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Stuffed Pike

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Cold, gutted pike, filled with a mixture of carp (tench), bun and milk, baked in the oven until golden brown.

Ingredients:

Multiple servings: 1 pk of shrimp 1 pc onions 50 g butter 2 dl white wine fish stock salt For stuffing: 400 g capers (lino) 40 g butter 1 pc small onion 1 pc mushrooms 1 pc yolk

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milk milk nutmeg pepper salt

Procedure:

1. Remove the scales, fins, cut along the spine on both sides and separate the meat from the bones
2. Separate the spine from the head and tail with scissors and remove it with the bones
3. Remove the guts and gills, wash the abdominal cavity well
4. Salt the pork, stuff it, sew it together with white thread, put it on a greased baking tray with finely chopped onions and bake at a temperature of around 190 °C
5. Preparation of the stuffing: 1. Salt the fish meat, put on finely chopped and browned onions in butter and simmer until tender
2.

Recommendation:

Supplement: Boiled potatoes and béchamel sauce flavored with parsley or dill.