Stuffed pike

Wash the fish under running water. Cut off the head. Carefully remove the skin. Take off the fillet. Grind it through a meat grinder with sautéed 1 onion and 1 carrot.

Add 200 g of fresh salmon or trout fillet to the minced meat (for 1 kg of pike fillet). Add salt, black pepper, and cream with a fat content of 20%.

Carefully mix and fill the fish skin stocking. Shape it. Make several holes in the skin with a needle. Place the stuffed pike on a greased baking tray, add about 200 ml of water. Lay the head next to it.

Bake covered with foil for 45 minutes at 180 degrees. Five minutes before it's done, remove the foil and brown the fish. Cool down. Decorate.