Pike is very tasty and tender fish.
From it you can cook a lot of tasty and healthy dishes.
However, the housewives do not really like to cook from pike, and all because of the fact that she has a rather specific smell of mud.
We will tell you how to get rid of it, and we have also collected for you the best recipes for pike dishes.
Pike in a slow cooker - basic cooking principles
If the pike is cooked correctly, its meat turns out to be juicy and very tasty. You can cook the pike whole, or cut it into portions. For pike meatballs make minced meat.
Pike are thoroughly washed, cleaned of scales and gutted. Then washed thoroughly again. Head and tail are cut off, fins are removed with scissors. To get rid of the smell of tina, pike is sprayed with lemon juice and left for a while.
If the fish is fried, it is cut into pieces and breaded in flour or breadcrumbs, salted and seasoned with spices.
On the festive table you can cook stuffed pike. For stuffing, minced meat is prepared from vegetables, mushrooms and lard.
Pike in a slow cooker can be stewed in sour cream or other sauce. Ear cooked from pike in a slow cooker turns fragrant and rich.
For cutlets, the pike is cut into fillets and minced meat is prepared from it. Add to it a loaf soaked in milk, onions, eggs and garlic. Stuffing is kneading and cooking cutlets.
Recipe 1. Pike in a slow cooker stew with spices
Ingredients
kilogram of pike;
salt;
80 g of flour;
freshly ground pepper;
two onions;
spices for fish;
250 drinking water.
Cooking method
1. Clean the pike from the scales, cut the belly and take out the insides. We clean the fish from the inside of the black film and carefully rinse the carcass under the tap. We cut the tail and head, with the help of kitchen scissors we cut the fins. If the carcasses are small, leave them whole. Cut a large pike into pieces. Sprinkle with lemon juice.
2. Pour the flour into a shallow plate and mix it with spices and salt.
3. Pike roll in a mixture of flour and spices, and also rub on the inside.
4. We turn on the slow cooker in the "Extinguishing" mode. Pour a small amount of oil into the bowl and heat it.
5. Fry fish on both sides until golden brown. We shift the finished fish to a plate.
6. Add oil to the container. We clean the onion and shred the half rings. Fry chopped onions, stirring constantly, until transparent.
7. Level the fried onions and spread the fish on top. Dilute the remaining flour with spices with water, mix thoroughly so that there are no lumps left. With the resulting mixture, fill the fish with onions and cook, without changing the regime, for half an hour. Serve with potato or rice side dish, garnished with lemon slices and herbs.
Recipe 2. Pike in a slow cooker for a couple
Ingredients
two kg of pike;
salt;
bulb;
spices for fish;
bell pepper;
lemon;
carrot.
Cooking method
1. To clear a pike of scales, to rip open a belly and to take out entrails. Strip black film. Remove head and tail. Cut fins with kitchen scissors. Thoroughly rinse the prepared pike under the tap, dry with napkins and cut into slices. Grate each with a mixture of salt and spices. Set aside for a while so that the fish is marinated.
2. Peel, wash and chop the onions in half rings. Wash the peeled carrots and cut into very thin strips. Remove the stalk from the bell pepper and clean the seeds. Cut it into bars.
3. Put the pike in the crock-pot, sprinkle it with freshly squeezed lemon juice. Lay vegetables and salt on top of the fish. Close the slow cooker with a lid and turn on the "Extinguishing" program for half an hour. Serve pike with vegetables as an independent dish.
Recipe 3. Fried pike in a slow cooker with anchovies and capers.
Ingredients
one and a half kg of pike;
a bunch of fresh parsley;
50 g of lard;
table salt;
50 g mayonnaise;
8 anchovies;
black pepper;
olive oil;
30 g mustard;
30 g of gherkins and capers.
Cooking method
1. Thoroughly clean the pike carcass from the scales. Remove the insides, head and tail. Cut the fins with kitchen scissors. Rinse the fish under running cold water.
2. Cut the lard into slices.
3. Make shallow cuts on the carcass in the fattest places and insert slices of bacon and anchovies into them.
4. Cut a piece of foil, oil well and lay the pike carcass on it. Screw tightly.
5. Put the pike in the foil into the bowl of the multicooker. Close the lid and activate the Baking function for half an hour.
6. Capers and gherkins finely chop. Put in a cup, add mayonnaise and mustard. Send finely chopped parsley to this place. Shuffle.
7. Remove the pike, unfold the foil and put the fish on a large dish. Garnish with lemon slices. Serve with the sauce.
Recipe 4. Pike in a slow cooker with potatoes
Ingredient
kg pike fillet;
vegetable oil;
two onions;
salt;
four potatoes;
spices for fish;
80 ml apple cider vinegar;
half a lemon;
100 g sour cream;
100 g of mayonnaise.
Cooking method
1. Clean the pike from the scales, gut it, cut off the head and tail. Cut fins with special scissors and rinse well under the tap. Make an incision along the back and remove the ridge. With tweezers, select small bones and remove the skin with a stocking from the fillet.
2. Wash the fillet again and soak it with napkins. Cut it into portions. Sprinkle with vinegar and leave for a few minutes. Then add salt and pepper to pieces.
3. Peel and chop onions in half rings. Wash the peeled potatoes and cut into thin slices.
4. Grease the crock pot with oil. Spread sliced potatoes in an even layer on the bottom. Lay pike fillet on top of it. Sprinkle with onion on top. Sprinkle everything with spices.
5. Combine mayonnaise with sour cream and mix well. Grease the surface of the dish with mayonnaise-sour cream sauce. Close the lid and activate the Baking program. Cook the pike with potatoes for an hour.
6. Put the finished dish on a plate and sprinkle with finely chopped fresh herbs.
Recipe 5. Stuffed Pike in a Multicooker
Ingredients
one pike;
salt;
three potatoes;
black pepper;
two onions;
four cloves of garlic;
30 ml butter;
carrot;
lemon - half;
60 g of lard;
two slices of wheat bread;
100 g of champignons.
Cooking method
1. We clean the pike carcass from scales, rip open the belly and take out the insides. Remove the head and tail. Remove the skin from the stocking and cut the fish into fillets. We take out small bones with tweezers. Once again, we wash the fillet, dry it with napkins and finely chop it.
2. Peel the potatoes, peel them and cut them into small cubes.
3. We chop the peeled, washed onions and carrots with a blender into a pulp.
4. Rinse the mushrooms, clean and cut the legs. Cut mushrooms with thin slices. Combine pike fillet with vegetables and mushrooms. Add pork lard, seasonings here and mix thoroughly.
5. Melt the butter and mix it with the crumb of white bread. Add it to the rest of the products. Knead the minced meat thoroughly until smooth.
6. We start the pike skin with minced meat and sew along the abdomen. Sew on the head and put the fish on the bottom of the capacity of the multicooker, pre-lubricating it with oil.
7. Turn on the “Baking” program for an hour and close the lid. Ten minutes before the end of the program, spread the sliced lemon on the pike. Serve pike with boiled potatoes, sprinkled with plenty of fresh herbs.
Recipe 6. Ear of pike in a slow cooker
Ingredients
a pound of pike heads;
salt;
two onions;
black pepper;
five potatoes;
allspice peas;
sunflower oil;
Bay leaf;
fresh greens.
Cooking method
1. From the heads we remove the gills and eyes. This is done so that the ear does not bitter. We wash the heads of pike under the tap.
2. Place them in a multicooker pan and fill with three liters of purified water. Here we put the whole peeled onion and two bay leaves.
3. Turn on the "Extinguishing" program for an hour.
4. Cook the ear from the moment of boiling for about ten minutes. Then we take out the heads, and filter the broth. Again, pour it into the slow cooker and add slices of pike fillet.
5. Peel the potatoes and chop coarsely. If we use small young potatoes, it is enough just to wash them with a stiff brush.
6. Put the potatoes in the broth, add allspice and cook for another half hour. At the end of the program, season the ear with freshly ground pepper and let it brew for another quarter hour in the "Heating" mode.
Recipe 7. Pike cutlets in a slow cooker
Ingredients
kg pike;
breadcrumbs;
two slices of white bread;
salt;
100 ml of milk;
black pepper;
four cloves of garlic;
sunflower oil;
30 g butter;
two eggs.
Cooking method
1. Pike clean from scales, cut off the head and tail. Gutted and cut the carcass on the fillet. Rinse under running water.
2. The resulting fillet is passed through a meat grinder or chopped in a blender.
3. The peeled onions are very finely chopped.
4. Add the minced white bread soaked in milk, minced garlic, eggs, onions and melted butter. Salt, pepper and knead thoroughly, slightly discouraging. Leave the minced meat for ten minutes.
5. Form the patties, bread them in breadcrumbs and fry in the slow cooker, activating the “Baking” mode. Ready cutlets are served with a salad of fresh vegetables.
Pike in a slow cooker - tips and tricks
To get rid of the smell of tina, sprinkle the fish with lemon juice, or pour water with apple cider vinegar and leave for ten minutes.
Before stewing the fish, fry it, breaded in flour, so that all the juice remains inside.
To make the pike fragrant, bake it with herbs and lemon slices.
Serve pike with a side dish of vegetables or rice. To fish, you can serve a sauce based on sour cream or mayonnaise with dill and garlic.
