Traditional recipes

Stuffed pike

Stuffed pike


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Prepare the pike:

- cut off the head;

- remove the skin - at first with the knife, then I pulled by hand;

- the ends are kept;

Prepare the filling:

- the meat left after the skin was removed would not have been enough to fill both pike, so I added a small trout;

- I took out the bones and chopped the meat with the help of the food processor;

- chop the onion, garlic, greens;

- grate the potato;

- add eggs, bread (soaked in milk), spices;

- the pike are filled, not very thick, the head is fixed (I even sewed it);

- sprinkle with olive oil and put in the oven for about 50 minutes;

- cut after it has cooled.


Good appetite!



Medieval delicacies at Casa Tudorii

Fish sarmale, fish pie, boyar chicken, mutton stew, stuffed pike and dozens of sweets invited the greedy to the sixth edition of the culinary festival organized on the archaeological site near Giurgeni (OCTOBER 8, 2016). The dishes were prepared according to hundreds of years old recipes. The aromas of the cauldrons full of goodies attracted over a thousand people to "Casa Tudorii", the place where Mihai Viteazul is believed to have been born and where archaeologists discovered a medieval city. Over 450 products, from soups, stews and pastrami to cakes, cakes, jams and syrups were tasted by visitors.

Seduced by the enticing smells and aromas, the greedy ones succumbed to temptation and tasted all the dishes.

The chosen dishes also delighted the politicians present at the culinary festival.

To better withstand the cold and rain, people caught themselves in the choirs and warmed themselves with a glass of brandy or mulled wine.

The 16th century knights were also present at the medieval gastronomic festival, making demonstrations of archery and fighting.


Stuffed pike, acacia flower brandy, "pirjeciki" - some traditional recipes from the Danube Delta

The woman in front of me fits her wreath with flowers on the top of her head, after which she invites me to taste the acacia flower brandy. "Yes, take it, because you haven't drunk like that before." Her name is Elena Ivanov. It is from Crişan, a village located, like the plaur, in the middle of the Danube Delta. Acacia flower brandy is a specific drink for Ukrainians who populate several villages in the Danube Delta. Taste. It's slightly sweet, not too strong, with a light aroma.

I set the glass down and ask her about the recipe for the stuffed pike, which sits on the table. Elena, Tudosia Oprişan, joins her, and they both reveal to me, one by one, the secrets of the pike cooked as in the Delta. "I cleaned it, peeled it, ground its flesh, seasoned it, kneaded it, then.

Read on for the recipe and find out other recipes from the Danube Delta, HERE.


Cooler

It is a recipe with which you will prepare your friends or family, both in appearance and in the special, bold taste.

Preparation time: approx. 1 hour

Baking time: approx. 45 min.

Ingredients for 4 people:

  • 1 pc. fresh pike, about a kg
  • 1 or
  • 1 bunch of parsley
  • 1 medium onion
  • 200 g fresh mushrooms (100 g if canned)
  • a teaspoon of lemon juice
  • 50 g ground nuts
  • 30 g raisins
  • 50 g butter
  • 2 tablespoons olive oil (preferably cold pressed)
  • salt to taste
  • a few freshly crushed peppercorns

The pike is cleaned of scales and washed.

Be careful! & # 8230do not cut the pike on the belly! Evisceration will be done after you skin the pike.

Now, with a knife that you feel good with, carefully cut around the head of the pike, no more than 1 -2 mm thick, about the thickness of the skin.

After performing this operation, start with the tip of the knife and carefully peel off the skin, pulling it slightly towards the tail. After about one, two centimeters of detaching with the knife, you should be able to peel the skin very lightly, always being careful not to break it.

Next to the fins, cut lightly with the meat so that the fins remain attached to the skin. When you reach the tail, cut so that the tail remains attached to the skin, and in the end you will have the skin peeled and the skin with the wings and tail.

Now you can carefully gut the pike and wash it without insisting too much.

Cut off the head and remove the gills.

The skin as it is, upside down, wash it quickly, sprinkle it with lemon juice, salt a little and season very lightly with a little pepper. Turn the skin over and leave it aside.

Bone the meat carefully, then pass it once through the mincer with a small sieve.

Peel an onion, wash it and cut it into small pieces.

Fresh mushrooms are washed, cleaned if necessary, cut coarsely. If you use canned mushrooms, wash them, drain the juice and cut them the same, coarsely.

Wash the parsley and cut very finely.

In a pan, put the two tablespoons of olive oil, add half the amount of butter, and when the butter has melted, add the onions, mushrooms, crushed walnuts and raisins and sauté them.

When you have finished cooking, remove from the heat and allow to cool slightly, then add the mixture over the minced meat.

Add the chopped parsley, beaten egg, salt and the rest of the crushed pepper.

Mix well and if necessary add salt and pepper.

With this mixture, start and fill the skin carefully so as not to break it and trying to give it back the shape of a pike.

Fill the head as well, then carefully attach it to the reconstituted “body” so that the skin is pulled over the head, about 3 -5 mm.

That way, you won't have to sew anymore. Finish not noticing that it has been cut, then carefully place the stuffed pike in a deeper tray, greased with butter and oil. For the effect, place the pike on the belly, not on the sides. Grease the pike with butter, place 2 & # 8211 3 slices of lemon on top, cover the tray with aluminum foil and place in the preheated oven at 160 & # 8211 180 ° C for about 45 min.

Advice: to make sure that it will not stick to the tray, you can place the stuffed pike on a bed of potatoes cut into thick slices. If you add a few cherry tomatoes, you will also have the garnish for your pike.

15 minutes before removing from the oven, remove the aluminum foil, so that the pike browns a little.

Serve hot or cold, as an appetizer or as a main course, accompanied by vegetable garnish and DUTCH SAUCE.


Stuffed pike, baked in the oven

And here is another recipe for stuffed pike, but this time it will not boil, and bake in the oven. The same filling is so rich and varied that they do not even have to cook a separate side dish.

To prepare you need the following ingredients:

3. crab sticks - 1 pack.

10. Salt, black pepper, spices and spices to taste.

Cooking fish as described in detail above. Only fish fillets through a meat grinder are not required. It must be chopped.

To prepare the filling, boil the rice and mushrooms until cooked, clean and finely chop the onion and carrot. Heat the oil in a pan and fry cut into small pieces, fillets of fish with onions and carrots, then spread to boiled mushrooms and cut with rice. Mushrooms can be anything depending on your taste preferences. crab sticks previously thawed, but not in the microwave and hot water. So they will stay juicy. Then chop finely. After that, we will send to the pan Duty and finely chopped fresh parsley and dill and diced crab sticks. Together, we mix, salt, add black pepper and spices to taste. Crab sticks can be replaced with crab meat.

Thus, the filling is ready. Now she stuffed with schuchyu shell is not too tight.

spread gefilte fish on a baking sheet, foil provided. The backrest can be sprinkled with lemon juice and a little fat with butter. The edges of the foil to lift and wrap it completely pike.

Send the pan with a pike in the oven, the temperature of 180 storage - 190 degrees. Prepare should be about twenty minutes - thirty.

After this time, we take the tray out of the oven, and pike unwrap easily into a large beautiful bowl.

Pike, stuffed with rice, mushrooms and crab sticks, in principle, is a separate dish, but if desired you can apply it to any of the side dishes of your choice.

So I told you about how to cook stuffed pike. Be sure to try to cook this wonderful dish for any holiday, and then your meal will look chic royalty. Bon Appetit!


Monastery recipes for the feast of the Nativity

On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in their souls, the nuns make delicious fish dishes. Wonderful sweets come out of their hands. With great love, they shared some recipes with us.

With her apron fastened and ready for work, Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest thinks, in the blink of an eye, of a Christmas menu, as simple as it is tasty: as an appetizer - tuna salad with mayonnaise the main course - peach stuffed with vegetables and dessert cakes - `the diapers of the Lord. And the nuns from Pasărea Monastery will have fish on the Christmas table.

Tuna salad with mayonnaise

Ingredient: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a jar of 400 grams peas, canned tuna. 6 eggs are needed for mayonnaise.

Boil the vegetables, and after cooling, clean and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.

Mayonnaise - Boil 3 eggs, and after they cool, peel them. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured “in the rain” gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.

Pike stuffed with vegetables

Ingredient: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.

The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.

The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.

The Lord's diapers

Ingredient: 500 g flour, a pinch of salt, water (125-150 ml).

For the syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.

For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon and orange peel.

From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, leave it to dry for 24 to 48 hours, then fill it, as a rule, one day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.

Stuffed carp

Ingredient: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.

Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.

Sarmale with meat in cabbage leaves

For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g broth / tomato or tomato paste 1 large cabbage sweet pepper 1 tablespoon salt dill thyme.
Method of preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.


EASTER RECIPE RECIPES (10): Stuffed Pike / Two-Color Cake / Lamb with Rosemary

In fact, I should say / write: recipes for the Easter and Flower table, because one of the recipes, the stuffed Pike, can be brought before guests on the day of the Lord's Entry into the Church, when, according to tradition, there is a release to over. The recipe was collected from a nun from Sfânta Elena de la Mare Monastery, in Constanța County.
Other recipes that I propose to you today are those of Cozonac in two colors and lamb with rosemary.

Stuffed pike
A pike of the right size, two carrots, two onions, two eggs, a bunch of parsley, tomato juice, salt, pepper, bay leaves, oil.
The pike is cleaned, cut at the neck, eviscerated and washed. Remove the skin and remove the meat from the bones. Put the meat in the machine, and the carrot and onion on a grater. Fry in oil and water, mix and cool. Add eggs, parsley, salt, pepper and a little tomato juice. Fill the skin with this composition and sew. Prepare a tray with oil, tomato juice, bay leaves, salt and pepper. The pike is pricked a little and put in the tray. Fill the sauce with water to the level of the pike. Brown in the oven and serve cold as an appetizer.


EASTER RECIPE RECIPES (10): Stuffed Pike / Two-Color Cake / Lamb with Rosemary

In fact, I should say / write: recipes for the Easter and Flower table, because one of the recipes, the stuffed Pike, can be brought before guests on the day of the Lord's Entry into the Church, when, according to tradition, there is a release to over. The recipe was collected from a nun from Sfânta Elena de la Mare Monastery, in Constanța County.
Other recipes that I propose to you today are those of Cozonac in two colors and lamb with rosemary.

Stuffed pike
A pike of the right size, two carrots, two onions, two eggs, a bunch of parsley, tomato juice, salt, pepper, bay leaves, oil.
The pike is cleaned, cut at the neck, eviscerated and washed. Remove the skin and remove the meat from the bones. Put the meat in the machine, and the carrot and onion on a grater. Fry in oil and water, mix and cool. Add eggs, parsley, salt, pepper and a little tomato juice. Fill the skin with this composition and sew. Prepare a tray with oil, tomato juice, bay leaves, salt and pepper. The pike is pricked a little and put in the tray. Fill the sauce with water to the level of the pike. Brown in the oven and serve cold as an appetizer.


Stuffed pike recipe

The pike is a predatory fish, which lives in freshwater, but the meat is as rich in nutrients as that of saltwater fish. Pike meat has a low fat content, which is why it is best not to use dry or bland ingredients for the filling.

We know that you want to spend as much time with your boyfriend as possible and less time outside in the kitchen, so we suggest a stuffed pike recipe, very easy to prepare and very quick!

Ingredients for stuffed pike:

- a pike weighing about two kilograms

- 800 grams of pleurotus mushrooms

- half a teaspoon of pepper

Method of preparation:

  • Clean the pike from the entrails and wash it very well under a stream of lukewarm water.
  • Finely chop the onion, garlic and parsley.
  • Clean the pleurotus mushrooms very well under running water and cut them into smaller pieces.
  • Pour the olive oil into a saucepan and add the onion and garlic. Let them harden until they turn golden.
  • Add the mushrooms and parsley, then a pinch of salt to taste, and let them simmer for 10-15 minutes, stirring from the heat. At the end, add the lemon juice.
  • Grease the pike with olive oil on the inside and outside and fill it with the prepared composition.
  • Put the stuffed pike in an tray and place it in the oven at a medium temperature. The cooking time depends on the size of the fish (one hour, in this case).
  • You can serve it with vegetables or wild rice.

Stuffed pike is a simple and delicious recipe, perfect for a romantic dinner!



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