Fish zrazy with mushroom filling

Fish zrazy with mushroom filling


Fish fillet (boneless) — 800 g
Carrots — 1 pc
Onion (large) — 1 pc
Bread (wheat) — 100 g
Milk — 100 ml
Egg chicken (raw — 1 piece, cooked — 2 pieces — for filling) — 3 pieces
Champignons (for filling) — 300 g
Vegetable oil
Green onion (for filling) — 40 g
Dill (for filling) — 40 g
Biscuit bread crumbs (or corn flour)
Black pepper


1. Wash the fish fillets, dry with a paper napkin. Cut into slices and pass through a meat grinder or chop into a blender. Put the crushed fillet into a cup. From the bread cut the crust, soak in cold milk, then squeeze.

2. Add carrots (rubbed on a large grater), half of onions (finely chopped), bread and raw egg to a cup of fish. Salt, pepper and knead well forcemeat. For the filling of champignons cut into cubes.

3. In a frying pan, heat the vegetable oil (3-4 tablespoons), fry the remaining half of the onions, add the mushrooms and fry for another 5-8 minutes. Eggs, hard-boiled, chopped. Green onions and dill finely chopped. Stir fried mushrooms with egg, greens, salt, pepper.

4. From the stuffing to form a cake, put the filling in the middle, form the cue ball. Roll in breadcrumbs (I crumbled in corn flour) and fry in vegetable oil until cooked. *** Spread evenly minced fish on the same number of cutlets, and then it will be more convenient for you to scatter the mushroom stuffing so that all the cutlets are the same. I got 14 pieces. fish throats.

5. We serve to mashed potatoes, to rice, to buckwheat, with raw vegetables, with a salad or just with some sour-garlic sauce.

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