Stuffed Baked Pike

Stuffed Baked Pike Recipe from Romania with Mustard Sauce

Region / culture: Romania | Servings: - 4

Introduction

Stuffed Baked Pike is a classic dish that is sure to impress your guests with its beautiful presentation and delicious flavors. This recipe involves stuffing a whole pike with a flavorful mixture of ground fish, bread, onions, and eggs, then baking it to perfection. The end result is a stunning dish that is perfect for a special occasion or holiday meal.

History

Stuffed Baked Pike has been a popular dish in many European countries for centuries. It is often served as a festive dish during holidays and special occasions. The tradition of stuffing and baking whole fish dates back to medieval times when it was a common way to prepare fish for large gatherings. Today, this dish continues to be a favorite among seafood lovers for its unique flavors and impressive presentation.

Ingredients

1 pike (approximately 2 lb / 1 kg)
2 tbsp oil
1 crustless slice of white bread
2 onions
3 tbsp oil
3 eggs
salt
pepper
1 carrot
1 onion
1 beet
1 tsp chopped parsley
lemon
hard-boiled egg, sliced for garnish
mustard sauce

How to prepare

Clean and wash the pike, and remove its head.
Carefully skin the pike, starting from the head. If there is any meat sticking to the skin, scrape it off with a knife.
Salt the skin and set it aside.
Debone the pike and grind it with moistened bread (or water) and finely chopped onion that has been fried in oil.
Add salt, pepper, a teaspoon of chopped parsley, and two beaten eggs to the mixture.
Mix well and stuff the pike skin. Be careful not to overstuff it, as it may burst while boiling.
Make small balls with the remaining mixture.
Arrange the stuffed fish, head, a whole onion, thinly sliced carrot, and beet in a baking dish.
Add 2 tbsp of oil and place it in the oven to bake.
Every now and then, baste the fish with the oil in the dish.
When it is ready, remove it from the baking dish and arrange it on a long platter. Let it cool off, then slice it into finger-thick slices and arrange them together to give the illusion of a whole fish.
Place the head in its place and garnish with slices of hard-boiled egg.
Serve with mustard sauce.

Variations

You can customize the stuffing mixture by adding herbs, spices, or vegetables of your choice.
Instead of pike, you can use another whole fish such as trout or salmon for this recipe.

Cooking Tips & Tricks

Be sure to carefully skin and debone the pike to ensure that the stuffing stays intact during baking.

- Do not overstuff the pike, as it may burst while baking. Use the remaining mixture to make small balls to bake alongside the fish.

- Baste the fish with oil while baking to keep it moist and flavorful.

- Let the baked pike cool before slicing it to ensure that it holds its shape.

- Serve with mustard sauce for a delicious flavor combination.

Serving Suggestions

Serve the Stuffed Baked Pike with a side of roasted vegetables or a fresh salad for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

You can use any white fish fillets instead of a whole pike for this recipe.

Make Ahead Tips

You can prepare the stuffing mixture and stuff the pike ahead of time, then bake it just before serving.

Presentation Ideas

Arrange the sliced baked pike on a platter with lemon wedges and fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve the Stuffed Baked Pike with a crisp white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains fish, eggs, and wheat (bread). Please be aware of any allergies before preparing this dish.

Summary

This dish is a well-rounded meal that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a special meal.

Summary

Stuffed Baked Pike is a delicious and impressive dish that is perfect for a special occasion or holiday meal. With a flavorful stuffing mixture and a beautiful presentation, this dish is sure to be a hit with your guests. Serve with mustard sauce and your favorite side dishes for a complete meal that is both nutritious and delicious.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village by the sea. My grandmother, who was known far and wide for her culinary skills, had invited me to spend the day with her in the kitchen. I remember walking into her cozy little cottage and being immediately enveloped in the warm, comforting scent of herbs and spices.

As I sat at the kitchen table, watching my grandmother move gracefully around the room, I couldn't help but feel a sense of awe. She seemed to know exactly what to do, without ever needing to consult a recipe book. Everything she made was delicious, and I longed to be able to cook like her someday.

On that particular day, my grandmother had decided to make stuffed baked pike for dinner. She had caught the fish herself that morning, and I was excited to see how she would prepare it. As she began to work, she explained each step to me in detail, making sure I understood the importance of each ingredient and technique.

The first step was to prepare the stuffing. My grandmother mixed together breadcrumbs, chopped onions, garlic, parsley, and a secret blend of spices that she refused to reveal to me. As she worked, she hummed a soft tune under her breath, her hands moving with practiced ease. I watched in awe as she filled the cavity of the fish with the fragrant mixture, careful not to spill any.

Next, she carefully placed the stuffed pike in a baking dish and drizzled it with olive oil. She then covered the dish with foil and placed it in the oven to bake. As the fish cooked, the tantalizing aroma of herbs and spices filled the kitchen, making my stomach growl in anticipation.

When the fish was finally done, my grandmother removed it from the oven and placed it on the table, a golden brown masterpiece that looked almost too beautiful to eat. She served it with a side of roasted vegetables and a fresh salad, creating a meal that was both hearty and delicious.

As we sat down to eat, my grandmother looked at me with a twinkle in her eye. "One day, you will learn how to make this dish just like me," she said, passing me a plate of the stuffed baked pike. I took a bite and closed my eyes, savoring the flavors that exploded in my mouth. It was unlike anything I had ever tasted before, and I knew that I wanted to learn how to make it myself.

Over the years, I watched my grandmother make stuffed baked pike many times, each time picking up new tips and tricks to perfect the recipe. I learned the importance of using fresh herbs and spices, of cooking the fish just right so that it was tender and flaky, and of presenting it in a way that was both visually appealing and delicious.

As I grew older, I began to experiment with the recipe on my own, adding my own twist to the stuffing mixture or trying out different cooking techniques. Each time I made stuffed baked pike, I felt a connection to my grandmother and the generations of women who had come before me, passing down their culinary knowledge through the ages.

Now, as I stand in my own kitchen, preparing the same dish that I watched my grandmother make so many years ago, I can't help but feel a sense of pride. The memory of finding this recipe for the first time may have been a simple moment in my life, but it has shaped me into the cook I am today. And as I take a bite of the stuffed baked pike, I know that my grandmother would be proud of the woman I have become.