Stuffed pike

1 serving


Peel the pike, cut the fins, rinse, cut the skin around the head, separate from the flesh and remove the skin from the head to the tail. Cut off the tail. Postpone the skin by sewing the damage. Dry the fish, remove the bones. Cook broth from peeled and washed vegetables, head, vertebrates, seasonings. Salt at the end of cooking. Prepare the fish mass: pike meat, a bun soaked in milk, sauteed onions pass through a meat grinder, put yolks, salt, add semolina, milk, pepper. Mix the minced meat thoroughly, knock it out well. Fill pike skin with fish mass, wrap in a soaked gauze napkin, pour with strained warm broth. Slowly heat and cook over low heat for 1 hour. Put the finished fish on a dish. Cut into slices, garnish with herbs and vegetables