Whole pike more than 4 lb weight
2-3 tbsp pork fat
1 large shallot onion
2 egg yolks
Salt, pepper, dried dill greens
A pinch of grated nutmeg
1 lb white bread
1 lb whipping cream
1 tbsp butter
2 tbsp mayonnaise
Celery root, dill, bay leaves, washed onion shellsMethod:
It is a famous dish, but it requires a lot of work, more than stuffed chicken.
To make it, take a large fresh (the fresher the better, and its weight has to be more than 4 lbs) pike. Peel it, trying to keep its skin whole.
Remove the head, and take out the innards carefully. Put fish liver and fish caviar, if it is in the pike, in a separate small dish.
Grate 1 carrot together with fish liver, and mix with the caviar. Set aside.
Take the skin off altogether with fins and tail, trying hard to avoid damaging the skin.
If they happen, take needle and sew.
Remove all bones from fish meat. It takes a lot of time, but it’s worth it.
Soak white bread in whipping cream, and grate fish meat together with soaked bread and 1 piece of pork fat the size of 2-3 tbsp.
Knead dough by hand, and remove all the bones that you find.
Add grated liver with carrot to the dough, and knead.
Cut onions into small cubes, and fry in 1 tbsp vegetable oil until gold color.
Cool and add to the dough.
Then, add 2 egg yolks, salt, pepper, dried dill greens, and a pinch of grated nutmeg to the dough.
Knead it all together well.
Stuff fish skin with the dough, not too tight, and seal.
Boil fish head without gills (remove them with scissors) and fish bones in a wide saucepan, add celery root, dill, bay leaves, washed onion shells, and boil for about 25 minutes with medium heating.
Put stuffed pike in the saucepan (you can roll it a little), and boil for about 30 minutes.
Pre-heat oven to 390º F.
Put ready fish on a baking sheet, greased with butter, cover fish with a very thin layer of mayonnaise, and bake for about 10-12 minutes.
Serve hot or cold.