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Baked Pike - Gefilte Fish Mold Easy Recipe.
The pike has lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. They inhibit fresh waters but its flesh is as nutritious as that of saltwater fishes. The pike is low in saturated fat, no sugar, very high in manganese, phosphorus, selenium, and in vitamin B12, high in calcium, niacin, potassium, and in thiamin.
1 cooked fillet 124g (Dry Heat) provides: Calories 148, Calories from Fat 17, Total Fat 1.94g, including saturated fat 0.396g, Polyunsaturated Fat 0.711g, and Monounsaturated Fat 0.467g, Cholesterol 136mg, Sodium 81mg, Potassium 619mg, and Protein 30.4g.
Baked Pike Recipe - easy and very healthy Jewish recipe how to bake pike fillets with onion, carrot, eggs, oil, sugar, green pepper, and onion.
Ingredients:
- 2 pounds fresh Pike fillets
- 1 onion, chopped
- 1 dash pepper
- 1 carrot, grated
- 2 eggs, beaten
- 1 tsp oil
- 1/2 cup cold water
- 1 tbsp sugar
- 2 tbsp salt
- 1 green pepper, sliced into rings
- 1 small onion, sliced
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Serves/Makes: 8 - 10
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How to cook Easy Baked Pike - Gefilte Fish Mold:
- Preheat oven to 350�F.
- Brush bottom of a 9x5x3-inch loaf pan with oil.
- Put pike fillets through food grinder with chopped onion, grated carrot, oil, sugar, salt, pepper, beaten eggs and cold water. Blend well.
- Place green pepper rings and onion slices across bottom of pan.
- Pour fish mixture into pan.
- Bake 1 hour, uncovered. Remove from oven, turn out upside down on platter.
- Slice and serve hot or cold.
Note:
This easy recipe for Baked Pike - Gefilte Fish Mold is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy. Gefilte fish are poached or baked fish patties or balls made from a mixture of ground deboned fish, mostly carp (common carp). They are popular in the Ashkenazi Jewish community.
This recipe for Baked Pike - Gefilte Fish Mold serves/makes: 8 - 10
Main Ingredient: Pike
Preparation Method: Baked
Cuisine: Jewish
How to fillet Pike:
Make vertical cut behind head, down to, but not through the backbone. Turn knife flat and parallel to the backbone and cut backward along top of backbone. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. There is a row of small bones down the center, that could be removed with a V-shaped cut along each side of the center bones. With the backbone exposed, bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side. Cut fillet free from each side of dorsal fin back to tail.
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