Telnoye is a traditional Russian fish dish. A delicious dish can be prepared from affordable and inexpensive river fish - perch, pike, pike perch.
Pick your recipe
You will need
- 6-8 servings
- - 700 g cod fillet;
- - 120 g of stale wheat bread;
- - 50 g of lard;
- - 50 ml of milk;
- - 2 raw eggs;
- - 3 cool eggs;
- - 2 medium onions;
- - 4-5 ceps;
- - 3 sprigs of parsley;
- - breadcrumbs;
- - vegetable oil;
- - black pepper;
- - salt;
Instruction manual
1
For the filling, lay the porcini mushrooms in advance from the freezer and let it thaw. Thawed mushrooms cut into medium pieces.
2
Soak stale wheat bread in milk for 15 minutes. Cut the onions in half rings and fry in vegetable oil for 5 minutes.
3
Add mushrooms and continue to frying for about 5-7 minutes. Remove from heat, cool to room temperature. Boil the eggs, peel and cut into small cubes, mix with the mushroom mass.
4
Add chopped parsley, season with salt, pepper. Mix well. Remove the fillet from the fish, pass through a meat grinder with lard.
5
Add the soaked bread, then the egg, previously beaten with salt until smooth. Mix well.
6
Divide the minced meat into 6-8 parts, from each form a round cake. Put the mushroom filling on one half. Cover with the other half and blind the body well, giving each a crescent shape.
7
Prepare a batter. In a bowl, beat the egg with salt until lush foam. Pour breadcrumbs on a large plate with an even thin layer.
8
Dip each body into the egg, then into the breading. Fry in vegetable oil until cooked and serve immediately with green peas and potatoes.