Pike inhibits fresh waters of rivers but its flesh is as nutritious as that of saltwater fishes. Pike flesh is known for its low fat content. Therefore, the best cooking method is to stuff pike with any filling that is not dry in texture. We made the stuffing with stewed oyster mushrooms and onion. The taste of the fish was just gorgeous, juicy flesh saturated with rich sweetish mushroom flavor. You can cook this dish for holidays, for the pike’s flesh is almost boneless.
Ingredients for Stuffed Pike
- 1 whole pike, about 4.5 lb (2 kg)
- 1.7 lb (800 g) oyster mushrooms
- 1 onion
- 4 garlic cloves
- Several parsley stalks
- 1 lemon
- 0.5 teaspoon ground black pepper
- 3 tablespoons olive oil
- Scale the pike, gut and rinse in running water well.
- Dice onion and garlic finely.
- Shred parsley with a knife.
- Break oyster mushrooms apart, rinse well, drain water and chop finely.
- Put olive oil into a large frying pan and sauté onion and garlic until golden.
- Stir in parsley and chopped mushrooms.
- Salt and stew for 10-15 minutes, stirring occasionally. Sprinkle with lemon juice at the end.
- Rub the pike with pepper and salt and coat with olive oil inside and outside.
- Stuff with stewed mushrooms and fix the opening.
- Put the pike on a foil lined baking sheet and transfer into an oven. Baking time depends on the size of fish. We baked our pike for about an hour at the medium temperature.
- Garnish to your taste. Serve hot with vegetables and greens.