Pike in mayonnaise in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake pike in mayonnaise? Prepare the necessary ingredients for the dish. Pike can be used frozen (then it needs to be thawed in the refrigerator beforehand), but fresh is better. You can bake the fish whole, laying it on top of a vegetable pillow or cut into portions. I cut off the head and tail in order to cook the fish soup from them, and let the rest of the fish bake.

2. Step 2:

   

   Wash the pike, peel off the scales, cut off the fins and gut. If you bake a pike with a head, remove the gills. Rinse the prepared fish thoroughly again and cut into portions.

3. Step 3:

   

   If the pike lives in stagnant or low-flowing waters, it usually smells strongly of mud and algae. And the taste is also reflected. Therefore, in order to beat off the specific taste and smell inherent in this fish, you need to hold it in the marinade. You can simply marinate in lemon juice, but I prefer a mixture of apple cider vinegar and soy sauce.

4. Step 4:

   

   In a bowl with fish, pour apple cider vinegar and soy sauce and mix the fish with the marinade. Leave it on for 15 minutes. Then drain the marinade.

5. Step 5:

   

   While the fish is marinating, prepare the vegetables. Peel the carrots and cut them into slices.

6. Step 6:

   

   Peel the onion and cut into rings.

8. Step 7:

   

   Peel the potatoes and also cut into circles. To make the potatoes delicious and juicy, put them in a bowl, lightly salt, pepper and season with 1 tbsp. l. mayonnaise. Mix the potatoes well.

9. Step 8:

   

   Pour vegetable oil into a baking dish lined with parchment, put onion rings in one layer on the bottom.

10. Step 9:

    

    Spread the potato and carrot slices on top.

11. Step 10:

    

    Put the pieces of pike on a vegetable pillow. Season the fish with salt, pepper and sprinkle with spices for the fish. If there is already salt and pepper in your fish spices, then you need to salt and pepper the fish with caution.

12. Step 11:

    

    Cover the mold with foil and put it in a preheated 180 ° C oven for 40-45 minutes.

13. Step 12:

    

    Then remove the foil, pour a thin layer of the remaining mayonnaise over the pike (I do this with a cooking bag with the tip cut off) and return to the oven for another 15-20 minutes until a golden crust appears on the surface. Enjoy your meal!