Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pike | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pike (approx. 2 lbs/1 kg),
- crustless slice of white bread,
- 2 onions,
- 3 tablespoons oil,
- 3 eggs,
- salt,
- pepper,
- 1 carrot,
- 1 onion,
- 1 beet,
- 2 qts/2 l water,
- 1 teaspoon chopped parsley,
- lemon,
- mustard sauce
Directions
Clean and wash the pike and remove its head. Starting from the head, skin the fish carefully. If there remains any meat sticking to the skin, scrape with a knife.
Salt and skin and leave aside. Debone the fish and grind it with the milk (or water) moistened bread and with the finely chopped and oil fried onion.
Add salt, pepper, a teaspoon of chopped parsley and two beaten eggs to the mixture. Mix well and stuff the pike skin (do not overstuff or it may burst while boiling).
Make small fish balls from the remaining mixture. Take a pot and put a whole onion, the thinly sliced carrot and beet, as well as the fish bones into it.
Then add the stuffed fish, head, small fish balls and 2 qts/2 l of water. Let boil, covered, at low temperature.
When it is done, remove the stuffed fish, arrange in the middle of a long platter, cut into finger thick slices and place the head where it belongs to make it look like a whole fish again.
Arrange the fish balls and a few lemon slices around it. Serve with mustard sauce.
Category:Romanian Recipes
Category:Romanian Meat Dishes