906 Pike in gray sauce*

Shchuka pod serym sousom

Preparation info
    • Difficulty


Appears in

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs pike
  • ½ French roll
  • pepper and salt


Clean a pike and cut it into moderate-sized pieces. Wash and salt the pieces and set aside for an hour. Remove and reserve the fish skin, and prepare a forcemeat from the flesh. Mix the fish with ½ white French roll soaked in water and squeezed out, a