Salmon Zrazy with Mushroom Filling
by Editorial Staff
Delicate red fish fillet cutlets will be even tastier if you put the filling of fried champignons inside.
Ingredients
- Salmon or trout fillet – 600 g
- Eggs – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 4 tbsp
- Flour – how much will it take
- Champignons – 200 g
- Onions – 1 pc.
- Salt to taste
Directions
- Finely chop the mushrooms .
- Heat vegetable oil in a frying pan (2 tablespoons). Put the mushrooms and fry them over medium heat, stirring occasionally, until tender (10 minutes).
- While the mushrooms are fried, peel, wash and finely chop the onion.
- Add onion to mushrooms, fry, stirring occasionally, for another 5 minutes. Salt. Switch off and cover.
- Grind the fish fillet with a blender until smooth. Add egg, salt and pepper. Mix.
- Pour flour on a plate. Wet your hands. Separate some of the minced fish with wet hands (approx. 70 g). Form a flat cake and place over the flour.
- Put the minced meat in the middle of the cake.
- Fold up the edges, form a pie and gently, using a spatula, roll it in flour (the consistency of the patty is VERY tender).
- Beat eggs in a separate container. Dip the cutlet in the egg, and then again roll the fish and mushrooms in flour.
- Heat vegetable oil in a frying pan (2 tablespoons). Fry fish zrazy with mushrooms on both sides for 5 minutes over medium heat.
- Ready fish zrazy with mushrooms.
Enjoy your meal!
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