Stuffed pike in the oven

8 servings
2 hours


1. In pike peeled from scales, remove the insides, only you need to do this by cutting off the head, since the abdomen should remain intact.

2. Remove the skin. I, gradually clipping, push her to the tail. Try not to tear.

3. Separate the removed skin from the ridge.

4. Separate the meat from the bones and grind in a blender.

5. Peel and wash the onions and carrots. Cut the onions into strips, and grate the carrots over a coarse grater.

6. Soak the bread flesh in cream.

7. Combine the crushed meat, vegetable and bread fried in vegetable oil, add salt and spices, as spices I take lemon pepper. Mix well. I do it in a blender at low speed.

8. Fill the pike skin with filling and sew the hole. If you have torn the skin, then these holes can also be sewn up.

9. Place the stuffed pike in the foil without covering the top. Brush with sour cream and bake for 40 minutes at 200 degrees. 10. When serving, remove the threads and cut into portions. Enjoy your meal!