Here is a list of products that we need: dill - 1 bunch, green onions - 1 bunch parsley - 1 bunch, vegetable oil, 400 gr.white bread, milk, pike weighing 1-1.5 kg, eggs - 2 pieces, salt, garlic cloves and 1 -4-5 Bank pitted olives.
proceed: Pike necessary to wash thoroughly, remove the scales and using scissors to cut out the gills.Then make cuts on both sides along the gill bones.Please note that flat skin that connects the back of the head with the fish must remain intact, it is important.
further shifts the pike's head back and helping yourself small, but very sharp knife, separate the skin from the meat.
Fins should be cut with scissors from the inside.Trim the cleaned meat from the skin, but look, not to get to the tail of 2-2.5 cm. As a result, we should get a skin fish with head, tail and fins.We need to spread it gently and temporarily put aside.
Undertake the carcass: remove the entrails, spinal and rib bones.The meat should be washed and cut into small pieces.It is important to remove
proceed to the filling: bread with the crust cut off, and the pulp is soaked in milk.We took out the blender and put the pieces of fish in a bowl, lightly pressed bread and egg.The tinier until a puree.
greens thoroughly washed and shinkuem, purify and ground garlic.Olives throws in a sieve to water lapped glass.Then slice thinly.Add the minced fish fresh herbs, garlic, olives, salt and pepper to taste.Mix thoroughly.
then everything is very simple: fill our fragrant meat pastry bag and carefully fill the prepared earlier skin pike.
Heat oven to 200 ° C, baking grease with vegetable oil and place on a baking pike belly down.To give it the desired shape of the hands, grease egg and bake 1 hour 15 minutes.Enjoy your meal!
author of the publication: Rostislav Belyakov