To prepare all of the ingredients. Miss the process of removing the skins from fish. The one who was preparing gefilte fish, knows how to do it. And who first wants to cook it, find a video and view. It's better than to describe the process in words (not always available to explain). If you leave the head (with the head of the fish looks nicer), it is necessary to remove the gills. Be careful, because pike they are very hard and prickly. Trim them with scissors at the base and then remove. In the head to fit a lot of filling.

In warm milk to soak the pieces of bread. Fry the finely chopped onion and grated on a coarse grater carrots in vegetable oil. Pike meat taken from the bones, suriawati blender until smooth (or skip several times through a meat grinder). Add to fish forcemeat loaf pressed, the browned onions and the carrots and beat again blender.

Season the mince with salt and pepper and season to taste (seasoning for fish it is better to use those in which no salt), add the egg.

Celery stalks finely chopped, with capers drain the fluid. Add in the mince and mix well.

Lay the sandpaper pike and fill it with stuffing, starting with the tail.

Sew up the incision on the abdomen simple thread, pulling the skin. The remaining stuffing to put in the head of the pike.

To give the pike shape and slightly bend it to fit on the baking sheet. The remaining onions and carrots coarsely cut and laid next to the fish.

In a glass of hot water mix 1 teaspoon of spices for fish and a pinch of salt. Cover the vegetables so that the water just covers them. Pike grease with vegetable oil. Put the baking pan with a stuffed pike in a preheated 175-180 degrees oven for 1 hour and 15-25 minutes (depends on the size of the pike).

Stuffed pike allow to cool on the baking sheet, then transfer it to the dish.

Bon appetit!