Stuffed pike
Description
Carefully remove the fish skin, then blend the pike meat together with bread, garlic, and mayonnaise in a blender. Fill the skin with the resulting stuffing and bake in the oven.
Instructions
- 1
Step 1
1. Rinse the pike under cold running water, remove the scales, and make neat cuts around the head with a sharp knife.
- 2
Step 2
2. We need to remove the whole skin, and to make it easier to peel off, we need to lightly pound the pike. When reaching the tail, chop the backbone, then clean the skin from the inside. Separate the meat from the bones and place it into the blender bowl. Peel the onion and add it to the blender, along with a bread roll previously soaked in milk, mayonnaise, spices, pepper, garlic, and salt. Blend everything together.
- 3
Step 3
3. Carefully fill the pike skin with the resulting stuffing (it should be very tender). Do not pack the stuffing too tightly, then sew up the skin with thread.
- 4
Step 4
4. Place the pike into a piece of gauze, put it into a pot, pour fish broth over it, and simmer over low heat for about twenty-five to thirty minutes.
- 5
Step 5
5. Then remove the pike, coat it with mayonnaise, and place it on the grill. Put it in the oven for about ten minutes. Bake until a crust forms.
- 6
Step 6
6. The stuffed pike is ready. Serve well with horseradish.