*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
   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.
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