Pike is a freshwater, predatory, fairly large fish.
It mainly lives in the rivers and lakes of Russia, so this fish is affordable and inexpensive.
Pike has a peculiar smell of mud, so many hostesses mostly cook burgers from it.
However, baked pike in the oven in foil is a dish worthy of a royal table. Cooking this fish requires some knowledge and skill. We will share with you proven recipes.
Pike in the oven in foil - the basic principles of cooking
Pike baked in the oven in foil is a dish that will look great on a festive table or suitable for dinner with family. Cooking in foil allows you to save all the benefits that are contained in fish. You will get well steamed and soft meat.
If you like the fish to be covered with a golden crust, a few minutes before the end of cooking, unfold the foil and continue to bake the pike open.
Pike in the oven in foil is cooked whole or cut into pieces. If you are cooking fish for dinner, you can not remove the bones, but for the holiday table it is better to remove them.
Very tasty pike turns out if you stuff it.
The fish is scaly, gutted and washed well. Pike rubbed with a mixture of spices and salt. To get rid of the unpleasant smell, fish sprinkled with lemon juice.
Pike baked with vegetables, it turns out a dish that does not need to be supplemented.
Recipe 1. Pike in the oven in foil with lemon and herbs
Ingredients
one pike;
dried fennel, basil, marjoram and parsley;
lemon;
ground paprika, thyme and coriander;
80 g of mayonnaise;
Extra salt and black pepper.
Method of preparation
1. Using a sharp knife, scrape off the pike scales, cut the abdomen and remove the insides. Cut the gills and well wash the carcass under the tap. 2. Rinse a lemon under running water and wipe it with a towel. Slice the lemon into half a centimeter thick circles. Cut several circles in half. We spread the slices in one layer in the cavity of the pike. Lemon slices just put for the gills.
3. In a cup, mix the mayonnaise with dried herbs and spices. Grease the resulting sauce pike with one hand. The baking sheet is lined with foil. On it spread a pike with the greased side down. Now we cover the other side. Put pies of lemon over the pike.
4. Wrap the pike tightly in foil. Baking the fish in the oven for 20 minutes. Pike bake at a temperature of 200C. After the allotted time, unfold the foil and bake for another ten minutes.
Recipe 2. Pike in the oven in foil with sour cream
Ingredients
550 g of pike;
5 g of dried parsley;
120 ml sour cream;
5 g of seasonings for fish;
10 g fresh parsley;
sunflower oil - 100 ml;
30 ml of lemon juice.
Method of preparation
1. Clean the pike from scales, wash it under running water and put it on the board. Open the abdomen and remove the insides. Trim all the fins and rinse again.
2. Mix the salt and seasoning for the fish and rub the pike inside and out with this mixture. Sprinkle the carcass with freshly squeezed lemon juice. Leave the fish to marinate for 20 minutes.
3. Rinse a bunch of parsley, lightly dry the greens and chop it finely. Put sour cream in a cup and mix it with dried and fresh parsley.
4. Cover the foil with the form, grease it with plenty of oil to prevent the fish from sticking. Put the fish in the form, brush it with sour cream sauce, turn it over and repeat the procedure on the other side. Top pike with vegetable oil. Hermetically wrap the fish in foil. Preheat oven to 200C. Put on the middle level the form with fish and bake for half an hour. Then unroll the foil and leave the pike in the oven for another ten minutes. Serve hot with potato or rice garnish.
Recipe 3. Pike in the oven in foil with potatoes
Ingredients
kg pike carcass;
fish spices and salt;
six tubers of potatoes;
lemon;
four onions;
mayonnaise - half a pack.
Method of preparation
1. Clean the scales of the pike. Open the abdomen and remove the insides. Cut out the gills, they can give the fish a bitter taste. Wash pike well under running water.
2. Mix the salt with the spices and pepper. The resulting spicy family rub the fish carcass inside and out.
3. Peel the bulbs, rinse and wipe them with napkins. Wash the lemon, wipe it with a towel and cut it into circles. Then cut them into quarters.
4. Place a few quarters of lemon in the abdomen. This will get rid of the unpleasant smell of Tina. Lay the onion rings on top of the lemon. Fasten the belly with toothpicks so that the filling does not crawl out.
5. Peel the potatoes and peel. Large tubers cut into four parts, and medium, enough to cut in half. Put the potatoes in a bowl, salt and pepper and add three spoons of mayonnaise. Stir.
6. Place a sheet of foil on a baking sheet. Put a pike in the center. Along the edges spread out the potato slices. Tightly wrap the fish with potatoes in foil and bake for forty minutes. The temperature in the oven should be 200C. Ten minutes before the end of baking, unfold the foil.
Recipe 4. Pike in the oven in foil with vegetables
Ingredients
1 kg 200 g of pike;
iodized salt;
two bulbs;
a small bunch of basil and parsley;
carrot;
lemon;
two cloves of garlic;
two pinches of black pepper and ground coriander;
flour - 10 g;
200 ml sour cream.
Method of preparation
1. Remove the scales with a pike with a sharp knife. Cut the belly and take out the insides. Well, wash the fish under the tap and dry it with a paper towel. Outside and from inside the carcass is plentifully sprinkled with freshly squeezed lemon juice and left for five minutes. 2. For the marinade, mix sour cream with salt and spices. Peel the garlic and crush it through the garlic press in sour cream. Stir. We grease pike profusely with marinade from all sides and marinate its hour.
3. Clean vegetables, wash and cut into circles. Cover the form with foil, lubricate it with oil and lay out some of the prepared vegetables. We lay pike on them. My greens, obsushivaem and finely crumbled. Add the greens in the remaining sour cream sauce, add flour and mix here. We spread this mixture in the abdomen pike. Cover fish with other vegetables. Cover the dish with foil.
4. We put the form with the fish on the middle level of the oven heated to 200C, and bake for half an hour.
Recipe 5. Pike in the oven in foil with olives
Ingredients
pike carcass;
lemon;
100 grams of olives;
30 grams of fresh greens;
bulb;
a tomato;
carrot;
sea salt and pepper;
garlic clove;
200 ml of mayonnaise.
Method of preparation
1. To clear a pike of scales, to cut off fins from it, to open a belly and to clean interiors. Cut the gills. It is good to wash the prepared carcass under the tap and dip it with a paper towel.
2. Vegetables clean and wash. Finely chop the onion. Large carrot grate. Put chopped vegetables in hot oil and fry until soft.
3. Pike smear mayonnaise on all sides. Cover the baking sheet with foil and grease it with plenty of oil. Put on the foil pike. In the abdomen put a few slices of lemon and olives cut into rings. Top on the fish spread out vegetable frying. Pepper, salt and sprinkle with lemon juice
4. Wrap the fish tightly in foil. Put the baking tray in the oven and bake for 45 minutes at 220C. Rinse the tomato, wipe and chop into slices. A quarter of an hour before the end of cooking, unfold the foil, put tomato slices around the fish and continue baking.
Recipe 6. Stuffed pike in the oven in foil
Ingredients
large pike;
50 grams of greenery;
250 grams of buckwheat;
50 ml of mayonnaise;
three tomatoes;
50 ml of sunflower oil;
bulb;
iodized salt and black pepper;
carrot;
pod of paprika.
Method of preparation
1. Scrape the carcass of the pike. For this recipe, you need to take large fish weighing at least two kilograms. Open the belly and take out the insides. Head to separate and cut fins. Wash the fish under running water and dip it with a paper napkin.
2. Wash buckwheat in several waters and boil until cooked.
3. Peel and wash the vegetables. Cut onion, tomato and pod of Bulgarian pepper into small pieces. Coarse grate carrot. Finely chop the greens.
4. Heat the vegetable oil in the pan. Put onions and carrots. Fry vegetables until soft, stirring them occasionally.
5. Put buckwheat, tomatoes, greens and paprika in buckwheat porridge. Salt, season with pepper and mix.
6. Salt pike, pepper and smear with mayonnaise. Stuff the fish with stuffing. Fasten the edges with toothpicks. Cover the baking sheet with foil, brush with oil and lay out the stuffed pike. Wrap the fish tightly in foil.
7. Put the baking tray in the oven, preheated to 200C. Bake pike for 45 minutes. Then open the foil and leave the fish in the oven for another quarter of an hour.
Recipe 7. Pike in the oven in a foil with mushrooms
Ingredients
one and a half kg of pike;
extra salt;
four onions;
two pinches of black pepper;
two carrots;
lemon;
200 g of mushrooms;
200 ml of sour cream;
100 g butter.
Method of preparation
1. We clean the carcass from the scales, cut the abdomen and remove the insides. Cut the gills and rinse the fish under the tap. Drain pike with paper napkins. Salt combine with pepper and rub the fish inside and outside with this mixture. From all sides sprinkle the carcass with lemon juice. 2. Peel the bulbs and rinse. Half the onion is finely crumbled, and the other half is chopped into half rings. We clean the carrots, wash them and cut them in fairly large bars. Peeled and washed mushrooms cut into large pieces.
3. Dissolve the butter in the pan. Put onion finely chopped onion and fry until transparent, add mushrooms and continue to fry until all moisture is gone. Add sour cream to the mushrooms, salt, pepper, mix and heat for two minutes.
4. Spread the pike on the foil. Inside we put the mushroom stuffing. Spread the fish onion half rings and carrots. Cover with a second layer of foil, wrap the edges and place on a baking sheet. Sent in the oven for half an hour. We bake at a temperature of 200C.
Pike in the oven in foil - tips and tricks from the chef
- To get rid of the unpleasant smell of tina, hold the fish in water diluted with lemon or vinegar juice. Milk will also help to cope with this problem. Soak a pike in it for two to three hours. You can pour the lemon juice on the pike.
- Pike goes well with carrots, basil, parsley, onions and bell peppers.
- Rub the fish with a mixture of salt and spices and leave for at least half an hour. This will make pike taste even more interesting.
