Pike stuffed whole

For cooking, choose the pike carefully: you need it to be fresh. We cut up the fish: cut off the head, peel off the scales, take out the insides. The finished carcass is washed under running water.

Starting from the side of the head, we separate the skin from the meat. We act very carefully, trying not to damage the skin. We keep the fins. So that the tail fin also remains in place, carefully cut off the bone from the inside of the skin. The most important part is behind us.

And now we separate the meat from the bone with a sharp knife. Put the meat in a bowl, add finely chopped onion and garlic, as well as lard. Generously enrich with spices, salt and grind with a blender. In the resulting mixture, we introduce breadcrumbs.

With the resulting minced meat, we tightly stuff the pike skin. Again, very carefully, so as not to tear. We sew up the finished product and make a couple of punctures along the ridge or on the sides.

Lubricate the baking sheet and the fish itself with vegetable oil, put the head to it and send it to the oven for an hour and a half. Bake at 180 ° C.

Serve the pike cold on the table, garnished with herbs and any vegetables at your discretion.

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