How to bake pike in the oven

Bake pike in the oven, as well as elegantly serve it will help you this article.

After all, this fish can become a luxurious holidaydish. It is important to know the correct and tested recipe. Pike-perch, baked in the oven entirely or portionwise, should be juicy and well combined with seasonings and herbs. Let's get down to cooking.

First let's prepare the fish with a whole carcass intable salt. In order to bake pike-perch in the oven, you need to take a one and a half kilogram specimen, clean it from scales, and wash it as carefully as possible. If you want to leave the head of the fish, you need to cut the gills with scissors. In addition, take 3 kg of ordinary, non-iodized coarse salt, t

Raw raw egg whites and a little water. From all this you need to make a mixture of pasty consistency. Give her some time to stand. A bunch of dill and the same amount of parsley cut. Grind one lemon of lemon. Mix the three components, put the abdomen inside the fish. Lay on the baking sheet a sheet of foil and on top of it a salt mass (first half). Then place the fish on top with greens and zest inside. Cover with the remaining salt and put in a preheated oven. After 45 minutes you can serve - right in the foil, breaking the salt crust. It looks pretty impressive and beautiful.

Portory pike-perch baked in the oven

The photo shows us the beautiful tight white flesh of this fish.

Therefore, a dish of sliced pike-perchwill be very attractive and appetizing. Very opportunely it is necessary a dairy sauce. First cut the fillet in a frying pan. Prepare the milk sauce from melted butter, a spoonful of cornstarch and half a liter of milk - all these ingredients should be boiled a little until thick. Spread the fish in small saucepans, pour the sauce over it. Sprinkle with cheese. You can add chopped crab shelves and flakes of cold oil. Bake it. Serve hot.

Bake pike in the oven with mushrooms - beautifulidea. You can bring it to life if you have a couple of handfuls of dried boletus or 300 g of fresh champignons. Leave the pike perch fillets on the skin, cut into 4 servings. Also take a pair of large bulbs, cream and vegetable oil. Spasertuyte onions. Dried mushrooms soak and wring. Fresh - cut and heat in a frying pan with onions. Fill with cream. Place the cut fish over the sauce. Salt and bake for about twenty minutes. As a side dish, you can serve buckwheat or rice. The latter holds the form better, and it can be put in a special ring, so that on the plate it looks aesthetically pleasing.

Baked patties from pike perch and salmon

Take 300 g fillets of red and white fish. For this, salmon and pike-perch are good. Put in two bowls. In each break the egg and put a piece of soaked in milk loaf. Wash the mince. Add a little fried onions, if you like it. Salt and proceed to the chopping. From the red forcemeat make tortillas, put in the center of each a bowl of white stuffing, roll up. Quickly fry the cutlets in deep frying and bring them to the oven ready, filling the cream with tomato.