Stuffed pike perch in the oven whole

Step-by-step cooking

1. Step 1:

   

   To begin, we prepare the necessary ingredients for cooking stuffed pike perch in the oven entirely. We take the oil out of the refrigerator immediately so that while we are preparing the fish, it becomes soft.

2. Step 2:

   

   First of all, we will prepare the pike perch for stuffing. Ideally, this is freshly caught fish, it is the most delicious and nutritious. If the pike perch is frozen, then you need to put it in the refrigerator and keep it there until it thaws completely. Pike perch is a prickly fish, so first of all we get rid of the fins with scissors. Then we clean off the scales, remove the eyes and gills. Thoroughly rinse the fish and dry with a paper towel.

3. Step 3:

   

   There are two ways to remove the bones from the pike perch before stuffing – from the back and from the abdomen. We will do the first option, because, in my opinion, it is the simplest and most convenient. With a very sharp knife, we cut through the back along the ridge on both sides from the head to the tail. Now carefully cut along the rib bones to the bottom, without cutting through the abdomen.

4. Step 4:

   

   Break the rib bone at the head and tail. Carefully remove the bones and insides (they remain the nutria of the ribs). We wash the pike perch and dry it.

5. Step 5:

   

   Carefully, without damaging the skin, cut off the meat, leaving 0.5 centimeters of meat on the skin.

6. Step 6:

   

   Break the bun into pieces and pour milk, let it stand for 10 minutes and squeeze. It is better to take a bun soft and without aromatic additives, so as not to interrupt the fishy taste.

7. Step 7:

   

   Put the loaf and cut fillet in the blender bowl. Punch until smooth. It can also be done with a meat grinder with a small nozzle.

8. Step 8:

   

   Peel the onion, rinse and finely chop. Pour 2 tablespoons of vegetable oil into a frying pan and heat over medium heat. Put the onion and fry for 5-7 minutes, until tender and cool.

9. Step 9:

   

   Add the onion to the fish mass, mix.

10. Step 10:

    

    Add soft butter to the minced meat and mix well until smooth.

12. Step 11:

    

    Break the egg and add to the minced fish, mix until smooth.

13. Step 12:

    

    Put the pike perch carcass on the table and evenly distribute the minced fish with wet hands. Do not stuff the carcass too much, otherwise the skin will burst in the oven.

14. Step 13:

    

    Using a needle and a pastry thread (you can also use a simple one), we sew up the top, not very tightly.

15. Step 14:

    

    Spread the foil and lubricate with the remaining vegetable oil. We stack the pike perch and wrap it. We do this very carefully so as not to tear the foil.

16. Step 15:

    

    Preheat the oven to 180 degrees. We put the pike perch in foil on a baking sheet, pour a little water and bake the fish in a hot oven for 30-40 minutes. Remove the pike perch from the oven and remove the foil.

17. Step 16:

    

    If it's hot, then just cut into portions and serve with any side dish. But we will make a snack for the festive table, so we give the fish to cool completely. We transfer it to a serving dish or tray. We insert olives into the empty eye holes - these are eyes. For shine, lubricate them with vegetable oil.

18. Step 17:

    

    We put mayonnaise in a carnetic or pastry bag and decorate the surface of the pike perch to your taste.

19. Step 18:

    

    We put greens, lemon and vegetables around the pike perch. Serve immediately on the table.

20. Step 19:

    

    Bon appetit.