Ear soup with telny

Prepare fish soup. Rinse the fish well, place it in a large pot, fill it with cold salted water, and boil over medium heat, occasionally skimming off the foam that forms during boiling.

Peel, wash, cut the onion, carrot, parsley roots and celery into large pieces and add to the boiling broth.

Salt to taste, add fragrant pepper.

Cook until the fish and vegetables are done.

Strain the prepared soup.

Prepare filling (ingredients: 1 kg pike perch fillet, 125 g wheat bread, 250 ml cream, 300 g butter, 1 onion, 2 eggs, 1 cup breadcrumbs, black pepper and salt to taste). Pass 700 grams of fish fillet through a meat grinder with soaked bread in cream and butter.

Salt and pepper the minced meat, add a bit more cream, and mix everything well.

Prepare the filling from the remaining fish. Cut the fillet into small pieces, season with salt and pepper, and sauté with peeled, washed, and chopped onion in a small amount of broth.

From the prepared fish mass, make balls on a board moistened with cold water. Flatten each ball into a flat cake, place some filling on it, and join the edges of the cake to form crescents.

Brush each product with an egg beaten with a little salt, then gently roll in breadcrumbs.

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.

Place it on plates (3-4 pieces per serving) and pour strained fish broth over it.