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Russian Baked Pike in Sour Cream 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 - Russian recipe how to bake pike, (cod, catfish or yellow perch) fillets with potatoes, sour cream, flour, oil, and cheese.
Ingredients:
- 1 pound fresh Pike (
Catfish or
Yellow Perch) fillets
- 1 pound potatoes, boiled
- 1 pound sour cream
- 1 ounce flour
- 1 ounce oil
- 3 ounces cheese
- Salt to taste
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Serves/Makes: 4
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How to cook Russian Baked Pike in Sour Cream:
- Wash the fillets thoroughly under cold running water.
- If it smell fishy place fillets in salt water and let it soak for 10-15 minutes.
- Rinse well under cold running water, drain it well.
- Grease a pan with fat, put sliced potatoes around and pike slices in the center, salt.
- Mix sour cream with oil and flour thoroughly and pour over.
- Sprinkle with cheese.
- Bake in the oven for 30-40 minutes.
Note:
This easy recipe for Russian Baked Pike in Sour Cream is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Russian Baked Pike in Sour Cream serves/makes: 4
Main Ingredient: Northern Pike or
Catfish or
Yellow Perch
Preparation Method: Baked
Cuisine: Russian
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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