One pike (1 to 1-1/2 kg)
1-1/2 tsp salt
Stuffing:
1/2 cup (1 dl) raw rice
2 hard-boiled eggs
Cream
Salt, whitepepper
On top:
Melted butter
Dried breadcrumbs
1. Scale and clean the fish. Leave the head on.
2. Rub the fish, inside and out, with salt. Allow the fish to stand for and hour or so.
3. Cook the rice in salted water. Drain if necessary.
4. Dice the hard-boiled eggs and add the rice and a little cream. Season to taste.
5. Place the pike on a greased ovenproof dish and stuff with the rice and egg mixture. 6. Brush the fish on both sides with melted butter and sprinkle with breadcrumbs.
7. Bake at 425 degrees F (225 degrees C) until the fish is slightly browned. Reduce the temperature to 350 degrees—400 degrees F (180 degrees 200 degrees C). Add some water and cream to the pan. Baste the fish with the mixture occasionally.
8. When the fish is golden brown and the fins come off easily when pulled, the pike is done. This will take 30-40 minutes, depending on the size of the fish.
