Salmon Zrazy with Mushroom Filling

Delicate red fish fillet cutlets will be even tastier if you put the filling of fried champignons inside.

Summary

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

Instructions

1. Finely chop the mushrooms .
2. Heat vegetable oil in a frying pan (2 tablespoons). Put the mushrooms and fry them over medium heat, stirring occasionally, until tender (10 minutes).
3. While the mushrooms are fried, peel, wash and finely chop the onion.
4. Add onion to mushrooms, fry, stirring occasionally, for another 5 minutes. Salt. Switch off and cover.
5. Grind the fish fillet with a blender until smooth. Add egg, salt and pepper. Mix.
6. 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.
7. Put the minced meat in the middle of the cake.

   

8. Fold up the edges, form a pie and gently, using a spatula, roll it in flour (the consistency of the patty is VERY tender).
9. Beat eggs in a separate container. Dip the cutlet in the egg, and then again roll the fish and mushrooms in flour.
10. Heat vegetable oil in a frying pan (2 tablespoons). Fry fish zrazy with mushrooms on both sides for 5 minutes over medium heat.
11. Ready fish zrazy with mushrooms.

    Enjoy your meal!