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Stuffed Poached Pike With Onion, Carrot, Eggs, Bay Leaf and Beets 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.
Stuffed Poached Pike Recipe - easy and healthy recipe how to bake pike stuffed with onion, carrot, eggs, bay leaf, beets, allspice, salt and pepper.
Ingredients:
- 1 whole fresh Pike, 2 pounds.
- 1 onion, minced
- 1/4 pound white bread, soaked in milk
- 1 egg
- 1 tsp oil
- 1/2 cup milk or water
- 6-10 garlic cloves, chopped
- 3-4 bay leaves
- 2 beets
- 1 carrot, sliced
- 5-8 allspices (clove pepper)
- Salt and pepper to taste
- Fresh herbs and lemon slices to garnish
- Horseradish to serve
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Serves/Makes: 4
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How to cook Stuffed Poached Pike:
- Clean the Pike of scales, cut around the head and fins, and gently remove her skin, trying not to cut.
- Separate the meat from the bones, place the reserved bones, in a wide, very large saucepan with a cover.
- Add the 4 cups water and 2 tsp of the salt and bring to a boil. Remove the foam that accumulates.
- Take separated meat, minced onions and crank through a meat grinder.
- Add white bread, stale of the milk, and once again crank through a meat grinder.
- Season with salt and pepper, add chopped garlic and egg. Mix well.
- Add the melted butter, mix well and dilute with milk.
- Take fish skin and head (without gills) and stuff the cavity with the grinded fish mixture.
- The whole stuffed fish skin now appears as a whole fish.
- Place fish into wide saucepan and pour pike broth cooked from fish bones.
- Put the bay leafs, sliced carrots, beets, washed peel onions, allspices, salt, pepper and cook on low heat for 1.5-2 hours covered.
- Taste the liquid while the fish is cooking and add seasoning to taste.
- Cool the fish without removing from the broth, then place onto a plate and garnish with fresh herbs and lemon slices and pour the strained broth.
- Serve with a salad of beets and horseradish.
Note:
This easy recipe for Stuffed Poached Pike is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Stuffed Baked Pike serves/makes: 4
Main Ingredient: Pike
Preparation Method: Poached/Simmered
Cuisine: Jewish
How to skin whole Pike:
To skin a whole pike, use a long, flexible and sharp knife to make a cut around the head and fins without cutting any meat.
Scrape the skin with the blade of the knife and free the skin enough to make you grasp the pike firmly with your fingers.
Hold the body of the pike down with a free hand while using the other hand gently pull the skin towards the tail, and finally over it trying not to hurt skin.
Pike Recepies
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