Fish stew
5 servings
50 minutes
The recipe is taken from the book "Ural cuisine.
1
Pass 700–800 grams of fish fillet twice through a meat grinder along with bread soaked in cream and butter.
- Pike perch fillet: 1 kg
- White bread: 125 g
- Cream: 250 ml
- Butter: 300 g
2
Salt and pepper the minced meat, add a bit more cream, and mix everything well or pass it through the meat grinder again.
- Salt: to taste
- Ground black pepper: to taste
- Cream: 250 ml
3
Prepare the filling from the remaining fish as follows. Cut the fillet into small pieces, season with salt and pepper, and sauté with cleaned, washed, and chopped onion in a small amount of broth (0.25 cup).
- Pike perch fillet: 1 kg
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
4
Make balls from the prepared fish mixture on a board moistened with cold water.
5
Flatten each ball into a flat cake, place some filling on it, and fold the edges to form crescents.
6
Brush each product with beaten egg mixed with a little salt (preferably using a brush), then gently roll in breadcrumbs.
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
7
In a cast-iron skillet, heat the butter and fry the meat, browning it on both sides. Then place the skillet in a well-heated oven for 10-15 minutes.
- Butter: 300 g
8
You can serve green canned peas, fried potatoes, and sour cream with the fish. Other fish with good stickiness can also be used for this dish.