Stuffed Perch


2 1/2 – 3 lb. perch
1-1/2 tsp. salt
1/2 c. raw rice
2 hard-boiled eggs
White pepper
Melted butter
Dried breadcrumbs

Scale and clean the perch, leaving the head on. Rub the perch, inside and out, with salt. Allow the perch to stand for and hour or so. Cook the rice in salted water and drain if necessary. Dice the hard-boiled eggs and add the rice and a little cream. Season to taste. Place the perch on a greased ovenproof dish and stuff with the rice and egg mixture. Brush the perch on both sides with melted butter and sprinkle with breadcrumbs. Bake at 425 degrees until the perch is slightly browned. Reduce the temperature to 350 degrees. Add some water and cream to the pan. Baste the perch with the mixture occasionally. Cook for an additional 30-40 minutes, until perch is golden brown and the fins come off easily when pulled. Makes 4 servings.