Recipe#6294

Title: UUNISSA PAISTETTU HAUKI (BAKED STUFFED PIKE)

SOAR

   3       qt           Boiling salted water
     2/3   c            Rice
   1       lg           Cucumber -- peeled, seeded and
                        -coarsely chopped
     1/4   ts           Salt
   2                    Hard-cooked eggs -- coarsely
                        -chopped
   2       tb           Butter
     1/2   c            Onions -- finely chopped
     1/2   c            Parsley -- finely chopped
     1/4   c            Chives -- finely chopped
   1       tb           Salt
     1/8   ts           White pepper
   1       tb           Heavy cream (to 3 tb)
   8       tb           Butter (a 1/4-lb stick)
   6       tb           Dry bread crumbs
   3       lb           Pike -- cleaned and scaled *
     1/2   c            Boiling water
     * Remove backbone but leave head and tail on fish. May substitute
       mackerel or sea bass.
  Cook the rice uncovered in 3 quarts boiling, salted water for about 12
  minutes or until it is still slightly firm. Drain in a large colander
  and set aside to cool. In a small bowl, toss the chopped cucumber
  with 1/4 teaspoon of salt. Let it sit for at least 15 minutes, then
  drain and pat dry with paper towels. In a small saucepan, melt 2
  tablespoons of butter and cook onions and cucumbers 6 to 8 minutes
  until soft and transparent but not brown. Transfer to a large mixing
  bowl and add chopped eggs, cooked rice, parsley and chives. Season
  with salt and pepper and moisten with a tablespoon of heavy cream,
  adding more if the stuffing seems too dry. Mix together lightly but
  thoroughly.
  Wash the fish inside and out under cold running water and dry
  thoroughly. Fill the fish with the cucumber-rice stuffing, close the
  opening with small skewers and crisscross kitchen string around the
  skewers as you would lace a turkey.
  Preheat oven to 350øF. In a baking dish or roasting pan attractive
  enough to bring to the table and large enough to hold the fish, melt
  1/4 lb butter over moderate heat. When the foam subsides, place the
  fish in the baking dish, raise the heat and cook for about 5 minutes
  until it is golden brown. Carefully turn over the fish and brown the
  other side. Sprinkle top with half of the bread crumbs and then turn
  the fish over again and sprinkle the other side with the remaining
  bread crumbs. Pour 1/2 cup boiling water around the fish and bring it
  to a simmer on top of the stove. Bake uncovered in the middle of the
  oven for 30 to 35 minutes or until fish feels firm when pressed
  lightly with a finger. Serve directly from baking dish.
  Note: In Finland, 1 cup of finely chopped spinach, squeezed dry, is
  often substituted for the cucumber in the stuffing.