Pike Farci Stuffed Pike Recipes
PIKE FARCI (STUFFED PIKE)
Pike stuffed with own minced flesh served as whole.
Provided by mycookingstreet
Time 2h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Clean the pike without damaging skin and cut out all the flesh leaving only skin with the head on. Cut out the eyes and separate flesh from the bones.
- Fine chop onions and fry on the pan until gold. Leave to cool.
- Ground de-boned flesh of the fish with the grinder along with fried onions and cooked carrots.
- Cut the skins of the white bread slices and soak for 20 min in sour cream.
- Add to the mince slices of white bread soaked in sour cream, whisked eggs, fine chopped dills and parsley, season with ground pepper and salt and mix well everything.
- Stuff pike with made mince and close belly.
- Place on the baking tray with some oil and bake in preheated to 160 degrees oven for 50-60 min.
- Serve as a whole. Once dividing in portions cut in a thick slices (like sausage). Very tasty with the horseradish sauce (horseradish mixed with the mayonnaise in the proportion 1:3).
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- Cut off the head, gently separate the meat from the skin with your hands, chop off the ridge at the tail leaving a small piece of bone. Separate the meat from the bones.
- Mushrooms and onions fry them in a mixture of oils until cooked. Pass the meat and fried mushrooms with onions through a meat grinder. Add the yolk, crumbs crumbs, cream, salt and pepper to the minced meat to taste. Mix well.
- Fill the skin with the prepared meat and pierce in several places with a toothpick. Attach the head to the body with toothpicks. First cover the baking sheet with foil, then parchment, shift the pike and grease the vegetable oil on top. Bake at 180 degrees for 60 minutes.
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