Pike stew

Pike stew is a good option for dishes from this river fish. Pike is a rather bony fish, it has a lot of transverse small bones on its back. Therefore, if you have a large specimen, it is better to use the rib part for extinguishing. But small pikes are much tastier - so choose for yourself the "golden" middle! Stewed pike can be served as an independent dish with the resulting vegetable sauce, or you can prepare a side dish, for example, from potatoes or rice.

naniki

Recipe author

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Composition / ingredients

servings:

Pike

350

Onion

0.5

Carrots

0.5

Salt

to taste

Sunflower oil

Water

Tomato juice

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 9 g

Fats 40 % 8 g

Carbohydrates 15 % 3 g

118 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 35 min

Step 1:
Prepare the products according to the list. Pike can be put out with vegetables or without vegetables - just with onions and flour stew, it turns out very tasty too.
Step 2:
Peel the pike, gut it and cut it into portions.
Step 3:
Finely chop the onion and carrot.
Step 4:
In preheated oil, quickly fry the pieces of pike paned in flour first on one side,
Step 5:
And then with another one. There is an option to simply prepare a vegetable sauce (which we do in the recipe later) and put pieces of fish in it for stewing, but with roasting the taste turns out to be more saturated and complete.
Step 6:
Remove the fish, and lightly fry the vegetables in the same pan, add water and bring the vegetable sauce to a boil.
Step 7:
Put the fried pike in the sauce.
Step 8:
Cover with a lid and simmer for 10 minutes (depending on the size of the fish pieces).
Step 9:
Serve the finished stewed pike with the sauce. Enjoy your meal!