Stuffed Pike

Ingredients

Pike 700 g

Bread 100 g

Milk 200 ml

Egg 1

Onion 150 g

Rice 2 tbsp

Herbs

Mayonnaise

Salt

Pepper

Clean the pike (leave the belly uncut), leave the fins in place, remove the head, and discard the gills.

Make cuts around the pike, separating the skin from the meat. Carefully and slowly remove the skin. The skin comes off quite easily.

Cut off the bone at the base of the tail. Remove the entrails. Separate the meat from the bones (it comes off very easily).

Soak the bread in milk. Grind the meat (you can grind it 2-3 times), bread, and onion (you can also blend everything). Finely chop the herbs. Mix the meat, onion, bread, rice, and herbs. Season with salt and pepper. Add the egg. Mix well.

Stuff the skin with the mixture (don't stuff it too tightly, otherwise the skin may burst).

Place on foil (you can lightly grease the foil with vegetable oil), and attach the head. Grease with mayonnaise. Wrap the foil.

Place in the oven. Bake at 180°C for an hour. Cool completely, and only then unwrap the foil. Serve the pike cold.

Enjoy!