meat remain, they can be easily scraped off the skin with a spoon.

The exposed extra bones of the fins can also be trimmed, the closer to the skin.

Now it's time to prepare the stuffing.

From a loaf (slightly stale), cut off the crusts. Soak the crumb in milk - let it saturate and swell for now.

Peel the onion and cut into medium pieces.

A clove of garlic (if desired) is also peeled and chopped.

Heat up a frying pan. Reduce the heat, melt the butter on it and lightly fry half the chopped onion and garlic until translucent golden.

Cut the fillet pulp into pieces, at the same time checking for the presence of remaining bones - it is better to remove them. Then you need to grind, as finely as possible - in a meat grinder or blender - as you like.

Then add fried and raw chopped onion to the minced meat, swollen loaf squeezed from milk, egg, salt and ground pepper. Mix everything well to begin with, and then grind again (in a mixer or meat grinder) so that a homogeneous, pasty, dense mass is obtained. It is very easy to do this with an immersion mixer.

If the minced meat is a little watery, then you can thicken it by adding a little breadcrumbs.

Now fill the fish stocking with minced meat, but not very tightly. Otherwise, during the baking process, the skin may burst. Ideally, the fish should take the same size as before gutting.

All the minced meat most likely will not fit, but we won’t let it fall apart either. From it you can fry simple, but very tasty meatballs.

Lubricate a large piece of foil with vegetable oil and lay the stuffed fish on it with the seam down. Make several punctures on the sides with a needle, and then grease the fish itself with vegetable oil.

Wrap the fish in foil and place in a baking dish. Place in an oven preheated to 180 degrees.

Those who say that pike are fish tasteless and stink of mud, most likely, they saw the pike only on TV in the program “In the Animal World” and simply do not know how to cook.

Most tasty dish from fresh pike - stuffed pike, and when it is properly stuffed. They say that stuffed fish is a purely Jewish dish. I don't know where pike is caught in the Middle East. But there are carps.

How many recipes have I seen with the name “Jewish stuffed fish”, “gefilte fish”, almost all of them begin with the words “you need a carp for a couple of kilograms”, but they rarely remember about pike.

The cuisine of any nation includes, first of all, those products that the nature of its country gives it. That is why our cuisine is adapted to local products. And we stuff pike, not piranha.

Pike lives in many regions. The greatest distribution, or as they say, habitats, is freshwater reservoirs and rivers in Europe, Asia and America. Pike is an excellent fishing object for millions of fishermen, and an excellent product for cooking. Pike fish cakes tomato sauce or stuffed pike - a favorite homemade fish dish.

About the recipe

Ingredients

1.5 kg Pike
2 pcs Onion
2-3 pieces Dry loaf
1 pc Egg
2-3 pieces Carrot
2 pcs Beets
Spices Salt, bay leaf, onion peel, dry soup roots, black pepper, dry herbs, cloves, sugar, allspice

How to cook stuffed pike

Remove scales from pike. It is better to do this on the shore after fishing and bring the pike home already cleaned. At home, cut off the pike's head with a sharp knife, just behind the gill covers. Remove the pike's gills, eyes, entrails - without cutting the belly. Under no circumstances should the belly be cut.
With the help of a sharp knife and kitchen scissors, remove the skin from the whole fish - with a stocking. Carefully cut the flesh under the skin in a circle and pull the skin off to the very caudal fin. Cut off the spine with a knife as close to the tail as possible.

Remove the skin with a "stocking"

Remove all meat from bones and skin. The skin is dense and durable, the meat is well scraped off. But it is important not to damage the skin. You should get a stocking with fins. And you should also get a plate of fillets and a spine.

Remove bones and skin from fillets

Peel the onion, chop coarsely enough, and fry for vegetable oil to a beautiful golden color.

Soak stale white bread or loaf in water or milk.

Soak a stale bun in water

Twist the fish fillet twice with a meat grinder. Important point: after the first time, pull out the meat grinder knives and remove the bones that have accumulated there. All large bones will gather in front of the meat grinder mesh. After the second time, twist the soaked and well-wrung white bread.

Mix minced meat, twisted bread, fried onions in a bowl. You can add additional finely grated raw onion - if desired.

Add a raw egg, according to taste, salt and pepper and add 0.5 tsp. Sahara.

Mix everything for stuffing

Add 2-3 tablespoons of cold water. Mince mix and knead very well and thoroughly.

Stuff the pike skin with minced meat, giving it the shape of a fish. So that the stuffing does not stick to your hands, wet your hands with cold water. Stuffing is not very tight, so that the skin does not burst during cooking. It makes sense to pierce the skin with a toothpick in several places. Push a little stuffing into the pike's head.

Stuff the pike and head

Get a large fish bowl. If there is no pan that allows you to cook the whole fish in full length, you can roll the pike into a ring. Then put all the pike bones on the bottom of the pan. Spread the washed onion peel.

Arrange bones and husks in a saucepan

Arrange sliced carrots and sliced beets on top. If the beetroot is medium-sized, it can be cut like an apple into slices. It is necessary that the bottom was covered with vegetables.

Cut raw vegetables

Add bay leaf and dry roots - 2-3 tbsp. You can use fresh roots, but dry ones are also fine.

Add bay leaf and dried roots

Lay the stuffed pike and head on top. After that, let the stuffed pike stand for a couple of hours in the refrigerator. So that the pike skin is guaranteed not to burst, you can wrap the carcass with cotton thread, in the form of a net - just like stuffed pike perch is made.

Put the pike on the vegetables in the pan

Put in a saucepan a few peas of black and allspice, cloves. Add 0.5 tsp. salt. Pour the stuffed pike with boiling water from the kettle so that all the fish is covered with water. Put on fire and bring to a boil. Reduce heat and simmer for 1 hour small fire so that the liquid barely boils.

When the stuffed pike is ready, carefully drain the liquid, leaving half a glass for decorating the stuffed pike. Remove the fish from the pan and place on a dish, preferably a whole carcass.

But stuffed pike, before serving, must be cut into portions. It is better to cut and arrange on a suitable dish, and put the head next to it. Ideal if you can make an imitation of pike.

Decorate with circles of vegetables that were cooked together in stuffed pike, lemon slices, salted vegetables, pickled tomatoes. olives, various herbs, cucumber. How much fantasy is enough. It turns out very beautifully if the stuffed pike is decorated with thin lines of mayonnaise.

Stuffed pike with vegetable garnish

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