How to stuff pike perch for baking

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Step-by-step recipe - stuffed pike perch baked in the oven. The filling is made from fillet with the addition of fried onions and white bread in milk

If you manage to catch pike perch, I advise you to cook it baked with stuffing. Stuffed pike perch is a tasty and even delicacy dish. River pike perch meat itself has a delicate taste. It is believed that this fish is excellent for dietary nutrition.

Of course, personally caught pike perch is much tastier, anyone will tell you that. But anything can happen, you can always buy fish. From my own experience: stuffed pike perch turns out tastier and is easier to prepare if the fish carcass is not very large. The ideal size for stuffing is 1.2-1.5 kg. Well, firstly, fish allowed to be caught must be longer than 38 cm, and a household oven has limited dimensions, and it is very problematic to fit a carcass longer than 50 cm into it.

The meat of this fish has low fat content and is very protein-rich, making it very nutritious. In addition, it contains almost all amino acids, which are important for the human body, and many vitamins and microelements. The number of recipes for cooking pike perch is amazing. The easiest way is fried pike perch, just spices and oil. The result is incomparable fried fish, which is especially tasty with mashed potatoes.

From the heads and fins of fish, you can prepare a rich homemade fish soup - even without using fillets in it. It is better to make a fish casserole from fillets, pike perch fillet with cheese; this dish has become a delicacy at home; we love it very much. By the way, as an alternative to fish soup, soup with pike perch “a la naturel” turns out well. Essentially, it is a fillet boiled in a thick fish soup and served with vegetables and herbs.

In my opinion, when preparing stuffed pike perch, it is better not to add spices to the filling that color the fish. I love when the color of the fish is natural, natural. If desired, the stuffed carcass can be boiled or baked, just as stuffed pike is prepared.

As I already said, you shouldn’t stuff a large carcass - there will be problems with cooking. Large pieces of fish, sometimes specimens weighing more than 3 kilograms are caught, are best baked. Baked pike perch under a layer of vegetables is something! By the way, one friend prepares not whole carcasses according to this recipe, but pieces of the body of large specimens.

Stuffed pike perch. Step by step recipe

Ingredients (1 fish)

Pike perch (1-1.2 kg) 1 piece
Onions 2-3 pcs.
Stale loaf 2 pieces
Milk 200 ml
Vegetable oil 3 tbsp. l.
Salt, black and allspice, hot pepper, aromatic herbs and spices
Lettuce, olives, lemon, herbs, pepper for serving

For stuffing, you need to take a fresh fish carcass, the length corresponding to the diagonal of the oven tray, otherwise you will have to separate the head and cook it separately. Gut the pike perch, remove the gills and remove the scales. There is no need to cut off the head and let the fins also remain in place.

Prepare and clean the pike perch carcass

Remove all fillets from skin and bones.

Soak stale white bread in milk

Fry the onion until golden brown

Squeeze bread from milk

Mix chopped fillet and bread with fried onions. Add spices

Minced fish for filling

Place the minced meat inside the skin of the pike perch

Shape the pike perch carcass by forming the shape with your hands

Tie the fish carcass with cotton thread

Baked stuffed pike perch

Baked stuffed pike perch - delicious fresh fish for the holiday table

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Stuffed pike perch can decorate a holiday table, pleasantly surprising any guest. This low-fat predatory fish has a noble taste and low calorie content. It is suitable for preparing everyday dishes and for dietary nutrition.

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Pike perch in a frying pan, deliciously stewed in sour cream

In sour cream, fish turns out juicy and tender even for inexperienced housewives. The dish is prepared very quickly, and if you buy already cut fillet, it will take a minimum of time to prepare. To improve the taste and texture of meat, it can be pre-marinated in spices or lemon juice.

Required Products:

600 g pike perch fillet;
1 onion;
0.5 cups sour cream;
a little flour;
salt to taste;
sunflower oil for frying.

Cooking method:

1. Prepare the fish - clean and gut the carcass, simply rinse and dry the fillet. Cut into small pieces, place in a bowl and sprinkle with salt.

2. Peel the onion and cut into half rings.

3. Roll the pieces in flour, fry in a frying pan and place on a plate.

4. Fry the onion until golden brown, add the pieces and add sour cream.

Reduce the heat to low, cover the fish with a lid, and simmer for 3-5 minutes.

Jewish stuffed pike perch

Stuffed pike perch prepared in the oven according to this recipe will appeal to all fish lovers.

A meat grinder is used to grind fish meat. If it is not there, then you can use a blender, but in this case you need to be extremely careful. The blender instantly blends the fillet into a homogeneous dense mass. Because of this, the dish does not turn out airy and juicy enough.

pike perch – 1 carcass (weight about 1.5-2 kg);
vegetable oil – 20 ml;
onion – 420 g (4 medium onions);
egg – 2 large;
black pepper;
carrots – 130 g;
salt;
stale bread – 300 g.

Remove scales, then rinse and dry the carcass. To make the process go faster, you can first sprinkle the fish with table salt, then rub it in well. Leave for a few minutes and rinse. This will make it faster and easier to remove the scales.
Cut off the head. Pull the skin together with a stocking. If the peel does not come off well, you can lightly cut the meat with the tip of a knife without touching the peel.
Separate the fillet from the bones. Cut into large pieces.
Chop the onion finely, leaving 1 onion. You can take a larger quantity than indicated in the recipe, since it is the onions that make the minced meat pleasantly sweet and juicy.
Pour into the pan. Add oil and cook until transparent. If you wait until golden brown, the vegetable will add bitterness to the finished dish.
Soak the bun in water. Leave for 7 minutes. Drain the liquid and squeeze out the bun.
Place the fillet, onion and bread into a meat grinder. Grind. Instead of stale bread, you can add semolina; in this case, it is enough to take 80 g of cereal.
Twist the food twice to avoid any small bones.
Add salt. Add pepper and egg. Mix.
Place fish bones at the bottom of the goose bowl, then coarsely chopped carrots and 1 chopped onion.
Fill the fish skin with minced meat. You can’t stuff it too much, otherwise it will burst.
Sew up the edge.
Place pike perch on vegetables. Pour water so that the carcass is 2/3 covered with liquid.
Place in the oven. Sprinkle the broth with salt and pepper. Close the lid.
Cook for an hour and a half. Temperature 180°C.
Remove and cool without removing from the casserole dish. Transfer to a plate and refrigerate for at least 3 hours. This way, the minced meat will hold together better and the pike perch will be easier to cut.

How to cook pike perch fillet in the oven

Many housewives prefer to cook fish in the French style using cheese and cream. The meat prepared in this way is tender and has a delicious cheese crust.

Required ingredients:

pike perch – 1 piece;
sweet pepper – 2 pcs.;
olive oil – 3 tbsp. l.;
hard cheese of any manufacturer – 100 rubles;
mozzarella cheese – 50 g;
heavy cream – 100 ml;
salt, nutmeg and other spices to taste.

Method for preparing pike perch fillet:

Prepare the carcass as described above. Cut off the head and tail. Save them for fish soup. Cut the meat into fillets, remove the bones. Or buy ready-made fish fillets. If you have it frozen, then it should be at room temperature before cooking.
Rinse the meat and dry with paper towels. Cut it into cubes. But the size of the pieces should be at least 5-6 cm. Place them in a separate container, sprinkle with spices and salt. Stir.
Grate the hard cheese on a coarse grater, cut the mozzarella into strips. In the finished dish, the cheese will melt and will stretch like a thread.
Wash the bell pepper under running water and cut in half. Remove the seeds with the stalk. Cut each part into strips. To give the dish an original taste, the peppers must be baked separately. To do this, transfer it to parchment, salt and sprinkle with olive oil. Cook it in the oven for 10-15 minutes.
Place the fish pieces on the bottom of the pan. Top with pepper. Then spread the mozzarella evenly. Pour cream over the ingredients, which should be at room temperature.

Important! The bottom of the mold does not need to be additionally greased with oil. Mozzarella has a high percentage of fat content, and the cream will prevent the mass from burning

Place the pan with the fish in an oven preheated to 200 degrees. Leave the casserole to cook for 15 minutes. Then remove the fish, sprinkle with hard cheese and bake again.
Pike perch fillet can be served either hot or cold. Cut the casserole into pieces and place on a plate for everyone.

Pike perch stuffed with salmon

salmon steak (any salmon can be used) – 2 pcs.;
pike perch – 1.5 kg;
egg – 1 large;
pepper mixture;
onion – 1 large;
salt;
fresh champignons – 200 g;
cream – 50 ml;
butter – 20 g;
vegetable oil – 20 ml;
pickled capers – 1.5 tbsp. l;
white bread - 1 piece.

Remove scales from the carcass, then cut out the gills. Rinse thoroughly.
Make a cut around the head using a sharp knife. At the same time, leave 1 vertebra. Get the insides out.
The gallbladder must be removed very carefully and carefully so that it does not burst, otherwise the taste of the dish will be spoiled.
Using a knife, remove the skin from the fillets. In this case, the skin must remain intact, so all movements must be careful. In the process, you need to remove the skin with a “stocking”. In the places where the fins are located, make cuts with scissors.
Cut the ridge at the tail. Salt the skin on all sides. Turn it back inside out.
Separate the fillet from the backbone. Using tweezers, remove the remaining bones.
Pour cream over loaf. Leave for a quarter of an hour. Squeeze a little.
Send the loaf along with the fillet into a meat grinder.
Cut the salmon into cubes. Combine with minced meat. Pour in the egg. Sprinkle with pepper and salt. Stir.
Sauté the chopped onion in oil for 4 minutes.
Chop the champignons. Send the resulting cubes to the onion. Add butter. Simmer until done. Cool.
Combine minced fish with fried foods. Add capers. Mix.
Using a spoon, fill the “stocking” and the head of the fish with the resulting mixture. Distribute evenly. Tamp down a little as you go. Do not stuff it too tightly, otherwise the peel will burst during baking.
Sew the head to the body.
Place on a baking sheet lined with baking paper. Coat the surface of the workpiece with vegetable oil.
Wrap the tail in foil to prevent it from burning. Insert a toothpick into the mouth. This will help secure it in the open position.
Place in the oven for 1 hour. Temperature 180°C. Remove and cool. Remove the threads.
When serving, you can decorate with herbs and pieces of citrus.

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With salmon

To prepare pike perch with salmon, it is advisable to take a fresh, unfrozen carcass. The fish must be in its original form - without cuts or other defects.

Salmon steak – 0.3 kg.
Fresh pike perch – 1.5 kg.
Chicken egg – 1 pc.
Onions – 70 gr.
Champignons – 0.2 kg.
Cream 33% fat – 50 ml.
Butter – 30 gr.
Sunflower oil – 30 ml.
Pickled capers – 2 tbsp.
White loaf – 80 gr.
Mixture of peppers, salt to taste.

Time spent: 2 hours.

Nutritional value per 100 g:

Proteins: 16.05.
Fat: 4.62.
Carbohydrates: 2.12.
Calorie content: 115.15 kcal.

Step-by-step cooking recipe:

We prepare the fish for stuffing: we clean the pike perch from scales, remove the gills, and rinse thoroughly.
Using a sharp knife, make a thin cut around the head, leaving 1 vertebra intact, then remove the giblets.
Carefully separate the fillet from the skin. To keep the shell in its original form, all movements must be careful.
We cut the vertebrae at the tail, salt the skin on all sides, and turn the “stocking” back inside out.
We separate the fillet from the ridge and, armed with tweezers, remove the bones.
Pour the bread with warm water and leave to swell for 30 minutes. Then we combine it with the fillet and send it to the meat grinder.
Cut the fish into small cubes and add to the minced meat. Pour the egg here, add salt and pepper, mix thoroughly.
Fry finely chopped onion in a small amount of oil until golden brown.
Cut the champignons into cubes and add to the onion. Place a piece of butter in a frying pan and sauté the vegetables until cooked.
Combine the minced meat, roast, capers and mix the mixture thoroughly.
Using a spoon, carefully stuff the “stocking” and the head.
We sew the head to the skin and place the carcass on a baking sheet covered with parchment.
Lubricate the pike perch with vegetable oil, wrap the tail in foil, and insert a toothpick into the mouth.
Place the baking sheet in the oven, preheated to 180 degrees.
Cook the fish for 60 minutes, then remove, cool and remove the threads, foil and toothpick.

Instead of a piece of stale bread, you can add 80 grams. semolina.

Place the baked pike perch, stuffed whole, into a flat dish and garnish with finely chopped herbs and lemon slices.

Royal stuffed pike perch with mushrooms

Pike perch stuffed with mushrooms turns out surprisingly tasty, aromatic and tender. Its exquisite appearance from the first seconds evokes delight and a desire to try a royal dinner.

pike perch – 2 carcasses;
vegetable oil – 20 ml;
tomato – 270 g;
black pepper;
boiled forest mushrooms – 170 g;
lemon – 1 medium;
salt;
bell pepper – 270 g;
dried basil;
onion – 160 g.

If the carcasses are frozen, then they must first be thawed in the refrigerator compartment or at room temperature on the table. Sudden changes in temperature will change the taste of pike perch and make the meat dry.
Clean the fish: cut off the fins with a knife, remove the scales, trim the head.
Make transverse cuts on the surface. Rub with salt, basil and pepper. Leave for half an hour to soak.
Chop the onion. Half rings are ideal. They cannot be made very thin.
Remove the stems from the bell pepper. Rinse, cut into half rings.
Cut the tomatoes into thin slices.
Coat the foil with oil. Lay out the carcasses.
Place rolled foods in the belly: bell peppers, onions, boiled mushrooms, tomatoes. If desired, you can pre-fry the mushrooms in a small amount of oil.
You can cut the lemon into thin slices and place it in the transverse cuts made earlier.
Place in the oven. Bake for 45 minutes. Temperature 200°C. The finished dish is delicious served with a potato or rice side dish.

Pike-perch fish is a magnificent inhabitant of fresh and salt waters, with tender and pleasant-tasting meat. A properly stuffed, baked dish will diversify the daily menu and easily become a decoration for a family holiday. In addition to this dish, there are many recipes for cooking pike perch in the oven, in a frying pan, and even in a slow cooker.

The main decoration of the festive feast will be stuffed pike perch in the oven. The recipe for its preparation with assorted vegetables and lemon slices deserves the attention of every housewife. Let's study it in detail.

How to bake delicious and juicy pike perch?

Whatever recipe for cooking pike perch in the oven entirely you choose, in any case the fish will be dietary.

Attention! Only one percent of pike perch meat is not absorbed by our body. It contains easily digestible protein and many mineral elements, vitamin complexes, and fats.

At the first stage of preparing this fish, many encounter certain difficulties. Firstly, after cleaning the pike perch carcasses, the kitchen needs to be cleaned, and an unpleasant odor remains in the room. Secondly, pike perch has small scales that fit tightly to the carcass, so it is quite difficult to clean it. Thirdly, the fins of pike perch are prickly and sharp.

However, you can easily solve these so-called problems. Before cleaning the pike perch carcass, fill the fish with purified, slightly salted water. Soak the carcass in it for ten minutes. Then hold the pike perch under running water.

Then you need to rub the pike perch thoroughly on all sides with a fresh lemon wedge. You should also “walk” the lemon on the surface on which you will cut the pike perch. To prevent its scales from scattering in all directions, use a fish cleaning device. Attach a “protection screen” to it, which needs to be made from a plastic bottle. It should be semicircular in shape. Its role is to direct the removed scales directly onto the work surface.

On a note! Cut off the spiny fins with scissors.

There are certain points that must be taken into account when cutting pike perch. Here we need to rely on its structure. Pike perch is a predatory fish, and therefore its abdomen is “adapted” to swallow other fish. Remember that the gall bladder, as well as the liver, are located almost at the head of the pike perch. This means that you can easily pierce the gall bladder with a knife, which will ruin the taste of the finished dish. That is why you need to start gutting pike perch by cleaning out the insides, and not by cutting off the head.

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Stages of cleaning pike perch:

Take a fairly sharp knife.
We place the pike perch with its belly up and hold its head.
We turn the knife upside down.
We cut the belly, moving from the beginning of the head, passing between the fins. We don’t insert the knife deeply, we only need to cut the skin.
We extract the gallbladder, as well as other entrails. Let's cut off the head. You can cook a delicious fish soup based on it, so don’t rush to throw away such a valuable product, but put it in the freezer.
Now we will wash the pike perch carcass again and cut it into portions.

Pike perch meat is not too fatty, one might even say it is a bit dry. And to make it juicy and tender during baking, complement the fish with sauce, assorted vegetables, mushrooms, etc.

Another important nuance: if you bake pike perch without additional ingredients, use foil. It will preserve the juiciness of the fish and will not allow it to “dry out” in the oven. Almost all recipes for pike perch baked whole in the oven involve the use of foil or a sleeve.

Pike perch, baked royal style - with assorted vegetables and lemon

This fish can be prepared not only for a family dinner, but also for a festive feast. The treat is truly royal! Juicy tasting fish with vegetable notes will not leave anyone indifferent, even the most capricious gourmet!

Ingredients:

pike perch carcasses - two pieces;
tomato;
bell pepper - one piece;
onion;
salt;
black pepper;
dried basil;
lemon;
purified vegetable oil - one table. spoon.

Preparation:

If necessary, defrost the pike perch. This must be done in a natural environment, that is, in room conditions.
We wash the carcasses and dry them.
Now let’s prepare (clean) the pike perch in a well-known way.
Let's make cuts along its surface, moving across. Rub the carcasses with salt, black pepper, and dry basil. Let the fish marinate.
In the meantime, let's prepare the vegetables we need. Peel the onion and chop it into half rings (not too small).
Peel the pepper from the stalk, wash it and cut it into beautiful, identical half rings.
Wash the tomato and dry it. Let's cut it into thin circles.
Grease a sheet of foil with refined vegetable oil. Let's put pike perch carcasses on it.
We put an onion, tomato rings and pieces of pepper into the belly of the fish.
Wash the lemon and cut into thin slices.
Place lemon slices into the cuts on the surface of the fish.
Bake the pike perch for forty to forty-five minutes at two hundred degrees. Ready! Serve with rice (possibly potato) side dish.