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Baked Stuffed Pike    HT  MC  Finnish  90mins

Finnish Name: Uunihauki

Serves 4      Hot Fish Alcohol Grains Herbs Gluten Wheat Free Finland Scandinavia Scandinavian Europe

Ingredients
1 whole Fresh Pike
(approx 1.2kg/2˝lb in weight) cleaned, scaled and gutted
Salt
120ml/4fl.oz. White Wine
Stuffing
100g/4oz Short Grain Rice
480ml/16fl.oz. Water
Salt and Pepper
2 tbsp Softened Butter
2 Eggs
2 tbsp Freshly Chopped Chives
2 tbsp Freshly Chopped Dill

Instructions

1. Rub salt on the inside and outside of the pike and place in a greased shallow ovenproof dish. Set aside.

2. Place rice and water in a medium saucepan, season with salt, bring to the boil then reduce the heat and simmer for 25- 30 minutes.

3. Meanwhile, boil the eggs in water for 10 minutes then rinse under cold water, remove the shells, place the eggs in a mixing bowl and mash until very fine. Set aside until the rice is cooked.

4. Preheat the oven to 200C, 400F, Gas Mark 6.

5. Once the rice is cooked, drain well then add to the mashed eggs together with the butter, dill, chives, salt and pepper and stir well to blend thoroughly.

6. Fill the cavity of the pike with the rice mixture then close up with skewers or sew loosely with a needle and thread. Pour the wine around the fish and bake for about 45 minutes, basting 2 or 3 times during the cooking period. Serve immediately.
 

 

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

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