Stuffed pike

Stuffed Pike: A Delicacy from the Danube

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 4-6

The history of preparing stuffed fish is ancient, with deep roots in the culinary traditions of communities around flowing waters. The pike, a freshwater fish appreciated for its delicate flesh and refined taste, is an excellent choice for a festive meal or a weekend dinner with family. This stuffed pike recipe is not only a unique way to prepare this fish, but also an opportunity to bring rich flavors and vibrant colors to your table.

Ingredients:
- One fresh pike (approximately 1 kg) or two smaller ones
- 50 ml extra virgin olive oil
- A glass of dry white wine (approximately 150 ml)
- One red onion, finely chopped
- 300 g mushrooms (champignon or pleurotus), chopped
- Two carrots (one for stuffing and one whole)
- One red bell pepper, sliced
- A handful of pitted black olives, sliced
- A bunch of fresh parsley, finely chopped
- One egg
- Dried aromatic spices (thyme, bay leaves, coriander, basil)
- Freshly ground pepper
- A pinch of dehydrated vegetable mix (Delikat)

Step-by-step preparation:

1. Preparing the fish: Start by cleaning the pike. Remove the scales, intestines, and gills. Using a sharp knife, carefully clean the flesh from the skin, leaving a thin layer of meat on the skin. This technique will not only give you a beautiful appearance but will also help achieve a juicy filling.

2. Sautéing the vegetables: In a medium pan, add the olive oil and heat it over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until it becomes translucent. Then, add the sliced bell pepper and chopped mushrooms. Continue to sauté the vegetables for another 5-7 minutes until the mushrooms release their liquid and become slightly browned. Finally, add the finely diced carrot (make sure it is chopped very small) and let them cool.

3. Preparing the filling: Once the vegetables are sautéed, transfer them to a large bowl. Add the previously cut pike meat, beaten egg, sliced olives, and parsley. Season the mixture with a pinch of pepper, dried spices, and a pinch of Delikat. Mix everything very well, ensuring the ingredients are evenly distributed.

4. Stuffing the pike: Carefully fill the pike with the prepared mixture, making sure to place the whole boiled carrot in the center of the filling. This will add not only flavor but also a beautiful appearance when served. Once stuffed, sew the belly of the pike with kitchen twine to prevent the filling from leaking during baking.

5. Baking: Place the stuffed pike in a baking dish. Pour the remaining olive oil over the fish and season with salt and pepper to taste. Add the glass of white wine and cover the dish with aluminum foil. Bake at 180°C for about 50 minutes. After this interval, remove the foil and let the fish brown for another 10-15 minutes, basting it with the juices from the dish to keep it juicy.

6. Serving: Once the pike is browned and perfectly cooked, remove it from the oven and let it cool slightly. Slice or roll it and serve it cold, alongside boiled vegetables or natural potatoes. This dish is popular due to its delicate texture and flavor combination.

Practical tips:
- Choosing the fish: Make sure to choose a fresh pike, with firm flesh and a pleasant smell of fresh water. You can check the fish's eyes; they should be clear and shiny.
- Variations of the filling: You can experiment with the filling by adding other vegetables, such as zucchini or spinach, or you can include some nuts for an extra crunch.
- The wine: Choose a quality dry white wine, as this will significantly influence the flavors of the dish. You can also use the wine during serving to accompany the fish.

Nutritional information (per serving):
- Calories: approximately 280 kcal
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 2 g

Frequently asked questions:
1. Can I use another type of fish? Yes, this recipe also works with other types of white fish, such as carp or trout.
2. How can I store leftovers? Stuffed pike keeps well in the fridge, covered, for 2-3 days.
3. Can it be frozen? We recommend not freezing the stuffed pike, as the texture of the fish may change after thawing.

For a perfect finish, you can accompany this delicacy with a garlic yogurt sauce or a fresh green salad. This stuffed pike recipe will not only impress everyone at the table, but will also bring a touch of elegance and flavor to every bite. Enjoy your meal!

 Ingredients: A pike over 1 kg (or two smaller ones) 50 ml olive oil a glass of white wine a red onion (water) 300 g mushrooms 2 carrots a red bell pepper black olives without pits a bunch of fresh parsley an egg dried aromatic spices (thyme, bay leaf, coriander, basil) pepper a pinch of dehydrated vegetable mix (delikat)

 Tags:  pike