The stuffed pike - one of festive dishes. Dehiding will demand some skill and experience, but the main thing – you don't hurry and do cuts between a skin and meat. As ingredients for forcemeat it is possible to use rice, mushrooms, boiled eggs, greens and various vegetables.
It is required to you
- 1 pike 700-900 гр
- 200 гр. ground pork
- 2 average bulbs
- 5 long loafs
- 1 glass of milk
- 1 potato
- 5 glasses of mayonnaise
- salt
- black sprinkling pepper
Instruction
1. Clean a pike (not to cut a paunch), don't cut out fins, separate the head, remove gills.
2. Around doing cuts, separate a skin from meat. Dehide as turning out a stocking. At the tail basis chop off a bone.
3. Remove an entrails from fish.
4. Separate meat from bones.
5. Wet long loaf in milk.
6. Clean onions.
7. Clean potatoes.
8. Via the meat grinder miss fillet of fish, bread, onions and potatoes.
9. Mix fish, onions, bread, potatoes and pork. Salt, pepper. Add egg.
10. Stuff with the received weight accurately a skin. It is necessary to stuff densely, but it is careful that the skin didn't burst.
11. Lay out a pike on a foil and apply to it the head.
12. Grease fish with mayonnaise.
13. Inwrap densely a foil and put for roasting.
14. Bake at a temperature of 180 degrees within an hour.
15. A ready pike cool in a foil.
16. A la carte to cut the fish who already cooled down.