Stuffed Pike Gefulte Style

Ryba Faszerowana po Żydowsku


  • 3 lbs. northern pike
  • ¾ cup bread crumbs
  • 2 large onions
  • 2 tablespoon chopped parsley
  • 2 eggs, beaten
  • 3 cups vegetable stock
  • Salt and pepper


Clean fish thoroughly and remove head. Cook head in vegetable stock for half hour. Pull skin off fish, being careful not to tear it. Remove meat from bones and put through grinder with the onions. Add eggs. Season highly with salt and pepper. Fill skin of fish with the ground mixture, making it look natural. The fish will be easier to handle if you sew it into a clean muslin cloth. Put into boiling stock and cook for about one hour.