Juicy fish zrazy stuffed with champignons, seasoned with herbs, will please all lovers of fish with their taste.
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You will need
- - 950 g 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 of fat cream;
- - greens (onions and dill).
Instruction manual
1
Peel and chop the onion lightly, then fry in a pan with vegetable oil, let it cool.
2
Pike perch fillet through a meat grinder, add fried onions and slices of white bread, salt and pepper soaked in milk in advance, mix thoroughly. Then beat two eggs, mix them with minced fish so that a homogeneous mass is obtained.
3
Place cooked minced meat in the refrigerator for about 1.5 hours.
4
Boil 4 eggs, peel and cool. Peel the remaining onion, finely chop. Wash the mushrooms, dry and cut, too, then fry them for 20 minutes in vegetable oil, then add the onions to the pan and fry for another 10 minutes. Then cool everything.
5
Mix in a shallow dish chopped boiled eggs, dill and onion, mushrooms and 2 tablespoons of cream, add salt and pepper, mix everything properly.
6
Form zrazy. To do this, you need to get the minced fish from the refrigerator and make small cakes from it, in the middle of which you should put the filling, wrap the edges and roll a round patty.
7
Ready zrazy should be fried over low heat on both sides until a golden crust is obtained.