Remove skin and bones from pike perch or pike, cut into cubes. Soak the rolls in milk, squeeze well, strain through a sieve. Finely chop the onion, sauté in butter. Mix fish cubes with strained bread, salt, pepper, a pinch of grated nutmeg, marjoram, garlic and lemon peel. Add the two eggs and mix to a firm farce. If the mixture is too soft, you can use breadcrumbs to achieve the desired consistency. Shape mixture on a floured board (or work surface) into thumb-thick snakes, cut into pieces about 5 inches long. Whisk 1 egg with 1 teaspoon oil and a little water, dip sausages into this mixture and carefully roll in bread crumbs. Heat clarified butter or oil at least as thick as a thumb in a high pan, place sausages side by side and bake for about 12 min until golden. Serve immediately. This is traditionally served with potato salad.
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