Pike in the oven: delicious recipes

Pike is not such a frequent guest on our table compared to other types of fish.
This is a special fish and requires special preparation - you cannot make steaks out of it, but it is ideal for decorating a holiday table. To get not only a beautiful, but also a tasty dish, you need to know how to bake a whole pike in the oven. Do you like pike dishes?

Yes 86%, 4074 votes
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No 10%, 495 votes
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495 votes - 10% of all votes
I don't eat fish 3%, 159 votes
159 votes 3%
Read also: Carp fishing in October 2021 – trophy hunting for feeder and donka
159 votes - 3% of all votes

Total votes: 4728

18.06.2020

Yes 86%, 4074 votes
4074 votes 86%
4074 votes - 86% of all votes
No 10%, 495 votes
495 votes 10%
495 votes - 10% of all votes
I don't eat fish 3%, 159 votes
159 votes 3%
159 votes - 3% of all votes

Total votes: 4728

18.06.2020

You or from your IP have already voted.

Cooking pike in the oven

Not every housewife knows how to cook pike in the oven. You can even achieve the perfect taste by experimenting and improvising. Some people do not like this fish because of its specific smell, which is easily removed if the marinade is supplemented with lemon juice or vinegar. For cooking in the oven, it is better to choose large specimens - this way you can protect yourself from a large number of small bones.

How to quickly descale a pike

The taste of the future treat largely depends on the correct preparation of products for further processing, for example, on how to clean fish at home. This can be done quickly and painlessly:

Wash the carcass and place it so that the head is on the left.
Make movements with the knife towards the tail section. Actions must be gradual.
The dorsal and ventral fin must be removed. The technology of cutting fish requires doing it against the growth of scales.
In this case, you need to use only well-sharpened knives, and they need to be cleaned almost immediately after purchase.

Stuffed pike - a simple option

If you can’t carefully remove the skin from a pike with a stocking, then use this recipe.

1 pike weighing about 1.2 kg;
2 onions;
1 carrot;
100 gr. stale loaf;
1 egg;
2 cloves of garlic;
1 tablespoon vegetable oil;
salt to taste;
4 bay leaves;
10 black peppercorns;
3 peas of allspice.

We clean the pike of scales, being careful not to damage the skin. We cut off the head and remove the insides through this cut. Cut crosswise into pieces 4 cm thick. Place each piece cut side up and, using a sharp knife, cut out the middle, leaving a 5 mm thick layer of meat on the skin. As a result, we will get rings, which we will fill with minced meat.

We cut off the pulp from the cut out centers. Place the head and bones of the fish in a saucepan, add half an onion and a small piece of carrot, add water until it just covers the contents and cook for about an hour, skimming off the foam. Add salt after boiling. Strain the finished broth.

Fry the remaining onions and carrots. Soak the stale loaf in milk. Let's pass through a meat grinder pieces of fish pulp, fried vegetables, garlic and a loaf squeezed out of excess milk. It is better to twist the minced meat 2 or 3 times. Salt and pepper the filling, beat the raw egg into the minced meat and mix well.

Fill the previously prepared fish rings with minced meat. Place the pieces in a frying pan with high sides. Add the strained broth so that the liquid does not reach the top edge of the pieces. Let it simmer for half an hour. Serve the stuffed pike with a vegetable side dish.

In foil

Using foil greatly simplifies the cooking process: the fish can be baked whole or cut into pieces. Pike baked in foil with vegetables will decorate every holiday table, but it will also be a quick, economical dish for daily cooking. All family members will be happy. It’s simple and quick to prepare, the result is delicious, and step-by-step photos will only make the work easier.

Ingredients:

pike – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
lemon – 1 pc.;
tomato – 1 pc.;
mayonnaise – 200 g;
vegetable oil;
garlic, basil, salt, pepper.

Cooking method:

Before cooking, clean and gut the fish.
Chop the onion and carrots and fry in oil.
Grease the fish with mayonnaise, place vegetables on top, salt and pepper, sprinkle with lemon juice.
Wrap in foil and place in the oven at 220 degrees for 45 minutes.
To obtain a golden brown crust, divide the cooking time into 2 stages: 30 minutes - with foil, 15 minutes - without it.

Stuffed pike

This option for preparing fish at home can surprise any guest, even the most seasoned with food. The recipe is simple, but the result will be a delicate, incredible taste. If you don’t know what you can serve on the holiday table, it’s worth learning how to cook stuffed pike in the oven. Your guests will thank you and will certainly come back more than once to try the royal dish again.

Ingredients:

pike – 1 kg;
smoked eel – 100 g;
champignons – 6 pcs.;
onion – 1 pc.;
olives – 10 pcs.;
butter – 1 tbsp. l.;
egg – 1 pc.;
White bread;
soft salted cheese – 100 g;
salt pepper.

Cooking method:

To prepare stuffed fish, it is not enough to wash, peel, and gut it: you need to remove the gills, make an incision around the head, separate it from the spine, then pry off the skin with a knife and pull it off with a “stocking.” Make sure it doesn't tear.
Chop mushrooms and onions, fry in butter. Soak the bread, clean the eel. Pass this through a meat grinder along with the fish pulp. Add egg, salt and pepper to the minced meat.
Fill fish skin “stockings” with the mixture, adding cheese and olives as you go. There is no need to try to fit all the minced meat in, because if there is too much of it, the pike will burst. Sew up the skin. Bake at 200°C until done.

Learn how to cook whole oven-baked champignons.

Pike with mushrooms

This oven-baked pike is prepared as follows. Take:

pike – 1-2 pieces, but to get a total weight of 2-2.5 kg;
white bread - 1/5 loaf (can be a little dry);
eggs – 2 pieces;
champignons - 1 large jar;
carrots – 2 pieces;
onion – 2 heads;
lemon – 1 piece;
milk – 150 ml;
butter – 70 g;
vegetable oil;
dried dill;
spices.

Stuffed pike recipe:

clean the fish (remove gills and scales);
make a circular cut around the pike's head without cutting its spine;
remove the insides of the fish;

Advice! A regular tablespoon will help to stuff the pike evenly.

cover a baking sheet with cooking foil, sprinkle the surface with vegetable oil;
place the stuffed fish on foil and also grease it with oil;
wrap the pike tail in foil so that it does not burn;
bake the stuffed pike at 180° for about 60 minutes;
wash the lemon, cut into thin slices;
take out the baking sheet with the finished fish, cut the carcass into portions;
place all the pieces and the head on a plate so that the appearance of a whole fish is obtained (put a slice of lemon between each piece).

That's it, the dish is ready. Enjoy!

In sour cream

Since the meat of this fish is a little dry, every housewife comes up with different ways to correct this deficiency. Sour cream is one of those products that cope with this task almost perfectly. It helps the fish not to dry out during baking and stay juicy. Pike in sour cream in the oven looks very impressive and tastes simply amazing.

Ingredients:

pike (medium);
sour cream – 800 g;
lemon – 1 pc.;
butter – 2 tbsp. l.;
nutmeg;
pepper, salt - to taste.

Cooking method:

Before baking the pike, clean and gut the carcass.
Rub inside and outside with salt and pepper. Leave for a quarter of an hour.
Grease with butter and place in a tin with foil. Bake for 10 minutes at 220°C.
Remove the pan from the oven.
Pour sour cream over the fish and close the pan with a lid. Place in the oven again, but reduce the temperature to 180. Cooking time is about half an hour, depending on the weight of the carcass.
Before serving, sprinkle the dish with lemon juice and sprinkle with nutmeg.

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Pike stuffed with rice, baked in the oven

You can prepare the filling for pike with rice. It is better to take long-grain rice, or even better to use a mixture of long-grain and wild rice.

1 pike weighing 1-1.5 kg;
100 gr. rice;
1 large carrot;
2 onions;
1 egg;
salt, allspice, herbs to taste;
for serving - a little mayonnaise, lemon, a few cranberries.

We clean the pike from scales and cut off the head. We take out the gills from the head. Then carefully remove the skin with a stocking. It is advisable to leave a thin layer of meat on the skin. Having reached the tail, we cut the ridge so that the tail remains on the skin.

We cut the flesh of the fish from the bones, trying to select even the smallest bones. Chop 1 onion and fry in a frying pan, boil the carrots until half cooked. Pass the pike pulp and fried onions through a meat grinder or grind in a blender. Boil the rice in salted water until tender. Then place in a colander and rinse with cold water. Cut the carrots into small cubes.

Mix minced pike with carrots and finely chopped herbs. Mix everything well, add salt and add lemon pepper to the filling.

Advice! If you don’t like carrots, you can replace it with red bell pepper, cut into small squares.

Fill the pike skin with the filling; you need to fill it evenly, but do not stuff it too tightly, otherwise the skin will burst during baking.

Cut the remaining onion into thin rings. Fold the foil in half and grease it with oil. Spread a thin layer of onion rings. Place the fish belly down on the onion. We attach the head to the pike carcass. Lift the foil and fold it over. Make sure that the top of the foil does not touch the fish. Using a fork or toothpick, make several holes in the top of the foil. This is necessary for steam to escape.

Bake for 1.5 hours at 180 degrees. Then very carefully remove the top layer of foil and put the baking sheet back in the oven for 30 minutes so that the pike browns. Carefully transfer the fish to a plate, decorate with a mesh of mayonnaise, thin slices of lemon and cranberries.

This is a classic banquet dish that will decorate any holiday table.

1 pike weighing 1-1.2 kg;
2 slices of white loaf;
1 egg;
50 gr. butter;
0.25 glasses of milk;
1 onion;
salt, ground black pepper to taste;
0.25 lemon;
6 bay leaves.

We clean a fresh pike, cut off the head and remove the skin with a stocking, turning it towards the tail. Set the prepared skin aside. Remove the pike meat from the bones. Soak the loaf in milk.

We pass the fish and soaked bread through a meat grinder. It is better to pass it through a fine sieve 2-3 times. This will achieve the greatest uniformity. Add softened butter and a raw egg to the minced meat, beat everything very thoroughly until a fluffy mass is obtained. Season with salt and pepper.

We fill the skin with the prepared minced meat; there is no need to compact it too tightly, otherwise the skin will burst.

We will bake the pike in foil. Fold the foil in half and grease with vegetable oil. Then we lay out a line of bay leaves and place the pike belly down on this line. We attach the head (don’t forget to remove the gills from it in advance).

Lightly salt the fish on top and pour juice squeezed from lemon over it. Lift the edges of the foil, connect and tuck, leaving a hole in the center for steam to escape. Pour half a glass of water through the hole into the foil pan. Bake in the oven for 1.5-2 hours at 180 degrees.

Then take out the baking sheet and let the pike cool without removing it from the foil. Serve cold, garnished with lemon slices and a mayonnaise mesh.

With potatoes and mayonnaise

You can prepare a simple main dish immediately with a side dish, which greatly speeds up the process, especially if you need to quickly come up with something after work. Although this dish also looks great on a holiday table. Even an inexperienced housewife can cook pike in the oven with potatoes, since you don’t need to know any special secrets. There is no doubt that even the most serious gourmets will be delighted.

Ingredients:

pike;
potatoes – 1 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
cheese (you can use processed cheese) – 100 g;
vegetable oil;
mayonnaise;
salt, pepper, suneli hops, herbs.

Cooking method:

It is baked in the oven in pieces, so before cooking it needs to be washed, gutted and cut.
Salt, pepper and grease with mayonnaise. Leave for an hour and a half, more if possible.
Peel the vegetables. Grate the carrots, cut the onion into half rings, potatoes into circles.
Season the potatoes with salt, pepper, mayonnaise and suneli hops. Stir and let stand.
Place all the products on a baking sheet: fish in the center, onions and carrots along the edges, a layer of potatoes on them. Pour the water left over from the potatoes over everything and add a little mayonnaise.
Sprinkle with grated cheese and chopped herbs.
Place in the oven for 1 hour at 180°C.

Pike stuffed with vegetables

This is another simple option for preparing stuffed pike. There is no need to remove the skin; we put the filling in the belly of the gutted fish. Eating such fish is less convenient, since it contains bones, but the dish is perfect for a regular family dinner. We will stuff the pike with vegetables.

1 pike weighing about 1 kg;
1 carrot;
1 onion;
1 potato;
30 gr. butter;
50 gr. sour cream;
20 ml vegetable oil;
1 tablespoon vinegar;
1 liter of water;
1 teaspoon sweet ground paprika;
salt to taste.

We clean the pike from scales, gut it, make an incision on the belly, and wash it well. Prepare a solution of water and vinegar and soak the fish in it to remove the smell of mud. After soaking for an hour, rinse the fish again and dry it.

We salt the pike inside and out. Lubricate the fish with sour cream. Cut a piece of foil folded in half. Generously grease the foil with butter. We lay out the fish. Cut the remaining oil into thin slices and put it into the belly of the fish. Let the fish sit for 15-20 minutes.

Prepare the filling: peel and wash the vegetables, grate them on a coarse grater, cut the onion into thin half rings. Fry vegetables in vegetable oil until soft. Salt the vegetables and season with spices to taste. Let the filling cool. Fill the belly of the fish with vegetables, place the rest of the vegetables on the sides of the carcass. Sprinkle the fish with ground paprika.

Wrap the foil so that it does not touch the fish on top. Let's make several holes in the foil to allow steam to escape. Bake for 1 hour at 180 degrees. Then open the foil and brown the fish for 10-15 minutes.

Pike cutlets

Pike is a product that turns out tasty, even if you make cutlets out of it. Some housewives consider fish too dry for this dish, however, by following certain rules, this can be easily avoided. Pike cutlets will turn out juicy and tender if you use only fresh minced meat (preferably homemade), add lard or butter, potatoes, bread, milk, and then be sure to fry them breaded.

Ingredients:

pike fillet – 500 g;
lard – 100 g;
bread (crumb) – 100 g;
milk – 100 ml;
onion – 1 pc.;
egg – 1 pc.;
salt, pepper, cilantro - to taste;
breading

Cooking method:

Pour milk over the bread crumb.
Pass the fillet through a meat grinder, chop the lard and onion. Mix everything, add the squeezed bread to the minced meat, grind again with a finer grid.
Season the mixture with salt, pepper, finely chopped cilantro, add an egg to it. Mix thoroughly.
Form small cutlets and roll them in breadcrumbs.
Fry in oil for about 2 minutes on each side. Then put it on a baking sheet, put it in the oven, where it is cooked until done.

Pike stuffed with rice

Rice and vegetables are used for cooking. You can use fresh or frozen fish. Vegetables can be used as additional ingredients.

Ingredients:

1 medium-sized carcass;
1 chicken egg;
1 onion;
1 carrot;
100 g rice cereal;
1 lemon;
allspice and black pepper, bay leaf, mayonnaise, salt.

Cooking method:

In addition to carrots, you can add red sweet peppers, prunes, mushrooms, and hard cheese to the minced meat.

If there is any minced meat left after filling the skins, you can prepare small meatballs. The formed balls must be filled with sour cream and simmered over low heat. This dish can be prepared for small children.

Whole baked pike

This is a delicacy fish, so it is often cooked whole. Roasting a whole carcass is difficult, which is why the oven is an ideal option. This dish will become a real decoration of any table. There is a special secret, and if you know it, the problem of how to bake a whole pike in the oven will cease to be such. The fish will always turn out very tasty and aromatic.

Ingredients:

pike;
sour cream – 2 tbsp. l.;
lemon – 1 pc.;
salt, black pepper, spices;
sunflower oil – 1 tbsp. l.

Cooking method:

Clean the carcass from scales, gills and entrails. Soak it in vinegar water for at least an hour. After this, rinse and dry.
Rub the carcass with spices and salt, sprinkle it with lemon juice. Rub with sour cream and put a little lemon inside. Leave for 40 minutes.
Grease with sunflower oil, place on a baking sheet, cover with foil. Bake at 200°C for about 40 minutes. Bake for the last 10 minutes without foil, reducing the temperature to 150. Baked pike in the oven turns out very tasty if you use a sleeve instead of foil.
Before serving, garnish with salad, olives and lemon wedges.

With vegetables

This dish is undeservedly underestimated by some. Pike meat is a little dry, but if you combine it with the right products, this deficiency can be easily corrected. In addition, the calorie content of the dish is low, so ladies on a diet can try a tasty piece of pike with vegetables in the oven. It will take a little time to prepare it, and you can always find food for fish at home. Colorful photographs will be an additional argument.

Ingredients:

pike;
vegetable oil – 3 tbsp. l.;
carrots – 3 pcs.;
bell pepper – 1 pc.;
tomatoes – 6 pcs.;
onions – 2 pcs.;
sour cream - 1 tbsp.;
lemon juice – 4 tbsp. l.;
soy sauce – 0.5 tbsp;
salt pepper.

Cooking method:

Clean the carcass and gut it. This recipe involves cooking pike in pieces, so after washing the fish you need to cut it. Next, soak it in vinegar water for half an hour.
Wash the fish again and rub with salt, pepper, add soy sauce and lemon juice. Leave to marinate, turning occasionally.
Cut the onion into half rings, the pepper into strips, grate the carrots on a grater (large).
First peel the tomatoes (scald them) and then finely chop them.
Mix all the vegetables except onions, add a little oil and lemon juice.
Fry the onion and mix with sour cream.
Line the pan with foil. Place the onion-sour cream mixture on the bottom. On top are pieces of pike, which are alternated with a vegetable mixture. Cover the pan with foil and place in the oven for 40 minutes at 200°C.

How to deliciously cook pike in the oven - tips from chefs

Many famous chefs believe that delicious baked pike in the oven is their signature dish, and all because they know how to cook it in a special way:

the fish must be fresh, preferably caught in front of the buyer;
pay due attention to the process of cleaning from scales and entrails;
You cannot use a large number of different seasonings, as this can kill the aroma of the pike itself.

Find out more recipes on how to bake fish in the oven.