There are several options for preparing pike. You can use it to make aromatic cutlets, a delicious rich fish soup, or perform a feat - prepare a stuffed river beauty. Of course, these recipes are interesting, but they will take time to implement. An option with stewed pike is suitable for the everyday menu.
The difficulty of preparing dishes from this fish is due to the noticeable smell. Therefore, to achieve excellent taste of the finished product, preference should be given to small fish. Their meat is more tender and has a less pronounced odor. The optimal weight of pike should be no more than 2 kg.
When cutting fish, it will take time to free the meat from the bones. This is also one of the negative characteristics of this river inhabitant. But, having managed to choose and gut it correctly, you will be rewarded with the excellent taste of the finished dish.
Stew pike in tomato paste
So, pike stewed in tomato - let's look at how to cook it and check all the proportions of the ingredients correctly.
What do you need?
What are we doing?
Finely chop the onion, fry it in oil, then mix it with the tomato and add water, spices, sugar and bring it all to a boil.
Separate the fillet from the fish, wash it and cut it, dry it lightly with a paper or waffle towel, and then pour in the sauce prepared earlier.
Cover with a lid, place on low heat and cook for 20-25 minutes. In this form, pike stewed in tomato turns out to be especially tender, and the possible smell of mud completely disappears.
Good chefs not only know how to stew pike deliciously, but also understand how to serve it to guests in an attractive way. Before serving the fish, place it in a dish, pour tomato sauce over it, and decorate with finely chopped herbs on top.
Recently, many housewives have given preference to another method of preparing fish - pike stewed in mayonnaise.
Pike stewed with vegetables in sour cream
Pike combined with vegetables is a very satisfying, but low-calorie dish. Vegetables give it juiciness and tenderness, and also remove the specific taste of fish. Most often, pike with vegetables in the oven is prepared with onions, carrots and tomatoes.
When buying pike, the main thing is to choose a fresh carcass. However, even this will have a persistent smell of river water and mud, so you will have to make an effort.
First of all, it is necessary to separate the head, and if it is planned to be used in the future, then the gills should be removed from it. Then you need to rip open the abdomen and remove its contents, and then rinse thoroughly. Lastly, the fins and, if necessary, the tail are removed.
In order to remove the specific smell, you should soak the carcass in milk or a weak solution of lemon juice and water.
If you would like to diversify your daily menu, cook something really interesting, original, very tasty, then this material is just what you need! Baked pike with vegetables in the oven is a dish that is rarely seen on the table. Below you will find several different recipes, as well as a video that describes the baking process in detail.
The secret to the success of fish dishes lies in the correct processing of the main product.
The sequence of actions is as follows: clean the pike from scales, separate the head from the carcass, then rip open the belly with a sharp knife, remove the entrails, and rinse thoroughly in cold water. The last stage: cut out the fins and, if necessary, the tail.
If you require pike fillet, you will need to remove the skin and bones. The latter are easiest to remove using regular tweezers, or purchase already prepared fish in the store.
The skin can be easily removed from the pike; you just need to grab it near the head and pull it down towards the tail.
This dish always turns out to be very tasty, nutritious, and most importantly healthy! Pike baked with vegetables in the oven does not need any addition; it is an excellent stand-alone dish. To prepare it you will need:
In this case, the fillet was purchased at the store, so you just need to rinse it and dry it with paper towels. If you have a whole carcass, then cut it according to the diagram.
The fillet pieces need to be rubbed with salt, spices, and sprinkled with lemon juice. Next, you need to soak the fish in the marinade. In a bowl, combine sour cream, pressed garlic, spices, and salt. Mix the fish pieces with the resulting sauce and refrigerate for 1-2 hours.
In the meantime, we start preparing the vegetables. Cut the peeled carrots into thin strips and fry in a frying pan in vegetable oil.
Pike stewed in sour cream with onions and carrots
You will need:
- 1 medium pike weighing up to 2 kg or several small ones;
- onion head;
- large carrots;
- sour cream 15% – 150 g;
- boiled water – 1 glass;
- sunflower oil – 30 ml;
- salt – 1 tsp;
- spices.
Rinse the fish with running water. Using the hard side of the sponge, try to remove all the scales. Then cut off the head, fins and take out all the insides. After all manipulations, rinse the fish again. There is no need to throw away pike heads; they will become an excellent basis for fish soup! Cut the carcasses into portions, about 2 cm wide, and set aside for now.
Let's do the vegetables. Peel the onion and cut into small cubes. Place the onion in a hot, oiled frying pan. Bring it to a transparent color over low heat. Meanwhile, peel the carrots, grate them on a coarse grater and add them to the onions. Simmer the vegetables over low heat until half cooked.
Then place the pieces of fish on the vegetable bed. Season with salt and pepper. When the fish is half cooked, pour in the sour cream diluted with water. Close the lid and simmer over medium heat for 20-25 minutes.
Preparing stewed pike:
First of all, you need to cut the pike:
We clean the fish from scales, then carefully hide the belly and take out the giblets. Wash inside and outside and cut into small portions.
Sprinkle the pike pieces with spices on all sides and add salt (if you are using fish seasoning that already contains salt, you do not need additional salt).
Prepare onions and carrots:
Wash the carrots, peel them and grate them on a large-mesh grater. Cut the onion into small pieces.
Roasting pike:
Roll each piece in wheat flour and place in a heated frying pan with vegetable oil. Fry on each side for 7 minutes. After this, put all the carrots and onions on the pike. Turn off the heat and prepare the tomato sauce.
Pike stewed with vegetables recipe step by step with photos
Peel the carrots and peel the onions. Grind the carrots on a grater, and finely chop the onions into pieces. Heat vegetable oil in a frying pan. Transfer the chopped vegetables to a frying pan for sautéing.
Next, remove the seeds from the bell pepper. On a cutting surface, chop it into cubes. Transfer the slices to the carrots and onions and sauté together.
While the vegetables are simmering in the pan, clean and gut the pike. We cut off the head, tail and fins, remove the entrails, and clean off the scales.
We cut the fish along the ridge, and then into portioned pieces.
Place pieces of pike on sautéed vegetables.
Mix mayonnaise with boiled water. Season the ingredients in the pan to taste with salt and spices. Pour in diluted mayonnaise.
Simmer the pike with vegetables over medium heat for 20 minutes, and at the end season the fish dish with chopped herbs.
Pike stewed with vegetables can be served as an independent appetizer or with your favorite side dish.
Pike stew
Canned fish is prepared from the following products:
Universal pike stew is prepared in the following stages:
Filling with purified oil allows you to preserve canned food all winter
Home-made canned food is a lifesaver for busy housewives. Soups, salads and sandwiches can be easily prepared from stewed meat. The fish is absolutely ready and does not require additional heat treatment.
Interesting! Similar canned foods are also created with the addition of tomato juice instead of vegetable oil.
The most tender pike in tomato
My husband loves fishing very much. Every time he comes with a catch, so I cook fish often. Fried fish, fish soup, and lin borscht are our family’s favorite dishes. But stewed pike in tomato, which can be eaten completely with bones, is tasty, healthy and even suitable for children. My child simply loves this fish. I don't have to worry about sharp bones because they are very soft.
Ingredients: • 2 kg of pike • 4 large onions • 4 tomatoes • 1 tbsp. l tomato paste • 100 ml vegetable oil • salt • black pepper • laurel leaves • 500 ml water • flour
We clean the fish, removing the insides, wash it well, cut off the fins, tails and heads. Cut into portions several centimeters wide. Salt, roll in flour and fry on both sides until golden brown.
Making marinade for fish:
Lightly fry the chopped onion in advance. Add tomatoes, grated without peel, tomato paste, pepper, salt, bay leaf and water. Simmer for about 10 minutes. Pour the prepared marinade into the multicooker bowl and add the fried fish.
Set the stewing mode to 8 hours. I have a PMC 0517AD Polaris multicooker. It all depends on the multicooker; perhaps in other models the fish bones will disintegrate faster or vice versa. You need to check it periodically with a fork.
If you want more liquid canned food with gravy, you need to add tomatoes and water.
These canned foods can be consumed immediately or rolled into jars. It is very tasty with spaghetti, especially if there is a lot of sauce. Suitable for buckwheat, rice, potatoes, porridge. You can even make tomato soup from it. When guests arrive and you need to quickly prepare something, canned food is a great option. They can be eaten hot or cold; they are equally tasty.
Pike stewed with vegetables. The most delicious recipe!
Every self-respecting fisherman should be able to prepare his catch.
A lot has already been said about the benefits of fish dishes, so let’s not touch on this topic, but let’s talk about ways to use the fresh catch. Traditionally, cutlets are made from pike - I also have an article about them, but today we will talk about a tasty, quick and healthy dish - “Pike Stewed with Vegetables”. If the presence of bones scares you, I assure you that there will be a minimal amount of them and the taste of this dish will definitely outshine their presence.
Recipe with sour cream
Pike has long been considered a delicacy. Working with this fish is not easy, but its meat is very tasty, so chefs treat this fish with great respect. To get a good result, you will have to try, but the aromatic stewed pike will be an excellent reward for your efforts.
Preparing the fish
If you plan to buy fish in a store, you can immediately select fillets. This will save you a lot of work. But if you got a real princess of the rivers in all her beauty, and even with a persistent smell of mud to boot, get ready for the upcoming work.
Separate the head along the gill arches. By the way, you don’t have to throw it away - it’s an excellent basis for fish soup. If you plan to use the pike head later, be sure to remove the gills from it and only then freeze it.
You can cook the stewed pike directly with the skin, but if you don't like it, getting rid of it won't be difficult. It comes off like a stocking if you pull it from head to tail.
Stewed pike will be much more tender if you first soak the salted fillet in milk. This will completely neutralize the smell of the swamp.
Pike with mushrooms
The expressive taste of this fish goes well with mushrooms. You can even use regular oyster mushrooms and champignons from the store. And stewed pike with porcini mushrooms will become a real delicacy worthy of the most festive table - for example, Easter or New Year's.
You can adjust the proportions of the products depending on the taste and the amount of mushrooms available. Usually fish fillet is taken twice as much as other components.
This dish can be served both hot and cold. Pike stewed with onions in milk takes quite a long time to prepare, but the result will exceed your expectations.
A cast iron frying pan with a lid is perfect for cooking. In a small amount of oil over high heat, quickly fry the meat cut into large pieces - this is necessary so that it does not fall apart during stewing. Add finely chopped raw onions (at the rate of 2 pieces per kilogram of fillet). Pour milk (700 g).
Place on low heat, covering with a lid. The fish will be stewed for at least 1.5 hours. Don’t forget to keep an eye on it, and add more milk as it boils. In total, you will need at least a liter of liquid. At the very end of stewing, add 100 g of butter, black pepper and salt.
When cold, this dish resembles aspic.
For a kilogram of fillet you will need 3 onions, a little oil, 2/3 tbsp. sour cream and seasonings to taste.
Mix black pepper and salt and season the fillet pieces generously. Fry them in a preheated frying pan for 5 minutes on each side. Because of the salt, they will immediately release juice and will not stick to the bottom. Then load the onion, chopped into half rings or strips, on top of the fish. Pour in sour cream, cover with a lid and simmer for about half an hour.
How to stew pike: delicious and simple recipes
There are quite a lot of options for how to deliciously stew pike. Let's look at the most popular of them.
Stewed pike with carrots and onions
- Clean, gut and rinse 1.5 kilograms of fish well.
- Cut off heads, tails, fins, cut into pieces.
- Season with salt and pepper and set aside to marinate.
- Peel the carrots and onions, 2 each.
- Grate the carrots on a coarse grater. Cut the onion into cubes or half rings as desired.
- Fry the fish steaks on both sides in a frying pan and place in a bowl.
- Fry the onions and carrots in the same oil, then place the pike steaks on them and pour in 1 glass of water. Cover with a lid and simmer for 10 minutes.
- Serve the dish hot, pouring the sauce in which it was cooked on top. You can also decorate with fresh herbs.
Pike with onion-garlic sauce
Quite simple to prepare, but very tasty dish. The proportions of products used can be changed based on the amount of fish available.
- For cooking you will need one large or two medium carcasses.
- Peel them, wash them well and cut them up.
- Cut into small pieces, then salt and pepper to taste and add a little coriander for aroma. Leave to marinate.
- While they are marinating, peel 2 medium onions, cut them into rings and fry in sunflower oil.
- Peel the garlic, pass through a press, add to the onion.
- Mix 3 tablespoons of tomato paste with a little water and salt, add the sauce to the onions and garlic and simmer over low heat.
- Fry the fish, first roll them in flour, then pour the sauce over them and simmer over low heat for another 10 minutes.
Pike in tomato sauce
For the pike recipe you will need:
Pike recipe:
Cut the pike into portions, as in the photo. There should be about 8 pieces in total. Rinse them thoroughly again.
Peel the onion and chop it very finely. Also finely chop the dill. Grate the peeled carrots on the finest grater.
Place the fried pieces of pike in the pan in which it was fried.
In a clean second frying pan, fry the carrots and sliced onions in a tablespoon of oil.
After 8-10 minutes, pour homemade tomato paste, 3 tablespoons of drinking water, 2 tablespoons of flour and herbs into the carrots. Add black pepper.
Pour flour-based tomato sauce over the browned pike pieces. Salt the dish and simmer slowly for 20 minutes over low heat under the lid, occasionally adding water. Ready pike in tomato sauce can be served as a separate fish dish or in combination with any side dish, such as mashed potatoes, rice or steamed vegetables.
Step-by-step cooking recipe
1. So, clean the pike (I had two pikes, 1.5 kg each), gut it. Cut off the head, tail and fins, rinse thoroughly. Cut into small steaks and set aside.
2. Peel, wash and cut the carrots into strips (you can grate them on a coarse grater). Peel the onion and cut into large half rings. Add to the carrots. Mix tomato paste with water and add to carrots and onions. Mix everything thoroughly, add salt to taste, add sugar. Peel the garlic and chop finely, set aside for now.
3. Now take a pan (stainless steel or cast iron is possible. You can’t enameled. I took a cast iron cauldron.), pour in vegetable oil and lay out in layers. A layer of vegetable mixture, a layer of fish, a layer of mixture, a layer of fish, the last layer should be a vegetable mixture. Next, add bay leaf, black pepper, mustard seeds, oregano, and sprinkle it all with garlic. Cover tightly with a lid and put on low heat for 2.5-3 hours. There is no need to stir, just open periodically and check that nothing escapes.
4. 10 minutes before the end of cooking, add vinegar, pouring it evenly over the entire surface and prying the canned food with a spatula so that it penetrates into all corners of the pan.
5. While it’s all boiling, bubbling and smelling delicious, I prepared the jars (washed and sterilized in the microwave). I also boiled the lids in water for 10 minutes.
6. After the allotted stewing time had passed, I put the canned food in jars and rolled it up. Turned it over, wrapped it up, and left it to cool.
7. In winter, with mashed potatoes, or just as an appetizer or fish soup.
How to stew pike in sour cream
1. Pour boiling water over the fish to make the scales easier to peel off. Then the carcass must be gutted, the head, fins and tail removed. Cut the fillet into pieces.
2. Peel and chop the onion. Sauté in vegetable or butter (fry until soft and transparent).
3. Add pike fillet to the pan.
4. Fry, stirring occasionally for 15 minutes. Add salt and pepper.
5. Add sour cream to the pike. Stir and continue to simmer, covered, over medium heat for another 5-7 minutes.
