Fish, 90, 20 onions, white bread 15, 20 milk, margarine, cream 10, 5 eggs, 1 garlic, garnish 150, 100 sauce.
If stuffing whole pike after cleaning of the scales and wash in cold water penetrate the skin around the head and then separating it from the meat with your fingers, gently tear. At the tail spinal bone cut off so that the tail was left at the skin.
Remove the skin, gut fish, wash and separate the meat from the bones, cook the stuffing out of him. To make it, cut from the fillet flesh and onion mince, mix with soaked in milk wheat bread, egg, oil, salt, pepper and the second mince. Fill the stuffing skin pike.
Stuff the fish in such a way to put on a greased baking sheet, pour a little broth, cover with oiled paper and simmered in ovens.
Prepare fish cut into portions and serve with a side dish (boiled potatoes or mashed potatoes). Serve with tomato sauce or steam.