Telnoe with cod liver
10 servings
60 minutes
Telnoe is a refined dish of Russian cuisine that carefully preserves the traditions of fish cutlets. The combination of salmon and pike perch gives the filling tenderness, while cream makes the texture airy. The filling of cod liver enriches the taste with a light buttery note of a seafood delicacy. These cutlets are first fried to form an appetizing golden crust and then finished in the oven, acquiring juiciness and rich flavor. The dish pairs perfectly with light vegetable side dishes and fresh green salads. Telnoe is not just food but a symbol of home comfort and culinary mastery that can adorn any table, whether it's a family dinner or a festive feast.
1
Make minced fish from salmon, pike perch, and white bread by chopping everything with a knife or passing it through a meat grinder.
- Salmon fillet: 400 g
- Pike-perch (zander) fillet: 400 g
- White bread: 150 g
2
Finely chop the onion, only the green parts. Add to the minced meat.
- Spring onion: 2 stems
3
Add cream, salt, pepper and mix everything well by hand to allow air to penetrate between the fibers.
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Drain the oil from the cod liver, cut into 10 pieces. Form 10 balls from the minced meat.
- Cod liver: 1 jar
5
Make a longitudinal cut, place cod liver inside, seal the edges, and roll into a patty.
- Cod liver: 1 jar
6
Heat the pan and fry the meat in oil on both sides. Then place it in the oven for 5-7 minutes.
- Vegetable oil: 50 ml
