Pike - Dietary products.It comprises a total of up to 3 percent fat, 20 percent protein.But this fish a lot of bones.This is its main drawback.However, baked pike so appetizing that do not interfere with the small bones enjoy its taste.
These fish belong to the category of fishing is sold in fresh, chilled, frozen, as the semi-finished product (fillets, parts).It is used in clinical nutrition.Its meat is very well absorbed by the body.
Eat this fish regularly.This way you reduce the threat of heart arrhythmia.It contains a powerful natural antiseptic that helps your body cope with the bacterial diseases, strengthen the immune system.Meat pike also helps to compensate for the shortage in the body of B vitamins The use of this product in food is the best method for preventing influenza.
With pike can be cooked many delicious dishes.Vymozhete its salt, prokoptit, extinguish, fry in a skillet or on the grill.There are more than 60 recipes for various dishes that use the meat of this fish.But the most popu
recipe baked pike
- half a lemon vinegar
- different seasonings
- oil and salt
- medium size pike.
- Clean the fish from tail to head (fins, head, tail cut off).Disembowel her.
- If you are cooking a large pike, place it for 20 minutes in water with vinegar (1 tbsp. Tablespoons of vinegar to 1 tbsp. Of water) to the smell of slime disappeared.Small fish can cook at once.
- Rub fish with salt, spices.You can use sets of dried herbs, slices of red pepper, seasoning ready for the fish.
- Grease form with vegetable oil and pour them carcass, but quite a bit to form a crust during baking.Put half a lemon in the ribs and the top, or just pour the lemon juice.
- Put in a well-heated oven (200 degrees) for 30-35 minutes.At the time of baking affects the size of the pike.Importantly, do not desiccate in an oven dish.
- finished dish garnish with fresh-cut slices of lemon on top (upper lemon slices tend to dry up, giving juice), herbs.Put the baked fish on a plate, served with a side dish of vegetables.
Pike baked in foil
- pike is not very big (about 700 g)
- 100 g of rye bread
- 1 tbsp.
- milk 1 egg
- 2-3 medium onions
- herbs (to taste)
- mayonnaise salt and pepper (to taste, too).
- Soak bread in milk.
- Clean the fish, remove the gills, cut off his head, fins leave.
- Make neat incisions in a circle, carefully separate the skin from the fish.It should simply withdraw.Do not throw away the skin, but just briefly set aside.
- At the base of the tail pike cut bone, remove the insides of bones.
- through the wringer a few times miss the meat.
- Grind in a blender bread and onions.Separately, chop the greens.All this is mixed with minced fish.There also break the egg.Add salt, pepper and again all mix well.
- Schuchyu pelt nafarshiruyte the mix.This should be done very carefully, because the skin may tear.
- Place fish on a baking sheet.Pre-baking is desirable to lay foil.To Place the fish head had been delayed.Coat the fish with mayonnaise, wrap in foil.
- Bake stuffed pike in a preheated 180 degree oven for about 1 hour.Do not remove it from the foil until it is warm.
- Now you can decorate the pike.To do this, you can use lingonberries, cranberries, mayonnaise (to draw on it, or mesh patterns).
Stuffed pike baked
- small pike (about 600 g)
- 1/3 of the long loaf
- soaked in milk 1 egg
- piece of butteroil (30 g)
- 1 onion, salt, pepper, lemon juice
- Clean the fish, remove the gills and eyes.Few repel carcass wooden spatula to make it easier starred skin.Then cut off the head.Remove all inside.
- make an incision between the skin and meat, remove the skin stocking.Meat trim near the fins so that they remain with the skin.The ridge at the tail of the perelomite.Otdelite skin left on her myaso.Shkuru set aside, do not forget to turn it.
- meat shot from the ridge and skins, along with onions and bread miss 3 times through a meat grinder.Put it in the softened butter and egg.Do not forget to add salt and pepper.Can add a little chopped green onion, grated carrot.Although not required.Whisk so as to obtain a magnificent mass.
- fill minced skin, head.Fill is not very tight, otherwise the baking skin can tear and burst.Cover the pan
- foil.Put foil on laurel leaves line and they put stuffed skin.Head attach to the body (if cut).Top pike a little salt and pour the lemon juice.
- Put the pan in the oven for 1 hour at 190 degrees.
- Prepare fish decorate with lemon slices in a circle.Serve the dish with sauce, fried potatoes, various preserves, salads with fresh vegetables, and so on. D. All of this - at your discretion.
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Pike - a dish for those "sitting" on a diet.But in addition, it is most suitable for the post of fish.Her love for the monastery kitchen.And when baked, it is also almost does not lose its beneficial properties.Add to this the fact that it can be stuffed.It is not just diet, lean and therapeutic dish, but also festive.Guests will enjoy it for sure!