Stuffed pike

If you are looking for a fish recipe that impresses with flavor and refinement, stuffed pike is the perfect choice. This dish is not only delicious but also easy to prepare, making it ideal for a special dinner or a family meal. Let’s discover together how to prepare this delicious fish recipe, step by step.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 4

Ingredients:
- 1 whole pike, cleaned (approximately 1-1.5 kg)
- 200 g of white bread (without crust)
- 200 ml of milk
- 100 g of finely chopped champignon mushrooms
- 1 large onion, finely chopped
- 2-3 cloves of garlic, crushed
- 2 eggs
- 1 bunch of fresh dill, chopped
- 1 bunch of fresh parsley, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Juice of one lemon

Preparation:

1. Preparing the fish: Start by thoroughly cleaning the pike, removing all the entrails and scales. Wash it under cold running water and dry it with paper towels. Make sure to remove all the large bones, especially from the back area. This step is essential to avoid unpleasant surprises when serving.

2. Preparing the filling: In a large bowl, soak the bread in milk for 5 minutes, then gently squeeze it to remove excess liquid. In a pan, heat the olive oil and add the onion. Sauté over low heat until translucent, then add the mushrooms and garlic. Cook everything for another 5-7 minutes until the mushrooms are soft.

3. Combining the ingredients: In the bowl with the bread, add the onion and mushroom mixture, beaten eggs, dill, and parsley, salt and pepper to taste. Mix well until all ingredients are homogeneous.

4. Stuffing the pike: Carefully fill the abdominal cavity of the pike with the prepared mixture. You can use a spoon or, for more precision, a pastry bag without a tip. Make sure the filling is well packed, but don’t overdo it, as the fish will swell during baking. Sew the opening with kitchen twine or secure it with toothpicks.

5. Baking: Preheat the oven to 180°C. Place the stuffed pike in a baking dish, adding a few slices of lemon on top for extra flavor and moisture. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and let it bake for another 15 minutes until the fish is golden and nicely browned.

6. Serving: Take the pike out of the oven and let it rest for a few minutes before slicing. Serve with a side of sautéed vegetables or mashed potatoes, along with a lemon and dill sauce that will perfectly complement the flavors of this dish.

Practical tips:
- If you want to add a touch of originality, you can replace the mushrooms with shrimp or smoked fish.
- Make sure to use fresh fish, as this is key to a tasty dish.
- You can experiment with various types of fresh herbs to customize the filling.

Stuffed pike is a delight that will bring joy to your table, offering a perfect combination of the tender texture of the fish and the savory filling. Enjoy every bite and let yourself be carried away by the flavors of this delicious recipe!

The pike is skinned, cleaned inside with the back of a knife, all the meat from the backbone is gathered, and the large bones are removed. The meat, onion, garlic, potatoes, and parsley are minced (using a meat grinder), then an egg, salt, and pepper to taste are added. Mix well (by hand). The pike and the heads are filled after removing the gills. You will also need a larger needle and thicker thread; sew the pike and at the same time pierce it with the needle in several places to prevent it from exploding in the oven. Bake in the oven at a moderate heat after placing it in the tray and greasing the tray with oil. Not at high heat as it may crack. It is ready when it turns a golden color. The stuffed pike is served hot. Recipe proposed by Aninita on the culinary forum.

 Ingredients: Green onions, old onions, garlic, salt, pepper, eggs, boiled potatoes, fresh parsley

 Tags:  overfilled fish recipe