Composition / ingredients
Step-by-step cooking
Step 1:
Peel the pike, gut it (carefully remove the caviar), remove the gills. Rinse the fish.
Step 2:
Put the caviar, 2 yolks, salt and mix well.
Step 3:
Pour the couscous with boiling water, so that the water completely covers it. Let stand for 2-3 minutes (it will swell) to cool a little.
Step 4:
Put the couscous in the belly of the fish.
Step 5:
Fix the abdomen with toothpicks. Put sour cream, soy sauce in a bowl, mix well, add salt to taste. Coat the fish with soy-sour cream sauce. Place the fish on a baking sheet covered with parchment or a silicone mat. Bake in the oven for 35-40 minutes at 190 degrees
Step 6:
Cut the squash into thin plates.
Step 7:
Fry in a grill pan, without adding oil. Lightly add salt.
Step 8:
Put the finished pike on a board, cut into portions, wrap in zucchini. Serve with soy-sour cream sauce.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- Zucchini - 23 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
- Soy sauce - 51 kcal/100g
- Egg yolks - 352 kcal/100g
- Sea salt - 0 kcal/100g
- Couscous - 112 kcal/100g
