Fish Zrazy with Egg and Mushroom Filling
by Editorial Staff
Add onions and carrots to pollock fillets to make fish zrazy tender and fragrant. And for a juicy filling, combine boiled eggs, herbs, fried mushrooms, and onions. Such healthy and tasty zrazy will perfectly diversify your home dinner or lunch.
Cook: 40 min.
Servings: 3
Ingredients
- Pollock fillet – 600 g
- Milk – 100 ml
- Egg – 1 pc.
- Wheat bread – 80 g
- Onions – 50 g (0.5 pcs.)
- Carrots (small) – 50 g (1 pc.)
- Salt to taste
- Ground black pepper – to taste
- Flour (for breading) – 100 g
- Vegetable oil (for frying) – 3-4 tbsp
For filling:
- Eggs – 2 pcs.
- Champignons – 300 g (4 pcs.)
- Onions – 100 g
- Fresh parsley – 3-4 sprigs
- Salt to taste
- Ground black pepper – to taste
Directions
- Defrost fish fillets in advance. You can use any fish fillet, I have pollock. Peel, rinse, and dry the carrots and onions. Clean the mushrooms from dirt and wipe with a damp kitchen towel.
- Boil 2 hard-boiled eggs in a ladle or small saucepan (8-10 minutes after boiling water). Then cool the eggs in cold water.
- Break the bread, put it on a plate, pour over the milk, and leave for a few minutes.
- Cut the pollock fillet into medium pieces.
- Transfer the fish to the blender bowl, add the egg. Squeeze the loaf from the milk and add it to the fish. Grind into homogeneous minced meat for 2 minutes.
- Transfer the minced meat to a large bowl.
- Grate the carrots on a fine grater, cut the onion into small cubes.
- Put the carrots and onions to the minced meat, add salt and ground pepper.
- To stir thoroughly.
- Prepare the filling. To do this, cut the onion and mushrooms into small cubes.
- Heat the pan, pour in 1 tablespoon. a spoon of vegetable oil, fry the onions and mushrooms for 4-5 minutes, stirring occasionally.
- Peel and cut the eggs into small cubes.
- Rinse the parsley, dry, chop finely and add to the eggs.
- Put the mushrooms and onions there, add salt and ground pepper to taste.
- Mix thoroughly – the filling is ready.
- Divide the minced meat and filling into equal parts according to the number of future times. Put one part of the minced meat in a thin flat cake on a plate, put one part of the egg-mushroom filling in the center.
- Shape the cutlet by joining the edges of the cake so that the filling is inside. Dip the cutlet in flour. Form zrazy from the remaining minced meat and filling in the same way.
- Heat the remaining oil in a skillet and fry the zrazy for 4 minutes on each side.
- Fish zrazy with egg and mushroom filling is ready. They go well with rice, potatoes, or vegetables. Enjoy your meal!
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