Stuffed Pike
Pike stuffed with its own flesh, onion, carrot, bread and butter, stewed on rings of carrot and beetroot.
Steps
1. Clean the pike, cut off the head and take out the insides.
2. Beat it well with the back of a meat hammer, covering the fish with a bag or muslin so nothing splashes.
3. Carefully pull the skin off whole, like a stocking. If it will not come off, beat it some more.
4. Take the flesh off the bones and mince it with lightly fried onion and carrot and bread soaked in milk.
5. Add the eggs and a spoon of honey, salt and pepper, and do not forget the butter.
6. Slice carrots and beetroot into rings, lay them round the fish and stew with a little water.
More in this category
Basil and Tomato Dressing for Pasta
Tomato, sweet pepper, basil, olive oil and salty cheese, spooned over hot vermicelli.
Brined and Roasted Pork Belly
Pork belly kept 3–4 days in a spiced brine, studded with garlic and roasted in a bag.
Chicken Roasted on a Jar
A whole chicken with garlic and mayonnaise, roasted upright on a jar of water.