Make a cut along bottom of the pike perch, draw, chop backbone off at head and tail, and bone. Rinse, salt, and set in the refrigerator for half an hour.
Shred nuts, salt, pepper, and sprinkle with pomegranate grains and thinly chopped onion.
Stuff the fish with the paste, fix the edges of the bottom together by sewing, place on a baking sheet, adding oil, and bake in the oven until ready.
Ingredients: 1 1/5 lb pike perch
1/2 cup walnuts
1-2 pomegranates
2 onions
3-4 tbsp vegetable oil
salt, ground pepper
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