Roasted Stuffed pike
Remove scales from a pike, cut off its head. Salt and pepper the head, sprinkle it with spices for fish. Take out the guts. Carefully remove the skin like tights without cutting the fish belly, leaving the tail. Separate the flesh from the bones and mince with a meat grinder 2 times; add the salt, pepper and other spices for fish to taste. Fill the mass into the skin, bake in the oven together with the head. Place on a tray decorated with the greenery, vegetables and lemon.