Pike's ear in Hebrew

This culinary recipe requires a fairly large pike, the weight of which should be equal to about one kilogram. This is Jewish cuisine, the ear turns out to be quite unusual. At least, I tried this for the first time when I was going to cook myself according to the recipe.
So, we take our pike and carve it: cut off the head and tail, cut into two parts, take out the bones. Put the tail, head and bones in a saucepan with water and cook until cooked together with different roots (parsley, celery, etc.). Then filter the broth.
Raw pike meat is passed through a meat grinder, making sure that it is free of bones. Yes, please note that the pike skin remains intact, this is important! Also, we pass onions through a meat grinder. Chop finely dill, parsley, mix it all with minced fish. Here we also add pepper, salt, one raw egg, pour in two spoons of fish broth. The resulting mass is placed in a pike skin, sew it up, tie it so that the seams do not disperse and cook in a saucepan with broth. We will still have minced meat, from which we need to form small balls and cook together with stuffed pike.
We take out the pike in the skin, carefully remove the threads and just as carefully cut into portions. One piece is sent to each plate, after which it is filled with broth with fish meatballs, decorated with a slice of lemon and fresh herbs.