How to fillet a pike without bones. How to cut a pike - the fastest way

Pike, along with carp, is a freshwater fish. It is valued for its incredibly tasty meat. Some people refuse to cook it due to lack of skinning skills and do not know how to butcher a pike. It is especially important not to damage the entire roast carcass. There are available and simple ways butchering freshwater fish that does not require much time and effort.

Cleaning and cutting pike carcasses

The pike has rather dense and hard scales, which can be quite difficult to clean in the usual way. In order not to damage the fish, it is important to know how to skin a pike. To remove the scales from the fish, you will need a sharp knife and a place for cutting, which can be used as a deep washing sink.

After removing the scales, wash the fish and dry it with paper towels. After that, you can start removing the insides. At the beginning of this procedure, an incision is made starting from the bones behind the gills on the left side of the head to the spine. The incision should be made carefully so as not to damage the gallbladder. After that, an incision is made in a horizontal direction at the anus and the intestines are removed.

Only then can the head be completely removed, especially carefully cutting it off near the gallbladder. The head is separated from the body along with the intestines. The carcass is cut along the belly, the films are removed and washed. In this state, it is ready for filleting.

The method of cutting the carcass into fillets

A special sharp knife will help to beautifully cut the carcass into fillets. It is applied to the ridge of the fish and carried along horizontally. The same action is carried out on the other side of the carcass. Divide the carcass into two halves. Backbone with leftover meat is usually used to make broth.

From the fillet parts, it remains only to remove the skin. How to remove the skin from a pike in this case, inexperienced fishing enthusiasts often do not know.

This can be done with the same knife. It is pressed very tightly against the skin and carried along the sirloin. There may be some meat left on the skin, which is quite natural.

Removing skin from fish stocking

There are several ways to remove the skin from a pike. You can find a lot of advice on this, including how to skin a pike with a stocking. For many, this method is the easiest and most convenient. This process is carried out in several stages:

In some cases, you have to butcher the fish right after catching it in nature. In this case, you can clean it in a similar way, and bake it entirely on a fire. To do this, the carcass is coated with clay and laid on coals.

Pike dishes

Fish dishes often become a decoration of the festive table. You can cook many delicious and original dishes from pike. One of these recipes is stuffed pike.

The recipe for its preparation is quite simple and you can take the most affordable products: fish (2 pieces), onions (1 piece), carrots (1 piece), white bread, chicken egg (1 piece), spices to taste. The dish is prepared in several stages:

Bake the fish in a preheated oven at 180 degrees, about 40-50 minutes. To prevent the dish from falling apart before serving, it is necessary to leave the fish on a baking sheet so that it cools naturally.

Cutlets made from the meat of this fish can be no less tasty. They are incredibly tender and delicious. For cooking, available products are taken: pike fillet (500 grams), lard (100 grams), white bread (2-3 slices), milk (100 grams), onion (1 head), egg (1 piece).

Breadcrumbs are necessary for deboning cutlets before frying. Spices are added to minced meat according to taste and desire. Sunflower oil is needed for frying. Preparation takes place in several stages:

Ready cutlets are laid out on a preheated pan. Fry them for a few minutes until golden brown. For better steaming of cutlets, you can cover the pan with a lid for a few minutes.

Compared to other inhabitants of water bodies, pike is one of the most delicious freshwater fish. To decorate the festive table, you can cook a wide variety of pike dishes.

Attention, only TODAY!

Fishermen consider it great luck if they catch a pike. She has very tasty and healthy lean meat. It contains a lot of unsaturated fatty acids, micro and macro elements. You can cook delicious dishes from it, and few will refuse them. But there is a small “but” - this is cutting fish. Most women do not know how to clean or do not know how to butcher a pike. And it’s easy to do if you own a few tricks and secrets. You should know in advance how the fish is properly cleaned and cut. This work is painstaking and requires patience.

The predator lives in fresh water, bony, has sharp teeth, it is easy to get hurt. Although it is difficult to cut, if cooked correctly, the meat will be juicy, tender and unique in taste.

To clean frozen fish, prepare it. Take a bowl with cold water, pour a little salt there and dip the pike into it. The carcass should be completely covered with water. You can also defrost in the microwave.

When the carcass is ready, rinse it and dry it. First, it should be cleaned of scales, for this a knife or grater is used.. It must be removed starting from the tail towards the head. Take a sharp knife and cut off the fins on the abdomen along with a thin strip of skin. Then make an incision along the gill line. Open the belly and pull out internal organs. Gutted fish can be cut into fillets.

Important! Handle the gallbladder carefully when removing the entrails from the fish. Make sure it doesn't break. If bile gets on the meat, it will be bitter. And if this happens, rinse the carcass under running water. Before cutting the pike into fillets, read good advice:

If you follow all the instructions, cutting a pike will take you only 2-3 minutes. The main thing is to clean it immediately after catching or defrosting.

Before making a fillet of pike, it must be carefully cut into two parts. To do this, draw a knife along the ridge of the carcass from the gills to the tail. As a result, you will have one fillet, and the second part of the fish remains with the ridge and head.

Cut off the head of the pike. Separate the meat from the backbone. Put the second part of the carcass with the spine down and cut the flesh with a sharp knife. Remove the bones from the bottom of the fillet.

Remove the skin. Lay one piece skin side down and press it against the board with a fork on the tail side. With a knife, in the other hand, pull up from the tail and separate the skin from the meat. Do the same procedure with the second piece. Now you know how to clean a pike.

For cutlets, you will need to grind or chop the pulp into minced meat with a knife. And the loin part can be baked, fried, served with sauce. Potatoes, other fresh and baked vegetables will serve as a side dish for it.

The remaining head, spine and fins will make a wonderful broth. But, so that it is not cloudy, do not forget to pull out the gills and eyes. The skin can be left on if you plan to fry or boil the pike.

The meat of this fish is dietary, very useful for both adults and children. There are countries where food from it is a delicacy. It contains B vitamins, phosphorus, potassium and magnesium. It helps to remove toxins from the body, normalizes blood pressure and improves mental activity. Of course, pike meat is hypoallergenic and is not considered dangerous to the human body, however, before buying this fish or catching it, take an interest in the ecology of the reservoir.

Do not forget that fish are prone to the accumulation of toxic harmful compounds that are dangerous to human health. From this it follows that if the pike is caught in a dirty reservoir, then when it is used, an allergic reaction, general intoxication, intestinal infection or indigestion may occur. All these diseases are accompanied by the following symptoms:

• cramping pain in the abdomen;
• elevated temperature;
• prostration;
• chills or fever;
• a sharp drop in pressure and so on.

I also want to say that it is forbidden to use pike for people who have individual intolerance or allergies. And although it is a dietary product, it should not be abused. And to avoid extra pounds, fish should be consumed in small quantities and steamed.

In order to cook delicious and healthy fish dishes, you need to know how to clean the pike so as not to litter the entire kitchen with small scales and injure your hands. With the necessary knowledge and skills, it is not difficult to do this. There are only a few features of how you can quickly free the predator from the scales and butcher the carcass for cooking this or that dish.

Preparatory work

In warm weather, if possible, it is better to clean the fish on the street, where there are no problems from scales flying to the sides and splashes. In the kitchen, before cleaning the pike, you need to prepare the place and the necessary accessories in advance so that you do not have to wash your hands several times during the work.

1. From the cutting table and standing next to gas stove it is necessary to remove absolutely all utensils and accessories, it is better to cover the stove and nearby furniture with paper or polyethylene.
2. Completely empty the sink, prepare a cork so that you can draw water into the sink (or use a large container).
3. Prepare a cutting board of sufficient size. It is desirable that it be made of plastic or glass. A fishy smell is absorbed into the tree, which will then be difficult to get rid of.
4. To prevent the board from sliding on the countertop during work, you can lay a damp cloth or an old towel under it.
5. You will need a carving knife, preferably with a wide blade. You can clean the pike with the same knife, but it is more convenient to use a special cleaner that you can buy at a hardware store. It is best if it comes with a container for scales.
6. Wearing working gloves (at least on the left) will make it easier to hold the fish and reduce the likelihood of injury.
7. You can cook a couple of pinches of coarse salt. If you sprinkle the tail of a pike with it, then it will not slip out of your hands during operation.

These preparatory work it is desirable to carry out when cutting any fish not peeled from scales.

How to properly clean a pike

Pike do not have such sharp spines on their fins as perch, ruff or pike perch. But this predatory fish. In her mouth, in several rows, there are needle-sharp teeth bent inward, which can be severely injured. Care must be taken when removing the gills, as they also have sharp spikes.

With certain skills, you can quickly clean the pike:

• First, you need to rinse the fish well to wash off the adhering dirt and mucus from it.
• In order not to litter in the kitchen, it is better to clean the pike under water. To do this, you need to fill the sink or a suitable wide dish halfway, immerse the fish in it and clean it under water.
• Holding the fish by the tail, with a knife with a wide blade, with prying movements against the scales, the pike is cleaned from all sides. In this case, the knife should move at an acute angle to the body of the fish. In this case, the scales practically do not fly apart, but lie on the knife blade. Even better - use a special cleaner.
• Next, remove the fins. This can be done with a knife, cutting them in the direction from the tail to the head, or with kitchen shears.
• Cut the cartilage between the head and belly, after which the belly should be carefully opened. To do this, holding the pike with its head towards you, with the sharp tip of a knife, you need to pierce the skin near the head (a deep puncture should not be done, as the gallbladder can be damaged) and, holding the blade at a slight inclination, cut the belly to the anus, trying to go as little as possible inside. If everything is done correctly, then the contents of the entrails will not stain the abdominal cavity. In addition, if there is caviar inside the fish, then it will also not be damaged and can be used to prepare delicious delicacies.
• Remove the giblets from the anus to the head. Having reached the head, one should try to separate the gills, cutting them with the tip of a knife near the head and lateral cartilages. After that, the giblets are freely removed from the carcass along with the gills.
• At big pike I need to check my liver. If the gallbladder is not damaged, then the liver can be separated and used for food.
• On last step the air bubble (white film along the ridge) and blood clots under it should be removed.
• It remains to rinse the belly and rinse the pike itself from the outside.

As can be seen from the description, there is nothing complicated in cleaning a pike.

It should be borne in mind that fresh pike is cleaned better than one that has lain in the air for some time. Frozen fish should be cleaned as soon as the scales and skin are thawed, without waiting for the pike to thaw completely.

Separating the fillet

Pike meat makes excellent minced fish. In addition, pieces of this fish can be baked in batter. In both cases, you will need a clean fillet. It should be noted that it is not difficult to cut a pike and separate the bones. If you have the skills, this can be done very quickly - in a couple of minutes. Moreover, other types of fish are cut similarly. The order of work is as follows:

1. The head can be separated from the body to make it easier to work, although this is not necessary.
2. The carcass should be put on its side with its back to itself and, holding the carcass, make an incision along the ridge with a sharp knife, bypassing the dorsal fin from above (then the spinal bones will be below the knife blade).
3. With a few light movements, the knife blade should be deepened in the upper half of the carcass until the ribs are felt under it. You have to be careful not to cut them.
4. Placing the plane of the knife parallel to the ribs, remove the pulp from them.
5. After separating the fillet in the upper half, lift it with your hand and, placing the blade parallel to the plane of the table and perpendicular to the ridge, cut off the flesh from the tail.
6. We turn the carcass over and similarly remove the fillet from the second half.

You do not need to throw out the head and spine. They are useful for cooking fish soup, fish hodgepodge or broth.

There are a lot of small bones in the pike, but they can be easily disposed of. When preparing minced meat, twist the meat twice in a meat grinder, then mix with onions, salt and let stand for several minutes. There will be no bones in the cooked cutlets.

If it is planned to cook the fillet in pieces, then a few minutes before cooking they should be sprinkled with lemon juice and salt. Salt and juice will dissolve small bones.

There is practically no fat in pike, at the same time it is rich in protein. The meat of this fish is not only very healthy, but also very tasty. Pike has a specific smell, quite sharp, especially if the predator is caught in the lake. For this reason, many people do not cook it. But the smell of mud is easy to get rid of. It is enough to sprinkle the butchered carcass with lemon juice and after a few minutes it will disappear.

If everything is done correctly and accurately, then delicious pike dishes can surprise and delight family members and guests.

How to cut a pike? is a frequently asked question of interest to fish lovers. After all, a predator that lives in fresh water is quite bony, has sharp teeth, and therefore it is quite easy to get hurt. And information on how to properly butcher a pike will allow you to do not the most pleasant job safely, efficiently, with minimal time costs.

Despite the difficulties that can be encountered when working with this fish, it is very popular in the preparation of culinary masterpieces. And the question of how to fillet a pike without skin is being asked more and more often by beginners and experienced chefs.

The meat of the predator is healthy (contains trace elements necessary for the human body) and tasty. Having prepared it correctly, the dish will be able to give juiciness, tenderness, and a unique taste.

Preparation

Before moving on to a discussion of how to clean and butcher a pike, it is necessary to prepare the appropriate equipment. This makes the process faster and more efficient. Do not forget that cleaning fish is an opportunity to get dirty, hurt, so you need to have on hand:

• Apron.
• Gloves.
• Grater.
• Culinary (cosmetic) tongs

The process of carving fish

Knowing how to fillet a pike without bones, you can feed your family or friends with a variety of fish delicacies. They are suitable for everyday menu, decorate the festive table. In what order to disassemble a freshly caught fish:

1. Before cutting the pike into fillets, we clean it from scales. We use a knife, a grater. We move from tail to head.
2. We cut off the fins, the head.
3. We gut the fish. We make an incision in the abdomen, remove the insides, rinse it well.
4. Get rid of the spine. We open the belly of the carcass, cut it along the spine, cut off the ridge along with the cartilage. We carry out the process carefully, not in a hurry, so as not to damage the meat.
5. From the two parts of the carcass with tweezers, we remove large, if possible small bones.
6. Fillet is ready. Remove the skin if necessary. We lay the sirloin with the skin down, pry it with a knife in the tail area, lightly press it with your hand, cut through to the end. We try to make an incision as close to the skin as possible.

Knowing how to quickly fillet a pike, for a short time be able to cook tasty dish. The loin can be baked, fried, served with sauce, chopped into cutlets. As a side dish, potatoes, fresh, baked vegetables are suitable. And in order to visually see how to properly fillet a pike, the video below will be very useful.

Those who love fish cakes should make them from pike. They turn out fragrant, spicy and tender. There should be a recipe for such a dish in your home cookbook. Many avoid this fish, believing that it is a bit dry for minced meat, but in vain: when right approach your household will be delighted with such meatballs.

How to cut a pike into cutlets

For some, cutting pike into cutlets may seem like an overly complicated process, but this is not entirely true. To properly process fish for minced meat, you only need a handy wooden cutting board and a good sharp knife. Before butchering, the fish must be thawed, rinsed under cool running water, then dried a little so that it does not slip. Then follow the algorithm:

1. Cut off the pelvic fin, taking a small section of the skin.
2. Cut the belly of the fish, remove the offal.
3. Run a knife along the ridge to make it more convenient to divide it into two parts. One half of the carcass should easily separate without bones, in the second it will remain to remove the backbone. The bones of the pike are large, there is nothing complicated here.
4. Lay the carcass down with the bones, press down lightly with your hand, carefully cut the ridge with a knife. Try not to cut off the spine from the side bones. Ideally, if the spine is cut with them, otherwise you will have to remove it separately.
5. Separate the thin skin of the fish by picking it up with a knife. Your fish is ready to be processed and cooked.

Not always cutting can be perfect the first time. All chefs start with mistakes: don't be discouraged by failures. You need to fill your hand, and after 2-3 fish your skills will be perfected to automatism. Similarly, you can cut not only pike, but also other marine or river products. True, in some species there are a lot of small bones, so it will be possible to get a fillet with effort.

How to make minced meat

After the processing of the carcass is completed, you can make fresh minced pike for cutlets. To do this, cut the fillet into comfortable medium-sized pieces. Pass them through a meat grinder with a nozzle for minced meat. To make it really tender, consider a few tips:

1. The fish should be fresh: the ideal option is a chilled, but not frozen carcass.
2. Add spices and vegetables to minced meat last.
3. Let the mince cool down a bit.
4. Add 1 egg to make the mixture more sticky.
5. If the minced meat is watery, add a little flour or starch.

Pike cutlets recipe

Looking for the most the best recipe pike cutlets? Keep in mind that even without knowing how to cook, you can always make excellent fish chops that will quickly become your household's favorite dish. If all the necessary ingredients were not at hand, they can always be replaced, because almost any vegetables, meat and even hard cheeses are suitable for such a dish.

Pike cutlets - recipe with photo

• Servings: 5-6 persons.
• Calorie content of the dish: 145-160 kcal per 100 g.
• Purpose: dinner, lunch.
• Cuisine: Russian.

With this step-by-step recipe, you can cook classic minced pike cutlets that are perfect for a festive feast or everyday dinner. Before you make meatballs, prepare the fillet. It can be freely frozen for future use both in the form of minced meat, and as a whole, for subsequent frying. This will speed up the process, save time, which is so lacking for hostesses.

Ingredients:

• fish fillet - 700 g;
• onion - 1 head;
• eggs - 1-2 pcs.;
• salt - ½ tbsp. spoons;
• breadcrumbs - 1 cup.

Cooking method:

1. Scroll together pre-cooked fillets, onions.
2. Form small meatballs, roll them in breadcrumbs.
3. Fry over high heat until done.

With lard

• Calorie content of the dish: 190-200 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Juicy, fragrant pike cutlets with lard are the perfect combination of meat and fish in one dish. thanks to lard a fish dish it will not be dry, and the seasoning will completely remove the specific taste and smell of the pike predator. For cooking, freshly caught fish is best, because frozen is more rigid, dry. If you don't know fishermen, you can buy chilled fillets.

Ingredients:

• pike fillet - 500 g;
• pork fat - 300 g;
• garlic - 3-5 cloves;
• eggs - 1-2 pcs.;
• salt - ½ tbsp. spoons;
• a set of spices for fish - 1 package.

Cooking method:

1. Scroll together the fillet, garlic, lard.
2. Add salt, spices (optional), eggs to the minced meat.
3. Form meatballs, roll, dip them in flour or breadcrumbs.
4. Fry over low heat until fully cooked.

In the oven

• Cooking time: 60 minutes
• Servings: 10 persons
• Calorie content of the dish: 180-190 kcal
• Purpose: for lunch
• Cuisine: Russian
• Difficulty of preparation: medium

To make pike cutlets in the oven, you do not need special skills. This version of the recipe is suitable for busy housewives who have little time left for cooking. In addition, a baked fish dish contains much fewer calories than a fried one. This is in the hands of those who monitor their diet and follow the regime. There are a lot of useful carbohydrates and proteins in such fish meatballs.

Ingredients:

• pike fillet - 800 g;
• garlic - 4-5 cloves;
• crackers - 100 g;
• butter- 50 g;
• cheese - 100 g;
• salt, spices - to taste.

Cooking method:

1. Make minced meat from fillet, breadcrumbs, garlic.
2. Cut the cheese into small cubes about 1x1 cm.
3. Add spices, salt to the minced meat, form cutlets.
4. Inside each put a piece of cheese, butter.
5. Bake in the oven until golden brown.

Recipe from Yulia Vysotskaya

• Cooking time: 120 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 100-120 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Yulia Vysotskaya is an actress and TV presenter, known throughout the country for her culinary masterpieces. In the blog, she tells how to cook the simplest dishes so that they do not become boring. Particularly popular are pike cutlets from Yulia Vysotskaya. Thanks to a well-thought-out recipe, they are soft, tender, juicy. This dish is suitable not only for adults, but also for kids: the main thing is to remove all large bones well, grind the minced meat thoroughly. To do this, you can use a blender.

Ingredients:

• pike fillet - 1.2 kg;
• potatoes - 2 pcs.;
• onion - 1 medium head;
• egg - 1 pc.;
• loaf or bread - 2-3 pieces;
• milk - 1 glass;
• semolina - 2 tbsp. l.;
• salt, pepper - to taste

Cooking method:

1. Prepare the minced meat, for this, pass the pike fillet, vegetables, bread squeezed from milk through a meat grinder.
2. Add spices, salt, semolina, egg to the mixture, mix well.
3. Remove the minced meat in the refrigerator or on the balcony (in winter) for 1-1.5 hours.
4. Shape the balls into the desired shape
5. Fry in vegetable oil, over low heat.

With semolina

• Cooking time: 45-55 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 120-155 kcal per 100 g.
• Purpose: for dinner, for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Juicy, crispy, tender pike cutlets with semolina are a delicious treat for children and adults. Due to the property of this familiar cereal to quickly swell, the dish turns out to be very lush and appetizing. Semolina gives minced meat a viscous consistency, which greatly facilitates the formation of neat meatballs or cutlets of any size and shape. You can even bake them in muffin tins if you wish.

Ingredients:

• pike - 1 medium fish;
• onion - 1 pc.;
• egg - 1 pc.;
• dill - ½ bunch;
• semolina - 60 g;
• olives - 100 g;
• black pepper, salt - to taste;
• vegetable oil - 30 g.

Cooking method:

1. Cut the fish, twist it into minced meat along with onions.
2. Add spices, semolina, salt, egg, chopped dill.
3. Form meatballs, sprinkle olive slices on top, press them lightly, roll in flour, breading.
4. Fry over high heat until a crust appears, then cover with a lid, lower the heat. Let it steam for 5-7 minutes.

For a couple

• Cooking time: 40-45 minutes.
• Servings: 5-7 persons.
• Calorie content of the dish: 90-110 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another option for dieters is steamed pike cutlets. Due to this cooking method, they are completely free of harmful fats that are used for frying. In addition, there is a double boiler in almost every home, and due to the autonomous operation of the device, you do not need to constantly be at the stove. So you save time that you can spend on physical exercise or other useful things.

Ingredients:

• fish fillet - 600 g;
• onion - 1 head;
• carrots - 1 pc.;
• egg - 1 pc.;
• salt, spices - to taste.

Cooking method:

1. Prepare minced fish from fillets, onions, carrots.
2. Add egg, spices, salt to it.
3. Form cutlets, put them on the steamer grate.
4. Cook on the fish setting for 30 minutes.

with pork

• Cooking time: 60 minutes.
• Servings: 3 persons.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To make the dish juicy and tender, you can cook pike cutlets with pork. This meat is able to add fat and give fragrant juice, so that the meatballs can be served with a side dish without special sauces. It will slightly muffle the taste of fish, which means that such a recipe for pike fish cakes is suitable even for those who do not like river views in the diet and avoid them.

Ingredients:

• fish fillet - 400 g;
• fatty pork - 500 g;
• egg - 1 pc.;
• bread without crust - 2 slices;
• milk - 150 ml;
• parsley, salt, pepper - to taste;
• onion - 1 pc.

Cooking method:

1. Prepare minced fish, pork, onions and greens.
2. Soak the bread in milk, squeeze out, add to the mixture.
3. Put the egg, spices and salt into the minced meat.
4. Blind round cutlets, fry over high heat or bake in the oven.

With cottage cheese

• Cooking time: 40 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 140-150 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.

Pike cutlets with cottage cheese are considered an original dish. However, this combination of products may seem unusual only at first glance. In fact, cottage cheese will only emphasize the delicate taste of the fish and give it softness. If desired, you can add cheese or processed cheese to the minced meat, this will make your cutlets even juicier and more aromatic. The main thing is that the cottage cheese is not fat-free, large (granular).

Ingredients:

• pike fillet - 300-400 g;
• homemade cottage cheese - 200 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• garlic - 3 cloves
• butter - 100 g;
• wheat flour - 50 g;
• hercules - 50 g.

Cooking method:

1. Chop the pike fillet into small cubes, finely chop the onion, mix them.
2. Add cottage cheese to the mass, spices to taste.
3. From the resulting minced meat, form meatballs, tamp a small piece of butter into the center.
4. Roll in flour and oatmeal mixture.
5. Fry finely grated garlic cloves in vegetable oil, this will make the dish more aromatic. Then fry in this oil until a crispy golden crust forms and sprinkle them with herbs.

From pike and zander

• Cooking time: 60 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 120-160 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For those who have often been displeased with the taste or smell of a predatory fish, the following recipe is perfect. Cutlets from pike perch and pike do not have a specific taste, which is characteristic of minced meat from pure pond fish. In addition, pike perch is softer and more tender, and in combination, these two types make it possible to cook very tasty and nutritious cutlets, meatballs or pies. The best option is baking in the oven, so there will be less harmful oil in the dish.

Ingredients:

• pike fillet - 300 g;
• pike perch fillet - 400 g;
• flour - 1 tbsp. l.;
• bread - ¼ rolls;
• milk or cream - ½ cup;
• onion- 100-150 g;
• eggs - 1-2 pcs.;
• lemon - ½ fruit;
• salt, pepper, herbs to taste.

Cooking method:

1. Twist the fish pulp, soaked bread and onion, add a little butter (optional).
2. Add salt, spices, chopped herbs, eggs to the minced meat. Beat everything thoroughly with a blender or whisk.
3. Form small cutlets, roll them in flour, put on a baking sheet. Place thin slices of lemon on top.
4. Bake in the oven for 20-30 minutes.

dietary

• Cooking time: 40-50 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 80-100 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For those who follow the figure, it is important that the dishes are not only tasty, but also low in calories. Diet pike cutlets at home are easy to prepare. This is an ideal option for a hearty lunch, late dinner. How to make any cutlets less high-calorie? Add zucchini, carrots to minced meat, serve with vegetable sauce and light side dishes. So you get not only a healthy, but also a hearty lunch.

Ingredients:

• fish fillet - 700 g;
• oatmeal - 50 g;
• zucchini - 100 g;
• milk - 20 g;
• egg - 1-2 pcs.;
• carrots - 1 pc.;
• onion - 1 head;
• salt, spices - to taste.

Cooking method:

1. Twist the fish, zucchini, carrots and onions (it will be tastier if it is fried without oil).
2. Clean the meat grinder by passing the bread soaked in milk through it.
3. Add spices, egg and oatmeal.
4. Put the minced meat on a baking sheet in small cakes, bake in the oven for 15-20 minutes.

To get really tasty pike cutlets, you need to know some of the subtleties and features of this type of fish:

1. Pike contains almost no fat, which is why many housewives consider minced meat from it to be dryish. To make cutlets juicier and fatter, you can add lard, bacon or another variety of fatty fish to minced meat.
2. Special mixtures of seasonings, which are presented in a large assortment on store shelves, will help get rid of the specific smell of pike.
3. Pike minced meat is a perishable product, so you should not freeze it before cooking. It is not recommended to defrost minced meat more than once.
4. How easier recipe, the tastier the dish turns out, so do not chase complex options with a lot of ingredients.
5. Be careful with spices and seasonings with a strong aroma. They should not interrupt the taste of the main product.
6. To make cutlets juicier, you can add fat milk or cream, carrots, butter to minced meat.
7. Breading will help preserve fragrant juice.
8. One of the principles of Lazerson says that up to 30% of bread soaked in milk is acceptable in minced meat. Large quantity will make the patties too dry and anything less will make them tough.
9. To make your dish denser, add only the yolk to the minced meat.
10. The consistency of minced meat and the taste of ready-made meatballs depend on the amount of onion.
11. Raw potato puree will help make minced fish juicier, and it is suitable not only for pike, but also for any other fish.
12. The dish is best served with vegetable side dishes and sweet and sour sauce.

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