Composition / ingredients
Cooking method
1. Take out the insides of a pike cleaned of scales, only you need to do this by cutting off the head, since the abdomen should remain intact.
2. Remove the skin. I, gradually pruning, move it to the tail. Try not to tear.
3. Remove the skin from the spine.
4. Separate the meat from the bones and grind in a blender.
5. Peel and wash the onions and carrots. Cut the onion into strips, and grate the carrots on a coarse grater.
6. Soak the bread pulp in cream.
7. Combine the chopped meat, vegetables fried in vegetable oil and bread, add salt and spices, as spices I take lemon pepper. Mix well. I do it in a blender at low speed.
8. Fill the pike skin with stuffing and sew up the hole. If you have torn the skin, then these holes can also be sewn up.
9. Put the stuffed pike in foil without closing the top. Brush with sour cream and bake for 40 minutes at 200 degrees.
10. When serving, remove the threads and cut into portions.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- White bread - 266 kcal/100g
