The eggs boil hard boiled, clean. Carrots wash, peel and grate on a coarse grater. Sweet pepper wash, peel and finely chop. Garlic clear, skip through the press. Onions clear and finely chop.

Pike to clean off the scales, cut off the head and fins. Cleaned of entrails and bones, rinse well. Salt and pepper fillets to taste.

Onions and carrots fry in butter, cool. Eggs chop, mix with cheese, sweet pepper. Add the garlic and roasted carrots. Stir, add salt.

Stuff the filets with vegetable mixture. Tightly tie the thread and wrap in foil. Put in the form and cook in the steamer for about 20 minutes. When serving cut into portions.

If no steamers, you can cook pike in a saucepan. To do this, tightly wrap the fish in a linen napkin and tie with a thread. Need to boil in salted water (with the addition of the fins) on low heat for about 30 minutes. If you have any unclaimed portion of meat, it is possible to prepare the salad, adding fresh cucumber, cut into thin slices. :-)