Pike stuffed whole

8 servings
2 hours 20 min

To cook, choose the pike carefully: you need it to be fresh. We cut the fish: we cut off the head, clean the scales, take out the insides. Rinse the finished carcass under running water. Starting from the side of the head, we separate the skin from the meat. We act very carefully, trying not to damage the skin. We keep the fins. So that the tail fin also remains in place, carefully cut off the bone from the inside of the skin. The most responsible part is behind. And now we separate the meat from the bone with a sharp knife. Put the meat in a bowl, add finely chopped onions and garlic, as well as lard. We enrich generously with spices, salt and grind using a blender. Bread crumbs are introduced into the obtained mixture. We fill the resulting mince tightly with pike skin. Again, very carefully, so as not to tear. We sew the finished product and make a couple of punctures along the ridge or on the sides. We grease the baking sheet and the fish itself with vegetable oil, put our heads to it and send it to the oven for an hour and a half. Bake at 180 ° C. On the table, serve the pike cold, decorated with herbs and any vegetables at your discretion. Get compliments about your skill!