Stuffed Fish

Ingredients

Pike-perch 1000 g

Salmon (fillet) 200 g

Egg 1

Olives 13

Butter 2 tbsp

Parsley

Bay leaf

Ground red pepper

Ground black pepper

Black peppercorns

Salt

Clean the pike-perch, cut off the head and tail, remove the bones, season with salt and pepper. Make broth from the head and bones.

Chop the salmon fillet, add the egg, salt, red pepper, butter, and 2 tbsp of broth, and blend. Sprinkle one pike-perch fillet with chopped herbs, spread with the salmon mixture, then top with olives, the remaining salmon mixture, and herbs. Cover with the other half of the pike-perch and tie with string.

 Pour the broth over the fish, bring to a boil, add peppercorns, salt, and bay leaf. Simmer until tender, 40-45 minutes. Cut the fish into portions and serve.

Enjoy!