Depending on how it is served, stuffed pike can be a snack or a meal in itself. This fish tastes good with boiled potatoes, rice, vegetables, and baked apples.
Ingredients:
- Pike (weighing 2 kg) – 1 pc.
- Salmon – 300 g
- Lard – 100 g
- Onion – 2 pcs.
- Eggs – 1 pc.
- Carrot – 1 pc.
- Vegetable oil – for frying
- White bread – 200 g
- Milk – 200 g
- Salt, pepper – to taste
- Lemon juice – 1 tsp
- Mayonnaise – 2 tbsp. l
- Mustard seeds – 1 tsp
- Lemon – 1 pc.
- Olives – to taste
Directions:
- Clean the pike from scales, remove the gills and entrails.
- On the inside of the fish, cut the main bone near the head and tail so as not to damage the skin. Using shallow cuts, separate the carcass from the skin with a knife.
- Separate the fillet from the bones and twist it together with the salmon, onion, and lard through a meat grinder.
- Pour the bread with milk, squeeze it, and add it to the minced meat.
- Peel the carrots, grate them on a fine grater, and fry them in vegetable oil. Add them to the minced meat along with the egg. Salt and pepper.
- Mix all the ingredients thoroughly and beat off the mass.
- Fill the pike skin with the vegetable and fish minced meat and sew it up.
- Place the fish on a baking sheet with the threads down.
- Mix the mustard, mayonnaise, and lemon juice. Grease the pike carcass and head with sauce.
- Bake in the oven at 180 °C for an hour.
- When the pike has cooled, decorate it with olives and lemon slices, and make patterns with mayonnaise.