Pike in mayonnaise in the oven

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to bake pike in mayonnaise? Prepare the necessary ingredients for the dish. You can use frozen pike (in which case it must first be thawed in the refrigerator), but fresh is better. You can bake the fish whole, placing it on top of a vegetable bed, or cut it into portions. I cut off the head and tail in order to cook fish soup from them, and left the rest of the fish for baking.

2. STEP 2

   

   Wash the pike, remove scales, cut off the fins and gut it. If you bake the pike with its head, remove the gills. Rinse the prepared fish thoroughly again and cut into portions.

3. STEP 3

   

   If pike live in stagnant or slow-flowing waters, they usually smell strongly of mud and algae. And this is also reflected in the taste. Therefore, in order to remove the specific taste and smell inherent in this fish, you need to keep it in the marinade. You can simply marinate in lemon juice, but I prefer a mixture of apple cider vinegar and soy sauce.

4. STEP 4

   

   Pour apple cider vinegar and soy sauce into the bowl with the fish and mix the fish with the marinade. Leave for 15 minutes. Then drain the marinade.

5. STEP 5

   

   While the fish is marinating, prepare the vegetables. Peel the carrots and cut into slices.

6. STEP 6

   

   Peel the onion and cut into rings.

7. STEP 7

   

   Peel the potatoes and also cut into slices. To make the potatoes tasty and juicy, place them in a bowl, lightly salt and pepper and season with 1 tbsp. l. mayonnaise. Mix the potatoes well.

8. STEP 8

   

   Pour vegetable oil into a baking pan lined with parchment and place onion rings in one layer on the bottom.

9. STEP 9

   

   Place potato and carrot slices on top.

10. STEP 10

    

    Place pieces of pike on a vegetable bed. Salt the fish, pepper and sprinkle with fish spices. If your fish spices already contain salt and pepper, then add additional salt and pepper to the fish with caution.

11. STEP 11

    

    Cover the pan with foil and place in an oven preheated to 180°C for 40-45 minutes.

12. STEP 12

    

    Then remove the foil, pour a thin layer of the remaining mayonnaise on the pike (I do this using a cooking bag with the tip cut off) and return to the oven for another 15-20 minutes until a golden crust appears on the surface. Bon appetit!