Stuffed and Boiled Pike

Stuffed and Boiled Pike Recipe - Romanian Cuisine

Region / culture: Romania | Servings: 4

Introduction

Stuffed and boiled pike is a traditional dish that is not only delicious but also visually stunning. The combination of tender fish, flavorful stuffing, and aromatic broth makes this dish a favorite among seafood lovers.

History

This recipe has been passed down through generations in many cultures, with each family adding their own unique twist to it. Stuffed and boiled pike is often served during special occasions and celebrations, making it a dish that is both comforting and festive.

Ingredients

1 pike (approximately 2 lb / 1 kg)
1 crustless slice of white bread
2 onions
3 tbsp oil
3 eggs
salt
pepper
1 carrot
1 onion
1 beet
2 qt / 2 liter water
1 tsp chopped parsley
1 lemon
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 (using milk 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.
Form small balls with the remaining mixture.
In a pot, place a whole onion, thinly sliced carrot and beet, as well as the fish bones.
Add the stuffed fish, head, small balls, and 2 qt / 2 liters of water to the pot.
Cover the pot and let it boil at low temperature.
Once it is done, remove the stuffed pike, arrange it in the middle of a long platter, and cut it into finger-thick slices. Place the head back in its original position to make it look whole again.
Arrange the balls and a few lemon slices around the pike.
Serve with mustard sauce.

Variations

Instead of pike, you can use another type of white fish such as cod or haddock.
Add chopped herbs such as dill or chives to the stuffing mixture for extra flavor.
Serve the dish with a creamy dill sauce or a tangy lemon butter sauce for a different twist.

Cooking Tips & Tricks

Make sure to carefully skin and debone the pike to ensure that the stuffing stays intact during the cooking process.

- Be gentle when stuffing the pike skin to prevent it from bursting while boiling.

- Let the broth simmer at a low temperature to allow the flavors to meld together and create a rich and flavorful base for the dish.

Serving Suggestions

Serve the stuffed and boiled pike with a side of boiled potatoes and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Boiling, stuffing, deboning

Ingredient Substitutions

If you don't have pike, you can use another type of white fish such as cod or haddock.

- You can use whole wheat bread instead of white bread for a healthier option.

Make Ahead Tips

You can prepare the stuffing mixture and stuff the pike a few hours ahead of time and keep it in the refrigerator until ready to cook.

Presentation Ideas

Arrange the sliced pike on a platter with the head placed back in its original position for a visually appealing presentation. Garnish with lemon slices and parsley for a pop of color.

Pairing Recommendations

Pair the stuffed and boiled pike with a crisp white wine such as Sauvignon Blanc or Chardonnay for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

Contains fish, eggs, and gluten (from bread)

Summary

Stuffed and boiled pike is a nutritious dish that is rich in protein and essential vitamins and minerals. It is a well-balanced meal that is both satisfying and delicious.

Summary

Stuffed and boiled pike is a classic dish that is both elegant and delicious. With a flavorful stuffing and a rich broth, this dish is sure to impress your guests and become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a cold winter day, and I was visiting my dear friend Martha for our weekly tea and chat. As we sat by the crackling fire, Martha brought out a tattered old cookbook that had been passed down through her family for generations.

"Have you ever tried stuffed and boiled pike, my dear?" Martha asked, her eyes sparkling with anticipation. I shook my head, intrigued by the unfamiliar dish.

"Well, let me tell you, it's a true delicacy," Martha continued, flipping through the pages of the cookbook. "My grandmother used to make it for special occasions, and it was always a hit with our family and friends."

As Martha read out the ingredients and instructions for the recipe, I couldn't help but be mesmerized by the thought of creating such a unique and delicious dish. The combination of fresh pike, savory stuffing, and aromatic herbs and spices seemed like a culinary masterpiece waiting to be brought to life.

After jotting down the recipe in my own notebook, I thanked Martha for sharing this culinary gem with me and headed home with a newfound sense of purpose. I was determined to master the art of making stuffed and boiled pike and carry on the tradition in my own family.

The next day, I set out to procure the freshest pike I could find, along with all the necessary ingredients for the stuffing and broth. As I worked in my cozy kitchen, the fragrant aroma of herbs and spices filled the air, creating a warm and inviting atmosphere.

I carefully cleaned and filleted the pike, taking care to remove any bones and ensuring that the delicate flesh remained intact. I then prepared the stuffing, a savory mixture of breadcrumbs, onions, garlic, herbs, and a touch of lemon zest, which would infuse the fish with a burst of flavor.

Once the pike was stuffed and securely tied with kitchen twine, I gently placed it in a pot filled with a rich broth made from fish stock, white wine, and aromatic vegetables. As the pot simmered on the stove, the flavors melded together, creating a mouthwatering scent that filled the kitchen.

After a few hours of simmering, the stuffed and boiled pike was ready to be served. I carefully removed it from the pot, marveling at the tender and flaky flesh that had absorbed all the delicious flavors of the stuffing and broth.

As I plated the dish and garnished it with fresh herbs, I couldn't wait to taste the fruits of my labor. With a sense of anticipation, I took my first bite of the stuffed and boiled pike, savoring the delicate flavors and the perfect balance of textures.

The dish was everything I had hoped for and more – a true culinary masterpiece that was worthy of the tradition it carried. I knew that this recipe would become a cherished part of my family's culinary repertoire, passed down through the generations just like Martha's grandmother had done.

As I sat at the table, enjoying the stuffed and boiled pike with my family, I felt a sense of pride and satisfaction wash over me. I had learned a new recipe, mastered a new culinary technique, and created a dish that would be treasured for years to come.

And as I looked at my loved ones savoring every bite of the stuffed and boiled pike, I knew that I had truly captured the essence of tradition, love, and good food – all in one delicious dish.