Second Course

Stuffed pike


  • 1 pike (filleted fish)
  • 180 g of white bread
  • 1 glass of milk
  • 2 eggs
  • 2 bulb onions
  • 1 beetroot
  • 1 carrot
  • 300 g of tomato sauce
  • 2 tbsp of dairy butter
  • 1 clove of garlic
  • dill / parsley – to taste
  • black ground pepper – to taste
  • salt – to taste


Mince some part of filleted fish (without fish skin) and bulb onion. Mix them with soaked in the milk bread, eggs, dairy butter, salt, and pepper. Mince the ingredients twice. Place cooked stuffing on the filleted fish and roll it. Then cut the roll into portions.

Place slices of raw beetroot, carrot and second bulb onion in the deep stewing pan. Put the stuffed pike above. Pour everything with water, add finely cut garlic and stew the ingredients for 1 hour.

Pour pike with tomato sauce and powder it with cut dill / parsley before serving.

Enjoy your meal!