Ingredients:

Pike - 900 g

Onions - 100 g

Bread - 50g

Milk - 50 ml

Butter - 50 g

1 egg

Bay leaf - 1 leaf

Black pepper - 2-3 peas

Salt - 1-1.5 tablespoons

Soak the bread in milk. Scale the fish, cut off the fins. Make a circular incision around the head. Separate the edges of the skin from the flesh with the point of a knife. Then pull the skin "sock" in the direction from the head to the tail, carefully cutting off the flesh, especially by fins. By the very tail cut the spine, remove the skin along with the tail, turn it outside out and wash it. Then gill the carcass of the fish and wash it. Separate the flesh from the bones. Put the spine into a saucepan, pour in about 500 mL of water and boil it to make fish broth. Peel onion and chop it finely. Melt 20 g of butter in a frying pan. Add the onion, sauté it over medium heat until transparent (5 minutes). Whip butter. Prepare stuffing: mince the flesh of the fish together with raw or fried onions and the bread soaked in milk. Add whipped butter, egg, salt, pepper, a little bit of fish broth or milk. Mix it thoroughly. Fill the skin with the obtained stuffing. Give the product the form of a fish. Sew the edge or stab it with toothpicks. You can wrap fish in gauze and bandage it with a string at the head and tail. Peel beetroot and cut it into thin slices. Peel carrot and cut it into slices. Put the fish in a saucepan over a layer of finely chopped vegetables, pour in the broth made from fish bones, or water. The fish must be completely covered with the liquid. Add the bay leaf, cover it with a lid and boil the gefilte fish over low heat for about 1 hour. Cut spring onions. Cool down the fish, slice it crosswise into pieces, put it on a platter and garnish with greens.

Bon appetit!