Gut and scale the pike. Remove the backbone. However, do not remove the head and tail. Peel, core and dice the cucumber. Place in a large enough bowl, season lightly with salt and drain for five minutes.
Coarsely chop boiled eggs. Lightly saute cucumbers and finely chopped onion. Mix this mixture with the eggs, cooked long grain rice and kitchen herbs. Season strongly with salt and freshly ground pepper and add the whipped cream. Fill the fish with this quantity and close it thoroughly.
Then place the fish in a large gratin dish. Fry on both sides. Be careful when turning so that the fish does not fall apart.
Baste with the hot butter and sprinkle with breadcrumbs. Pour a little hot water on top. Bake in the oven at 180 °C for about 30 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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