Stuffed pike / Brochet farci

Category: Fish dishes
Kitchen: french
Stuffed pike / Brochet farci

Ingredients

Pike (weighing about 1 kg) 1 PC
Eggs 4 things
Bulb 1 PC
Bacon (brisket) 400 g
Salt Taste
Pepper Taste
Vegetable oil 200 g
Semolina 200 g

Cooking method

  • 1. From the gutted pike I remove the skin along with the head (I cut it not along the back, but along the belly - in the end it looks so aesthetically pleasing).
  • Stuffed pike / Brochet farci
  • Stuffed pike / Brochet farci
  • 2. I cut off the pike fillet from the ridge, peel the skin, turn the skin out to the front side.
  • Stuffed pike / Brochet farci
  • 3. Bacon (brisket), cut pike fillet, grind 1 onion in a meat grinder.
  • Stuffed pike / Brochet farci
  • Stuffed pike / Brochet farci
  • Stuffed pike / Brochet farci
  • 4. Add semolina, raw eggs, vegetable oil, salt, pepper, mix well.
  • Stuffed pike / Brochet farci
  • 5. I fill the pike skin with minced meat and sew it with a regular needle and thread.
  • Stuffed pike / Brochet farci
  • 6. Place the spiced pike on the chopped onions and bay leaves in the baking sleeve.
  • Stuffed pike / Brochet farci
  • Stuffed pike / Brochet farci
  • 7. Put the baking sheet in the oven preheated to 220 *, bake for 45 minutes.
  • Stuffed pike / Brochet farci
  • 8. When serving, I decorate the chilled stuffed pike with lemon, lettuce, cranberries.

The dish is designed for

4

Time for preparing:

1 hour 30 minutes

Cooking program:

Oven, meat grinder

Note


qdesnitsa
Thank you for a delicious dish, aerobatics!
Andre
Quote: Nyatsun


Stuffed pike / Brochet farci

Ingredients
Pike (weighing about 1 kg) 1 piece
Eggs 4 pcs
Onion 1 pc
Bacon (brisket) 400 g
Salt To taste
Pepper To taste
Vegetable oil 200 g
Semolina 200 g
National cuisine French
Note

🔗
Sorry to disassemble your recipe by "cog", but I'm such a bore, always demanding authenticity with the original source, which indicates that stale bread soaked in milk is used as one of the filler components, and not semolina, which you introduced into the recipe yourself ... Otherwise, this recipe, without you pointing out these changes, can be considered as one of the existing variations, for example from this source: 🔗
Chef
Quote: Andre

forever demanding authenticity from the original
Read the Contest Rules - they don't require authenticity. About originality in Runet I here said.
Andre
Quote: Baker

Read the Contest Rules - they don't require authenticity. About originality in Runet I here said.

There are no claims to the author's performance and there never were. My questions were more likely not even about the reliability of the translation, but about the presented version of the recipe taken by the participants from the original source, without indicating that there were changes in the list. In this case, when compared with Russian-language resources, without comparison with the original, the specified recipe had a difference from the already existing analogues. I believe that these nuances required determination at the initial stage of the competition, in order to avoid misunderstandings between the participants, after the announcement of its results, as it often happens. Perhaps I presented my vision as a man - straightforwardly, in contrast to the more accepted female style of presentation at the forum, but this was not done in order to discredit the materials of the participants, but in order to clarify certain rules. Please understand me correctly.

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