Stuffed and Boiled Pike

Description
In Romanian: Stiuca umpluta (fiarta)

Ingredients

 * 1 pike (approx. 2 lbs/1 kg),
 * crustless slice of white bread,
 * 2 onions,
 * 3 tablespoons oil,
 * 3 eggs,
 * salt,
 * pepper,
 * 1 carrot,
 * 1 onion,
 * 1 beet,
 * 2 qts/2 l water,
 * 1 teaspoon chopped parsley,
 * lemon,
 * mustard sauce

Directions

 * 1) Clean and wash the pike and remove its head. Starting from the head, skin the fish carefully. If there remains any meat sticking to the skin, scrape with a knife.
 * 2) Salt and skin and leave aside. Debone the fish and grind it with the milk (or water) moistened bread and with the finely chopped and oil fried onion.
 * 3) Add salt, pepper, a teaspoon of chopped parsley and two beaten eggs to the mixture. Mix well and stuff the pike skin (do not overstuff or it may burst while boiling).
 * 4) Make small fish balls from the remaining mixture. Take a pot and put a whole onion, the thinly sliced carrot and beet, as well as the fish bones into it.
 * 5) Then add the stuffed fish, head, small fish balls and 2 qts/2 l of water. Let boil, covered, at low temperature.
 * 6) When it is done, remove the stuffed fish, arrange in the middle of a long platter, cut into finger thick slices and place the head where it belongs to make it look like a whole fish again.
 * 7) Arrange the fish balls and a few lemon slices around it. Serve with mustard sauce.