Stuffed pike

Stuffing:
Boil the vegetables, cut or shredded - 1 carrot, 1 parsley, 1 small celery, 2 boiled eggs, 3 onions fry, 1 teaspoon of flour - browned, 5 grains allspice, salt and white pepper. Diced gherkins, fresh mushrooms cooked or browned mushrooms in butter, 200 g of chicken liver, anchovies, bread crumbs, mayonnaise with gelatin for decoration.
Combine all the ingredients with meat and fill the fish with stuffing, put in the prepared pan. Grease with egg and sprinkle with bread crumbs, put in the oven for 40 minutes in 180 C. After 15 minutes, pour the hot butter on the fish.
Ingredients:
Ingredients:
From 1 or 1.5 kg pike take off the skin and rub it with salt until whitening (rinse), remove the bones and the spine by cutting the head and on the other by the tail fin so that both halves stuck to the back. Peel the meat from the bones and pass it through a mincer.

The recipe is from:
Dariusz Marcinowski
ul. Topolowa 3
96-332 Radziwiłłów
Polska
[email protected]

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