Juicy fish zrazy stuffed with champignons, seasoned with herbs, will delight all fish lovers with their taste.
It is necessary
- - 950 g pike perch fillet;
- - 320 g of onions;
- - 6 eggs;
- - 185 g of white bread;
- - 110 ml of milk;
- - 45 ml of vegetable oil;
- - salt pepper;
- - 325 g of champignons;
- - 30 ml heavy cream;
- - greens (onions and dill).
Instructions
Step 1
Peel and cut 1 onion small, then fry in a pan with vegetable oil, let it cool.
Step 2
Pass the pike perch fillet through a meat grinder, add to it fried onions and slices of white bread soaked in milk, salt and pepper, mix thoroughly. Then beat two eggs, mix them with minced fish so that a homogeneous mass is obtained.
Step 3
Put the cooked minced meat in the refrigerator for about 1.5 hours.
Step 4
Boil 4 eggs, peel and cool. Peel the remaining onion, chop finely. Rinse the mushrooms, dry them and chop them too, then fry them for 20 minutes in vegetable oil, then add the onion to the pan and fry for another 10 minutes. Then cool everything.
Step 5
Mix chopped boiled eggs, dill and onions, mushrooms and 2 tablespoons of heavy cream in a shallow bowl, add salt and pepper, mix everything well.
Step 6
Form zrazy. To do this, you need to get the minced fish out of the refrigerator and mold small cakes from it, in the middle of which you should put the filling, wrap the edges and roll a round cutlet.
Step 7
Finished zrazy should be fried over low heat on both sides until golden brown.
