- pike - 700 Grams
- bread - 100 Grams
- milk - 200 milliliters
- egg - 1 piece
- onions - 150 Grams
- boiled rice - 1-2 Art. spoons
- greens - - To taste
- mayonnaise - - To taste
- salt - - To taste
- pepper - - To taste
Clean the pike (the belly does not rip and remove the fins), separate the head, remove the gills. Carefully remove the skin, it should slazit easily (if carefully trimmed with a knife from the meat in a circle). Cut off the bone at the base of the tail. Remove the entrails from the fish. Separate the meat from the bones. Soak white bread in milk. Meat pass through the meat grinder several times. Grind the bread and onion in a blender. Finely chop the greens. Mix onion, meat, bread, greens and rice. Add salt and pepper to taste. Split 1 egg. Thoroughly mix everything. Fill the pike with stuffing, carefully, so that the skin does not burst. Lay the fish on the foil lightly greased with vegetable oil, attach the head. Spread mayonnaise. Screw the fish into foil. Put in the oven. Bake at 180 C for 1 hour. Dish decorate to your liking.
Servings: 3-4