- Pike - 2-3 Kilograms
- Bread white - 200 Grams
- Carrots - 2 pieces (one cooked, the second raw)
- Eggs - 2 pieces (one raw, one cooked)
- Onion - 1-2 pieces
- Dill greens - 100 Grams
- Salt - 1,5 teaspoons (half the salt for pike, the second half for jelly)
- Black pepper powder - 2-3 Pinch
- Bay leaf - 1-2 pieces
- Gelatin - 1-2 teaspoons (at the rate of 1.5 teaspoons per liter of broth)
We clean the pike, mine and prepare to remove the skin from it. Cut off the head and remove the skin. Gently cut the meat with a knife so that the "stocking" is whole. That's what we got. Separate the meat from the bones. We twist pike meat through a meat grinder. We will do the same with onions and milk bread soaked in milk. My dill and small-finely chopped. Mix the pike forcemeat, bread, onion, chopped dill. Add salt, pepper and raw egg. Stuffing the pike. We put inside the "stocking" the resulting stuffing. For future beauty, we also invest a boiled egg and carrots, cut into circles. Open the end of the pike carcass should be tied. Gently put the fish in a saucepan and pour cold water so that it slightly covers the carcass. Solim. Add to the pan raw carrots, bay leaf. We put the cook for 30 minutes. Pike cooked. take it out of the broth and, while it cools, make jelly. In the broth, add the soaked gelatin and thoroughly dissolve it. Chop the cooled stuffed pike into portions, spread out on plates and fill with gelatin solution. You can decorate with carrot, eggs or greens. We put in a cold place to freeze.
Servings: 5-6