This elegant Finnish classic features a whole pike gently baked in butter and filled with a light, refreshing stuffing of rice, cucumber, and hard-boiled eggs. The combination of tender white fish with the crisp texture of cucumber and the earthiness of parsley creates a balanced, savory dish that is both comforting and sophisticated. Perfect for special dinner parties or a hearty weekend meal, this recipe highlights simple ingredients prepared with care. The fish is browned on the stovetop before finishing in the oven, ensuring crispy skin and moist, flaky flesh inside. Serve directly from the pan for a stunning presentation.
Uunissa Paistettu Hauki (Baked Stuffed Pike
Description
This elegant Finnish classic features a whole pike gently baked in butter and filled with a light, refreshing stuffing of rice, cucumber, and hard-boiled eggs. The combination of tender white fish with the crisp texture of cucumber and the earthiness of parsley creates a balanced, savory dish that is both comforting and sophisticated. Perfect for special dinner parties or a hearty weekend meal, this recipe highlights simple ingredients prepared with care. The fish is browned on the stovetop before finishing in the oven, ensuring crispy skin and moist, flaky flesh inside. Serve directly from the pan for a stunning presentation.Ingredients
Directions
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Cook the rice uncovered in 3 quarts of boiling, salted water for about 12 minutes, until it is still slightly firm.
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Drain the rice in a large colander and set aside to cool.
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In a small bowl, toss the coarsely chopped cucumber with 1/4 teaspoon of salt.
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Let the cucumber sit for at least 15 minutes, then drain and pat dry with paper towels.
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In a small saucepan, melt 2 tablespoons of butter over medium heat.
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Cook the finely chopped onions and drained cucumbers for 6 to 8 minutes until soft and transparent but not brown.
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Transfer the onion-cucumber mixture to a large mixing bowl.
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Add the cooled rice, coarsely chopped hard-boiled eggs, finely chopped parsley, and finely chopped chives to the bowl.
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Season the stuffing with salt and white pepper, then moisten with 1 tablespoon of heavy cream, adding more if the stuffing seems too dry.
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Mix the stuffing ingredients together lightly but thoroughly.
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Wash the cleaned and scaled pike inside and out under cold running water, then dry thoroughly.
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Fill the fish cavity with the cucumber-rice stuffing.
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Close the opening with small skewers and crisscross kitchen string around the skewers to secure the stuffing, similar to lacing a turkey.
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Preheat the oven to 350&# 194;°F (177ðC).
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In a baking dish or roasting pan large enough to hold the fish, melt 1/4 lb (8 tablespoons) of butter over moderate heat on the stovetop.
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When the foam subsides, place the stuffed fish in the baking dish.
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Raise the heat and cook the fish for about 5 minutes until it is golden brown on one side.
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Carefully turn over the fish and brown the other side for another 5 minutes.
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Sprinkle half of the dry bread crumbs over the top side of the fish.
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Turn the fish over again and sprinkle the remaining bread crumbs on the other side.
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Pour 1/2 cup of boiling water around the fish in the pan and bring it to a simmer on top of the stove.
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Bake uncovered in the middle of the oven for 30 to 35 minutes, or until the fish feels firm when pressed lightly with a finger.
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Serve directly from the baking dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 55.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 0.3g2%
- Sugars 0.4g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
In Finland, 1 cup of finely chopped spinach, squeezed dry, is often substituted for the cucumber in the stuffing.
Mackerel or sea bass can be substituted for the pike if necessary.
Ensure the fish is thoroughly dried before stuffing to help the skin brown properly.
