1 ½ – 2 kg pike, cleaned and scaled
½ tbs salt
1 dl short-grain rice
4 dl water
½ tsp salt
2 tbs butter
½ dl shredded chives
½ dl shredded dill
½ tsp lemon pepper
Rub salt on the inside and outside of the pike.
Prepare the rice. Add 1 dl short-grain rice into 4 dl salted boiling water and allow to simmer at a low heat for approximately 30 minutes.
Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove the shell from them. Mash the eggs finely with a fork, in a mixing bowl.
Add the boiled rice, butter, shredded dill, shredded chives and lemon pepper to the mixing bowl and stir well.
Fill the pike with the mixture and close the seam with wet "cocktail sticks". Place the pike into a greased oven casserole and cook at 200 degrees Celsius for approximately 45 minutes.
Baste the pike a few times with water, cream or white wine, during cooking. Remove the "cocktail sticks" before serving.
Serve the Oven-Poached Pike together with boiled potatoes and vegetables.