Pike Farci (Stuffed Pike)
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Pike Farci (Stuffed Pike)

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Serves 8

Pike stuffed with own minced flesh served as whole.

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  • Pike, whole with the head on
  • 2 Onions
  • 2 Cooked carrots
  • Butter
  • 3 slices of white bread
  • 75g Sour Cream
  • 1 Egg
  • fine chopped dill
  • fine chopped parsley
  • Salt, to taste
  • Black ground pepper


    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.
    2. Fine chop onions and fry on the pan until gold. Leave to cool.
    3. Ground de-boned flesh of the fish with the grinder along with fried onions and cooked carrots.
    4. Cut the skins of the white bread slices and soak for 20 min in sour cream.
    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.
    6. Stuff pike with made mince and close belly.
    7. Place on the baking tray with some oil and bake in preheated to 160 degrees oven for 50-60 min.
    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).

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