Pike stuffed

1. In flowing cold water, we wash the pike, which is cleaned of scales, around the head is sharp but Ingredients:

• Onions - 1 Piece
• Saffron - 1 gram
• Mayonnaise - 200 Grams
• Pike - 1 piece
• Chesnoka - 1 tooth
• Baton - 1 piece
• Milk - 100 Grams

Instructions

1. In flowing cold water, we wash the pike that is cleaned from the scales, and around the head with a sharp knife we ​​make neat cuts. 2. We need to remove a whole skin, and for this purpose, so that the skin of the fish can be removed without much effort, the pike must be slightly repelled. When we reach the tail, the spine bone is cut, then the skin is cleaned from the inside. From the pits we separate the meat, and put it into the bowl of the blender. We clean the onion, add it to the blender, just add the roll, previously soaked in milk, add mayonnaise, spices, pepper, garlic and salt. We grind everything. 3. The minced meat (it should be very gentle) carefully fill the skin of the pike. Stuff stuffing is not very tight, then sew the skin with threads. 4. In the gauze we lay pike, we lower it into a pan, fill it with fish broth, and cook for about twenty-five to thirty on a small fire. 5. Then we remove the pike, cover it with mayonnaise and lay it on the grate. For about ten minutes we send it to the oven. Bake until the appearance of a crust. 6. Stuffed pike ready. It's good to serve with horseradish.

Servings: 6