The stuffed pike - a dish with the high status and rich traditions, it will be suitable for any celebration, whether it be a wedding, anniversary or special date. The beauty a pike will become decoration of a table and a gastronomic holiday for guests.
It is required to you
- - 1 whole not gutted pike weighing about 1 kilogram;
- - 1 long loaf;
- - 1 egg;
- - 50 grams of a desi;
- - 1/4 glasses of milk;
- - 1 head of onions;
- - salt to taste;
- - pepper to taste;
- - 6 features of bay leaf;
- - 1 lemon.
Instruction
1. Examine fish attentively that there were no external damages and carefully wash. Clean a pike from scales, make cuts about the head from all directions in order that it separated together with giblets.
2. Accurately break off the head and pull, pulling out giblets, clean the head (cut out gills and fins) and wash with cold water. At a pike two fins: lower and top, accurately cut off them so that the skin wasn't damaged.
3. Separate skin from meat from the head (leave at the same time a small layer of meat in 1-2 mm) by means of hands, a knife or fork. The skin has to descend a stocking along a fish body. Pull together a stocking to a tail tip, accurately cut off a caudal fin that it separated with a skin. Turn out a skin in a starting position, previously having cleaned off from it meat. Be accurate, the skin is responsible for further beauty of a dish.
4. Cut off meat from bones, cut out the ridge. Wet pieces of long loaf in milk. Miss meat with bread and onions via the meat grinder three times that forcemeat became air and gentle, salt and pepper. Add egg and the softened butter, shake up before formation of magnificent weight. Fill skin with forcemeat, but not really hardly, otherwise it will burst when roasting.
5. Curtail a foil twice, lay out on it the line from bay leaves, put on them the stuffed skin, place the head near a trunk. Slightly salt a pike from above and water with lemon juice.
6. Connect the parties of a foil, having left a small opening for a steam-out, pour in it in 0.5 glasses of water. Put a pike in a foil on a baking tray, put in an oven for 1.5-2 hours at a temperature of 180 °C.
7. Take out the ready stuffed pike from an oven, cool in a foil. Give cold, on a big dish, having decorated with segments of a lemon and lettuce leaves.