Yak stuffed pike in the easiest way. Baked stuffed pike in the spirit

Gotuwati stuffed pike is not leathery. The queen of the Christmastide table vimagaє to himself proper respect. However, your suspicion will be true and will not be lost. Yaksho nobility, like stuffing pike correctly, then the dish, tim is more beautifully decorated, viclich spravzhny furor!

For bagatyokh, pike is unacceptable in ready-made viglyadі through the characteristic smell of tvanі. Everything can be corrected. At the filling there is a pidzharka from a great number of tsibuli and carrots, which interrupts the aroma of power. And then add some juiciness to the minced meat and put it in a small piece of fresh bacon. Є There is also a decal of tricks for preparing savory stuffed pike, which I am from the content I am sharing in the recipe.

The most important thing is to vibrate the ribu correctly. Persh for everything, I will be brutal with respect to the smell. Svizha pike Volodya we will welcome the ribnim aroma. Slime, yak її pokrivaє, is guilty of being a glimpse. Varto drop in and go to the zyabrovy kistka. At only vilovlenoy ribi, the red-haired chaffinch aboriginal colora without beaches and darkening. The skin of the yakin pike is completely covered with lusciousness, without cracks and razriviv. Not rajah stuffed with ribu more than 1.5 kg. It is important for the great pike to take a shkira, not having made it, that very few people have at home є the majestic spirit shafu.

Cooking hour: 40 hilin / Wihid: 6-8 portions

ingredinti

• pike 1 kg
• tsibulya great 3 pieces (1 in broth + 2 in filling)
• 2 large carrots (1 for filling + 1 for ribbing)
• loaf vchorashniy 300 grams
• eggs 3 pieces
• beet is large 1 piece
• milk 300 ml
• specials for gusto
• sіl 1 tsp
• cloves 2 pieces
• bay leaf 1 piece
• fresh lard 150 grams
• roslinne oil for lubrication 2 tbsp. spoons

For embellishment

• svizha greens 1 bunch
• olives 10 pieces
• mayonnaise abo sour cream 100 ml

preparing

The pike is cleanly from the lusts; Zyabra virizamo with kitchen knives. Robimo nadrizi beats of the lower fin (there, de end of the intestine) and beats of the head. Gently we use a knife to feed the pudding, the schob is seen inside. Throwing a hand in the grip of a pike and a vityaguєmo of a telbuch. Robimo tse duzhe carefully, so do not tear the gummy mikhur. If all the same, having trapped such an incident, I will inadvertently bring the riba into cold water, add 1 tbsp. a spoonful of kitchen salt and 2 tbsp. spoons of otstu 9%. We have a pike in such a range of 30 quills, for which it is washed out in the running water.



We can take a rocking chair, for be it a kind of wood object. Slide the rib on the skin side, shy 10 strikes. "Bittya" the pike to grind the meat of the meat, which will help you more easily to eat the shkіra.



Let's go with a knife to cut the ribi's head from the tulub.



We begin to step-by-step we go out with a knife to the shkіru from the meat from the side of the head. Robimo tse on a stake, pull the scruff on yourself. The lower and upper fins are cut with knives, so that the stench is shed on the skirts.



Stepping forward and backward to the pike's pike, reaching the tail. The bone at the tail is vidrizaєmo, and the tail fin has become thick.



Vidokremlyuєmo meat from the ridge.



Store in a saucepan, filled with water, approximately 700 ml, additionally cleaned cibulin, cloves and bay leaves. Possibly cooked on a total amount of forty khviliin. In order to boil the broth, it is well known to me.



Gotumo stuffing. Vchorashny loaf of viclade in a bowl and filled with milk. Mi zalishaєmo khlib swell for 15 khvili.



Tsibulu is diced, carrots are rubbed on grated and passerumo in a frying pan with additional 1 tbsp. spoons of tall olive to the progression. Lard vikladaєmo in a blender and podrіbnyuєmo. Let the still hot oiled vegetables go and interrupt everything at once. The stench of melting fat. No blender, no meat grinder.



The pike meat is passed through a meat grinder, or, like a tense blender, interrupted a file in a new one. Vikladaєmo minced ribs in a bowl, dodamo vegetables with lard and loaf, wicked out of milk. Zhovtki іddіlyaєmo іd bіlkіv. At the filling of the Vikladaєmo leave only the cheeks, put specials for gusto and sіl. Change.



Bilky vilivaєmo in a large bowl, add a drink of salt and a mixer in writing.



Now, in small portions, add some crumbles to the ribbed mince - add the stench to the finished filling to make it more consistency.



I start with a ribbed pike skin and head.



Narizamo carrots і beetroots і wicker for deco for zapіkannya. I put a pike carcass and a head on top of the vegetables.



Pour the ribu and vegetables with broth, process it through a sieve.



The foil is covered with rose oil and curled on top of the ribu. Put in rosіgrіtu up to 180 degrees in the oven zapіtsі on 40 chilin.



After 20 quills, we know that there’s a foil in the ribs, and it’s been put in the spirit for 20 quills, and a rumian kirochka was put on the pike.



The pike will grow cold, so it is customary to serve it to the table in a cold viglyad. Vikladaєmo riba on a tarilka, reminiscent of greenery, at once with the head so that you can see the whole pike. In ochnitsi and plowing the way of life is black olives. The pastry syringe is filled with mayonnaise or sour cream and embellished on top of the carcass and head. For bazhannyas from pre-cooked carrots, you can formulate a trojand and I will decorate them with a strain.

The pike is even more savory, and at the same hour, the riba is cinnamon, yaku can be gotuvati in different ways. It’s worthwhile to dine with vegetables, її often chow down to prepare rich yushka, and also stuff it.

Seasonal varto will come with respect to the preparation of the stuffed pike itself. In a wide variety of species, it is uniquely savory, juicy and fragrant. Zvychayno, prigotuvannya in such a victorious ceremony of ribi vimagach chimalo pratsi, ale von ts'ogo varto.

Yak correctly pidgotuvati ribu

First, start to prepare stuffed pike, cook for a cob, vibrate and pidgotuvati. One important nuance is that for preparing varto vikoristovuvati ribs are not of a great size, but of a very average size.

Great individuals may be hard and dry meat, so when the stench is prepared, they will not be so juicy. The middle carriage of the pike is guilty of a fold of 1.2 - 1.7 kilograms.

• before the ribu, it is necessary to clean it up and make good money;
• in the first place, a chaffinch is seen, then the pike is washed away in running water;
• We will stay with the blade of a knife to see the head, to stand nearer to the base;
• distant with one hand, it is necessary to trim the area of ​​the spine ciste, as you see the image of the rib's head, and for the other hand, you should carefully know the scarlet right up to the rib's tail;
• As soon as you get to the fins area, you need to use knives or a knife from the inside of the skin. Robit the price is necessary neatly, so it does not show the integrity of the skin;
• if you get to the tail, you need to see it closer to the base with a knife;
• as a result, a free chokhol is guilty, the last step of the way, and it is possible to get rid of it for stuffing.

good recipe

Start before cooking stuffed pike baked in spirits:

1. For the cob, the pike should be cleaned from the flakes, the chickpea should be wrapped with special knives and washed reliably;
2. Then it is necessary to look at the head and at the same time to see all the insides with it;
3. When you play the pike, lay it on the board and lightly see it from the two sides with a rocking chair. The price is required for this purpose, the meat came from the shkiri;
4. Above, there is a neatly visible shkirku and start to know the panchoh to the tail area;
5. Yak only in and out to the tail, it is necessary to see from the inner side at once from the back;
6. On the surface, she wyverted a shkiri to take the surplus of ribi for an extra small spoon;
7. From the ridge, it is also necessary to bring meat and food into a bowl;
8. Carrots are washed, cleaned from the surface of the skin;
9. Rіzhemo carrots on small pieces;
10. From one tsibuli head to clean the scribbling and narіzaєmo small cubes;
11. At the frying pan, there is butter, suitable for fire and rosé;
12. The oil is hotter than the vegetables and smudges with a stretch of decilkokh quilins, gradually softening. Add a pinch of fennel to fry;
13. Pig lard is diced with average shmatochki;
14. Cleanse my friend tsibulin and narіzaєmo with great shmotochki;
15. We'll eat the pike meat, fry, lard and scrolling the sir cibulin with a meat grinder. Good, if you have an electric meat grinder, the process of passing will be faster and faster;
16. Chlibs of bread filled with milk and poured into a couple of quilins, and the pulp squeaked more and more;
17. Dalі hlіb vіdzhimayut and also passed through a meat grinder;
18. Add an egg, white pepper and sil into the ready-made minced meat;
19. Garnenko mix everything up until the one-sided sums are rejected;
20. Dalі Vikladaєmo stuffing in panchohu zі shkіri. It is not hard to stuff it strongly, it can burst;
21. Lay foil on the top of the deck;
22. Zbrizguєmo foil with rose linen butter and a viclmo of stuffing panchіkh from a pike shkіri, attaching the head;
23. The surface of the ribs is required for matting with vershok oil;
24. Dal, carefully zagortaєmo riba in foil;
25. Rozpalyu spirit shafu up to 180-200 degrees and tidy up deco with pike;
26. Zapіkaєmo ribu with a stretch of 35-40 quilins;
27. When I'm ready to stuff a pike, go to the bottom of it, and it’s okolola;
28. Osttignula riba can be served on a glass with a sauce and a vegetable narіzkoy.

Pike in єvreiski

Gotuwachi will be from the offensive components:

• one large pike per 700 grams;
• two carrots;
• two tsibula heads;
• two large spoons of semolina;
• 2 large spoons of olive olive;
• sil - ½ teaspoon;
• black pepper chalk for sv_y relish.

An hour of preparation is 1 year.

Caloricity - 180 kcal.

Yak is required gotuwati:

1. For the cob, it is necessary to clean the pike from the lusts and rely on them;
2. Give visibly the head and the insides;
3. Visually from the surface of the riba shkiru, її went to see us as young men;
4. Meat slid neatly outward from the ridge, other spices can be wiped out with a pick;
5. Razmіshchuєmo meat in a blender and grind yogo until the ground minced meat;
6. Pidsipaє to ribbed mince and a couple of large spoons of semolina;
7. Obov'yazkovo for the smell of pidsipaє black pepper and garnenko zmіshuєmo;
8. We need to stand close to 20-25 chilins, for a whole period of time manna groats roasted;
9. Morkvyan is root-friendly, cleaned up from the surface of the skin;
10. Narizaymo root-bearer in small skibochki;
11. The onion is peeled and roasted in slices;
12. Pouring oil into a cauldron roslinna is suitable for the fire;
13. At the bottom of the Viklada mo shmatochki of carrots, at the top of the carrot vikladaєmo Kiltsya Tsibuli;
14. For minced ribs, it is necessary to make oval cutlets;
15. Obertaєmo cutlets with a pike і vikladaєmo їх in a cauldron;
16. Prikrivaєmo kazan kryshkoyu and zalishaєmo zapisat on a small water;
17. The hour of zap_kannya to become close to 30 hilin;
18. Writing a tsyy vikladaєmo I’m preparing riba for a tarіlka, embellishing greenery and grating it with sire.

- take a recipe for a note, the opportunity to get vegetables for the winter is wonderful.

Look for a recipe for classic borscht with meat. The yak is delicious and right.

Know yak correctly gotuvati trigger on the dance. Tsey is hostile with its simplicity, but at the same hour the meat is passed over neimovirno lower.

Recipe for pike stuffed with mushrooms and cartopley in a multivariate

To prepare the required components:

• pike - 1 piece per 700-800 grams;
• potatoes - 3 pieces;
• pecheritsi - 200 grams;
• tsibula - 2 heads;
• chapel - 4 teeth;
• Vershkovo butter - 50 grams;
• one carrot root;
• half a lemon;
• a piece of pig lard - 100 grams;
• khlib abo loaf (pulp) - 2 pieces;
• sil, specials.

The hour of preparation is 2 years.

Caloricity - 165 kcal.

Start before getting ready:

• pike slid vikoristovuvati is small - by 700-800 grams;
• You can save it up to date with ribbons, be it vegetables - potato, pepper, tomato;
• the filling can be passed through a meat grinder or cut with a knife on other shmatochki.

Prygotuvannya stuffed pike - to complete the folding process, ale vin that varties. As a result, you will enter a dish, and you will become a miraculous adornment of what is common to the table. And for the relish it is simply not possible to convey in words, that you need to get ready for it!

My cholovik will be fond of ribolovlya and often come with a catch :). Basically, perch, yale, roach, well, pike. Dribna riba is ready for frying, and the axis over the pike is brought to a turn: either put it on the cutlets, or stuff it. For the last year, I cooked the stuffed pike in the oven. And from the current catch, I virishil made a stuffed pike in a spirits whole. What have I added the word “in the spirit” to the title of the poison? And besides, stuffed pike can be cooked. So-so! It's not hot! I’ll try and tell you everything about it!

Once I already wrote it down. A seasonal dish will be more foldable when cooked, but rather kudi more vyshukane and appetizing.

To prepare stuffed pike in the spirit, you need to know:

Pike - 2.5 kg;

Khlib - 100 gr;

Milk - 100 ml;

Egg - 1 pc;

Tsibulya r_pchasta - 1 piece;

Greens - 1 bunch;

Sour cream - 50 gr;

Black pepper.

Recipe for preparing stuffed pike in the oven:

1. Take a pike. Yaksho won frozen - frost її.


2. Brush the pike. Clean the flap, see the fins with knives.


3. Vidokremiti head with giblets. Zrobiti nadrizi near the head from the sides. Our zavdannya is right to see the head - it’s necessary to make it so that the head came out at once with giblets.


4. Gently hide the ribs. Sprobuvati do not shit її. You can do it with a knife or use your hands. Close to the tail, the ridge vidlamati - at once from the skin to the edge of the tail.


Axis scho viishlo:


5. File output from the stock and scroll to the meat grinder.
For me, the ribin of the bullet is large and apparently the brushes of her buli are large, so I vibrated all the brushes with my hands and twisted them once on the meat grinder. Well, the riba is dribbling, the ribs are dribbling, spin it 2-3 times on the meat grinder.


6. Biliy khlib soaked in milk.


7. Add hlib, tsibulya, greens and an egg to the ribbed mince. Onions are scrolled on meat grinder, greens are also delicious.


8. Salt, pepper, mix the minced meat. Minced meat is mixed with goodness, until one-sided mass.


9. Fill the pike skin with minced meat.
Stuffing is not required, it can burst when lubricated. For the need to pierce the skin in the decilkoh mice, which I was breaking. Iakshto get lost in minced meat - nothing terrible! You can add cutlets.


10. Place the pike on the deco, pushing the shape of the bazhan.


11. It is clear with sour cream.

12. Vipikati until ready in the oven at temperatures of 220 degrees.


13. Viklasti reached the riba on a large dish and embellish it according to her own bazhannyu.
Bagato hto zapituє: yak to decorate the stuffed pike? Get plenty of fresh greens and vegetables. Seasonal virishila decorate with lemon, olives, tomatoes, ochirks and lettuce leaves. The axis of me has gone.




Serve the yak around the grass, with vegetables or with garnir, for example

08.05.2018

The pike is not the most popular riba, it wants on the basis of the words of the kitchen, there are a lot of hot grasses. It doesn't matter the price of the soup, the protein is not less tasty, you can bake it, especially with the filling. Only for the general demand of the nobility, which can be stuffed with pike in the spirits with a whole lot of shmatochki, as well as how to bake it correctly, as to preserve the juice.

One of the most important moments is to try to cure the given riba, or to soak it in cold water: to use the specific smell of tvani, the powerful fresh punch, for us. Orієntovna triviality of soaking a warehouse - 3-4 hours, When a seafood is added to the water, it is necessary to add sea water. The classic proportion is 20 g per liter of pure water. Wrakhovyte, that the use of this riba is strongly prosolyuvat and not yet varto.

In response to food, like stuffing pike in the oven, fakhivtsi use 2 schemes:

1. Traditionally, rip the ribs through, vipatrati її and fill them with products.
2. Accurately (!) Take a shkiru with ribs, fille extras, mix with ingredients for filling and put the minced meat in the middle.

Yaky version of the smartest, virgin sir, like a plan for your menu: the classic version of the mensh is a labor worker and go for situations, if you plan to use ribs with shmatochki, and alternatively - tsikavishe. Well, there is no need to stuff the pike for stuffing in the spirits, there are also options for the masa. Until the given ribs go absolutely be-like vegetables, as in front of the front it is even better to pick up, and also cereals - they will need to be prepared before they are ready. It is not unusual to put in the filling і mountains, herbs, steamed dried fruits.

Stuffed pike with mushrooms in the spirit: a good recipe

A simple method of cooking pike є ї For the filling, be kindly vikoristovuvati be-like stewed mushrooms, which are browned with cibulei. For bazhannyam before them, take grated carrots, bell peppers, tomato paste. Paniruvalny rusks, guessing the middle of the components of the grass, will be sure of the stuffing, picking up the doctor.

Ingredinti:

• large pike - 1 piece;
• sil - 1 tea spoon;
• mushroom - 300 g;
• olive olia - 2 table. spoons;
• tsibulya r_pchasta - 2 pcs.;
• root selery;
• a bunch of parsley;
• paniruvalny biscuits - 100 g;
• hard sir - 100 g;
• sour cream - 3 tbsp. spoons.

How to prepare:

Nіzhna stuffed pike in the spirits whole

In this recipe, a deyak is already required to have the right, so that it will be transferred to the correct knowledge of the shkiri for storing vlast file, zmіshanim with herbs. To go even fragrant, low and delicious. You can give taku stuffed pike on baked cartoons or sheep pillows, or with rice. And if you can decorate it with lemon and viklast skibochki on salad leaves, you will find a dish on the Christmas tree table.

Ingredinti:

• pike is great - 1 piece;
• egg 2 cat.;
• myakush hlibny - 100 g;
• tsibulin rіpchasta;
• milk - 3 tbsp. spoons;
• hairs of mountains - 40 g;
• carrots;
• verskovo butter - 10 g;
• sour cream - 1 table. spoon;
• sil - 1 tea spoon;
• specials to ribi - 1 tea spoon.

How to prepare:

1. We continue to work with a knife to cut through the pike through the pike and feed all the meat from it. Be careful not to tear the shkirku - as a result of lying there is an aesthetically pleasing addiction of the finished dish.
   
2. Pick up ridges and bristles, pick them up in a food processor.
   


3. Rub the carrots, grease them with top oil until soft.
   
4. Add the onion to the lushpinnya, trim it with a knife, skim over the carrot, or do not grease it.
   
5. Give ribniy mince, sil, specials. Pidmisit soaking myakush, egg.
   
6. The hairs of the mountains are refined in a blender, enter there.
   
7. Kindly mix all the products, store the empty ribs with a full filling, and melt the nadati form of the snake carcass. Sew the nadriz schіlno.
   
8. Dip the pike with sour cream, put it in foil. It’s even better to wrap and close the edge.
   
9. Place the stuffed pike for deco, pour water into a new glass. Bake at 190 degrees for a year.

Stuffed with pike - tse old Slov'ianske dish. Zhodne decoration in Russia could not do without a lot. Spokonvіka Rusichі caught "king's riba" and spoiled tsars on the banquettes.

The infection of the king is nem, і riba is available to the skin, but the axis is ready to be afraid. In a whole lot of non-folding, varto try and eat the Vishukan dish of the Russian tsars.

Pike stuffed with whole

As long as you know the business, ask them to bring the whole thing, to embellish the style with a masterpiece. Ale that there are no well-known ones, you can buy it in the store, or for the market frozen riba, after eating some of the gravy, see yourself as a royal person. The pike is stuffed with a thirst for the right and a knife.

You should know:

• medium sized pike;
• 120 g cotton candy;
• egg;
• cibulin;
• mayonnaise, sil and pepper.

The pike is stuffed and baked in the spirit and you will see it as a recipe for instructions.

1. Prepare ribby before stuffing... It is necessary to take a "skin" from a frozen carcass. The robot can be repaired with a single rib, the cherevets are NOT broken, the fins are NOT formed, it is easy to process and know the lusk. Robimo nadrіz bіlya head, or do not see until the end and start to know the shkіr for help with small incidents like panchokh. If you know the "skin" of a pike to the tail, cut the ridge. Ribini shkira for stuffing is ready. More details about the skin-punch, you can wonder at the video with the recipe.
2. gotuєmo filling... It is necessary to see a file of pike from the stocks, and far away you can go for a lot. At the recipe, I propose until the pike minced, passed through a meat grinder, and boiled carrots, tsibulya and chlib, immobilized in milk. You can add greens, specials, silt and pepper. Z'єdnuєmo with a sirim egg and minced meat.
3. stuffed with ribini... If the skin and the filling are ready, attacked with minced meat before filling the shkiri-panchohi. Memorized unscrupulously, do not tear the thin shell. If the process of completions is completed, the edge of the ribin and the head are closed with a thread. The pike is stuffed with mayonnaise and wrapped in foil.
4. preparing... Stuffed with stuffed riba, it is brought into the oven and vipikamo at temperatures of 185-190 ° close to the year.

You will need:

• medium sized pike;
• milk;
• 120 g wheat bread;
• egg;
• middle carrots і beet;
• specials, pepper-peas and bay leaves;
• lemon.

Yak cook the pike:

1. Prepare ribby... See the knowledge of the panchoh skins in the previous recipe. For cleaning and trimming the carcass, you can remove the head and tail. On the carcass from the side, the cherevtsi is robimo nadrizi - 3-4 centimeters high, does not protrude to the end of the back. Through the opening you see the insides and with a knife see the meat from the inner side of the shkiri and wash the riba again.
2. gotuєmo filling... Cleanse a file from the whiskers, supplemented with a blender with cybulin, carrots and bread, immobilized in milk. Dodaamo egg and minced meat. Salt and pepper the filling.
3. stuffed... I am preparing the filling to grow in pike shawls, insert lemon slices into the filling.
4. preparing... In glyboke deco, it is narrated with circles of root crops, lay specials, bay leaf and pepper-peas. Place the stuffed riba on top and fill it with water so that the vegetables are frozen. Send the dish to the oven for 1 year at 185-190 °.
5. innings... If the riba is ready, go to the dish and embellish the vegetables. You can serve it for a glass.

Fillings for stuffed pike

Poki pike need to be on the plate, you can choose a variety of fillings for gravy. The recipe for stuffed pike in the spirit will be overwhelmed, and the axis will change.