Pike weighing from 900 to 1200 g wash and peel, not gutting. The weight of the best for baking. Pike, of course, you need to use fresh, but believe me, with frozen everything will turn out not worse. If You are using frozen pike, first it is necessary to completely defrost.

With a large knife cut the head. If You or your guests have a lovers head, then remove the gills. I have none, I do not.

Fish turn to him. Separate the skin from the pulp a bit. This is done with your fingers if you have to start to separate it is impossible, in this moment can use a knife, but don't do it. Separates very easily. The secret of success - no knives.

That such movements of the thumb continue to separate the skin from the pulp. If the skin remains a little pulp, it's even better, skin will be when cooked not dry, and it hurt less. Very carefully separate where the fins are. There is a possibility in this place the gap.

We reach the tail.

Break the tail with a knife.

Wrenched the skin back, wash. The flesh disemboweled and also wash.

The pulp is separated from the ridge, remove all the bones and a lot of them.

Now proceed to the stuffing. A little carrot boil until soft, rinse under cold water, peel. Onion fry, to smell. You can not fry, but I do so precisely for the characteristic onion flavor.

Bow with the flesh of the pike grind in a blender or grinder scrolled twice.

To prepare the filling, I used the rice bubble MIX TM Mistral. It is very suitable for this dish. Especially inclusions of wild rice, and the incision looks beautiful. Rice is boiled in salted water in the ratio 1:2, until absorbed all the liquid, about 15 - 20 min. let Cool.

Carrots cut into cubes, herbs (parsley) grind. Mix the flesh of the pike, rice, greens and carrots. Sprinkle with salt and pepper to taste. The filling you can choose any, you can substitute carrots for the bell pepper. But the presence of red is required. Rice really turns out very tasty, by the structure correctly. I added a lot of rice. You take Your sense of taste. Do not worry about the remains of the filling. Simply arrange in portioned forms, add the cream or piece of butter and bake. This option is suitable for a small child.

Stuff our the pike, not very tight, but enough. Pike should be evenly filled, if You have a food bag with a wide nozzle, it is possible to use it. The head applied.

Put our pike on a double layer of foil. Mayonnaise. Do not add salt. This dish is low in calories and perfect for a diet, if you don't use mayonnaise. But believe me, it takes a bit. But, if You are totally opposed to mayonnaise, it lubricates our pike either egg yolk or vegetable oil.

Cover with foil, the joints held together. Foil should not touch the fish on top. Toothpick pierces the foil on the surface, to out air, sharp movements. Put into the oven at 180 deg. at 1 h. 30 min. Then gently, very hot steam, remove the top layer of foil and leave in the oven for another 30 minutes, until Golden brown. Fish taken, if You want to file it as a hot dish, then gently lay in the pan or cut into portions. If You want to submit the fish as a snack, something a little cool in the pan. Then take a spatula, slim, I have a slow cooker, go through the bottom of the fish. Do this in order to in the process of cooling fish from sticking to the foil. Very gently where the tail, it is very dry. Until the end let cool in the fridge. Decorate as desired, but the presence of mayonnaise mesh looks nice, don't overdo it with decoration, it distracts from the fish. And another important addition, this is a budget dish that its cost is very inexpensive. Be sure to try.