How to Cook a Pike, To Husband Language Swallowed

Pike is known since time immemorial - it is revered in many countries literally from the Middle Ages. How to cook pike - for this has always been a lot of different ways. From it you can make pate, it can be stewed or fried, this fish can be eaten with crab sauce or simply with sauerkraut, it is made with ragout with anchovy sauce, served on a table in boiled form with mayonnaise, smoked and salted.

In the olden days, in medieval books, this fish was called the Knight with the Sharp Rifle. So, this "knight" has lean and at the same time very tasty meat, which allowed monks to use it as an ideal meal during fasting. Moreover, in 1100 in the medical school of Salerno the pike was recognized as the most useful fish of all, and how to cook pike was known in many taverns of European countries.

The liver of pike at all times gourmets recognized the most, perhaps, exquisite delicacy. Her taste was enjoyed in the most aristocratic houses of Europe. However, the pike, most likely, is worthy of the title of not a knight, but a robber from a big road. Lurking in the algae, she patiently waits for her prey, lightning rushing after the passing fish and grabbing it.

The teeth of the pike are bent backwards, so the bristle or perch caught in her mouth can not escape. I remember how I also got a pike, like a okunek. I was a little girl, and my grandfather took me fishing with me. Once he caught a pike, pulled it into the boat and left it on the bottom. I pushed the finger into the open mouth with my finger - out of mere curiosity, and she closed her jaws ... No wonder that a large fish can snatch even waterfowl.

Once the grandfather hardly brought home a pike almost two meters long and weighing 20 kilograms! We then thought for a long time how to cook pike, and decided that it was delicious to cook a pike, so large that the meat is already a little bit stiff, you can, larding portioned pieces of lard.

Grandfather cooked the fish himself. Having told me "Look, Adelka, how to cook deliciously pike", he gutted the fish (we found a rather large perch inside it and gave it to the cat), cut it into portions, cut into them and placed in them pieces of lard and Garlic. In a deep frying pan he heated the melted pork fat and poured some water. Seeded with lard and garlic, the grandfather rubbed salt, sprinkled with pepper and - copiously - ground coriander, then rolled in wheat flour and laid the pieces in a frying pan.

First the fire on the stove was strong, and then, when the appetizing smell appeared in the kitchen, they left only a small flame and so tormented the fish for an hour and a half. The tantalizing odors of the pike were spreading around the house and even all over the street, literally driving the neighbors and cats out of their minds, who did not fail to glance into the house - just to say hello. It is clear that the prepared dish was too quickly eaten ...

Grandfather's culinary lessons I remembered for a lifetime and know perfectly well how to cook pike, perhaps, no worse than professional chefs. And here's how to cook pike stuffed.

Strictly speaking, instead of pike in this case, you can take mullet or pike perch, but the pike will still be better, although as you like. This recipe is how to cook a pike stuffed, vintage and time-tested and myself. So it is. I take a cleaned pike kilogram for one and a half, but be sure with a head - this should be enough for four.

For the filling we take 60 grams of boiled rice, two sliced steep eggs, 15 grams of softened (necessary, otherwise it will not work!) Butter and pieces of six to eight prunes without pits soaked in water (you can more, as you like).

Sprinkle is made from ground breadcrumbs (two tablespoons), whipped proteins, a little sea salt and white pepper (I take a third of a teaspoon), still need cut butter with thin plastic.

Now the most interesting. The fish must be dried with a paper towel, prepared with filling (except prunes), fill the cavity of the pike loosely, and put the prunes on top of the filling. I sew the edges with a strong thread. Now we need to take a heat-resistant pan of this size so that the fish can hardly enter it in a coiled form, lubricate its bottom and walls with butter and poke the pike there so that the tail is in her mouth - I saw it done in Finland. On top of the fish you need to grease with egg whites and sprinkle with breadcrumbs, pepper and salt. Do not forget to put a piece of butter in the pan!

After this, the vessel can be put in a well-heated oven (180 degrees) and bake for an hour and a half. Readiness is very simple: if during this time you can not go crazy with delightful teasing scents, just pull the fin. If it is easily separated, the dish is ready.

Serve directly in a saucepan, after removing the thread. You can put a salad on the garnish. Try this meal to feed your husband - you will see what will be ...