Fresh pike to clean without damaging the skin. Cut the gills. Cut off the head. With a sharp knife to cut the skin around the circumference (from the side of the head). Released the skin to turn toward the tail. For the greater safety of skin pruning is better done so that the skin remained small (1~2mm) layer of meat. The fins are cut is not necessary.

So, gradually cutting and twisting the skin to reach the tail. The bone from tail to cut to the caudal fin was left with the skin. Boiled the carcass to remove the entrails. Cut the ridge. The slice of bread to soak in milk. Meat with onions and bread skip three times through a meat grinder.

Add the softened butter, the egg and beat in the lush mass. Season with salt and pepper. The skin fill with stuffing. Fill not very tight, otherwise when cooked, the skin will burst.

On the foil, folded in half, to lay out a line of Laurel leaves and they put the stuffed skin. Put the head to the torso. On top of the pike a little salt and sprinkle with lemon juice. Side of the connecting foil and wrap the edges three times, leaving a small hole for steam output. Into this hole pour ~0.5 cups of water. Pike in the foil and put on a baking sheet and place in oven for 1.5~2 hours at t=180°C.

Pike is ready remove from the oven and let cool without removing foil. To serve cold, put on a large platter and garnish with lemon wedges. Stuffed pike apply sauce with horseradish. (Tip - the stuffed pike often boiled in water or steamed, but if there is no pan the right size, you can bake the pike in the foil.)