Clean fish from chishui, my. For the convenience of cutting the head immediately cut, and make a circular cut around the "neck" of the fish. Who never removed the skin from fish, then call for help. One person holds the fish by the head, and another finger pulls the skin and begins to pull off like a sock. Don't be afraid if it will break in places where the fins, the stuffing will not leak out. From fins get will be not so nice, but will not suffer with the bones from the fins, when you eat. Pulled the stocking. Clean the fish of entrails, cut off the head, the tail, separate the fish fillet from the bones.

Loop grinder fish fillet, bacon, onion.

Add the minced raw egg, salt, spices.

Next, take "stocking" and begin to cram into it the stuffing, I make the arms easier. Push the stuffing evenly across the skin until it is completely filled "stocking", creating the shape of a fish.

Take a baking dish, usually used in refractory dishes, fold the fish, liberally smeared with mayonnaise.

Placed for 1 hour in the oven at 220 deg. The dish is tasty both hot and cold.