Recipes
Meat made from walleye, pike or cod
Ingredients
→ TOMATO SAUCE
→ SALT
→ BUTTER
→ GROUND BLACK PEPPER
→ KETCHUP
→ 500 G BONELESS FILLET OF WALLEYE, PIKE, COD
→ 30 G PARSLEY
→ 100 G OF WHEAT BREAD
→ 1 TEASPOON OF CRUSHED BREADCRUMBS + BREADCRUMBS FOR CRUMBLING TELNOG
→ 1 RAW EGG
→ 1 TABLESPOON TOMATO PASTE
→ 1 HARD-BOILED EGG
→ 1 ONION
→ 0.5 CUP MILK
Prepare the filling: chop the onion, fry it in oil in a frying pan, then add the tomato paste, mix everything, remove the pan from the heat, put the chopped egg and finely chopped parsley, season with salt and pepper, add the ground breadcrumbs and mix everything again.
From 500 g of fish, prepare minced meat, as for fish cutlets. Make it into a round pellet about the size of a hamburger. On one half of the tortilla, put a ball of the prepared filling the size of a walnut, cover the ball with the other half and squeeze the edges, giving the shape of a crescent. After that, moisten the body with beaten egg and roll in breadcrumbs.
For 10-15 minutes before serving, fry the meat in the same way as the fish cutlets, and offer them the same side dish. You can also serve ketchup or tomato sauce separately.
