Pike stuffed with egg and rice
Composition / ingredients
8
servings:
Cooking method
My husband and I recently had a wedding anniversary. I really wanted to surprise everyone with some delicious dish. My choice fell on a culinary dish worthy of the royal table. This dish was stuffed pike.
I bought a live pike, because the fresher the fish, the better. But you can also use frozen, after completely defrosting.
I cut the fish as follows.
First of all, I cleaned her from the scales. It should be cleaned as thoroughly as possible, but trying not to damage the skin. The abdomen is left intact, the fins are not cut off.
After cleaning, cut off the head and removed the gills.
It is necessary to remove the skin from the carcass, leaving it intact. To do this, carefully separate the skin from the pulp with a knife, gradually wrapping it in the direction of the tail.
When I reached the tail, I cut it off, leaving it with the skin.
The cleaned carcass was freed from the entrails and washed.
Separated the fillet from the spine and large bones.
A loaf soaked in milk in advance was combined with fish fillets and onions, passed 3 times through a meat grinder.
I added herbs, egg, rice and spices to the resulting mass.
Filled the skin with this minced meat. It should not be filled tightly, otherwise the skin may burst during cooking.
Put a double layer of foil on the baking sheet. I laid a pike on it, put my head on it, smeared it with mayonnaise.
Wrapped the foil, leaving a hole for steam to escape.
In a preheated 180 ° oven, baked for an hour and a half.
Without unwrapping the foil, let the fish cool down.
This food is served cold.
I bought a live pike, because the fresher the fish, the better. But you can also use frozen, after completely defrosting.
I cut the fish as follows.
First of all, I cleaned her from the scales. It should be cleaned as thoroughly as possible, but trying not to damage the skin. The abdomen is left intact, the fins are not cut off.
After cleaning, cut off the head and removed the gills.
It is necessary to remove the skin from the carcass, leaving it intact. To do this, carefully separate the skin from the pulp with a knife, gradually wrapping it in the direction of the tail.
When I reached the tail, I cut it off, leaving it with the skin.
The cleaned carcass was freed from the entrails and washed.
Separated the fillet from the spine and large bones.
A loaf soaked in milk in advance was combined with fish fillets and onions, passed 3 times through a meat grinder.
I added herbs, egg, rice and spices to the resulting mass.
Filled the skin with this minced meat. It should not be filled tightly, otherwise the skin may burst during cooking.
Put a double layer of foil on the baking sheet. I laid a pike on it, put my head on it, smeared it with mayonnaise.
Wrapped the foil, leaving a hole for steam to escape.
In a preheated 180 ° oven, baked for an hour and a half.
Without unwrapping the foil, let the fish cool down.
This food is served cold.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 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
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Bread "darnitsky" - 206 kcal/100g
- Premium wheat flour bread - 254 kcal/100g
- Wheat flour bread of the 1st grade - 226 kcal/100g
- Wheat flour bread of 2 grades - 220 kcal/100g
- Wheat bread made from coarse flour - 250 kcal/100g
- Rye bread from floured flour - 189 kcal/100g
- Rye bread from wallpaper flour - 181 kcal/100g
- Protein bran bread - 182 kcal/100g
- Wheat protein bread - 242 kcal/100g
- Grain bread - 231 kcal/100g
- Bread "doctor" - 232 kcal/100g
- Bread "Orlovsky" - 211 kcal/100g
- Ukrainian bread - 213 kcal/100g
- Simple loaf - 248 kcal/100g
- Loaf of premium flour - 265 kcal/100g
- City rolls made of grade I flour - 254 kcal/100g
- City bun - 261 kcal/100g
- Sweet bun - 252 kcal/100g
- Simple steering wheels - 336 kcal/100g
- Bread - 254 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
