The stuffed pike - the excellent decision for a holiday table. This dish can be cooked with different stuffings, for example, with mushrooms and eggs. It is the best of all to serve fish entirely, having decorated with greens and a fresh vegetables.
It is required to you
- - pike;
- - carrots
- - eggs;
- - onion;
- - mushrooms;
- - vegetable oil;
- - knife;
- - meat grinder;
- - cutting board;
- - scissors;
- - water;
- - baking tray;
- - oven;
- - sour cream;
- - greens;
- - towel;
- - grater;
- - culinary syringe;
- - frying pan;
- - long loaf;
- - milk.
Instruction
1. Take pike, wash its baking plate with water. Accurately a knife separate the head, without making an incision up to the end. Make a cut at the ridge, releasing a bone. Separate it from pulp and very carefully turn a carcass inside out. You in hands have to have two parts: a bone with a part of pulp and skin.
2. Cut off pulp a knife, throw out bones. Crush fillet a knife. Wet long loaf in milk, take exactly so much liquid to cover bread, it is no more.
3. Crush mushrooms, grate carrots, chop small onions. Fry vegetables on average fire, cool, mix with mushrooms.
4. Connect vegetables to mushrooms and fillet. Add salt, spices to taste. Put a stuffing in a bowl and leave for 30 minutes. Boil eggs, peel them and cut on quarters.
5. Fill skin of a pike. Fill it accurately, alternating forcemeat to eggs. Then give to fish the curved form and transfer to the baking tray which is previously oiled. Put the head and grease with sour cream.
6. Bake a pike in an oven at a temperature of 180 degrees within 40 minutes as soon as fish is reddened, get.
7. Decorate a dish with a network from sour cream. It can be made by means of the confectionery syringe. Add vegetables, greens to fish. You can serve a pike the segments of a lemon and olives strung on toothpicks.