Minced baked pike

8 servings
1 hour 45 min

It takes a bit of work to make a beautiful pike, but it's worth it. We cut the fish: we cut off the head, clean the insides. The most painstaking thing is to remove the skin from the carcass. The main thing is to arm ourselves with a sharp knife and, starting from the side of the head, with circular movements of the knife, separate the skin from the meat. To keep the tail in place, carefully cut the ridge from the inside. That's it, you can breathe a sigh of relief - the meat has been extracted, the skin is unharmed! We prepare the filling: break the bread into parts, put it in a bowl and pour it with heated milk. We separate meat from the ridge, choose bones. Using a blender, grind the pike meat, then lard. You can also use a meat grinder. Drive an egg, soaked bread, salt, pepper into the resulting mixture. We mix the mince well. We collect pike: we tightly start the skin with mince, sew our heads. Well, the beauty is asking for an oven! Lubricate the fish with vegetable oil, as well as the form in which it will bake. Put in an oven heated to 180 ° C for 40 minutes. Treat yourself to seven fish! Enjoy your meal!