Stuffed pike

1 serving


Peel the pike from the scales and rinse in cold water, cut through the skin around the head, then, separating it with your fingers from the meat, gently assemble. at the tail, cut off the ridge bone so that the tail remains with the skin. remove skin, eviscerate fish, wash, separate meat from bones, cook minced meat, fill pike skin with them, shape whole fish. tie the hole through which the fish was stuffed. to cook minced meat, fish flesh, sautéed onions, garlic, wheat bread soaked in water or milk, pass through a meat grinder, add softened margarine, eggs, salt, ground pepper, lemon juice, mix everything well. put the stuffed fish on an oiled frying pan, pour in some stock, coat with oiled paper and empty in the oven. chilled fish, cut into pieces, pour steam or tomato sauce, serve with side dish (boiled potatoes or mashed potatoes)