What can be cooked from frozen pike at home
How to cook pike to make it tasty,juicy and tender today we try to tell you. This fish is most popular among others. But when cooking it should take into account several features, then the dish will turn out delicious and nutritious. From the pike you get a great jellied, ear, it can be extinguished with vegetables or steamed.
Large fish can be slightly dry,so you need fat to make the meat tender and juicy. Before cooking cut the fins, tail and remove the bones. Make deep cuts along the ridge, in which you need to insert pieces of fat and lemon. The carcass itself is ground with a mixture of salt, pepper and dried herbs, for example, "Mediterranean" or "Italian". Prepared pike carcass poured into a baking dish, greased with vegetable oil, pour a little boiled water into it. You can grease the fish with mayonnaise, then it will turn out juicier and fatter. Bake for 40-50 minutes. In order to preserve all the juices when baking, before you put it in a mold, you need to wrap it with foil.
- 200 g of pike fillet;
- one cancer cervix;
- two tomatoes;
- 50 g of grated cheese;
- 10 g of butter;
- salt, spices;
- 120 ml of tomato sauce.
Peeled tomatoes, cut in half,salt, pepper, lightly fry in vegetable oil. Then fry the fillets, cut into small pieces. We put the fillets in a saucepan, we put tomatoes on top, cancer cervix. Fill the contents of the saucepan with tomato sauce, sprinkle the top with grated cheese and bake in the oven. In half an hour you will receive a delicious dish with a marvelous aroma.
- 1 kg of pike;
- 2 potatoes;
- one carrot;
- one root of parsley, parsnip and celery;
- the head of onions;
- 100 g of flour;
- spices and herbs.
Peeled and sliced vegetables pour water,cook the broth to which add bay leaf, peppercorn, salt, greens and spices at your choice. Finished vegetable broth and strain it into a prepared pike carcass. After 30 minutes, remove the pike from the broth, add the potatoes and cook until ready.
Fry onions until clear, sprinkleby its flour, stir until homogeneous and enter the mixture into the fish broth. After 5-7 minutes, the soup is ready. Divide the pike into portions and spread them on plates, pour out the soup, and sprinkle it with herbs.
- half a kilogram of pike fillets;
- salt (half a teaspoon);
- flour (1 tablespoon);
- 400 grams of fish broth;
- One boiled chicken egg;
- A small piece of butter.
Step 1 - Wash the fillet, use a paper kitchen towel to remove excess moisture.
Step 2 - Cut into small serving chunksfillet put in a steamer in a rice bowl with an even layer, then fill it with an even layer of water, so that the fillet pieces are slightly overlooked over the water. Salt and leave to cook for about 20 minutes.
Step 3 - Put the fillets in a deep saucer.In a separate bowl, prepare the sauce. To do this, first in a frying pan with the addition of a small amount of vegetable oil, brown the flour to a golden hue.
Step 4 - Fry the flour in the broth, cooked in advance, stir well, so that no lumps are formed, put on a slow fire for five minutes.
Step 5 - Cooked with flour broth lightlycool, add crushed boiled egg yolk of chicken eggs, salt and add other favorite spices at will. Whisk with a whisk or a mixer whisk the sauce until smooth.
Step 6 - Cooked on a pair of fillets fill with warmed sauce and serve hot on the table.
- Pike fillets (500 g);
- Tomato puree (150 g);
- One head of onions;
- Tablespoon vegetable oil;
- Finely chopped fresh herbs.
Rinse fish, gut, separate head and fins. Separate the fillet from the bones, or at your discretion, cut into small blocks.
Separately fry on vegetable oilbulb, which is cut into small cubes. Mix it with tomato puree, add 150 grams of fish broth (which can be replaced with water), salt, pepper, your favorite spices.
Prepared sauce pour the pieces of pike in a saucepan, put it to stew on a small fire. The dish will be ready in about 25 minutes. Pike is served, poured with sauce, in which it was stewed.
- A small onion;
- A bunch of fresh parsley, dill;
- Salt pepper;
- Tablespoon mayonnaise.
Pike carefully rinse, gut, cut fins. If desired, leave your head if you plan to feed fish to the festive table, or cut it off right away.
Make small incisions along the ridge, in the future they will become a good mark for division into portioned pieces.
Rub the fish with a mixture of salt and pepper, andyou can sprinkle with a small amount of dried herbs. In the abdomen, put on the sprig of dill and parsley, as well as ringlets onions, and the incisions along the ridge can be stuffed with lemon slices.
Place the stuffed fish in the baking sleeve and send it to a preheated oven to 180 degrees, and bake it for 40 minutes.
Remove the ready fish from the sleeve and serve cut into portions with vegetable garnish.
Now you know several different ways how to cook pike, a pleasant appetite!