Stuffed pike – step by step recipes with photos. How to cook a stuffed pike in the oven

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If you are planning a grand feast, and you have not yet come up with anything interesting, then try to bake the pike whole. You can start a fish with everything that is found: rice, mushrooms, potatoes and even spinach. Learn all the details of cooking this dish.

How to Cook Stuffed Pike

A complex dish suitable for any celebration is a pike with various fillings. The advantage of this fish is that you can buy it in a store throughout the year. So that the preparation of stuffed pike does not turn into a real test for the hostess, it is first important to choose the right carcass. To do this, take note of the following tips:

  • To choose a good fish, pay attention to the mucus that covers the scales. It is necessary for good maneuverability of the fish in the water, and also tells the buyer about the freshness of the carcass.
  • The next selection criterion is the color of the tissues under the gills. If you lift the outer shell of the gills, then the meat inside should be bright, saturated pink.
  • Stuffing pike will go easier, and the finished dish will turn out tastier if you buy a fish up to two years old. Its approximate weight is 1.5-2 kg and length is 45-50 centimeters.
  • To remove the smell of mud and algae, the fish can be soaked in vinegar with water or lemon juice with spices.

Stuffed for Stuffed Pike

A stuffed pike is also good because you can fill its insides with almost everything that is in the refrigerator. Traditionally, the stuffing for stuffed pike consists of a mixture of stewed vegetables, soaked white loaf and several grams of lard. In this classical composition, the last component plays an important role. Salo is saturated with fat from the inside and does not allow the skin to remain dry after frying. It goes well with fish and not quite familiar products, for example: with fresh mushrooms, eggs and soft cream cheese.

How to Cut Stuffed Pike

You can put any stuffing into the fish, but first you need to properly cut it. There are three options for step-by-step processing:

  1. Cut the pike for stuffing whole. To do this, a small transverse incision is made near the head, the insides are carefully removed, the ridge is separated from the meat with a sharp knife.
  2. How to stuff a pike from the ridge? Start peeling the fish off the husk from the head, make 2 cuts along the ridge. Gently spread the meat, pull the spine towards you along with the dorsal fin and intestines.
  3. Before stuffing the pike in the peel, it is necessary to carefully remove the skin from the fish without damage. Poking the meat with a sharp knife, they tighten the skin, and when they reach the tail, they cut the ridge with scissors. After such cutting, it is necessary to rinse the skin with water.

Pike skin on a cutting board and meat in a plate

How to Decorate Stuffed Pike

For a long time the pike has been called the queen of fish: not only for its taste, but also for its presentable appearance on the festive table. In order for the dish to attract the attention of guests and cause appetite, you need to be able to present it. You can decorate a stuffed pike with lettuce, mayonnaise, pomegranate seeds, lemon and olives. Although they don’t eat the head of the pike, they are sure to lay it out on the dish to create a holistic impression.

Stuffed Pike Recipes

From the big pike you can cook delicious steam cakes, and put the bones of the fish in your ear. However, if you are fortunate enough to buy a fish up to two kilograms, it is a sin to let tender meat to the meatballs. Try stuffing it, especially since there are plenty of options. For example, in Israel, fish with filling is boiled in onion husks, in Europe the carcass is stuffed with spinach, and in Russia there is an excellent recipe for stuffed pike with rice. Try to bake a fish according to one of the proposed options.

Stuffed Pike in the Oven

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 120 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: European.
  • Difficulty: medium.

Stuffed pike in the oven is almost always cooked and this recipe with a photo is no exception. As a filling, try using frozen or fresh spinach leaves, since this greens is sold in the store all year round, which cannot be said about some other species. In summer, the fish will go stuffed with sorrel, beet or carrot tops. And if you bake a pike with garlic, it will become even tastier.


  • pike – 1.2-1.5 kg;
  • spinach – 4 bunches;
  • cream cheese – 400 g;
  • horseradish – 4 tbsp. l .;
  • eggs – 4 pcs.;
  • salt.

Cooking method:

  1. Clean the fish by removing the entrails and the spine with bones through the ridge.
  2. Wash the spinach thoroughly from sand, dry with a towel and chop.
  3. In a food processor, beat eggs with cream cheese..
  4. Mix spinach, egg and cream and horseradish.
  5. Place the fish abdomen down and stuff the carcass through the incision on the back..
  6. Wrap the fish in parchment, put on a baking sheet. No need to stitch skin.
  7. Place the baking sheet in an oven preheated to 180 degrees for 30 minutes.

Ready stuffed pike on a dish

Mushroom Stuffed Pike

  • Cooking time: 1 hour.
  • Servings Per Container: 3-4 servings.
  • Calorie dishes: 130 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Pike stuffed with mushrooms is especially tasty if you add a little cream to the filling. Even milk of medium fat content is suitable, since you do not have to beat it to a density. As for mushrooms, here you can completely rely on your intuition. Both artificial champignons and noble porcini mushrooms are suitable. True, the use of dried cooks is not recommended. Learn how to cook and decorate fish from a recipe with photos.


  • mushrooms – 8 pcs.;
  • pike – 1 pc.;
  • cream – 1 tbsp .;
  • white wine – 1 tbsp .;
  • sour cream – 200 g;
  • starch – 1 tbsp. l .;
  • thyme – 2 branches;
  • parsley – a bunch.

Cooking method:

  1. Cut the fish along the ridge, remove the entrails and bones. Rinse, let dry a little.
  2. Boil fresh champignons in white wine for about 5 minutes, discard in a colander.
  3. Boil the cream, add the starch dissolved in water in a thin stream.
  4. Cut parsley and thyme sprigs. Mix with cream.
  5. Dice the mushrooms, mix with the creamy mass.
  6. With this mixture, fill the insides of the pike, sew the back with thread.
  7. Top with fish sour cream, put on a baking sheet.
  8. Bake until fully cooked at 180 degrees.

Mushroom Stuffed Whole Pike on a Dish

Hebrew Stuffed Pike

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 146 kcal.
  • Purpose: for lunch.
  • Cuisine: Jewish.
  • Difficulty: medium.

Stuffed pike in Hebrew, or gefilte fish – a signature dish for any holidays in Israel. Each housewife knows how to cook pike correctly, and does it in her own way, which necessarily differs from that of the neighbor’s option. As a result, there are millions of recipes. Try it and you make delicious fish with a simple vegetable filling in the Jewish manner.


  • pike – 1 pc.;
  • egg – 1 pc.;
  • onion – 4 pcs.;
  • sugar – 1 tsp;
  • vegetable oil – 50 ml;
  • bread crumbs – 2 tbsp. l .;
  • carrots – 2 pcs.;
  • onion peel – 1 handful;
  • allspice – 3-4 pcs.;
  • bay leaf – 1 pc..

Cooking method:

  1. Carefully separate the spine from the fillet. Don’t cut your head.
  2. Peel and fry half the onion, chop the second part coarsely.
  3. Twist the pike fillet in a meat grinder, mix with onions.
  4. Add the egg, seasonings, sugar, breading to the mixture and mix.
  5. Fill the insides with minced meat, put the filling not too tightly. Sew a hole.
  6. Make a broth of carrots, onions and fish bones. Pepper, salt is not necessary.
  7. Put onion peel in a bowl and then fish.
  8. After an hour, remove from heat, drain the water, and remove the carcass in the cold..

Baked Stuffed Pike

Rice Stuffed Pike

  • Cooking time: 2.5 hours.
  • Servings Per Container: 5 Persons.
  • Calorie content: 198 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Stuffing pike is a simple process. All that’s needed is to put the minced meat in a previously peeled skin with a spoon. However, even here there are some nuances. The filling does not need to be carefully stamped with a spoon, otherwise the skin will burst during baking, and the appearance of the dish will be ruined. If you are stuffing fish with rice, as in the next step-by-step photorecept, then boil and cool the cereal in advance.


  • pike – 1 kg;
  • rice groats – 100 g;
  • carrot – 1 pc.;
  • Crimean onion – 1 pc.;
  • egg – 1 pc.

Cooking method:

  1. Separate the skin from the bones. Remove all bones from the flesh.
  2. Grind onions with carrots and fish fillet in a blender.
  3. Add your favorite spices, if you want, put the greens. Mix everything.
  4. Mix boiled rice with minced meat. Fill the skin with the mixture..
  5. Put the carcass on the foil, put your head down, wrap it.
  6. It is necessary to bake fish at a temperature of 180 degrees.
  7. After an hour and a half, open the foil and continue baking.
  8. Ready-made pike stuffed with rice looks beautiful on a plate with lemon slices and a mayonnaise net.

Whole stuffed pike on a platter

Stuffed Jellied Pike

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 156 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

There are many options for stuffing pike. Some people like this dish with cream filling, while others prefer to add dried apricots, apples and even pineapples. However, the most advantageous pike looks in the form of aspic. In addition, you do not need to prepare the broth in advance: you will receive it in the process of cooking stuffed fish. Be sure to add a little gelatin to the broth, otherwise your filler will simply remain liquid.


  • pike – 1 pc.;
  • semolina – 2 tbsp. l .;
  • onion – 1 pc.;
  • carrot – 1 pc.;
  • gelatin – 1 sachet;
  • wheat bread – 2 slices;
  • milk – 1/3 st .;
  • black pepper – to taste;
  • nutmeg – a pinch.

Cooking method:

  1. Gut the insides without damaging the skin.
  2. Grind the fillet with a food processor along with onions.
  3. Soak the slices of bread in milk, add the minced meat with semolina.
  4. Put the filling on the skin, give it the shape of a fish.
  5. Bandage the carcass so that the gauze tightens the skin well.
  6. Make fish bones and carrots broth.
  7. Boil the carcass for a quarter of an hour in water, then cool.
  8. Put slices of fish and carrots in deep salad bowls.
  9. Pour the contents of the broth mixed with gelatin. No need to mix.
  10. Stuffed pike should stand in the cold for 5-6 hours until completely frozen..

Stuffed pike with lemon in aspic

Stuffed pike in foil

  • Cooking time: 60 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 120 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Stuffed pike in foil turns out to be especially tasty, because it is actually cooked in its own juice. In this step-by-step recipe for the filling, not simple fish fillet with bread crumbs is used, but mashed potatoes, due to which the dish turns juicier. Stuffed in this way, the fish holds its shape perfectly during and after frying, so there will be no problems with decorating the dish. Learn how to make this holiday treat.


  • pike – 1 pc.;
  • lard – 200 g;
  • potatoes – 2 pcs.;
  • garlic – 2 heads;
  • soy sauce – 1 tbsp. l .;
  • juice of half a lemon.

Cooking method:

  1. Clean the fish. Remove the fillet, separate from the meat bones.
  2. Fillet with potatoes and lard must be chopped in a blender.
  3. Add the lemon sauce and juice, salt and pepper to the minced meat. Stir with a silicone spatula.
  4. Fill the skin with minced meat. Sew the skin of the fish carefully. Transfer the carcass to foil.
  5. Place the pan in the oven for 1 hour..
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