Stuff the pike (see below), wrap in a gauze, and simmer together with parsley root and onion until done.

For the sauce, parch the flour, pound with the remaining butter, dilute with fish bouillon (500 g), cook for 7 minutes, and then strew with lemon juice and fennel greens.

When serving, pour the sauce on a dish and place the fish. Garnish with multicolored vegetable puree.

Scale the pike, make an incision on its skin near the head, and pull off the skin as a whole, remaining tail fin. Clean the fish, rinse, and bone.

Soak French loaf in milk, mash together with fish. Add an egg, pressed garlic, sweet pepper, 2 tablespoons of butter, greens, salt and ground pepper, whisk together. Fill the pike skin with the mixture.