Split a large pike lengthwise, spread out the fish, and cut crosswise into thin slices, as for cutlets. Salt the pieces lightly and spread each slice with a bit of stuffing. Roll up the fish, dip in egg and sifted rusk crumbs, and fry until golden in clarified butter. To serve, add water or bouillon to the butter in which the fish rolls were fried and pour the sauce over the fish. Serve with dried green peas.
To prepare the stuffing, finely chop 6 onions and squeeze out the excess moisture through a cloth. Rechop the onions, fry them in hot butter, and let them cool. Add grated roll crumbs and
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