Cooking process
Today we are preparing a pike! This river predator has many transverse ossicles along the ridge, which should be borne in mind when you cook any dish out of it, especially for children. In the latter case, it is better to take the costal part of large specimens, where the bones can easily be removed. But the young pike – choked, as my father called it – is much tastier! Here’s a small pike and cook today, along with potatoes and mayonnaise.
The pike can be baked entirely, and you can cut it portionwise, which is much more convenient when feeding. With your head, too, decide for yourself – if there are fans of fish heads (and there are quite a few!), Then add it.
So, for cooking pike with potatoes and mayonnaise in the oven, take the food on the list.
Remove the pike from the scales and viscera, remove the gills, rinse well and dry with a paper towel. Slice into portions.
Sprinkle the pike with lemon juice or apple cider vinegar, pour soy sauce, pepper, let stand in this marinade for 15 minutes.
Peel the vegetables.
Form a baking sheet with a foil with a margin – to wrap the contents. Pour oil on the bottom, lay a layer of half a potato, then add the carrots.
Add the onion and the remaining potatoes. Salt and pepper.
Place the pieces of pickled pike on top. Wrap the edges of the foil and put in the oven for 40 minutes.
When the potatoes are soft, unfold the foil. Cover the pike with a mayonnaise mesh and send it back to the oven, already in the open.
Cherish the pike under the grill or convection until you get such a beautiful crust.
On the table, baked pike in the oven with potatoes and mayonnaise served hot with fresh herbs. Bon Appetit!
Pike with potatoes and mayonnaise in the oven
A simple, hearty dish of pike, baked with potatoes under mayonnaise.
Ingredients
Pike – 350 g
Potatoes – 300 g
Onion – 50 g
Carrots – 50 g
Sunflower oil – 30 g
Soy sauce – 3 tbsp.
Mayonnaise – 2 tbsp.
Apple vinegar – 1 tbsp.
Salt – to taste
Ground black pepper – to taste
Cooking process
Today we are preparing a pike! This river predator has many transverse ossicles along the ridge, which should be borne in mind when you cook any dish out of it, especially for children. In the latter case, it is better to take the costal part of large specimens, where the bones can easily be removed. But the young pike – choked, as my father called it – is much tastier! Here’s a small pike and cook today, along with potatoes and mayonnaise.
The pike can be baked entirely, and you can cut it portionwise, which is much more convenient when feeding. With your head, too, decide for yourself – if there are fans of fish heads (and there are quite a few!), Then add it.
So, for cooking pike with potatoes and mayonnaise in the oven, take the food on the list.
Remove the pike from the scales and viscera, remove the gills, rinse well and dry with a paper towel. Slice into portions.
Sprinkle the pike with lemon juice or apple cider vinegar, pour soy sauce, pepper, let stand in this marinade for 15 minutes.
Peel the vegetables.
Form a baking sheet with a foil with a margin – to wrap the contents. Pour oil on the bottom, lay a layer of half a potato, then add the carrots.
Add the onion and the remaining potatoes. Salt and pepper.
Place the pieces of pickled pike on top. Wrap the edges of the foil and put in the oven for 40 minutes.
When the potatoes are soft, unfold the foil. Cover the pike with a mayonnaise mesh and send it back to the oven, already in the open.
Cherish the pike under the grill or convection until you get such a beautiful crust.
On the table, baked pike in the oven with potatoes and mayonnaise served hot with fresh herbs. Bon Appetit!