Stuffed pike - 8 step-by-step recipes in the oven

Pike in the oven

Nutritionists recommend it to those who are trying to stick to a diet for weight loss, as it contains a small amount of calories and fat, and is quite easily and quickly absorbed. Recipes for pike in the oven are very popular. It is served for a simple family dinner and on a holiday table. It is stuffed with vegetables or baked in foil. It goes well with potatoes, rice, tomatoes, mushrooms, herbs, carrots, onions and bell peppers.

Five fastest recipes:

This dish is seasoned with sour cream, mayonnaise, olive oil, cream or cheese sauce. Ground black pepper, basil, coriander, cumin, saffron, cardamom, almonds, lemon balm and turmeric are used as seasonings. Preparing such a dish is not as easy as it seems. In this case, you must carefully follow the requirements and recommendations specified in the recipe. Otherwise, the fish may not bake or will be too tough. However, if all the instructions are followed exactly, the result will meet all expectations, and a real culinary masterpiece awaits guests and family.

Read the article How to cook deliciously in the oven using the wrong recipes . This will help you cook in any oven and always get dishes of perfect quality!

Cooking the Jewish way

Translated from Hebrew, “Gefilte fish” means stuffed fish. The Jews themselves serve this dish on holidays. You can stuff any large fish, but pike is most suitable for stuffing due to its strong skin.

Ingredients:

pike;
three carrots;
two beets;
three medium onions;
onion peel;
two pieces of loaf;
five bay leaves;
four tablespoons of sugar;
five peas of hot pepper;
six peas of allspice;
salt, oil.

Cooking method:

We peel the skin from the fish, separate the fillet from the bones and twist it together with the onion and bread soaked in water. When preparing kosher food, mixing milk with meat is prohibited.
We put spices in the minced meat, you can mix the meat with rolled lard so that it turns out tender and not too dry. Stuff the skin of the fish and sew it up.
Cut the beets, carrots and onions into rings and place them in a deep bowl where you plan to cook the fish.
We place the pike on a bed of vegetables, along with it we throw onion peels, grains of bitter and allspice peppers, bay leaves, pour a little oil and water to the level so that it lightly covers the fish.
Place the dish on the fire and simmer the pike over low heat for three hours. After cooking, do not immediately remove it. It is better to let it cool in the broth and only then carefully transfer it to a dish.

Cooking pike in the oven

Not every housewife knows how to cook pike in the oven. You can even achieve the perfect taste by experimenting and improvising. Some people do not like this fish because of its specific smell, which is easily removed if the marinade is supplemented with lemon juice or vinegar. For cooking in the oven, it is better to choose large specimens - this way you can protect yourself from a large number of small bones.

How to quickly descale a pike

The taste of the future treat largely depends on the correct preparation of products for further processing, for example, on how to clean fish at home. This can be done quickly and painlessly:

Wash the carcass and place it so that the head is on the left.
Make movements with the knife towards the tail section. Actions must be gradual.
The dorsal and ventral fin must be removed. The technology of cutting fish requires doing it against the growth of scales.
In this case, you need to use only well-sharpened knives, and they need to be cleaned almost immediately after purchase.

Recipe with photo of Jewish stuffed pike

Cooking time: 1 hour 45 minutes. Number of servings: 6. Calorie content per 1 serving: 100 kcal. Kitchen equipment: knife, frying pan, board, food processor, sushi mat, heat-resistant form, baking sleeve, serving dish.

Ingredients

pike	3-3.3 kg
onion	800 g
whole wheat bread	170 g
eggs	5 pieces.
water	100 ml
nori sheets	2-3 pcs.
olive oil	80 ml
salt	½ tbsp. l.
lemon	½ pcs.
boiled beets	½ pcs.
paprika	50 g
pepper	taste

How to make stuffed pike

First of all, let's prepare the fish. Fresh pike weighing 3-3.3 kg is cleaned of scales, gutted and washed. Fresh fish has a rich fishy smell. Her skin should be elastic and densely covered with scales.
We cut off the fins with scissors, separate the ridge from the loin, and then carefully cut it off. We check the fillet for the presence of bones and also remove them.
Using a sharp knife, separate the fillet from the skin, being careful not to damage it. Cut it into arbitrary pieces.
Pass the fillet through a meat grinder. We also send there whole grain bread (170 g) pre-soaked in water.
Chop 800 g of onion and fry it a little in olive oil until soft, and then pass it through a meat grinder.
Mix the crushed ingredients using a food processor or by hand until smooth. When the mixture is mixed, add 5 chicken eggs and continue mixing.
Add ½ tbsp to the resulting minced meat. l. salt, pepper to taste and about 100 ml of water to make the mass more juicy. Excess water will evaporate during the cooking process, and the filling will not be too dry. Continue beating the minced meat for another 5 minutes.
We separate about 200 g of minced meat from the total mass and add 55 g of ground sweet paprika there so that the minced meat changes its color and turns red.
Lay out a sushi mat on the workbench and place 2-3 sheets of nori overlapping it. Measure how many sheets fit from the head to the tail of the fish, leaving 10 cm from the tail. I needed 2 sheets.
Place the minced meat with paprika on the sheets, spread it with your hands dipped in water, and then carefully roll it into a round roll. We cut off the excess parts of the roll.
Place the remaining minced meat on the pike skin and distribute it evenly with a spatula.
Place the roll in the center of the fish and fold the edges, giving the pike its original appearance.
Read also: Trout bellies cooking recipes
Cut the baking sleeve and generously grease it with olive oil. Then put the fish there and also grease it with oil. If the length of the fish does not allow it to be baked whole, cut off the head and bake separately. Wrap the fish tightly in the sleeve and twist the edges.
Place it on a baking sheet and place it in a preheated oven. Bake the pike at 180 degrees for 1 hour. Cooking time depends on your oven and the size of the pike.
Let the finished fish cool completely, then cut it and decorate it with lemon slices and boiled beets.

Video recipe

After watching the video recipe, you will not have any questions about the cooking technology.

Pike in the oven with potatoes: how to prepare the dish

One of the popular fish dishes is pike baked with potatoes. To prepare the food, you need:

Divide the already cleaned pike into small pieces, add salt and pepper, pour in mayonnaise, and let soak.
Cut two small carrots, onions and potatoes, add salt, pepper, special seasonings (khmeli-suneli).
Place pieces of fish on a baking sheet greased with sunflower oil, next to them are onions and carrots, place potatoes on top of them; pour everything with the water left over from the potatoes.
Spread mayonnaise on top of everything and sprinkle with grated cheese and fresh, finely chopped herbs. The dish is sent to a preheated (up to 180 degrees) oven. Bake pike with potatoes for 40-50 minutes.

Pike stuffed with champignons

Juicy, satisfying and incredibly tasty version of everyone's favorite stuffed pike.

Ingredients:

Pike – 1.2-1.5 kg;
Carrots – 2 pcs.;
Onion – 1 pc.;
Yesterday's white bread – 3 pieces;
Milk – 180ml;
Champignon mushrooms – 300g;
Egg – 1 pc.;
Butter – 2 tbsp;
Water – 1 tbsp.;
Salt, pepper - to taste.

Preparation:

Wash the fish, remove scales and remove gills. After cutting around the head, carefully remove the skin.

Heat the milk and soak the bread in it. Peel the onions and carrots, chop finely and fry in a frying pan with butter.

Separately, fry the chopped champignons in butter.

Pass the fish fillet, onions and carrots and bread through a meat grinder twice.

Mix the resulting minced meat with the fried champignons, add salt and pepper and mix thoroughly.

Stuff the skin with the resulting mixture, starting from the tail. Sew up the holes. Stuff the head as well.

Place onion and carrots cut into rings on a baking sheet. Place the fish with the head on them, grease it with vegetable oil. Pour a glass of water with spices over the vegetables.,

Bake the pike in the oven at 180ºC for 50-60 minutes.

Cut the cooled pike into portions and place on a plate. Decorate with vegetables and herbs. Bon appetit!

In foil

Using foil greatly simplifies the cooking process: the fish can be baked whole or cut into pieces. Pike baked in foil with vegetables will decorate every holiday table, but it will also be a quick, economical dish for daily cooking. All family members will be happy. It’s simple and quick to prepare, the result is delicious, and step-by-step photos will only make the work easier.

Ingredients:

pike – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
lemon – 1 pc.;
tomato – 1 pc.;
mayonnaise – 200 g;
vegetable oil;
garlic, basil, salt, pepper.

Cooking method:

Before cooking, clean and gut the fish.
Chop the onion and carrots and fry in oil.
Grease the fish with mayonnaise, place vegetables on top, salt and pepper, sprinkle with lemon juice.
Wrap in foil and place in the oven at 220 degrees for 45 minutes.
To obtain a golden brown crust, divide the cooking time into 2 stages: 30 minutes - with foil, 15 minutes - without it.

How to cook pike stuffed with onions and carrots in foil

The fastest and easiest way to prepare stuffed pike is with carrots and onions. It takes little time compared to others, and is much easier to do. The dish is suitable for lunch and dinner.

Ingredients:

For such a juicy option, you will need the pike itself (it is better that its weight does not exceed 1 kilogram),
half a lemon,
2 onions,
any greens of your choice,
2-3 medium carrots,
salt,
black pepper and sunflower oil (you can also use olive oil).

Preparation:

I heard that it is advisable to take a small, young fish when making a dish. It is fresher and does not give off a slight but unpleasant smell of mud.

1. First of all, you need to clean the fish from scales, remove the gills and all the extra insides that are not needed. Salt the pike.

2. The greens must be chopped very finely, the onion must be cut into rings, and the carrots must be grated. Mix the ingredients, salt and add sunflower oil and a little lemon juice.

3. Fill the pike with the resulting mixture. For a more memorable taste, also sprinkle lemon juice and a little oil on top of the fish.

4. Place the fish on foil, and place celery and a little more carrots next to it for garnish. All that remains is to wrap everything in foil and place it on a baking sheet, or if you have one, then in a tray designed for baking. Place in the oven for half an hour.

The oven temperature should be 200 degrees. After this time, slightly open the foil and leave the pike in the oven for another 5-10 minutes. This will make it brown and look even tastier.

This is how you can achieve bright taste with the help of fish and vegetables. Save the recipes for stuffed pike so that you always have them on hand.

Try different cooking options and surprise everyone with a rich variety of dishes. Bon appetit!

Cooking tips

In addition to pike, other types of predatory fish can be used in recipes. However, it is worth noting that fish containing many small bones is not suitable for preparing the proposed dishes.
To make the pike skin easier to remove, use a very sharp knife and be sure to freeze the carcass before processing. If certain parts of the skin are still torn, they can be sewn up with ordinary thread. Just remember to remove them after baking the product.
If you want to reduce the time it takes to bake pike in the oven, after about twenty minutes, open the oven door and make several punctures in the foil with a knife or fork. However, remember that this way you risk getting a slightly dry product.

Stuffed pike with mayonnaise

Baked pike in the oven is an incredibly beautiful and truly tasty dish that looks great on the menu of any holiday feast. It will take about sixty minutes to prepare the fish according to a simple recipe, and the result will be four servings. Bon appetit!

Calories:

Calories – 113 kcal.
Proteins – 12 gr.
Fats – 4 gr.
Carbohydrates – 1 gr.

What you will need:

Pike – 800 gr.
White bread - 2 pieces.
Milk – 200 ml.
Onions – 1 pc.
Chicken egg – 1 pc.
Fresh lemon – 1 pc.
Mayonnaise – 100 gr.
Salt, pepper, dill and parsley - to taste.

How to cook:

We cut off the tail and head of the fish, clearing it of skin, bones and entrails. The skin should be removed like a stocking, leaving it intact.
Using a meat grinder, grind the pike meat, onions and bread, previously soaked in milk.
Add salt, pepper and chopped herbs to the resulting mass. You can sprinkle with fish seasonings.
Add one chicken egg to the minced fish and stir thoroughly.
We fill the skin, which has been lying in the refrigerator, with the prepared minced meat.
Place the carcass on foil paper, place the head and grease everything with mayonnaise.
The fish is tightly wrapped in several layers of foil and sent to cook in the oven for one hour at a temperature of 180 degrees.

Pike stuffed with buckwheat

An incredibly hearty and tasty dish. Due to the presence of buckwheat and many vegetables in the filling, it is great and can serve as a full-fledged independent dish.

Ingredients:

Pike carcass – 3kg;
Buckwheat – 1 tbsp.;
Tomatoes – 2-3 pcs.;
Onion – 1 pc.;
Carrots – 1 pc.;
Sweet pepper – 1 pc.;
Mayonnaise – 2 tbsp;
Sunflower oil – 50ml;
Greens, salt, pepper - to taste.

Preparation:

Wash the fish, remove gills and scales, and gut. Remove backbone and bones.

Boil the buckwheat. Cut onions, bell peppers and tomatoes into small cubes. Grate the carrots on a coarse grater.

Fry onions and carrots in a hot frying pan with vegetable oil. ,Mix buckwheat, tomatoes, sweet peppers, onions and carrots. Add salt, pepper, chopped herbs and stir.

Salt and pepper the pike inside and out. Fill the belly of the pike with the filling and wrap it in several layers of foil.

Bake the fish in the oven at 200ºC for 50 minutes. In 10 min. until ready, cut and unwrap the foil.

Serve the pike, cutting into portions. Bon appetit!

To rid pike of the specific river smell, soak it for several hours in water with lemon juice or milk.

A few cooking secrets from the chef

If you take a frozen product, then to preserve the structure and density of the pulp, you should defrost it in the refrigerator in a plastic bag for about a day. Besides:

When preparing small fish, it is better to leave the whole head and tail - this way the juice is preserved as much as possible (the meat turns out tender) and the dish is visually perceived as nobler.
Before baking or stuffing, it is advisable to salt the fish in advance - 10-15 minutes beforehand.
Since pike can sometimes taste like mud, it is better in any case to rub it with lemon juice and use spices.

Boiled new potatoes, asparagus with white sauce, pickles or fresh vegetables go well as a side dish for this fish.

Varieties of fillings for stuffed pike

A variety of products are used for stuffing: eggs, prunes, mushrooms, rice, nuts, buckwheat. Here imagination can run wild without limits! For additional juiciness, you can add a piece of fresh lard to almost any filling. Options for fillings that are mixed with minced fish (for 1-1.5 kg of fish) can be the following:

Potato filling: raw finely chopped potatoes or mashed potatoes are mixed with fried onions.
Mushroom: champignons (250 g), milk (150 ml), loaf (3 slices), carrots (1 pc.), onion (1 pc.), butter (2 tbsp.), eggs (1 pc.) .
Rice: boiled rice (2 tbsp), white bread (100 g), milk (200 ml), onion (150 g), eggs (1 pc.), greens.
Assorted: mushrooms (300 g), rice (50 g), butter (50 g), onion (1 pc.), carrots (1 pc.), crab sticks (100 g), juice of one lemon.

Bake a whole stuffed pike in the oven for a homemade feast or special occasion, and your efforts will be well worth it! Use the suggested fillings or come up with your own combinations. Below is one of the classic step-by-step recipes with photos of preparing stuffed pike. Prepare and enjoy a magnificent royal dish!

Recipe for pike stewed in the oven

Dish of stewed pike in the oven

Preparing stewed pike is not difficult. For this:

Grease the cauldron with melted butter.
Place carrots and onions (cut into slices) on the bottom.
Place pieces of pike on top.
Salt and pepper everything, add your favorite spices and herbs.
Cover the cauldron with a lid and place in the oven.

Cook the pike in the oven for about an hour. When ready, place the dish on a plate, put a little butter and parsley (or dill) on each piece.

Stuffed pike from Lazerson

Ingredients:

1 large pike weighing over a kilogram;
500 ml milk;
250 g butter;
1 raw chicken egg;
250 g champignons;
1 onion;
3 large pieces of white bread;
salt, bay leaf and other spices.

Cooking method:

The scaled carcass should be thoroughly washed under running water. Carefully trim the fins and remove the skin.
Remove the head very carefully. It is desirable that the skin connects the head and torso in the back area.
To avoid damaging the skin, you should use a sharp knife. When the skin is removed, it is turned inside out and all the insides are located on the outside. Do not cut the meat from the skin very carefully - during the baking process it will give the skin additional strength.
After removal, the pike skin is turned back inside out.
Soak the bread in milk.
Carefully remove all bones from the meat and grind using a blender. You need to do the same with onions and mushrooms.
Add squeezed bread and chicken egg. Mix all ingredients until a homogeneous mass is formed.
Cut the onion and mushrooms into large pieces and place in a blender bowl. Grind until smooth. Mix with cooked minced meat. Add salt and spices that suit the fish.
Carefully fill the pike with the prepared mixture.
Sprinkle the surface of the fish with salt, ground pepper, and grease with olive (or any other) oil.
Place the carcass on a greased baking sheet and place in an oven preheated to 200°C. Cooking time – from 30 to 40 minutes.

Lazerson's stuffed pike can be decorated with vegetables, olives, ketchup or various sauces.

Recipe for pike baked with sauerkraut

Pike with sauerkraut in the oven

The pike is cleaned and washed, cut into portions.
Add salt and favorite spices.
Beat the egg, add salt.
The fish is dipped in the resulting batter and fried in a frying pan.
The onion is cut into rings, mixed with sauerkraut, and fried in a frying pan.
Pour a little sunflower oil into the bottom of the cauldron, place the pike, then add a layer of finely grated cheese.
Place a layer of fried sauerkraut with onions on top.
Drizzle everything with sunflower oil.
Cover everything with a lid and put it in the oven.

In about forty minutes the dish will be ready. It is served hot. A good addition to it would be sauerkraut and potatoes.

Pike is good in any form. It can be stewed, baked whole, stuffed.

Recipe with rice

With the help of original and tasty dishes you can always organize a festive dinner. One such dish is stuffed pike. We offer a recipe for fish stuffed with wild rice and eggs.

Ingredients:

pike;
150 g wild rice "Aquatica";
three eggs;
bulb;
50 g butter;
salt, pepper, dried herbs.

Cooking method:

Carefully remove the skin from the carcass, like a stocking, and separate the meat from the bones.
Wash the rice well and boil until tender.
Place fish meat, onion and pieces of butter into a blender bowl and mix thoroughly.
Add one raw egg and two boiled eggs to the minced fish, which need to be cut into small pieces. We also add rice, spices and herbs, mix and stuff the pike skin with the filling.
Cover the baking sheet with parchment, grease with oil and lay out the fish. To prevent the skin from bursting during baking, you need to pierce it with toothpicks in several places.
Bake the dish for 50-60 minutes, setting the temperature to 180°C.