The recipe for pike is very tasty. How to cook pike according to step-by-step recipes at home with a photo

Large carcasses are the best suited for stuffing and baking. From smaller specimens, you can also cook a large number of delicious meals. These are soups, and casseroles, and meatballs, pies, hodgepodges and much more. The list can be continued indefinitely. You just have to choose recipes from a small pike to your liking and add your own zest to them.

Swedish style fish soup

It's beautiful hearty meal for the whole family. It will be appreciated even by those who previously treated the ear with disdain.

Required Ingredients:

400 g of disassembled pike fillet;
large onion + a few leek feathers;
carrots (3 pcs.);
potatoes (a couple of large tubers);
flour (1 tablespoon);
heavy cream (incomplete glass);
butter (1 tablespoon);
lavrushka, black peppercorns, dry seasonings, fresh herbs;
from white bread, diced, make croutons.

Step by step preparation:

Cut the pulp into small pieces.
Put the fish, onion and one carrot in a pot of water.
Cook for 20 minutes. Then the broth must be filtered.
Cut the remaining vegetables.
Add them to the pot and cook for another 15 minutes.
Pour a couple of ladles of broth into the pan, add flour and stir.
Now you can add the cream and let it boil for a minute.
Pour the finished mixture into the soup with the addition of butter.
Boil for a couple of minutes, season with salt and pepper.
Serve with white crackers and fresh herbs.

Chopped cutlets

If you don’t know how to cook a small pike, make a very tasty dish: fry tender cutlets out of it.

Required Ingredients:

several small carcasses;
onion (large head);
whole lemon;
salt, freshly ground pepper and nutmeg.

Step by step preparation:

The secret of this dish is that fish meat is finely cut with a knife. So it retains all the juices.
Clean the carcasses, remove the heads and entrails, rinse.
Carefully pick the flesh from the bones. Remove skin.
Chop the meat with a sharp blade to the state of minced meat.
Season the resulting mass with salt and freshly ground pepper. It has a richer flavor.
Separately, chop the onion and fry until golden brown.
Add it to the cutlet mass along with lemon juice and nutmeg.
Mix thoroughly.
Cutlets can be fried in flour or breadcrumbs.
Serve with your favorite side dish.

Fish in the oven with a baked potato in uniform

When deciding what can be cooked with small pike, pay attention to this recipe. This dish is equally delicious hot and cold. A complete dinner that does not require much time to prepare.

Required Ingredients:

4 small pike:
four medium potatoes;
half a carrot and an onion;
½ lemon;
clove of garlic;
olive oil (6 tablespoons);
salt, pepper, fresh parsley.

Step by step preparation:

Prepare the fish: gut and wash.
Pour lemon juice on top and rub seasonings into the carcass.
Leave for half an hour. Spices should soak the pulp well.
Chop the onion with garlic and parsley, grate the carrots into thin strips.
Place vegetables with greens in the belly of the pike. Lay the rest on top.
Grease a baking sheet with olive oil, put the fish in it.
Fill the voids on the sides with boiled potatoes in their skins.
Drizzle with remaining oil.
Preheat oven to 180 degrees and bake for 35 minutes. A light and tasty dinner is ready.

Advice! This recipe can also be made in foil or a cooking sleeve.

Fish casserole with apples

If you do not like the meat of river dwellers because of its specific taste and dryish texture, cook this dish from small pike. It is juicy, soft, and apples will add a piquant taste.

Required Ingredients:

1 kg of potatoes;

0.5 kg of fish;

3 pcs. onions and apples;

100 g of any hard cheese;

olive oil;

salt, pepper, nutmeg;

rosemary, dill and parsley;

mayonnaise sauce or sour cream.

Step by step preparation:

Potato tubers are peeled and boiled whole.

Let cool and cut into slices.

Separate the fillet from the ridge and remove all the bones.

Sprinkle with seasonings and drizzle with oil.

Leave for 15 minutes.

Saute a couple of onions.

Cut the last head into thin rings and scald with boiling water.

Let stand 10 min.

Peel the skin off the apples and grate into long thin strips.

Grease the bottom and walls of a deep cast-iron pan with the fat left over from the onion.

Lay out all products in layers: potatoes sprinkled with rosemary, nutmeg, salt, pepper, fried onions and herbs. Next comes the fish. Then vegetable rings and apples.

Pour everything with mayonnaise and sprinkle with grated cheese.

Preheat the oven to 150 degrees.

Cover the pan and bake for 20 minutes.

After that, remove the lid and cook for another 15 minutes.

Garnish with chopped parsley.

Puff pastry pie with rice and pike

The most delicious such pastry is obtained with river fish. Such dishes are found in all cuisines of the world. We offer you to cook this hearty and fragrant recipe.

Required Ingredients:

200 g boneless pulp;

1 kg of ready-made puff pastry;

a glass of rice;

boiled eggs(4 things.);

salt, ground pepper and herbs.

Step by step preparation:

Divide the dough into two equal parts.

Roll each thinly (about 4 mm thick).

Put one of the layers on a sheet moistened with water, make sides.

Distribute the filling in the following sequence: rice, boiled eggs (grated or finely chopped), pieces of fish. Season everything with salt and pepper, sprinkle with herbs.

Top with the remaining dough.

Be sure to fasten the edges and make small cuts so that the steam comes out.

Let the cake rest for a while.

Brush top with beaten egg and bake for 40 minutes at 220 degrees.

Advice! Instead of puff pastry, you can use yeast dough.

Pike in an omelette

If you combine the usual fish with an egg-milk mixture, you get a new dish with original taste. To cook a small pike in this way, you will need:

for 400 g of pitted fish;

5 eggs;

4 tbsp. l milk;

2 tbsp. l. flour;

a pair of bulbs;

oil for frying;

salt, spices for fish.

Step by step preparation:

Cut pike into small pieces.

Each roll in seasonings and flour.

Fry until golden brown.

Separately, cook onion half rings in a pan.

Put all the products in one large baking dish or distribute into several portioned containers.

Pike goes to the bottom, then onions, and then eggs beaten with milk and salt. Bake at 180 degrees for about half an hour. Great option for breakfast.

Any fish, regardless of its size, can be considered the queen of the table. And there is no need to talk about the dietary pike. From it you can cook a lot of the most different dishes: casual or holiday. The main thing is that small pike recipes will always be tasty, healthy, nutritious and loved by all family members.

The recipe for pike cutlets is presented in the video:

Pike is a large fish that lives in low-flowing water bodies. It is very common in Russia. The meat of this fish is very good qualities: there is little fat and bones in the fish. But she also has a minus that can be corrected if the fish is cooked correctly - an unpleasant and strange smell, similar to mud.

There are many recipes for cooking delicious fish at home. Below you will learn how to cook a delicious pike that no one can resist. Very simple recipes that even a novice hostess can do.

Pike cutlets

Pike cutlets, perhaps one of the most simple recipes. In order to cook pike cutlets tasty and simple, you need to chop the meat, add seasonings and spices. Spices not only add taste, but also interrupt the unpleasant smell inherent in pikes.

Pike meat is very low in fat, so your cutlets can get dry. If you like fatter dishes, then you can add lard, butter or some kind of cheese to the meat in advance. To cook fish meatballs in a pan, you will need:

1 kg pike fillet;
1 onion;
2 eggs;
3 pepper, salt, and other spices to taste;
vegetable oil;

The first step is to cut the fish: wash, remove the insides and head, remove the skin and remove the bones. Pass through a meat grinder, and then mix with chopped onion, eggs, salt and spices. Mix thoroughly, mold cutlets from the finished mixture, roll in flour and fry in vegetable oil.

Baked pike

Another way to cook pike deliciously is to bake it in the oven. This very healthy recipe- this thermal preserves useful substances and trace elements.
And so what we need:

Whole pike;
150 - 200 g of sour cream;
3 tomatoes;
1 sweet pepper;
greenery;
lemon;
salt and ground black pepper;
vegetable oil;

Gut the fish and remove unnecessary. It is advisable to bake the fish with the head, but be sure to remove the gills! Sprinkle the resulting fish with salt and pepper, pour lemon juice on the outside and inside, put small pieces of lemon and greens greased with butter inside.

Spread foil greased with oil on a baking sheet and put the fish. Remove the seeds from the sweet pepper, cut into strips and arrange on the fish, on them the tomatoes are sliced. Add spices and lemon juice again. Top with another sheet. Bake in the oven in foil at 200 degrees for about 30 minutes. What else can be cooked from pike? Of course, the simplest option- bake it with onions and mushrooms.

Ingredients:

pike meat;
500 grams of mushrooms;
300 grams of butter;
Salt;
Spices;
4 - 5 bulbs;

We prepare the pike: we wipe the chopped fish with wet towels and rub salt, pepper and other spices into it. Finely chopped onion and mushrooms, fry in butter. Treat the baking sheet butter, lay out pieces of fish, put onions and mushrooms on top, brush with lemon juice. Pepper and fill with sour cream. Bake for half an hour at a temperature of 200 degrees.

And a recipe that absolutely anyone can make! Just fry it in a skillet. For this you will need:

Pike;
A glass of flour;
2 tablespoons of vegetable oil;
ground pepper;

Cut the butchered fish carcass into pieces about 3 centimeters thick and rub them with salt and spices. Roll them in flour and fry in vegetable oil on both sides until crispy. Such fish should be served hot, it is possible with a side dish. In such a dish, there are about 17 grams of protein and only 5 fat, which means that you will not harm your figure with such a dish! Cook, enjoy and experiment. All delicious fish!

Pike recipe video:

If a couple of fresh pikes “swam” into your refrigerator straight from the lake or the store, and you don’t have much time for culinary delights, just try frying the fish in pieces. Despite the seeming commonness of the phrase "fried fish", this dish can be a worthy decoration even holiday table, after all good recipes his cooking generous Internet offers a great variety.

We will not describe in detail the process of butchering fish: hardly any of the experienced pike does not know that it is necessary to remove the scales, fins, offal, head and bones.

So, the fish is butchered, the fillet is waiting. Marinate it with salt (preferably sea) and a mixture of peppers, and leave for 15-20 minutes. By the way, a marinated fillet makes a chic shish kebab, a lighter version of the classic charcoal meat.

Fish is not meat, marinates quickly, so you can make a fire for barbecue almost immediately.

We fry the pike on coals, preventing them from flaring up, for 15-20 minutes, until a beautiful appetizing crust forms. Such food in nature will act on your stomach like a balm!

But back to the kitchen, to the pickled pike. Cut the fillet into small pieces, roll in flour and fry in well-heated vegetable oil for 4-5 minutes, always on each side (note that just spraying the pan with oil is not enough, the bottom should be covered with it by about three millimeters).

The finished fillet is very tasty in itself, but do not be too lazy to treat your "eaters" with amazing mushroom sauce to your pike. It is not difficult!

Don't believe? See for yourself.

Pike fillet in sauce with mushrooms and cheese

What you need to prepare awesome sauce for fried fillet:

the same oil in which the fish was fried before;
1 medium onion;
2-3 cloves of small garlic;
3 large or 5 small mushrooms;
a glass of cream or milk;
100 gr. any blue cheese;
about 70 grams of butter;
spices: thyme, nutmeg, ground black pepper;
salt to taste.

What we do:

While the “pike” oil is heating in a frying pan, we clean and chop the onion as finely as possible. Fry it until golden brown, add very thinly sliced mushrooms and butter. Stir until the butter melts, and cook the sauce over high heat for another two minutes, after which we gradually introduce milk or cream.

Bring to a boil, lay the cheese and achieve its dissolution. Now add finely chopped garlic, salt, pepper, thyme sprigs and a third of a teaspoon nutmeg, mix thoroughly, keep on fire for another minute and quickly remove.

What to consider:

The oil from the fish already contains some salt, and the cheese is also quite salty, so be sure to taste the sauce before adding seasonings.

That's it, our sauce is ready. We spread the dish (food) on the dish (dishes) and invite relatives to the table.

Rest assured, the next time you decide to cook fried pike with mushroom sauce, your family will come running to the kitchen before you even call them.

And you feel like a chef and give them another surprise called

Pike fillet fried in English

What do you need:

fillet;
the most common butter, or olive oil;
quite a bit of flour;
a handful of breadcrumbs;
sauce with capers;
salt and black pepper.

What we do:

Pieces of pike fillet are salted, peppered, breaded in flour, dipped in olive or melted butter, breaded again (this time in breadcrumbs), placed on a greased baking sheet, and cooked in the oven. Boiled potatoes are very good as a side dish, and the sauce with capers will emphasize the taste of pike.

If you're not a big fan of English cuisine or just don't like capers, try or replace the sauce with cream (bechamel) or whatever you like.

Or choose another recipe for fried pike. Yes, at least this one.

Pike fillet fried with mustard

What do you need:

pike fillet (gram 800);
vegetable oil (3 tablespoons);
a couple of chicken eggs;
fine wheat flour (2 tablespoons);
breadcrumbs (about half a cup);
mustard;
vinegar;
salt.

What we do:

Salt portioned fillet pieces, sprinkle with vinegar and let marinate a little (15 minutes is enough). After that, we coat the pieces of fish with mustard, dip each side in flour, dip in a bowl with egg batter, bread in breadcrumbs and fry in “deep” oil until a beautiful crust.

Things to remember:

Do not rush to take out the fish as soon as the crust grabs (you do not want to get "sushi in the dough"?). Wait for a golden shade of dark amber color.

Potatoes and fresh homemade mayonnaise are perfect for pike in a mustard “fur coat”. If mustard, like capers, does not cause a burst of appetite in you, there is another interesting way to get a crispy crust on pike fillet: this is cheese breading.

Just replace the breadcrumbs with your favorite variety of grated cheese, and add a little sour cream to the batter. Just do not forget that when frying, cheese darkens faster than crackers. In order not to find a beautiful, but or ready, but black fish in the plate, let the fillet lie in the marinade a little longer, 30-35 minutes.

Garnish the finished dish with a slice of lemon and enjoy a very tasty and no less healthy delicacy. Bon appetit!

Recipe number 1. Pike fried in a pan.

We only need fish, salt, flour or crackers for deboning and vegetable oil.

We prepare pike carcasses as usual: wash, clean, gut, sprinkle with lemon juice. Then cut into portions, salt.

Roll in breadcrumbs and send to a hot frying pan. Fry until golden brown. Serve with potatoes and vegetable salad.

Recipe number 2 Pike baked in the oven.

If in the first version our fish turned out to be a little dry (this is a feature of pike meat - it is dense and completely fat-free), then in the oven it can be cooked with the most different ways, and it will be tender and juicy.

One option is to bake in foil with potatoes and vegetables.

We prepare the fish, cut off the fins, remove the eyes and gills. Rub with salt, pepper, pour lemon juice.

We sauté onions and carrots until transparent and put them on foil, put the fish carcass on top, stuff the belly with vegetables, put potato slices around, wrap the foil tightly. All. Now onto a baking sheet and into the oven. We bake until done.

This recipe can be found here.

Recipe number 3 Pike stewed in sour cream.

What could be tastier than pike under sour cream? Especially if it's made with heart.

For cooking, the primary processing of pieces of fish fillet is required.

We will salt them, pepper them and fry them a little over high heat, put them in a cauldron, sprinkle with lemon juice, sprinkle with onion half rings and grated cheese, pour sour cream on top and put them to stew over low heat until cooked. The fish will be tender and flavorful!

More detailed description cooking .

Recipe number 4 Pike pie with potatoes.

Everyone loves fish pies. But how do you cook them deliciously?

You can cook minced meat from fish (boil, select bones, twist, mix with chopped and fried onions and carrots, add spices and salt, mix well, put potatoes fried in vegetable oil) or use boneless fillet, onion in half rings and potato cubes, as well as a bouquet of spices and salt.

Each housewife prepares the dough in her own way. Someone is great at yeast, and someone gets by with the simplest yeast-free.

Pike pie recipe.

Recipe number 5 Pike pie with rice.

The pie is prepared similarly to recipe No. 4, but it is worth noting that it is very good to use fresh green onions for the filling here. Boil the rice almost until cooked, lightly fried in a mixture of vegetable and butter, mixed with a large amount of chopped green onions.

The resulting mixture is laid out on the already prepared and rolled out dough (we use yeast), the fish fillet is laid out on top.

Now you can roll everything up, or cover it with a second layer of dough, pinch the edges nicely, make cuts on top to let the steam out. And send it to the oven.

More detailed description of the recipe.

Recipe number 6 Pike cutlets in a slow cooker.

Progress does not stand still, so microwaves, double boilers and multicookers have long entered our lives.

Pike cutlets in the latest miracle of technology are extremely juicy, tender and fragrant.

The process itself is not much different from cooking cutlets in a pan. Unless we put the finished cue balls in the multicooker bowl.

Cook minced meat, flavor it with spices and finely chopped green onions, fry on both sides until golden brown. Then they can be stewed with some kind of sauce.

Recipe .

Recipe number 7 Fried pike caviar.

The simplest and delicious dish – fried caviar pike in a pan. For its preparation, only salt and vegetable oil are needed. As an option - batter, where we will dip the egg with caviar, and then fry in vegetable oil.

If you want to get a crispy crust, then just roll the caviar ovary in flour and fry on both sides.

Recipe number 8 Pike ear at the stake.

Do not expect that only fish and salt are needed to cook fish soup on a fire.

In our recipe, it is also potatoes, onions, carrots, bay leaves and birch firebrands.

The firebrand, lowered just for a couple of seconds in the ear, will give it an unforgettable aroma.

Recipe for cooking fish soup at the stake.

Recipe number 9 Pike ear.

This type of fish soup is one of the most economical. You put out or fried a few pikes, but you still have heads, it’s a pity to throw them away. Let's boil the poor man's ear out of them.

Let's remove the gills. Let's put in cold water, let it boil, remove the foam and boil for about 20 minutes. Then we take them out of the resulting broth, put finely chopped onions, potatoes in cubes, carrots in slices or flowers in a saucepan.

When the potatoes are cooked, put a bay leaf, a couple of peas of allspice. Let's not forget the black pepper. Let's take everything off the fire. Let's put it on plates. Sprinkle with chopped green onions and dill.

Pike heads can be dismantled, and if there is any meat, put it on plates.

The recipe for this budget and simple dish.

Recipe number 10 Salting pike for smoking and drying.

When the catch is rich, the fish is dried and smoked for a good snack. But first you need to salt the fish. To do this, it is gutted and cuts are made on it.

Rub with coarse salt and leave:

large fish - at night;

You don't like pike? You just don't know how to cook it! The villainous pike is a predatory fish. Always hungry, she roams the river and lake expanses in search of another prey. Swift, merciless, tireless, she does not know other enemies, except for man. And the man, having appreciated the dimensions of this fish, quickly made it a popular item on his fish menu. It is a pity that the meat of the pike (due to its mobile lifestyle) is rather dry - neither excess fat in it, nor excess juice.

So we are concentrating on how to cook pike: in the oven, in a saucepan, in a pan, stuff or make fish cakes? So let's look at some options for cooking pike, when it turns out it's just "lick your fingers."

Well, what can be cooked from pike in the first place, if not fried fish? This is the most common pike recipe. We will tell you about how to fry a pike deliciously in this recipe. The result is a juicy fish with a crispy crust. For such a fried pike, it is best to take small specimens (up to two kilos in weight).

We will need:

Small pike up to 2 kg,
vegetable oil,
lemon juice,
flour, salt and spices for breading.

Cooking:

Wash the fish, remove the scales and gut. Cut off the head, tail and fins. Thoroughly rinse the carcass from the inside and dry.
Then we cut the fish across the carcass into portioned pieces (about two centimeters thick) and sprinkle them with lemon juice.
We prepare flour for breading: mix it with salt (somewhere a teaspoon of salt per glass of flour) and spices. As spices, you can use ready-made fish seasonings. You can also add a spoonful of breadcrumbs or semolina to the flour.
Then we put the pan on the fire, pour vegetable oil into it, which should be enough so that the pieces of fish laid in the pan “drown” in it almost by half.
Let the oil heat up and quickly put the breaded pike pieces into the pan. We lay them loosely and fry first (ten seconds) over high heat, and then three to four minutes on medium. And so we fry the fish on both sides.
Everything - fried pike is ready! You can start eating.

Stuffed pike - royal food! Prepared from a whole pike with head and tail! It looks amazing, and it's just as delicious.

Ingredients:

Pike carcass (1.5-2 kg)
Prunes (handful)
Butter (50 g)
2 eggs
Rice (glass)

Cooking:

How to cook stuffed pike? We clean the fish, wash it, gut it, cut out the gills and pat it dry with a towel.
For the filling, soak the rice, boil the eggs, wash and finely chop the prunes.
Mix chopped eggs, swollen rice, prunes, a tablespoon of soft butter, a little salt and white pepper.
Loosely fill the belly of the fish with this mixture and sew it over the edge with an ordinary harsh thread.
Bake in the oven for about an hour and a half, putting it in a roasting pan (rolled up) or on a baking sheet.
Before baking, coat the carcass with a mixture of butter, spices and ground crackers.

There are many options for how to cook pike in foil. But we offer you the easiest and fastest. Besides being quick and easy, it's also delicious!

Ingredients:

Lemon
Bulb
2-3 tomatoes
Greenery
Vegetable oil
Mayonnaise
Salt and spices

Cooking:

Before you cook the pike in foil, clean the carcass of the fish, gut it, cut out the gills and wash it.
Outside and inside, rub it with salt and spices, and outside also grease with mayonnaise.
The belly of a pike can be “stuffed” with greens and lemon slices, but you can do without it.
Lay the prepared pike on a foil spread on a baking sheet and greased with oil. Arrange onion and tomato rings on top of the fish and wrap the foil, tightly wrapping the fish.
How to cook pike in foil to make it juicy and tasty? You need to make sure that the juice does not flow out of the foil. First, you should bake the fish in wrapped foil, and after about twenty minutes carefully unfold the foil and bake the fish for another ten minutes. During this time, she will have time to brown and will look even more appetizing.

This is a great opportunity to cook large pike. Pike fish cutlets are juicy and fragrant. And how delicious it is! Moreover, both hot and cold.

Ingredients:

Pike (2-3 kg)
Onion (2-3 pcs.)
Pork fat (300 g)
White bread or loaf (a quarter of a loaf)
Milk (glass)
Vegetable oil (for frying)
Salt and pepper

Cooking:

How to cook pike cutlets? We cut the cleaned and gutted fish into fillets and free them from bones and skins. Cut into pieces and twist in a meat grinder twice.
Onions and bacon - also through a meat grinder. Mix the twisted fish with bacon and onions and set aside.
Bread crumb, put in a bowl and pour milk. As soon as the bread absorbs milk, knead it, squeeze it and add it to the minced meat.
Salt the minced meat, put a little pepper and knead well.
We form cutlets from minced meat and on both sides in vegetable oil.
It will turn out more juicy and tasty if at the end add a little milk or water to the pan and steam the fish cakes under a closed lid for about ten minutes.

"Pike pilaf" in the oven

A sort of culinary sketch on the topic "how to cook pike deliciously." Or a free interpretation of the fish pilaf recipe.

For this method of cooking pike, we need the following ingredients:

Fish (about a kilogram)
Onion (2 pcs.)
Carrots (1-2 pieces)
Rice (glass)
Salt and spices (to taste)
Butter (100 g)

Cooking:

We cut the fish, free from small and large bones and cut into medium-sized pieces.
We rub the pike with salt and spices and put it in a mold greased with butter.
We put small pieces of oil between pieces of fish and pour washed rice on top.
Spread the vegetable fry of carrots and onions on the rice.
We fill it all with water so that it covers our “pike pilaf” by a centimeter and a half.
We put the roaster in the oven and wait. We determine the readiness by the softness of the rice: as soon as it has become “edible”, we listen to the pilaf from the oven and serve it on the table.
Serve hot, seasoned with fresh herbs and lemon. Pike cooked in this way will not seem dry (oil does its job!).

Pike in sour cream is a very juicy fish with a delicate taste. If you have never cooked pike according to this recipe, then be careful when taking a sample. It’s not even an hour to swallow your tongue - it’s so delicious!

Ingredients:

Pike fillet (about a kilogram)
3-4 onions
Sour cream (glass)
Vegetable oil (for frying)
Salt and spices

Cooking:

If you failed to purchase a ready-made fillet, then before you cook the pike according to this recipe, the whole fish needs to be cut “correctly”: clean, gut, remove the spine and costal bones. To do this, it is necessary to cut the carcass along the ridge, and cut the fillet from the back to the abdomen. Cut the finished fillet into smaller pieces.
After that, rub each piece of fish with salt and spices and fry in hot oil. Fry on one side only (where the skin is) allowing the skin to turn white.
We put the pieces of pike in a high roasting pan.
We put the onion cut into half rings on top of the fish and pour everything abundantly with sour cream.
We close the brazier with a lid, put on fire and simmer the fish for about seven minutes.
If necessary, adding water, bring the pike to readiness.

As you can see, it is not difficult to answer the question of what can be cooked from pike. It is better to fry a small carcass of fish, stew or bake a medium-sized pike, and you can make excellent cutlets from large pike. And if you are confused by the possible "dryness" of the pike, then you will have no choice but to cook the pike in sour cream. Get ready!

Author of the article "How to cook pike tasty"

The recipe for pike is very tasty. How to cook pike according to step-by-step recipes at home with a photo

Swedish style fish soup

Chopped cutlets

Fish in the oven with a baked potato in uniform

Fish casserole with apples

Puff pastry pie with rice and pike

Pike in an omelette

Pike cutlets

Baked pike

Pike recipe video:

Pike fillet in sauce with mushrooms and cheese

Pike fillet fried in English

Pike fillet fried with mustard

More on this topic on our website:

Recipe number 1. Pike fried in a pan.

Recipe number 2 Pike baked in the oven.

Recipe number 3 Pike stewed in sour cream.

Recipe number 4 Pike pie with potatoes.

Recipe number 5 Pike pie with rice.

Recipe number 6 Pike cutlets in a slow cooker.

Recipe number 7 Fried pike caviar.

Recipe number 8 Pike ear at the stake.

Recipe number 9 Pike ear.

Recipe number 10 Salting pike for smoking and drying.

"Pike pilaf" in the oven

More on the topic of the article: