Carrot-stuffed pike
Composition / ingredients
6
servings:
Cooking method
Clean the pike. Remove the insides in the usual way (open the abdomen).
1)Make an incision near the head (carefully without damaging the skin)
2)Slowly remove the skin separating it from the fillet.
3)Near the tail, also make an incision leaving the tail on the skin.
4)Separate the pulp from the bones and finely chop it.
5) Fry finely chopped onion and carrot in a frying pan.
6)Combine everything with fillets.
7)Carefully fold the minced meat on the skin.And sew the threads over the edge.
Lubricate the sheet, put the belly in the bottom of the fish.Bake until the eyes turn white.
1)Make an incision near the head (carefully without damaging the skin)
2)Slowly remove the skin separating it from the fillet.
3)Near the tail, also make an incision leaving the tail on the skin.
4)Separate the pulp from the bones and finely chop it.
5) Fry finely chopped onion and carrot in a frying pan.
6)Combine everything with fillets.
7)Carefully fold the minced meat on the skin.And sew the threads over the edge.
Lubricate the sheet, put the belly in the bottom of the fish.Bake until the eyes turn white.
Caloric content of the products possible in the composition of the dish
- 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
- Onion - 41 kcal/100g
