"We always prepared my mother in the family, I could only help her clean and cut vegetables, wash the dishes. Mom always said to me: "Everyone has time." Somehow I was badly wiped the table, and Dad told me at it: "If you are so outstanding the table with my husband, then he will drop you from home." (Laughs.) And when I got married, I learned the oven Russian and Ossetian pies, bread, pellets. Of course, I asked the Council at Mom, I read something in culinary books. Unfortunately, in the last couple of years I prepare those dishes that require little time. And for festive dishes, it is specially responsible and trepidation. In my family, it is customary that the festive table leaned from tasty and diverse yokes. My corona dish is the stuffed pike - this is a time-consuming, but very tasty dish! His cooking was taught by my mommy, she loves fish, be sure to be useful and tasty. "
Stuffed pike from Sogdiana
Photo: pixabay.com/ru.
Stuffed pike from Sogdiana
"I will not describe the process of removing the skins with a pike, since on the Internet you can find many video clocks from professional chefs. You can leave the head: so the pike looks more beautiful, but be sure to remove the gills. We will proceed to cooking the filling: take a couple of white bread slices and soak in warm milk. Then fry finely chopped onions and grated carrots on vegetable oil. In parallel, proceed to the roast of champignons or any other mushrooms. Remove the pike meat with the ridge, the remains can be removed by a teaspoon. Skip the fillet through the meat grinder two or three times to get rid of small bones. Then skip roasted onions and carrots through the meat grinder, champignons. Add waste bread. Cut into small pieces of crisp, prunes and walnuts. Add them to mince. Then lend an egg, add salt, pepper and oregano. Mix well. If the pinch was not fat, then it is better to add melted cheese, lard or kurdyuk, but pre-exposed so that there is no smell. We feed the stockings from the stuffing skins (only not under the string, so that the minced meat will not get out during the baked, lubricate the mayonnaise and put on the baking sheet or paper for baking. We send to the oven preheated to 200 degrees for 30-40 minutes. Then the pike must be fully cooled so that it can be easily transferred to the entire dish without damaging. Before serving on the table, put the pike in the refrigerator for 1-2 hours, and then decorate the greenery, lemon, olives. "