Stuffed pike in jewish

6 servings
1 hour 40 min


1. Peel the pike peeled from the scales on the abdomen, without separating the head, try not to damage the skin.

2. Remove the ridge with the meat, separate the meat from the bones.

3. Cook 3 eggs.

4. Soak the bread pulp in the water.

5. Twist pike meat, onions, boiled eggs and bread pulp on a meat grinder or in a blender, I chalk it last.

6. Add the remaining raw eggs, breadcrumbs, chopped dill to the mince. Salt well and pepper.

7. Gently stuff with pike skin.

8. Tie it up with a thick thread and place it on an oil-greased baking sheet.

9. Lightly oil the pike and bake it for 40 minutes at 160 degrees. Increase the temperature by 5-7 degrees every 15 minutes. Stuffed fish cannot be put in a badly warmed oven, the skin can tear. 10. Allow the pike to cool and remove the threads. 1
1. Serve, cut into portions and garnished with herbs and lemons. Enjoy your meal!