Some centuries ago, Lithuanians liked to cook leveres: fish skin was stuffed with fish meat, caviar, milkshake... then boiled. Earlier, a bigger fish was stuffed with smaller one or fish waste. The decoration of the dish gave exceptionality. Such a "lord king", laid on a long plate, often decorated the tables during holidays, creating a great aesthetic view.
Find more recipes of Lithuanian culinary heritage: http://www.localtaste.lt/
