Recipe: Ukrainian Jellied Stuffed pike

UKRAINIAN JELLIED STUFFED PIKE:

This is a delightful way of preparing fish. Have this recipe in mind when planning the Christmas Eve supper menu. The head and tail of the fish may or may not be removed. for a natural effect, retain them.

A 3 pound pike
2 cups mixed diced vegetables (onion, carrot, celery, parsley)
1/2 bay leaf
4 peppercorns
1 teaspoon salt
4 cups water
1 small onion
1 cup soft bread crumbs
1 tablespoon melted butter
2 eggs, slightly beaten
1 tablespoon chopped parsley
Salt and pepper
1 tablespoon gelatin
1/4 cup cold water

Scale, take out the entrails, eyes, and fins, and then wash the fish. Remove the skin. Start at the tail and gently pull the skin off, being careful not to tear it. Leave it attached to the head. Remove the flesh from the bones. Cook the bones with the vegetables, bay leaf, peppercorns, and salt in the water for 20 minutes to make a fish stock.

Meanwhile prepare the stuffing by grinding the fish flesh and onion. Add the bread crumbs, butter, eggs, parsley, and seasoning. Mix thoroughly. Be sure to season well. Stuff the skin with this mixture and sew the opening. Prick the skin in several places to let our the enclosed air.

For easier handling, the fish may be wrapped and tied in a greased cheesecloth. Place the fish in a shallow pan. Add the strained fish stock and simmer gently for about 1 hour. Do not boil because the delicate fish flavor will be lost.

Carefully remove the fish to a large platter and unwrap it, if a wrapping is used. Remove the thread. Strain the stock and keep it at a simmering point. Soften the gelatin in the cold water and then dissolve it in the simmering stock. Season the stock to taste. Allow it to cool until it begins to thicken slightly. Then spread it over the fish and chill until firm. Garnish the platter attractively with sprigs of parsley and slices of lemon and tomato.

BAKED STUFFED PIKE:

Follow the preceding recipe, but omit stock and gelatin. Brush the stuffed fish with melted butter and bake it in a hot oven (450 degrees F.) allowing 10 minutes per inch of stuffed thickness. Baste it several times with a mixture of 2 parts of water and 1 part of butter or oil. Place the fish on a hot platter and remove the thread. Garnish with sprigs of parsley and lemon slices. Serve with any favorite fish sauce.