Pike Farci (Stuffed Pike)

Method

• step 1

  Clean the pike without damaging skin and cut out all the flesh leaving only skin with the head on. Cut out the eyes and separate flesh from the bones.

• step 2

  Fine chop onions and fry on the pan until gold. Leave to cool.

• step 3

  Ground de-boned flesh of the fish with the grinder along with fried onions and cooked carrots.

• step 4

  Cut the skins of the white bread slices and soak for 20 min in sour cream.

• step 5

  Add to the mince slices of white bread soaked in sour cream, whisked eggs, fine chopped dills and parsley, season with ground pepper and salt and mix well everything.

• step 6

  Stuff pike with made mince and close belly.

• step 7

  Place on the baking tray with some oil and bake in preheated to 160 degrees oven for 50-60 min.

• step 8

  Serve as a whole. Once dividing in portions cut in a thick slices (like sausage). Very tasty with the horseradish sauce (horseradish mixed with the mayonnaise in the proportion 1:3).