Onion and garlic finely and fry in oil until they become transparent. Add the flour and paprika. Nice mix and pour the tomato puree. Season to taste with salt, pepper, allspice and dill. In lightly

Cleaned pike is cut pieces and salted. Grated horseradish fry in butter. At the bottom of greased Court arrange the pieces of fish on top spread fried horseradish, pour cream and stew on low heat. The

Pike is cleared, removed the skin and boned. Head, skin and bones are boiled 30 minutes - 1 hour in salted water with chopped roots for soup and onion. Fish fillet is passed through a meat grinder

The boiling 1/2 cup (100 ml) of wine, 600 ml water, the chopped onion and carrot, salt and spices, then the mixture is cooled. In the cold broth place cleaned pike and again boil on low heat for 20

Pike is boned and grind. Reference is light roux from the butter and flour, diluted with fresh milk and boiled to give a thick Bechamel. Add the minced meat fish meat, egg yolks, grated nutmeg, salt

Well cleaned fish cut into pieces 5 cm thick and salting. In about 1.5 - 2 liters of water is boiled fish heads, bones, tail and possibly a handful cleared smaller fish with chopped onion. Once the

Pike subdivided. Cleaned portions pike placed in boiling salted water to which are added lemon juice and chopped vegetable roots. Boil for 12-14 minutes. Finely chopped horseradish sprinkled with

Cleaned pike cut into portions, sprinkle with lemon juice and leave little to stand. Chopped sardine fry in butter with onions and a little lemon peel, add portions pike, chopped parsley, bay and