Lidaka-un-ola

• 1 pike, 675-1000 g (1½-2 lb)
• salt
• 1

Clean the pike, cut off the head and tail, and rub with a mixture of salt and parsley; leave for 30-45 minutes. Finely chop the onion. Beat the eggs and mix well with the milk or yoghurt. Remove the bones and arrange the pike fillets in an earthenware casserole. Sprinkle them with the finely chopped onion and pour the well-beaten egg and milk mixture over the top. Cover tightly and place in the