Stuffed pike

Wash the pike very well. Clean the scales then cut on the belly from head to tail, remove the intestines and clean well inside.

Then wrap in a towel and beat with a kitchen hammer, turning on all sides. This operation is necessary to remove the flesh from the skin more easily.

With a knife, clean the skin very well from the skin, without removing the head, remove the spine and then the remaining bones.

We put the meat in a robot and grind it well. Add the other ingredients, onion, carrot, greens, finely chopped garlic, boil the potato and add the mashed potatoes. Add the spices and mix well.

Prepare a needle with kitchen thread and start the filling operation.

Fill the pike little by little, sew, and fill again, place the filling well and sew tightly.

Put the pike in a pan greased with oil, put the allspice and a glass of wine. Prick with a toothpick in several places so as not to crack. Place in a preheated oven at 170 degrees for about 60 minutes.

It is usually served cold (it is better).

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