Telnoe is an old Russian name for a fish fillet dish. In fact, these are crescent-shaped zrazy made from minced fish. Body can be cold, boiled and fried. Any fish is suitable for this dish, but in Russia pike and pike perch were most often preferred. Try to diversify your home menu with a dish of our ancestors and prepare a hearty and delicious body from your favorite fish.
It is necessary
- - any fish (fillet) - 500 g
- - milk - 1 glass
- - wheat bread - 100-125 g
- - onions - 4 pcs.
- - vegetable oil - 1/2 tbsp.
- - eggs - 3 pcs.
- - dried mushrooms - 30 g
- - ground crackers
- - greens
- - spices - pepper, salt
Instructions
Step 1
Soak the bread in milk, squeeze and mix with the pieces of fish. Minced meat through a meat grinder twice. Season with pepper, salt, mix well and beat.
Step 2
Boil the pre-soaked mushrooms in salted water until tender. Boil and peel eggs, finely chop the herbs. Chop the onion and fry in a pan until golden brown.
Step 3
Chop boiled mushrooms and eggs, mix with fried onions and parsley. Season the resulting mixture with salt, pepper and mix again.
Step 4
Make balls the size of a chicken egg from minced fish. Put the balls one at a time on a wrung out and moistened towel and spread into small cakes.
Step 5
Put the mushroom mixture on each cake and bend it in half with a towel. Pinch the edges of the cakes and shape them into a crescent.
Step 6
Roll the products in an egg, in breadcrumbs, then fry on both sides in a pan with vegetable oil. Bring the veal to readiness in the oven. It is usually served with fried potatoes or mashed potatoes as a side dish.
