Fish cutlets with mushroom filling
4 servings
40 minutes
Fish zrazy with mushroom filling is a refined dish of Polish cuisine, rooted in the traditions of creating tender cutlets with various fillings. In this version, juicy fish fillet and aromatic mushrooms harmoniously combine to give the dish a rich flavor with light woody notes. The softness of the filling is achieved by adding white bread, milk, and egg, creating an airy texture. The breading gives a golden crust, while frying reveals the richness of flavor nuances. Zrazy are perfect for both festive tables and cozy family dinners. They can be served with mashed potatoes, fresh vegetables or cream-based sauces. This dish embodies Polish gastronomic elegance, combining simplicity of preparation with sophisticated taste.
1
Wash the fish fillet, dry it with a paper towel. Cut into pieces and pass through a meat grinder or blend in a blender. Place the minced fillet in a bowl.
- Fish fillet: 800 g
2
Cut the crust off the bread, soak it in cold milk, then squeeze it out. Add grated carrot, 1 finely chopped onion, bread, and a raw egg to the fish. Season with salt and pepper and mix the filling well.
- White bread: 100 g
- Milk: 100 ml
- Carrot: 1 piece
- Onion: 2 pieces
- Chicken egg: 1 piece
- Salt: pinch
- Ground black pepper: pinch
3
For the filling, chop the mushrooms into cubes. Heat vegetable oil (3-4 tbsp) in a pan, sauté 1 onion head, add the mushrooms and fry for another 5-8 minutes. Season with salt and pepper.
- Champignons: 500 g
- Vegetable oil: to taste
- Onion: 2 pieces
- Salt: pinch
- Ground black pepper: pinch
4
Form patties from the minced meat, place filling in the center, and shape into cutlets. Coat in breadcrumbs and fry in vegetable oil until cooked.
- Breadcrumbs: to taste
- Vegetable oil: to taste