Break the bread into pieces and soak in milk.
Remove scales from the pike. Cut off the tail, head and gills. Gently slide your fingers under the skin and separate it from the meat. Also separate the meat from the bones.
Grate the carrots, cut the onion into cubes. Saute vegetables in oil until soft.
Pass the fried vegetables, squeezed loaf of milk and pike through a meat grinder with a fine attachment. Add egg, salt and pepper to the minced meat to taste. Mix well.
Fill the pike skin with cooked minced meat and sew up the abdomen, attach the head and tail, you can fasten them with toothpicks if necessary. If the minced meat remains from it, you can fry the cutlets by first rolling them in breadcrumbs.
Bake the fish at 180 C for about 40-45 minutes. Cool slightly, remove the thread and serve as you wish.