Hussar pike

Category: Fish dishes
Hussar pike

Ingredients

pike 1.5-2 kg
fillet 200-250 g
onion 2 pcs.
carrot 1 PC.
champagne or white wine 150-200 g
Parmesan 50 g
cream cheese 100 g
parsley 2 bundle
fat cream 100-150 g
salt pepper

Cooking method

  • 1. Clean the pike, taking care not to damage the skin. Cut off the head and, without cutting the abdomen, remove the entrails and gills. Then remove the skin with a "stocking", using a knife, carefully cutting the skin in a circle. Remove fillets from the ridge.

  • 2. Cut the onion into cubes, grate the carrots and sauté in a mixture of olive and vegetable oil for 3-5 minutes. At the end, pour in 2 tbsp. spoons of wine and let it evaporate.

  • 3. Prepare minced meat from fish fillets, chicken fillets and sautéed vegetables (I do it in a blender) until the consistency is as homogeneous as possible. Add the creamy son, grated parmesan, salt and pepper. You can add a tablespoon of cream.

  • 4. Fill the leather "stocking" with the mixture. Stuff not too tightly so that the skin does not burst when baked. Put some minced meat in the head and attach it to the body, gently pressing the skin around the joint.

  • 5. Cover the baking sheet with parchment paper. Lay down the pike, sprinkle with olive oil and lemon juice. Pour the remaining wine into the bottom of the baking sheet. Put in the oven at 200 degrees and let the wine evaporate. After the wine has evaporated, carefully grease the pike with cream and bring to readiness for 30-40 minutes. Grease with cream several times during baking.

Time for preparing:

about 1.5 hours

Cooking program:

oven

Note

The presence of chicken fillet, cream cheese and parmesan in the minced meat gives the fish a very delicate taste, and the wine - a unique aroma. Bon Appetit

elena_nice74
fabulous fish !!!

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