Pike fillet
Description
Pike meat (lat. Esoxlucius) is considered to be a dietary product due to its low-fat content, 2-3%. And pike products are great for low-calorie meals.
Nutrition and energy value
84 kcal / 352 kJ
Type of cuts
Undressed
Type of packaging
In the package
Weight
1 kg package, Weight is fixed.
Terms and conditions of storage
Not more than 10 months at T not higher than -18 ° C
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Cooking method
You will need: Pike fillets - 500-700 grams; Potatoes - 2 pieces; Onions - 1-2 pieces; Puff pastry - 500 grams (yeast ready puff pastry); Butter - 50-70 grams; Egg - 1 piece; Salt - 1 teaspoon (to taste); Ground black pepper - 2-3 pinches; Spices for fish - 2-3 pinches (any dry spices or dill and parsley)
Clean and cut the pike. Separate the fillet. Select bones. Chop the fillets. Roll out the puff pastry into a rectangle on a sheet of paper (it will be more convenient to transfer the cake to the baking sheet). The thickness of the finished sheet should be about 1 centimeter. Clean the onion and cut it as you like - it can be diced, it can be half rings. Cut cleaned potatoes into thin slices. Put potatoes in the center of our layer of dough. Put onion on potatoes. Place pike fillets on the top layer in our pie. Spread evenly, salt, pepper and sprinkle with spices or green dill. Lay the pieces of butter on top. And now proceed to the formation of the pie. Cut the layer of dough on the sides diagonally with strips of 3 centimeters wide. Put strips in the form of a pigtail to the center. Grease cake with yolk and put in the oven for 45-50 minutes. Bake at 180 degrees.
