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Baked Pike Moscow Style 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 - Baked Pike in sour cream with potatoes, fried mushrooms and onions Moscow Style.
Ingredients:
- A 5-6 lbs / 2.5 - 3 kg fresh Pike cut into fillets
- 4-5 potatoes cut into 1/2 inch round slices
- 1/4 cup chicken or vegetable broth
- 1/2 pound white mushrooms
- 1 large onion, thinly sliced
- 6 ounces sour cream
- 3-4 Bay leaf
- Salt, pepper and nutmeg to taste
- white wine
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Serves/Makes: 4
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How to cook Easy Baked Pike Moscow Style:
- Cut potatoes into � inch slices and fry in olive oil or butter for about 10 minutes until half-done.
- Saut� onions for a few minutes until translucent in a heavy saut� pan, then add mushrooms and cook together until mushrooms turn golden brown. Set aside.
- Wash the pike thoroughly under cold running water.
- Place pike in salt water and let it soak for 10-15 minutes.
- Rinse well under cold running water, drain it well.
- Add salt and pepper, then fry the fish in vegetable oil until it gets a brown gold crust.
- Put the fish in the center of the baking pan (you can use ceramic or earthenware) and surround it with slightly fried potatoes cut in circular slices.
- Cover the fish with fried mushrooms and onions, and then drown the stuff with sour cream sauce with nutmeg.
- Bake the fish in the oven for 25 minute at 375-400 decrees.
How to prepare Sour Cream Sauce:
- Mix 1/4 cup of vegetable or chicken broth with 6 ounces of sour cream and simmer it until it gets thicker.
- Add nutmeg, bay leaf, pepper and pour a splash of dry white wine into the sauce.
Note:
This easy recipe for Baked Pike Moscow Style is delicious, simple, and really easy to cook, including the sour-cream sauce. Great tasting food, it is very affordable dish and is also healthy. This dish itself widely used for cooking throughout eastern and Central Europe.
This recipe for Baked Pike Moscow Style serves/makes: 4
Main Ingredient: Pike or
Catfish or other flaky, low-fat, lean-meat white fish.
Preparation Method: Baked
Cousin: European
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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