Uunissa Paistettu Hauki (Baked Stuffed Pike)
Submitted by mruther
Uunissa paistettu hauki, the Finnish whole baked pike stuffed with rice, cucumber, hard-cooked eggs, chives and parsley, browned in butter and finished in the oven until firm and flaky.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minA showpiece Finnish dish where a whole freshwater pike gets boned (head and tail stay on, which is part of the drama when you bring it to the table) and packed with a savory rice and cucumber stuffing. If pike isn’t at your fishmonger, mackerel or sea bass slip in beautifully.
The stuffing is what makes this recipe sing. Salted chopped cucumber rests for 15 minutes then gets patted dry, a small step that keeps the filling from weeping into the rice. Butter-softened onion, chopped parsley, chives, hard-cooked eggs and a spoon of cream tie it all together.
The cooking is a two-stage move: stovetop to sear the fish golden on both sides in foaming butter, then into the oven with a splash of water to finish through gently. Breadcrumbs pressed on before the oven stage crisp into a nutty crust.
Chef Tips
- Use kitchen twine to crisscross between the skewers the way the directions describe, that holds the stuffing put during baking.
- Press gently on the thickest part of the fish, it should feel firm but yielding when done.
- Cook rice to al dente only, it keeps absorbing moisture inside the fish.
- Pat the fish bone dry before it hits the hot butter, wet skin steams instead of browning.
Variations
- Swap chives and parsley for fresh dill for a more traditional Nordic profile.
- Add a tablespoon of capers to the stuffing for a briny lift.
- Finish the baked fish with a squeeze of lemon and brown butter poured over at the table.
Ingredients
Directions
- Remove backbone but leave head and tail on fish.
May substitute mackerel or sea bass.
Cook the rice uncovered in 3 quarts boiling, salted water for about 12 minutes or until it is still slightly firm.
Drain in a large colander and set aside to cool.
In a small bowl, toss the chopped cucumber with ¼ teaspoon of salt.
Let it sit for at least 15 minutes, then drain and pat dry with paper towels.
In a small saucepan, melt 2 tablespoons of butter and cook onions and cucumbers 6 to 8 minutes until soft and transparent but not brown.
Transfer to a large mixing bowl and add chopped eggs, cooked rice, parsley and chives.
Season with salt and pepper and moisten with a tablespoon of heavy cream, adding more if the stuffing seems too dry.
Mix together lightly but thoroughly.
Wash the fish inside and out under cold running water and dry thoroughly.
Fill the fish with the cucumber-rice stuffing, close the opening with small skewers and crisscross kitchen string around the skewers as you would lace a turkey.
Preheat oven to 350?F.
In a baking dish or roasting pan attractive enough to bring to the table and large enough to hold the fish, melt ¼ lb butter over moderate heat.
When the foam subsides, place the fish in the baking dish, raise the heat and cook for about 5 minutes until it is golden brown.
Carefully turn over the fish and brown the other side.
Sprinkle top with half of the bread crumbs and then turn the fish over again and sprinkle the other side with the remaining bread crumbs.
Pour ½ cup boiling water around the fish and bring it to a simmer on top of the stove.
Bake uncovered in the middle of the oven for 30 to 35 minutes or until fish feels firm when pressed lightly with a finger.
Serve directly from baking dish.
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