Such dish as the stuffed pike, was always considered as a delicacy. It can be given also on a holiday table, and for usual family lunch. But, undoubtedly, the pike stuffed with mushrooms – very tasty and useful dish containing very small number of calories and a large amount of vitamins.
It is required to you
- - pike;
- - mushrooms;
- - sour cream;
- - cream;
- - white wine;
- - thyme;
- - starch;
- - parsley.
Instruction
1. First of all take a medium-sized pike and accurately cut her on the ridge. Remove all entrails and stones. Carefully wash out fish and dry up napkins.
2. Take a small pan and pour in it 1 glass of white wine. In this wine boil earlier cleaned 8 or 9 champignons. Cooking has to continue about 5 minutes. As soon as mushrooms are ready, get them from a pan and dry up.
3. Now in a separate saucepan boil 1 glass of cream of average fat content and accurately a squirt pour in 1 tablespoon of the starch which is earlier dissolved in water there.
4. Wash out a bunch of young parsley and 2 branches of a thyme, small cut them and mix with boiled cream.
5. Now cut the dried-up and a little cooled down mushrooms small into cubes and mix them with a creamy weight, well having mixed everything. At will you can salt "stuffing" a little.
6. Now it is possible to start filling with this mix of an entrails of a pike. After fill fish with creamy weight, sew up with it a back threads so that "stuffing" didn't fall out. From above fish completely grease with sour cream.
7. Put fish on a baking tray and bake her in the oven which is earlier warmed up to 180 degrees, to full readiness.