Pollock zrazy with champignons
4 servings
60 minutes
Zrazy made from pollock with mushrooms is a refined dish of European cuisine that combines the tenderness of fish mince with a fragrant mushroom filling. Historically, zrazy came to us from Polish cuisine but has become popular in many countries over time due to its versatility and taste qualities. Pollock, rich in protein and low in calories, pairs well with mushrooms that add juiciness and depth of flavor. A light breading gives a pleasant crunch, while spices add subtle aroma. This dish is suitable for both festive tables and everyday dinners.
1
Wash the pollock fillet, dry it, and peel the onion. Pass the fish fillet and onion (1 onion) through a meat grinder, add eggs, breadcrumbs, nutmeg, salt, and pepper to the fish mixture, and mix well until homogeneous.
- Pollock fillet: 800 g
- Onion: 2 pieces
- Chicken egg: 2 pieces
- Breadcrumbs: 3 tablespoons
- Nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
2
For the filling, wash the mushrooms, dry them, and chop finely.
- Button mushrooms: 400 g
3
Peel the onion (remaining onion) and chop it finely.
- Onion: 2 pieces
4
Heat vegetable oil in a pan, sauté mushrooms with onions for 8-10 minutes, season with salt and pepper.
- Button mushrooms: 400 g
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Make a patty from fish mince, place 1.5 tablespoons of mushroom filling in the center, join the edges, and seal well.
6
Carefully coat the zrazy in flour (or breadcrumbs) and fry in vegetable oil over medium heat until golden brown on both sides.
- Breadcrumbs: 3 tablespoons
