Ingredients
pike
butter
dill
coarse seasalt
Preparation
Rub the pike with salt inside out. Stick in some butter and a lot of dill. Close with toothpicks or twine. Soak 1/4" thick newspaper completely wet. Wrap the fish in the newspaper. Set on glowing coals for maybe half an hour, until paper is burnt through at some spots.
Of course, cooking time and the thickness of the newspaper depends on the size of the pike.
When serving, open the back of the fish and lift up the meat carefully to get rid of the bones.
Enjoy!
Sakari
