Telnoye

8 servings

90 minutes

Telnoye is a fish fillet, carefully cleaned of bones and ground into mince with various seasonings. According to one version, it was first prepared in monasteries, as the name "telnoye" itself suggests - from the rite of communion with the "body of Christ". Telnoye was popular among all classes, and there were many variations of the recipe: telnoye was used to stuff pies and sausages, solyanka was cooked with fish dumplings, casseroles were made in the oven under sour cream. Telnoye is even found in works by Ilf and Petrov: "He ate telnoye, put on his underwear and went into the night." Today, the word itself has almost gone out of use, and its modern equivalents - zrazy, cutlets, and kotleti - are much more familiar to us.

Energy value per serving

• Calories: 331.5
• Proteins: 29.4g
• Fats: 21.6g
• Carbohydrates: 4.5g

Ingredients

• Pike perch fillet: 600 g
• River pike fillet: 400 g
• Onion: 250 g
• Chicken egg: 5 pc
• Cream: 100 ml
• Butter: 100 g
• Parsley: 40 g
• Ground cloves: to taste
• Salt: to taste
• Ground black pepper: to taste
• Vegetable oil: 40 ml

Cooking steps

1. Chop the onion into small cubes, heat vegetable oil in a pan, and sauté the onion until soft and golden.

   Required ingredients:

   • Onion: 250 g
   • Vegetable oil: 40 ml

2. Cut the fish into large pieces and pass it through a meat grinder with fine mesh twice, then add three-quarters of sautéed onions, three yolks separately from the whites, season with salt and pepper, add cloves and cream, and mix. Pass the minced meat through the grinder two more times and refrigerate for 30 minutes.

   Required ingredients:

   • Pike perch fillet: 600 g
   • River pike fillet: 400 g
   • Onion: 250 g
   • Chicken egg: 5 piece
   • Ground cloves:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cream: 100 ml

3. Mix the remaining onion with chopped boiled eggs and parsley, season with salt and pepper.

   Required ingredients:

   • Onion: 250 g
   • Chicken egg: 5 piece
   • Parsley: 40 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Grate frozen butter and beaten egg whites into the cooled minced meat, mix well and beat.

   Required ingredients:

   • Butter: 100 g
   • Chicken egg: 5 piece

5. Spread the minced meat on plastic wrap in the shape of a thick patty, place the filling and a bit of butter on top. Roll the minced meat into a sausage and tightly wrap it in several layers of plastic wrap, tying the ends with cooking twine.

   Required ingredients:

   • Butter: 100 g

6. Place the meat in a saucepan with hot water and simmer covered for 20 minutes.