ReceptnaptárStuffed Pike
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Ingredients
Method
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- Cut a slit along the back of the cleaned fish, and carefully peel back the skin so the whole back is exposed.
- Cut through at the neck and tail, lift out the spine, remove the flesh from it, and pick out all the bones carefully.
- Sauté the onion and the button mushrooms in butter.
- Combine the removed fish flesh with the milk-soaked, squeezed-out bread roll, the eggs, salt, pepper, the sautéed mushroom-onion mixture, the anchovy, and the breadcrumbs, then pass through a sieve or purée in a food processor.
- Stuff the filling back into the fish skin so the fish regains its original shape, then sew it closed with kitchen thread.
- Place in a roasting pan, add the sour cream and the water.
- Roast at a low temperature (160-170°C), basting often, for about 45 minutes.
- Carefully transfer to a platter, slice, and serve with a sauce made from the roasting juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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