Pike dishes: how to cook fish? Video

Fish has been the basis of the Russian table since ancient times. Dishes made from different types of fish are still popular today. Lean lean pike meat. It can be easily attributed to dietary healthy food products. Fish meat, milk, and caviar have nutritional value.

Caviar can be served as a snack. It can act as an auxiliary ingredient for the preparation of various delicious dishes. Milk softens minced fish. The fish head is used for making rich broths.

If you buy pike, choose fish weighing up to 4 kg. The meat of large pikes acquires a swampy smell, is considered tough and inedible.

There may be exceptions, since the taste of the fish directly depends on the conditions and habitat.

You can cook cutlets from pike meat, use it for frying, stuffing, making broths, soups. Pike is smoked, pickled, salted. Consider some of the nuances when preparing pike dishes. To eliminate the odor that is present in some specimens of large fish, soak the pike in spicy brine or white table wine. To soften the seeds, line the insides of the fish with lemon wedges. Leave the carcass to marinate for 3-4 hours.

Baked pike

Prepared pike can be baked in the oven. Baked fish meat will retain all the useful qualities. You can serve the dish with any side dish. To prepare the dish you will need:

– 800 g of fish fillet; – 3 medium sized potatoes; – 2 onions; – 3 tablespoons of apple cider vinegar; – 3 tablespoons of sour cream; – half of one lemon; – spices for fish and salt to taste.

Prepare fish fillets. Remove the bones from the pike carcass by removing the ridge. Cut the fish meat into portions. Brush the meat with vinegar and leave for 10-15 minutes. During this time, peel the potatoes, cut into slices and place in a bowl. Peel and chop the onion. Take a baking sheet, grease it with oil. Salt and pepper the pieces of fish, sprinkle with sour cream and sprinkle with lemon. Arrange the fish on a baking sheet with potatoes and onions. Turn the oven to about 180 degrees and set the pike to bake. Cook the dish for an hour. Serve hot.

Fish cutlets from pike

Pike fillets make delicious fish cakes. There are many recipes for cutlets. Most of them use various seasonings, spices, additional ingredients. Try to prepare an option where the taste and aroma of pike meat are preserved as much as possible. Before cooking minced fish, remove the skin, spine and all large bones. For the recipe you will need: – 1 kg of pike fillet; – 150 g of a white loaf; – 2 heads of onions; – 100 ml of milk; – 4 cloves of garlic; – 2 chicken eggs; – 2 tbsp. tablespoons of butter; – 3 tbsp. tablespoons of vegetable oil; – bread crumbs, pepper, salt, a bunch of herbs.

Prepare the minced meat by passing the fillet pieces through a meat grinder with onions, herbs, a white loaf soaked in milk and garlic passed through a press. Break raw eggs into the resulting mass and pour in melted butter. Salt and pepper the minced meat and mix everything.

Form the minced meat into medium cutlets. Dip them in breadcrumbs. Put a frying pan to preheat, pour vegetable oil into it. Fry the patties until tender, on both sides. You can serve cutlets with any side dishes. The dish will be delicious in combination with a vegetable salad. Pike cutlets are tender, juicy and very satisfying.

The main dishes that can be made with pike are simple, easy and healthy. The ingredients of the recipes can be varied, since pike goes well with a wide variety of products.

You can cook fish soup from pike. Ukha is a Russian national dish that has no analogues. An easy-to-prepare dish – tasty, aromatic and healthy. To prepare fish soup you will need: – 500 g of pike heads or small pikes; – 500 g of fish fillets; – 5 potatoes; – 2 medium heads of onions; – vegetable oil; – dill, green onions; – lemon juice; – salt, bay leaf.

If small fish are chosen for the fish soup, they need to be gutted, cut into pieces. Wash the heads, it is desirable to remove the gills. Place the fish in a saucepan and cover with cold water. Add one peeled onion, parsley. Put the pot on fire. Boil the fish for 10 minutes after boiling the water. Remove the fish from the broth with a slotted spoon. Separate the pieces of meat, return the heads and fins to the pan. Simmer the broth over low heat for about 30 minutes.

Peel the potatoes, cut into slices. Chop the remaining onion in half slices. Preheat the pan. Add vegetable oil and sauté the potatoes and onions together. Remove the pan from heat, set aside for now.