Pike "Tsarski" in Belobok Steba DD1

Category: Fish dishes

Kitchen: Russian

Ingredients
Pike fillet	600 g
Pork with lots of lard	600 g
Salt	16-20 gr
Fructose (or sugar)	1 tsp
Gelatin	1 tsp (no top)
Cognac (vodka)	2 tbsp. l.
Ice	100 g
cardamom (seed)	1 box
caraway	pinch
garlic pepper	pinch
marjoram	pinch
musk. nut (ground)	pinch
ginger (dry ground)	pinch
peppercorns (mixture)	pinch small
Onion-turnip (medium)	1 goal

Cooking method

1. Pike fillet (frozen) skip several times in a meat grinder, if there are any bones, they will get stuck in front of the knife. This is the first time I skip and rinse the meat grinder. I don’t wash the next two times.
I cut pork with a large amount of lard into pieces. The pork is also slightly frozen, but it is cut into pieces with a knife. I pass it through a meat grinder to a pike. I am sending the bow there.
2. Minced meat and everything else I put in a combine with a knife attachment. Mode at speed 1, time 5-7 minutes. The minced meat remained very cold! The structure is viscous.
3. Transfer the mixture to a marinator for quick marinating and compacting the minced meat. For 18 minutes.
4. I collect Beloboka, put in a baking bag, carefully transfer the minced meat, pack it very well so that there are no leaks and water does not get into the bag. The minced meat is still cold. I leave it in the refrigerator for an hour to compact the minced meat.
5. An hour later I put Belobok on its side in stainless steel. saucepan Steba. I fill it with cold water to the very top, Belobok is all under water. I close the lid, Heating 45 * mode, time 2 hours.
After two hours, the Heating mode T * 50 * time is 1.5 hours. Total 3.5 hours for minced meat fermentation. (On the advice of Mr.Kolbasnik)
Then the mode Heating T * 68 * time is 4 hours.
After that, you need to cool Belobok without disassembling it in cold water for 20-30 minutes. Remove the bag, pierce it, drain the broth, and put the Ham in the refrigerator (in the bag) for final ripening. 3-5 hours.

The dish is designed for

0 about kg

Time for preparing:

hours 12.

Cooking program:

Heating

Note

There was a pike in the refrigerator, caught by her husband. I usually make stuffed pike, but not this time. T. to the pike has already spoiled the skin, gutted. So I decided to do it in Belobok like Suvid.
It turned out very tasty.
You can eat it cold, or you can fry it quickly in a hot skillet. It will turn out for the second with a side dish of rice ("Just delicious rice") or boiled potatoes with dill.
Or you can have a hot sandwich with cheese and herbs. Or you can eat it right away)))
Indeed the pike is a royal fish.
When I cook stuffed pike (for guests) I add a small bundle to the minced meat. greens, finely chopped. But home grass is not respected at all
You can try to smoke someone who has a smokehouse, just a little. But it’s very tasty.
P.S. Pike cooks great in the oven. You need to stuff a whole pike skin with minced meat, make a decoration on top of the skin (with mayonnaise, cheese ...) and bake.