Composition / ingredients
Cooking method
1. Cut the pike cleaned of scales on the abdomen, without separating the head, try not to damage the skin.
2. Take out the ridge with the meat, separate the meat from the bones.
3. Boil 3 eggs.
4. Soak the bread pulp in water.
5. Twist pike meat, onions, boiled eggs and bread pulp in a meat grinder or in a blender, I grind it last.
6. Add the remaining raw eggs, breadcrumbs, chopped dill to the minced meat. Season well with salt and pepper.
7. Carefully stuff the pike skin.
8. Tie it with a thick thread and place it on a greased baking sheet.
9. Lightly oil the pike and bake it for 40 minutes at a temperature of 160 degrees. Increase the temperature by 5-7 degrees every 15 minutes. Stuffed fish should not be put in a very hot oven, the skin may tear.
10. Let the pike cool down and remove the threads.
11. Serve, cut into portions and garnish with herbs and lemons.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- White bread - 266 kcal/100g
- Breadcrumbs - 347 kcal/100g
