Clean and skin the pike carefully, to keep the head and skin in one piece, then put the skin aside. Remove the bones, and rub the pike with salt and lemon juice. Soak matzo/matzah in water. Grind the pike fillets 2 times in a fine grinder, then mix it up with the soaked then squeezed matzah. Finely dice the onions, and add it to the fish with the parsley. Season with salt, ground ginger, nutmeg and black pepper, then add 1 tablespoon of melted butter and stir in the eggs, until well combined. Fill this mash back into the pike’s skin – if it tears, stitch it with twisted yarn, and remove it before serving – then put the pike into the oven in a greased pan. For the first 15–20 minutes, steam it under tin foil, then remove the tin foil, season the pike with ground paprika, then put some butter cubes on it and grill until it’s done. Leave it to rest for 30 minutes, then slice it to even slices and garnish with mixed greens.

Recipes by Rosenstein