Sunt zile in care sunt foarte inspirata si imi gasesc usor retete pe care sa le gatesc. Nu se intampla prea des. De cele mai multe ori insa ma hotarasc pe moment sau atunci cand vad ceva interesant in magazin.
Asa a fost si de data asta. Voiam sa gatesc peste. Am cautat somon. Ca de fiecare data cand caut nu gasesc. De data asta am fost norocoasa si am gasit stiuca. Am cumparat si am pornit fericita spre casa gandindu-ma ca am sa gatesc ceva foarte gustos. Uitasem un singur amanunt…nu am facut in viata mea stiuca.
Dupa ce am consultat 30 de minute prietenul Google am renuntat la lupta si mi-am zis ca o stiuca nu imi va pune capac mie, o bucatareasa recunoscuta pentru talentele deosebite (nu stiu de cine dar vorba aceea “curaj, gaina, ca te tai!”). Pe dansa am umplut-o, am “sigilat-o” ca sa nu miste si in final am si innecat-o in vin. Mai jos, operatiunea cu toti pasii ei.
Ingrediente
– 1 stiuca de aproximativ 1 kg, eviscerata
– 200 g ciuperci champignon
– 1 ardei gras rosu
– 1 ardei gras verde
– 1 morcov ras
– 2 fire de ceapa verde
– 2 fire de usturoi verde
– 750 ml vin alb demisec 2XL
– boia dulce
– oregano
– cimbru
– tarhon
– sare
– 2 linguri de ulei
I have days when I’m very inspired and I find very easy recipes for cooking. But it doesn’t happen too often. In most of the cases I decide suddenly or when I see something interesting in supermarket. This time it was a decision made in the supermarket. I wanted to cook fish. I wanted salmon. As usually, when I want salmon I don’t get to find anywhere. But this time I was lucky and I found pike instead. I bought a pike and I left home very happy thinking about the tasty dish that I will cook. I forgot one tiny detail…I have never cooked pike in my entire life!
After a consultation of 30 minutes with my good friend Google I gave up the fight and I told to myself that a pike doesn’t put me in difficulty, especially because I’m a well known cook with many talents (I don’t know by who but we have a saying that was suitable now “courage, chicken, ’cause I’ll chop you!” :)) ). The pike was finally filled, “sealed” and in the end was drowned in wine. Here we have the operation with all of its steps.
Ingredients
– 1 pike (almost 1 kg), disemboweled
– 200 g champignon mushrooms
– 1 red bell pepper
– 1 green bell pepper
– 1 scrapped carrot
– 2 green onions (young onions)
– 2 green garlics (young garlics)
– 750 ml of white semi dry wine ( I used 2XL)
– sweet paprika
– oregano
– savory
– tarragon
– 2 spoons of oil
Toate ingredientele pentru umplutura au fost taiate marunt.
All the ingredients for filling were finely chopped.
Legumele se pun intr-o craticioara impreuna cu uleiul, oregano, boia dulce, sare si se calesc cca 3-4 minute.
The vegetables were put into a pan with the oil, the oregano, sweet paprika, salt and were tempered for 3-4 minutes.
Stiuca se umple si se leaga de jur imprejur cu ata tare.
The pike is filled and is tied up with a solid thread.
Se pune intr-un vas termorezistent cu burta in jos si se adauga vinul.
The pike is put into a thermo-resistant recipient with the belly beneath and we add the wine, savory and tarragon.
Stiuca se lasa la cuptor cca 45-60 minute la foc incet. Se scoate de 3-4 ori si se stropeste cu sosul din vas.
The pike is put in the oven for 45-60 minutes. The fire must be very slow. The pike must be taken out of the oven 3-4 times to pour sauce from the recipient on it.
Noi am servit stiuca impreuna cu lamaie si cartofi natur.
We served the pike with lemon and boiled potatoes.
De acum ma pot lauda ca am gatit stiuca. Hmmm, si inca foarte aromata si gustoasa!
Now I can praise myself because I cooked pike. Hmmm, and a flavored and tasty one too!
