All fish lovers will appreciate this original and incredibly tasty snack "By the Pike's Command".
Cooking time 1 hour 30 minutes
Pike (from 800 gr) 1 piece
Buckwheat (depending on the size of the fish) 3-5 tbsp. l.
Onion 1 pc
Carrot 1 pc
Egg 1 pc
Vegetable oil 2-3 tbsp. l.
Provencal mayonnaise 2 tbsp l.
Salt to taste
Pepper to taste
Rinse buckwheat well and pour boiling water over it. Leave to swell.
Fry finely chopped onions and grated carrots in vegetable oil.
Gut the fish, peel and rinse well.
Cutting the ridge of the fish, remove it together with the bones. Separate the meat from the skin and place in a bowl. Leave the head and tail on the skin.
Pass the fish meat through a meat grinder twice.
Mix buckwheat with fried vegetables.
Add minced fish, egg, salt and ground pepper.
Stir the stuffing.
Stuff the fish skin with the filling and form a dense fish body. Place on a baking sheet lined with parchment, seam down.
The fish has not been sewn up, the seam will be sealed during cooking thanks to the egg in the minced meat, and you will not have to pull out the threads or toothpicks from the finished fish. Grease all the fish with mayonnaise and put in the oven for 1 hour at 200 degrees C.
Cool the prepared fish on the same baking sheet.
Our appetizer is ready. It can be served whole or, necessarily only after cooling, cut into portions, put on a dish and decorate as desired.
Bon appetit! Happy New Year!