Baked pike with potatoes, onions and bacon
Ingredients
- 1 pike, 2 kg
- 2-3 potatoes
- 200 g bacon, raw
- 1-2 onions
- 4 tbsp oil
- 1 tsp salt
- Black pepper, to taste
Utensils
- knife
- cutting board
- peeler
- frying pan
- meat grinder
- bowl
- baking sheet
Instructions
- Scale the pike, remove the gills and rinse the fish under running water.
- Carefully cut the pike near the head from the side of the belly so as not to cut it off completely, but leave it hanging on part of the skin.
- Skin with a thin , use a sharp knife to gradually cut off the flesh of the fish and pull it off the fish like a stocking.
- As soon as you want to cut the tail, cut through the spine.
- Cut the fish fillet into pieces.
- Peel the vegetables.
- Fish, potatoes and bacon through a meat grinder and mix together in a bowl.
- Chop the onions and sauté them in a pan with two tablespoons of oil for about 5 – 7 minutes.
- Remove the pan from the heat and allow the vegetables to cool.
- Cook the onions with the potato mixture, salt and Mix the pepper.
- Carefully fill the pike skin with the mixture and place on a greased baking tray.
- Bake the stuffed pike for approx. 40 – 45 minutes at 180 °C and serve immediately.
