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. Add salt, pepper, a little pepper and 2 beaten egg whites. Everything is kneaded well and the mixture is passed again through a sieve. Then allowed two hours in the cold. In 250-300 g raw fish mince pour gradually cream. The mixture was stirred. Strain fish broth diluted with white wine. Of the fish mixture form balls. With a wet spoon they are placed in the hot fish broth. Boil 25 minutes on very low heat.