Stuffed pike. Do you know why I have not forgotten this recipe?

Since cook gefilte fish our neighbor in the apartment, an elderly Jewish woman Rosa. Well, its work lives, although she died thirty years ago. The recipe that I did not write. But when I catch a suitable pike, I remember my neighbor and do the fish. And the pies it too remembers. Ah ... But that is another story. 

The dish is prepared simply and tasty. Pike needed a fresh, two kilograms, not frozen, stress. Of the other fish do not try, so - it was pike. Although I think suits and other fish, such as salmon. She is also very durable skin. Here you can take and frozen fish, but should not take the evisceration and thawed before cooking.

The fish for this dish needs a large and clean it better right in the sink, washing with water. So fewer flies scales. Another need two or three large onions, carrots medium - three things, white bread - can be dried - a quarter of a loaf, 100-150 grams of butter, a little milk. Ground black pepper, bay leaf, salt.

Onions and carrots clean. Bread soak in milk. Disembowel fish should not cutting the stomach along. To do this, separate the tail near the rear opening, carefully make an incision in the stomach near the head and take out the innards. Beware - not to damage the gallbladder. If this happens, the more you can do nothing. Fish spoiled.

Separate the fish head and remove the gills. The carcass is split into pieces 4-5 inches in width. Tail divides into two pieces. Fins do not remove. Now we take a narrow knife and cut out pieces of flesh, taking care not to damage the skin of fish. Clippings should be only where the back where the ribs - do not. From the head and tail also take out the pulp. From the ridge of the tail should be removed: the skin can be turned, like a stocking, and cut off the ridge.

The flesh of fish should mince knife on the board. It combines words, but the old recipe, and I always cut with a knife. Ready Stuffing and stack them in a large bowl. There is finely crumble onions. Soak in milk, white bread. Cork, too, must be melted, or have it cut. Milk overcome, bread adds to the stuffing. There also add 100-150 grams of butter, melted, but not melted. Beat one or two eggs, add black pepper and salt. Ground Stir with a spoon, if necessary - hand until smooth.

All the pieces completely fill the stuffing with a spoon. Put stuffing, where cut, and where his stomach. The head and tail of the pike, too tightly lined. Now you can estimate what you will need a pot, to place the whole fish. It is better to take a broad, to put it in two layers. But in this case and the second layer should be filled with fish completely. This is necessary in order to make it as dry as possible.

The bottom of the pot should be spread with butter and put sliced rings of onions and carrots - to close the entire bottom. Now put the fish. First, put the head, it is big. Trying to fit pieces tightly, but do not crease them. At the first layer of fish again put a layer of onions and carrots, then a second layer of fish. Top again bow. Cover with cold water so that fish is completely covered. At the same time to the top of the pot should be five inches, not less. It is necessary to avoid passing out water as the fish during cooking will increase in volume.

Cover with a lid tightly and put on a small fire - not to burn. To salt and pepper will not do it - we minced salt and pepper a little bit more than necessary. He boils, and will be fine. You can relax.

Boil this case about half an hour. Then cook should have two or three hours at the very low heat. Bones become soft. You can periodically pour cool water, if boils. At the end of cooking, add bay leaf. Eating fish can be hot, be cool. Cold fish freezes like jelly, so it is still hot put it in a deep dish and pour broth. When the broth begins to harden, you can sprinkle with parsley.