Recipe from the philosopher gluttons: stuffed pike.

When I was a little people, the people were more sociable and our guests always came to our house. Because they lived on the river, there was always fish, one of the festive dishes - pike stuffed.

The main secret of the fish is that it should be fresh, no more than three days from the moment of catching. The second secret - fish should not be frozen, it should be stored chilled.

The pike needs to be cleaned of scales, gutted gently, skin is removed, meat is passed through a meat grinder. Add minced rice to boiled rice in advance, break 2-3 eggs into a pike weighing two kilograms, salt, pepper. Stuffing is mixed and stuffed into the skin. The pike is put on a baking sheet, and baked until golden brown.

When served on the table, the pike is cut and poured with melted butter, you can squeeze out a slice of lemon. After that, everyone in the gym and all double the load!

All photos from Google. Have a nice day!