Pike - 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 housewives mainly cook cutlets 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 proven recipes with you.
Pike in the oven in foil - the basic principles of preparation
Pike baked in the oven in foil is a dish that will look great both on the festive table and is suitable for dinner with the family. Cooking in foil allows you to save all the benefits that are contained in the fish. You will get well-steamed and soft meat.
If you like the fish on top to be covered with a golden brown, a few minutes before the end of cooking, expand the foil and continue to bake the pike open.
Pike in the oven in the foil is cooked whole or cut into pieces. If you cook fish for dinner, you can don’t remove the bones, but for a festive table it’s better to remove them.
It turns out very tasty pike, if stuffed.
The fish are cleaned of scales, gutted and washed well. Pike rubbed with a mixture of spices with salt. To get rid of the unpleasant odor, the fish is sprayed with lemon juice.
Baked pike with vegetables, it turns out a dish that does not need to be supplemented.
Recipe 1. Pike in the oven in a foil with lemon and herbs
Ingredients
one pike;
dried greens of dill, basil, marjoram and parsley;
lemon;
ground paprika, thyme and coriander;
80 g mayonnaise;
extra salt and black pepper.
Cooking method
1. Using a sharp knife, we clean the scales from the pike, cut the abdomen and remove the insides. We cut out the gills and wash the carcass well under the tap.
2. Rinse the lemon under running water and wipe it with a towel. Cut the lemon into half a centimeter thick circles. We cut several circles in half. We spread the slices in one layer into the pike cavity. We also place slices of lemon over the gills.
3. In a cup, mix the mayonnaise with dried herbs and spices. Lubricate the pike with the sauce on one side. The baking sheet is lined with foil. On it lay the pike with the oiled side down. Now coat the other side. On top of the pike, spread the lemon mugs.
4. Wrap the pike tightly in the foil. We will send the baking tray with fish to the oven for 20 minutes. Bake the pike at a temperature of 200 C. After the allotted time, unfold the foil and bake for another ten minutes.
Recipe 2. Pike in the oven in a foil with sour cream
Ingredients
550 g of pike;
5 g of dried parsley;
120 ml sour cream;
5 g seasoning for fish;
10 g of fresh parsley;
sunflower oil - 100 ml;
30 ml of lemon juice.
Cooking method
1. Clean pike from scales, wash under running water and put on a board. Open abdomen and remove entrails. Trim all fins and rinse again.
2. Mix the salt with the seasoning for the fish and grate the pike with this mixture inside and out. Sprinkle the carcass with freshly squeezed lemon juice. Leave the fish to marinate for 20 minutes.
3. Rinse a bunch of parsley, slightly dry the greens and finely chop it. Put sour cream in a cup and mix it with dried and fresh parsley.
4. Fill the shape with foil, grease it with plenty of oil so that the fish does not stick during cooking. Put the fish in a mold, grease it with sour cream sauce, turn over and repeat the procedure on the other side. Sprinkle pike over the top with vegetable oil. Seal the fish in foil. Preheat the oven to 200 C. Put on a medium level form with fish and bake for half an hour. Then unfold 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 a foil with potatoes
Ingredients
kg pike carcass;
spices for fish and salt;
six potato tubers;
lemon;
four onions;
mayonnaise - half a pack.
Cooking method
1. Clean the pike from the scales. Open the abdomen and remove the insides. Cut the gills, they can give the fish a bitter taste. Wash the pike well under running water.
2. Mix salt with spices and pepper. With the resulting spicy family, rub the carcass of the fish outside and inside.
3. Peel the onions, rinse and wipe with napkins. Wash the lemon, wipe with a towel and cut into circles. Then cut them into quarters.
4. Put a few quarters of lemon in the abdomen. This will get rid of the unpleasant smell of mud. Lay onion rings on top of the lemon. Fasten the abdomen with toothpicks so that the filling does not come out.
5. Peel the potatoes and wash. Cut large tubers into four parts, and medium ones, it is enough to cut in half. Put the potatoes in a bowl, salt, pepper and add three tablespoons of mayonnaise. Stir.
6. Place a sheet of foil on a baking sheet. Put the pike in the center. Spread potato slices at the edges. Wrap the fish and potatoes tightly in foil and set to bake for forty minutes. The temperature in the oven should be 200 C. Ten minutes before the end of baking, unfold the foil.
Recipe 4. Pike in the oven in a foil with vegetables
Ingredients
1 kg 200 g of pike;
iodized salt;
two onions;
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 of sour cream.
Cooking method
1. Remove with a sharp knife the scales from the pike. Cut the abdomen and take out the insides. Well, wash the fish under the tap and dry it with a paper towel. Outside and inside, sprinkle the carcass abundantly with freshly squeezed lemon juice and leave for five minutes.
2. For marinade, mix sour cream with salt and spices. We clean the garlic and crush it through a garlic squeezer into sour cream. Stir. Lubricate the pike abundantly with marinade on all sides and pickle it for an hour.
3. We clean the vegetables, wash and cut into circles. Cover the form with foil, grease it with oil and lay out part of the prepared vegetables. We spread the pike on them. My greens, dry and finely chopped. Add the greens to the remaining sour cream sauce, add the flour here and mix. We spread this mixture in the abdomen of pike. We cover the fish with the rest of the vegetables. Cover the dish with foil.
4. We put the form with the fish on the average level of the oven preheated to 200 C, and bake for half an hour.
Recipe 5. Pike in the oven in a foil with olives
Ingredients
pike carcass;
lemon;
100 g of olives;
30 g of fresh herbs;
bulb;
a tomato;
carrot;
sea salt and pepper;
clove of garlic;
200 ml of mayonnaise.
Cooking method
1. Clean the pike from the scales, cut off the fins from it, rip open the abdomen and clean out the insides. Cut the gills. Wash the prepared carcass well under the tap and dip it with a paper towel.
2. Peel and wash the vegetables. Chop the onion finely. Coarsely grate the carrot. Put the chopped vegetables in the heated oil and fry until soft.
3. Lubricate the pike with mayonnaise on all sides. Cover the baking sheet with foil and grease it with plenty of oil. Put the pike on the foil. In the abdomen, put a few slices of lemon and olives cut into rings. Lay the vegetable frying on top of the fish. Pepper, salt and drizzle with lemon juice
4. Wrap fish tightly in foil. Put the baking sheet in the oven and bake for 45 minutes at a temperature of 220 C. Rinse the tomato, wipe and cut into slices. A quarter of an hour before the end of cooking, unfold the foil, put tomato slices around the fish and continue to bake.
Recipe 6. Stuffed pike in the oven in foil
Ingredients
large pike;
50 g of greens;
250 g of buckwheat;
50 ml of mayonnaise;
three tomatoes;
50 ml of sunflower oil;
bulb;
iodized salt and black pepper;
carrot;
bell pepper pod.
Cooking method
1. Clean the pike carcass from the scales. For this recipe you need to take large fish, weighing at least two kilograms. Open abdomen and take out the insides. Head to separate and cut off the fins. Wash the fish under running water and soak in a paper towel.
2. Wash buckwheat in several waters and boil until tender.
3. Peel and wash the vegetables. Cut the onion, tomato and pod of bell pepper into small pieces. Coarsely grate the carrots. Finely chop the greens.
4. Heat the oil in a pan. Put onions and carrots. Sauté the vegetables until tender, stirring them periodically.
5. In a buckwheat porridge put vegetable frying, tomatoes, herbs and bell peppers. Salt, season with pepper and mix.
6. Pike with salt, pepper and grease with mayonnaise. Stuff fish with filling. Fasten the edges with toothpicks. Cover the baking sheet with foil, grease it with oil and lay out the stuffed pike. Tightly wrap the fish in foil.
7. Put the baking sheet in the oven, heated to 200 C. Bake the pike for 45 minutes. Then open the foil and leave the fish in the oven for another quarter 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.
Cooking method
1. We clean the carcass from the scales, cut the abdomen and take out the insides. Cut the gills and rinse the fish under the tap. We dry the pike with paper napkins. We combine salt with pepper and rub the fish inside and out with this mixture. From all sides, sprinkle the carcass with lemon juice.
2. Peel the bulbs and rinse. Finely chop the half of the onion, and chop the other half into half rings. We clean the carrots, wash them and cut them in large enough bars. Peeled and washed mushrooms are cut into large pieces.
3. Dissolve the butter in a pan. Put the finely chopped onion in it and fry until transparent, add the mushrooms and continue to fry until all the moisture has gone. Add sour cream to the mushrooms, salt, pepper, mix and warm for two minutes.
4. Put the pike on the foil. Put mushroom stuffing inside. We cover the fish with onion half rings and carrots. Cover with a second layer of foil, wrap the edges and put on a baking sheet. We send to the oven for half an hour. We bake at a temperature of 200 C.
Pike in the oven in foil - tips and tricks from the chef
To get rid of the unpleasant smell of mud, hold the fish in water diluted with lemon juice or vinegar. Milk will also help to cope with this problem. Soak a pike in it for two to three hours. You can pour pike with lemon juice.
Pike goes well with carrots, basil, parsley, onions and bell peppers.
Grate the fish with a mixture of salt and spices and leave for at least half an hour. This will make the taste of pike even more interesting.
