Fish stew: recipe with photos step by step. How to cook calf fish?

Many of our contemporaries are delighted with Oriental, Asian, and Mediterranean cuisines. Of course, there are many delicious dishes there that are worth borrowing. But it’s completely in vain that we forget about Russian cuisine. Our ancestors came up with many healthy and truly tasty dishes that we can be proud of. Take, for example, the body of fish. Many foreign guests, after visiting Russia, described this dish and shared their extremely positive impressions of tasting it. Today we decided to tell readers of the “New Domostroy” website about the technology for preparing meat from fish, and provide a selection of recipes for this old Russian dish. In it you will find traditional options from pre-revolutionary cookbooks, a classic recipe from the “Book of Tasty and Healthy Books,” popular among Soviet housewives, as well as modern author’s recipes.

Collection of recipes for meat from fish, beef, veal from 1909 to 1909

1808 “COOKING CALENDAR OR SELF-TEACHING MANUAL OF THE COOKING ART”. CARTOON FROM BEEF Chop a pound of beef, and half a pound of ham fat very finely, release six (six) eggs on it, add (from grated) white bread, season with pepper, moisten with meat broth, add a spoonful of flour, and (..) make the vegetable, and then fry it in cow oil. Positive into the pan, add the cores of Savoy cabbage, pour in the meat broth, and boil. 1816 VASILY LEVSHIN “RUSSIAN COOK”. Telnoe. It is made from pike and pike perch, and thus, looking ahead, the section on coulebyaks. After cooking, the body is fried in oil. (This refers to the recipe for “Kulebyak with beef”, the text of which is given below). Kulebyaka with body. Pick pike or pike perch from the bones and beat them with the butt of a knife; stir the flour in water and moisten it as you continue whisking. Knock down the body, put it in a dampened napkin, tie it and boil it in water. Once cooked, chop finely, add some boiled onion and pepper, add salt and use for the filling... I mean for the filling of kulebyaki...). 1846 K. AVDEEV “HAND BOOK OF AN EXPERIENCED HOUSEWIFE” Telnoe. After removing the skin from the fish and selecting the bones, beat it, put a little salt to make an oblong flatbread, fill it with boiled finely chopped kale, or minced meat from the same veal, fried with onions and chopped: then pinch it, roll it into an oblong rudder. dip into boiling broth, and to prevent it from falling apart, wrap in clean canvas; When ready, remove to cool, cut into circles and place on a plate. 1880 A. MAKAROVA “RUSSIAN COOKBOOK” Telnoe. Remove the meat from the bones of the cleaned and washed pike perch, add 1 teaspoon of salt. Grind it in a mortar until it becomes like dough; separate part of this dough, fry, mix with chopped kale boiled in salt water; make balls and fry them. Roll out the rest of the telnago into a flat cake, put the balls and the said filling, pinch, roll into a ball, tie in a napkin and boil for half an hour; then take it out of the napkin, put it in a frying pan, pour it over with oil and put it in the oven until it browns well. Serve cold. Provisions: 4 to 5 pounds of walleye. Vazigi from 1/8 to ¼ pound. Quarter pound butter. Salt 1 teaspoon. Telnago vinaigrette. Take telnago (see No. 6 of this section), cut into slices, fry in 2-3 tablespoons of butter, skoromnago or lean, cool; fry cleaned, washed, salted small fish, remove from bones, cut into pieces; put the vegetable and fish on a dish, pour over the following sauce: rub a spoon or two spoons of Provençal oil with the prepared mustard, add salt, add sugar, dilute with vinegar and add capers. Top the vinaigrette with slices of lemon, pickled apples, and gooseberries. Cherries, gherkins or small cucumbers, salt and sprinkle with chopped dill. Provisions: Telnago from th to one and a half f. Oils from 2 to 3 tablespoons. Small fish 2 lbs. The apple is wet.2. Lace, cherries, currants 2 tablespoons. Provan oils. From 1 to 2 boxes. Mustard 1 spoon. Salt 1 teaspoon. Capers 1 spoon. Half a lemon. Fine sugar 1 teaspoon. ½ cup vinegar. Green dill. 1891 N. A KOLOMYTSOVA “A ESSENTIAL REFERENCE BOOK FOR YOUNG HOUSEWIVES. PUBLICLY AVAILABLE CHEAP AND TASTY TABLE.” Veal body. Take: Veal lung 1 lb. Ham fat ¼ lb. French roll 1. Chopped green parsley 1 tablespoon. Onion 1. Ginger Crushed salt - to taste. Egg yolks 4. Preparation. Chop raw veal lung as finely as possible with ¼ lb. ham lard, add the pulp from 1 French roll, soaked in broth and squeezed out, 1 tablespoon of chopped parsley, 1 onion, a little pepper, ginger and salt; Chop all this well and mix with 4 yolks, make it like dough, put it in a napkin, tie it and put it in a pan and cook; it’s good if it happens to be cooked in broth, but if not, just in water. Cook for ¾ hours and try to keep everything connected covered with water; then untie, lay out, cut into slices, sprinkle with pepper and salt. Meanwhile, dissolve 1/8 pound of butter in a frying pan, place the chopped pieces and fry, adding three tablespoons of broth. 1893 V. FILATOV “NEW MANUAL FOR HOUSEWIVES” Telnoe from pike perch. Prepare a lean quenelle of pike perch, as stated in No. 102, wrap the mass tightly in a clean napkin, which must first be rinsed in clean water so that it does not smell of soap. Wrap, place in a pan with salted boiling water and cook. Or: after smearing the mold with butter, sprinkle it with breadcrumbs, put the quenelle there and bake it in the cupboard. Serve the veal with some onion sauce seasoned with vegetable oil. 1865 N.V. GROSS “THE NEWEST COOKBOOK.” Fried pike perch. Having cleaned, gutted and washed the fresh pike perch, remove its meat from the bones, chop it smaller and softer and pound it in a mortar: then put there according to the proportions of soaked white bread, nut or poppy seed oil, finely chopped and fried onions in oil, not a lot of finely chopped onions. crushed pepper, salt to taste and mix all this well together, making the grinds softer again. After making small pies from the veal prepared in this way, dip it in lean clair, roll in grated cod or white bread crumb, fry thoroughly in a frying pan in poppy seed oil and serve. 1851 GERASIM STEPANOV “THE LAST WORK OF THE BLIND ELDER GERASIM STEPANOV..” Veal cutlets with red cabbage. Having removed the pulp from a couple of pike perch, chop it into smaller pieces and pound it in a mortar as softly as possible: make cutlets from soaked French bread, nut butter, salt and pepper; when you have done it, roll them in grated bread and fry them in poppy seed oil; After chopping the red cabbage, fry it in a saucepan with nut butter; make a white sauce from Rensky vinegar with sugar and boil, place the cutlets on a dish, put cabbage in the middle of them and arrange the cutlets with lemon, pour over the white sauce. 1909 ALEXANDROV-IGNATIEVA “Practical foundations of culinary art.” Telnoye from fish. (1 method) Cooking rules. Having removed the pike perch fillets from the bones and skin (see general law on fish), separate ¼ of them into minced meat, chop the rest, or pass through a meat grinder twice, add the pulp of white bread soaked in cream and table butter in a piece and grind thoroughly it's in a mortar; add salt and pepper to taste, as well as a little cream so that the mass is soft (as for cutlets) and rub through a sieve. Cut the remaining ¼ of the fish pulp into small cubes, add salt, sprinkle with pepper and simmer in butter with a small amount of fish broth (1/4 cup) along with finely chopped onion. After wetting the table with cold water, divide the prepared fish mixture into portions so that there are two pieces of telnago for each person. Flatten each portion into a flat cake with a knife, place a spoonful of minced meat in the middle, roll the edges of the cake inward with a knife, giving it a crescent shape and bread it first in egg and then in crushed sifted breadcrumbs. Having thus cut all the portions, spread the butter in a cast-iron frying pan or saucepan, put the butter on it and brown on both sides. After this, set the saucepan on the edges of the stove and fry until fully cooked. Telnoye is served with green peas, fried potatoes and other side dishes and various sauces, such as white, tomato sauce, crayfish and others. (2nd method) Another method of preparation is more complex and troublesome, but the result is a more delicate taste. Prepare dumpling mass from pike perch as follows: finely chop the fish fillets removed from the bones or grind them in a meat grinder, then put them in a mortar, adding a little ordinary cream (for 1 liter of pulp ¼ cup) and pound thoroughly, then rub through a sieve, put in a deep saucepan , add salt and pepper, place the pan in cold water or on ice and begin to beat, in one direction, the pureed mass with a spatula, adding a little heavy cream (which is used for whipping) until the mass increases in volume and becomes fluffy and tender (for 1 lb of fish pulp ¾ cup of heavy cream), then it’s ready. Prepare minced meat as indicated above, from the remaining ¼ of the amount of fish, but only add chopped champignons to it, season it with thick tomato sauce and cool. Divide the dumpling mass on a sauce or tablespoon, place the cooked minced meat in the middle of each portion and cover thoroughly with a hot knife so that the minced meat is not visible from the outside. Then, having boiled the quenelle in salted boiling water, as a quenelle is usually boiled, that is, steamed, without boiling, remove it with a slotted spoon onto a sieve, dry it, and then bread it in eggs and breadcrumbs and fry it in tinted deep fat. Lenten tel. Telnoe is one of the old Russian dishes; as they say, it is so called because it is prepared from the body of a fish. It can also be cooked lean. In this case, white bread is soaked in water or fish broth; instead of cream, cold water or cold fish broth is added; instead of quick butter - nut, mustard, Provençal or sunflower. In addition, lean meat is not breaded in eggs, but only in breadcrumbs; fried in vegetable oil of the same type that is placed inside the calf.

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TELNOE - an old Russian dish

Currently, Russian culinary specialists are putting more and more effort into the revival of ancient Russian dishes that have been undeservedly forgotten. One of these dishes is the original Old Russian dish - TELNOE

Many chefs answer the question - what is BODY ? They will answer that these are crescent-shaped fish. But if we turn to the origins of this dish, we can find such names as “telno crucian carp”, “telny circles”, “telny kulebyaka”, this means that a dish like Telno E has a wider range of culinary recipes and is not only perceived as zrazy.

What actually is the old Russian dish TELNOE - as it is written in old recipes: “You need to take several varieties of fish - pike perch, pike, grayling, omul, or some other fish, but the fish must have a white BODY; We remove the skin, select the bones and pound them in a wooden bowl until the body is well killed and falls away from the bowl.” Or, in another way, we pick the meat of pike and pike perch from the bones and beat it with the butt of a knife. Punch well, put the minced meat on a dampened napkin, tie it and cook in water. Then chop it finely, add boiled onions and peppers and use it as a filling for kulebyak.

From this it follows that in its original meaning TELNOE is minced fish. And they used it as a filling for pies, stuffed fish, and could make a number of dishes from it, which were often called telny. But no matter how offensive the name TELNOY , it was assigned to only one product - fish zrazy.

Let's look at how stuffed pike perch was prepared in the old days: The pike perch was cleared of scales, the ribs were cut on both sides of the dorsal fins, and the vertebrae were broken out. Through the hole that was formed, the fish was gutted and washed, then the ribs and flesh were cut off. Minced meat was prepared from the pulp that was cut from the bones, then the skin was stuffed, the cut was sewn up, and then they were cooked like loaves of beef in mustard sauce.

Over time, Russian cooking, and after it international cooking, developed another technique for fish - the so-called filleting. Fileting is done manually with an ordinary knife, in order to remove bones and cut the fish into portions convenient for eating, the axial bone and large rib bones are removed. We chop the prepared fillet, but in such a way that the fillet pieces are even and warm up quickly and at the same time. Then the pieces of fish fillet are combined with chopped onion, parsley, dill and beaten egg and formed into a briquette, which is breaded with flour and tied with gauze. The briquette prepared in this way is a monolithic, beautiful white boiled fish meat with a pleasant aroma of fish and spices. This cooking method is applicable only to fish and is called BODY , that is, similar to the body.

Depending on what fillet we use, whole or chopped, there are two types of fillet - whole and chopped.

For both types of body fish, river and sea fish are suitable; for whole body fish, you need to take not very large fish - preferably up to 30-35 cm in length; for chopped fish, you can use any fish.

The technological process of preparation consists of two operations: 1 preparation of the body .2 boiling in boiling water with spices.

WHOLE WHOLE - PRODUCTS:

750 grams of small fish; 2 tablespoons of wheat flour; 0.5 onions; 0.5 parsley root; 1-2 bay leaves; 5-6 black peppercorns; 0.25 teaspoon of anise or fennel seeds; 2 teaspoons salt; 1.25 liters of water.

TECHNOLOGICAL PROCESS:

1. The fish must be cleaned of scales and fins, then spread along the ridge into two fillets, without removing the skin, free each fillet from the bones and roll tightly into a roll. Then tie it tightly with thread so that it does not unravel. Dip the fish rolls well in flour and place tightly in gauze, tie tightly with thread.

2. Boil the prepared vegetable in salted boiling water with the addition of onions and spices for 15-20 minutes.

3.Then take out the body, let it cool. Remove the gauze and serve warm on the table, beautifully arranging the side dish..

BODY SHAPE – PRODUCTS:

500 g fillet of any fish; 1 egg; 2 onions; 1 tablespoon chopped dill; 0.5 teaspoon ground black pepper; 2 tablespoons of wheat flour; 1 tablespoon chopped parsley; 0.5 teaspoon salt; 1 liter of water.

TECHNOLOGICAL PROCESS :

Chop the prepared fish fillet into pieces no larger than 0.5 - 1 centimeter. Beat with a wooden spoon, then combine and mix with finely chopped onion and spices, add a beaten egg, flour, mix everything into a homogeneous mass and form sausages from the resulting minced meat, roll in flour and wrap tightly in gauze, tying with thread. We boil it in the same way as a whole body.

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In addition to being boiled, it can also be fried.

We prepare the fish fillet as shown above, form small meatballs, roll in flour and fry in vegetable oil. Serve with lemon and fried potatoes.

In the article we looked at what TELNOE , its features, two types of TELNOE and how to prepare it. If the article was useful to you or you have something to add, leave your comments.

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Cooking method:

Minced fish can be made from any fish, for example haddock;

clean the fish from bones, prepare bread, onions, eggs;

twist all products through a meat grinder;

add egg, salt, pepper, knead the minced meat well;

for minced meat, chop fresh or boiled mushrooms, onions, herbs;

first sauté the onion in fat;

add mushrooms to onions;

boil the egg and chop it;

add the egg to the onions and mushrooms;

mix the minced meat and add salt;

make a cake out of the fish mass, place it on a towel, put minced meat in the middle of the cake;

Using a towel, fold the cake in half;

roll the body in the egg;

sprinkle the body in breadcrumbs;

fry in fat on both sides;

Serve with green peas or other side dish.

What sauces and side dishes should you serve fish with?

In the book “Practical Fundamentals of Culinary Art,” published in 1912, Pelageya Aleksandrova-Ignatieva recommends supplementing fish with green peas or potatoes as a side dish. As for sauces for this dish, Alexandrova-Ignatieva suggests serving white or tomato sauce.

The modern version of this dish also goes well with most vegetables in any form. But, since today fish is prepared with various fillings, this should be taken into account when choosing a side dish. For example, if the cooked fish contains potato filling, then you should not serve potatoes as a side dish. In this case, fresh or pickled vegetables are recommended.

But you need to serve the sauce with this dish. Moreover, it is advisable to prepare it in advance so that it has time to brew. In addition to traditional white and tomato sauces, tomato sauce with vegetables, white hot sauce, and onion sauce are recommended. When cold, it will perfectly complement tartar sauce.

History of the dish, traditions of its preparation

The name of the dish – teloe – comes from the word “body”. We were talking about the body of a white fish, today we call it fillet. Accordingly, the stress in the word “body” falls on the first syllable.

According to the recollections of overseas guests, the body of the fish was crushed and beaten. The minced meat, as we would call it today, was then placed in wooden containers shaped like rams and geese and fried in oil. As a result, the fish acquired a unique taste, somewhat reminiscent of the taste of lamb or goose meat. This, by the way, is where the expressions “calf pig”, “calf duck” and so on came from. Today this is the name given to poultry baked with minced poultry meat, but previously it was exclusively a fish dish. Our ancestors called a calf duck minced fish baked in the shape of a duck, and a calf pig was minced fish “body” cooked in the shape of a pig. So you shouldn’t be surprised that calving piglets and geese were on the list of dishes recommended for the Lenten table.

Later, the body recipes changed somewhat. In pre-revolutionary cookbooks, these dishes already look like fish zrazy, filled with balls of the same minced fish and ham. They could be fried, baked or even boiled.

The famous culinary historian William Pokhlebkin distinguishes two types of veal: whole and chopped. How whole body differs from chopped meat can be understood already from the name. The whole one was prepared from whole layers of fish fillet, and the chopped one was prepared from the chopped body of the fish, that is, from minced meat. The main method of preparing veal, according to Pokhlebkin, was boiling, but he notes that this dish can also be fried.

This was not included in the collection of recipes for dishes recommended in Soviet times for catering establishments. But its recipe can be found in the “Book of Tasty and Healthy Food,” which was almost on the table of many Soviet housewives. We will definitely give you this recipe. Essentially, these are fish zrazy with mushrooms, shaped like a crescent. This is exactly how many of our compatriots imagine the body.

Modern technologies make it possible to combine body options that were common in different periods, and we will try to do this in the final recipes of the selection below.

What is fish body, history of origin

In Rus' during the early Middle Ages, the range of fish dishes was quite diverse. Not meat, but fish was the main product for Russian menu dishes. One of these dishes is teloe. Historical sources indicate that fish stew is a dish that was served as one of the main dishes at the festive table in Rus'. Moreover, initially it was considered exclusively a fish dish.

The origin of the term “body” itself has several versions.

The most popular are two of them:

During the days of fasting, Orthodox monks were allowed to eat wine, bread, symbolizing the blood and body of Christ, as well as fish, that is, “corporeal.”
To prepare the dish, fish fillet or minced fish, in other words the body, is used.

Comprehensive information about the interpretation of the term “corporeal” is provided by the “Dictionary of Cook, Henchman, Candidate and Distiller” (1795–1797). It says that to prepare this dish you will need to purchase pike and pike perch. According to the cooking technology, you must first remove the skin and bones, in other words fillet the fish. Then the resulting fish fillet had to be “beaten with the butt of a knife.” In this case, the fillet was periodically moistened with a special compound for fastening. To obtain this composition, flour was diluted with water to a liquid state. Then the filleted fish meat prepared in this way was tightly tied with a damp cloth and boiled in boiling water, after which it was fried in oil. Another option - boiled cauliflower was crushed with the addition of various spices and onions and used as a filling for baking or stuffing. Based on this description, the second version of the origin of the term “body” seems more likely.

In the memoirs of foreign diplomats and travelers of that time, there is often information about skilled chefs who were able to cook fish meat so that its taste resembled the meat of chickens, geese, lambs, ducklings and other animals. Moreover, the dish was given the appearance of these animals. It looked beautiful and festive.

There were recipes for preparing fish from fish for everyday use. For example, vegetable pancakes, when minced fish, beaten by hand in a mortar, was simply baked into a flat cake.

It is curious that there were no analogues of this dish in the world cuisine of those times. Stuffed fish only superficially resembled the whole fish, but had significant differences in recipe, structure and density. However, under the influence of European cuisine, the dish gradually changed. For example, a recipe for body pie appears. It uses minced meat from two different fish, one of which is wrapped around the other. The recipe for this dish was published in the book “The Lenten Cook or Preparing Various Lenten Dishes.” The publication dates from 1796.

Later, under the influence of French national cuisine, the vegetable is already used to prepare small French pates - dough forms stuffed with minced meat. The dish becomes more sophisticated. After all, according to Russian tradition, it was customary to serve the dish on the table monolithically: a whole fish, a duck, a pig. And finely chopped dishes are a tribute to new fashion trends.

Beginning in the twentieth century, the term “body” gradually began to disappear from use. The recipe has been transformed into a modern version of crescent-shaped fish cutlets with filling inside. Although back in the first half of the twentieth century, a prerequisite for proper preparation of beef was the combination of minced meat with pieces of fish, but the shape of the dish was not of fundamental importance.

Culinary secrets

There is no single recipe for vegetable, as well as a single technology for its preparation, but we can still give our readers several general recommendations that, we hope, will allow even a novice housewife to get amazing results.

The fresher the fish, the tastier the dish. If it is possible to use recently caught fish or at least chilled fish, then give preference to it. Keep in mind that fresh fish have clear eyes, bright gills, and shiny scales. If it is not possible to purchase fresh fish, then frozen will do. You just need to let it thaw gradually, first by keeping it in the main chamber of the refrigerator, then at room temperature.
Initially, teloe was made only from white fish fillets, today you can use any. For whole fish, fish that does not have a large number of small bones and is not too large is suitable. For white fish, you can recommend pollock, for red fish, grayling (if you can get it) or pink salmon. Herring and mackerel are also suitable for it. It is better to make fish from small, large and river fish, such as zrazy.
There is no shame in using kitchen appliances to chop fish fillets. It is advisable to pass river fish through a fine grinder, twice, to completely remove small bones. Fillet of small-bone river fish can be chopped with a knife or passed through a meat grinder with a disk with large cells placed on it. A blender is also suitable for solving the problem.
In order for the minced fish to become dense and allow it to be formed into zrazy, it must be beaten. To do this, you can pound it, but it is better to beat it in the same way as meat, that is, throwing it into a bowl.
It is convenient to form zrazy from minced fish on a moistened cloth or gauze. A silicone mat or cling film can also make the task easier.
Using silicone molds, minced fish products can be given a wide variety of shapes. In addition, a dish can be baked in them, and it will then be easily removed from them.

You can serve fish stew with the same side dish as fish cutlets. We recommend buckwheat, as it is most consistent with the Russian tradition, but rice, baked potatoes, vegetable puree, and salad are also suitable.

You may be interested in other recipes for minced fish dishes.

Forming the final appearance of the dish

I wet the gauze and spread it on a cutting board. I make a cake from minced fish on cheesecloth.

I spread the filling, which should have cooled by this time. Sprinkle with seasoning.

I pinch the edges and form a ball.

Classic old recipe for pike perch

What do you need:

fresh pike perch - 2-3 pounds (0.8-1.2 kg);
oil - 0.75 lb (0.3 l);
ham - 1 lb (0.4 kg).

How to cook:

Clean and gut the pike perch. Separate its meat from the skin and bones. Select bones from it.
Rub the fish fillet through a sieve (or grind using a meat grinder or blender). Divide the minced meat in half, divide one half into 2 more approximately equal parts.
Finely chop the ham with a knife.
Fry a quarter of the minced pike perch with ham.
Roll a quarter of the chopped fillet into balls and fry them in boiling oil.
Beat the rest of the minced meat and roll it into a flat cake.
Place fish balls and a mass of ham fried with fish in the center of the flatbread.
Wrap the filling in minced meat.
Wrap the roll in a napkin to prevent it from falling apart, and place it in boiling water.
Boil the liquid for half an hour.
Remove the roll from the napkin, cut into large slices and place in a frying pan. Pour oil over the body.
Place the pan in the oven (in the original recipe, in the oven). Let the food brown.

The recipe does not indicate salt and seasonings, but they, of course, will not be superfluous. Add them to the minced meat before dividing it into parts.

The recipe is taken from the book “Exemplary Kitchen,” published more than a hundred years ago. Previously, almost the same one was found in the “Russian Cookbook” by A. Makarova. This manual for housewives was published in 1880.

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Cooking according to the Old Slavonic recipe

It cannot be said that this recipe exactly corresponds to the one used by cooks during the existence of Kievan Rus, but the ingredients, as well as the method and sequence of preparation, remained original.

You will need:

fresh pike perch – 1.2–1.4 kg;
ham – 0.5 kg;
butter – 0.1 kg;
salt, pepper and spices - to taste.

Step-by-step instruction:

Pike perch is filleted - separated from bones and skin.
The pulp is ground in a meat grinder. You can use a blender for this purpose.
Divide the minced meat into two equal parts.
Finely chopped ham and 1/4 of the minced meat are fried in a frying pan in boiling oil.
Balls are formed from 1/4 of the minced meat and also fried in oil in a frying pan.
The remaining minced meat is used to form a rectangular cake.
Fried balls and minced meat with ham are placed on the formed flatbread.
Pinch the edges of the cake and form a sausage.
Place the sausage on a napkin and tie it with thread.
Cook in boiling salted water for 30 minutes.
Remove from the water and allow to cool.
Remove from the napkin.
Place on a baking sheet and bake in the oven at 180 C until golden brown.

The dish is served hot with vegetables, a side dish of potatoes and white, tomato or onion sauce.

Whole body pollock (based on the book by V. Pokhlebkin “National Cuisines of Our Peoples”)

What do you need:

pollock or other fish – 0.75 kg;
wheat flour – 30-40 g;
onions – 0.5 pcs.;
parsley root – 0.5 pcs.;
anise or fennel seeds - 1 g;
salt – 10-15 g;
water – 1.25 l.

How to cook:

Place the cleaned and gutted fish along the spinal bone into two halves. Leave the skin on.
Roll each piece of fillet into a roll, roll in flour and tie with kitchen string.
Place the rolls in a cloth bag or wrap in gauze. Tie it with string again.
Boil water, salt it, add onion, parsley root and fennel seeds (or anise).
Place fish rolls in boiling water and cook for 15 minutes.
Remove the body from the boiling water, let it cool slightly, then remove from the napkin.

Serve whole body pollock (or other fish) as a hot appetizer with a side dish or as a cold appetizer with horseradish sauce.

Chopped carp, pike or other river fish (interpretation of V. Pokhlebkin’s recipe)

What do you need:

fish fillet (or prepared minced fish) – 0.5 kg;
chicken egg – 1 pc.;
onion – 150 g;
ground black pepper – 0.5 teaspoon;
chopped parsley - a tablespoon;
salt - 2 teaspoons for decoction and 0.5 teaspoons for body;
flour – 2 tablespoons;
ox – 1 l.

How to cook:

Finely chop the fish fillet with a knife and mash with a wooden spoon. It would be a good idea to use a meat grinder and pass the meat of carp, crucian carp, pike or other river fish through it to get boneless minced meat.
Mix the minced meat with finely chopped onion, then break an egg into it, add salt and a spoonful of flour. Stir.
Form the minced meat into a dense sausage, bread it in the remaining flour, wrap it in a napkin and tie it with twine.
Boil water, add salt, immerse the body in it and cook for a quarter of an hour.

The sausage loaf needs to be thick. Chopped whole meat should be served in the same way as whole meat.

Telnoye fish with mushrooms (classic Soviet recipe)

What do you need:

fish fillet – 0.5 kg (from pike perch, pike, cod or other fish;
white bread (stale crumb without crusts) – 100 g;
butter – 30-40 g;
chicken egg – 2 pcs.;
fresh or salted porcini mushrooms – 0.2-0.3 kg;
onions – 100-150 g;
salt, ground black pepper, parsley - to taste;
refined sunflower oil, breadcrumbs - as much as it takes.

How to cook:

Hard-boil one egg, cool, peel, finely chop with a knife.
Wash the mushrooms and chop them into small pieces.
Thinly slice the onion.
Fry onions and mushrooms in vegetable oil, mix with chopped egg and chopped parsley.
Combine minced fish with bread soaked in milk or water, add salt and pepper. Pass the resulting mixture through a meat grinder and mix with softened butter.
Form the minced fish into round cutlets.
Take one cutlet, place it on damp gauze, flatten it into a flat cake.
Place a walnut-sized portion of the filling on one side of the tortilla.
Cover with the second part of the cake, seal the edges. As a result, you will get a crescent-shaped fish zraza.
In a similar way, make zrazy with mushroom filling from the remaining minced meat.
Roll the zrazy in the beaten egg, then in breadcrumbs.
Place the products in a frying pan with heated oil, fry on both sides, turning twice. This will take 10-15 minutes.

When serving, the authors of “The Book of Tasty and Healthy Food” advise adding a side dish and tomato sauce to the vegetable.

Ingredients

for minced meat

fish fillet (pollock) – 400 g
bread – 50 g
33% cream – 100 ml
butter – 1 tbsp. l.
eggs – 1 pc. into minced meat and 2 pcs. for leison
breadcrumbs - 3-5 tbsp. l.
salt and pepper - to taste
sunflower oil - for frying

For filling

onion – 1 pc.
champignons – 100 g
boiled egg – 1 pc.
dill – 2-3 sprigs
salt and pepper - to taste
sunflower oil – 1 tbsp. l.

Preparation

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First of all, we fillet the fish (or defrost the already prepared fillet). Absolutely any fish with a “white body” is suitable for cooking: pike perch, catfish, pike, cod, whiting, bream, sea bass. I used pollock.
Next, the fish fillet (without skin and bones) was cut into pieces and passed through a meat grinder. I soaked the bread crumb in cream, then squeezed it out of excess liquid with my hands and combined it with the minced meat. I salted it, peppered it, kneaded it and passed it through the meat grinder again.
Added butter, softened at room temperature, to the minced meat. The resulting minced meat was thoroughly “knocked out” so that it would better hold its shape, be enriched with oxygen and not disintegrate during frying.
The fish should be very tender, with a soft and airy filling. I fried diced onions and mushrooms in vegetable oil. Cooled and combined the mushrooms with finely chopped boiled eggs and herbs, added salt and pepper to taste. If you wish, you can use salted mushrooms rather than fried ones, it will turn out no less tasty.
Next, I formed the minced meat into flat cakes about 1 cm thick and made a small notch in the center. I placed a portion of the filling in the middle of each flatbread and folded it in half, pinching the edges (as if making dumplings), and then carefully shaping it into a crescent shape. The minced meat is quite sticky and unruly, so it is more convenient to work on a large plate or a damp countertop. If you can’t get it into shape at all, you can add a raw yolk and add a little flour to the minced meat.
The formed cutlets were dipped in lezone (2 eggs scrambled with a pinch of salt) and breaded in breadcrumbs.
I fried the fish body in a frying pan in hot vegetable oil for 5-7 minutes. And then I put it in the oven for 4-5 minutes, preheated to 160-180 degrees. If you wish, you can choose a different cooking method, without frying - in this case, bread the body in egg and breadcrumbs, place it on a sheet of parchment, brush it with a loose egg on top (for a golden brown crust) and put it in the oven, bake for 20 minutes at 180 degrees.

Before serving, the finished dish can be sprinkled with chopped herbs and poured with melted butter. Serve as a separate dish with a slice of lemon, sour cream or white sauce, or complement it with a side dish of boiled potatoes, vegetables, legumes or porridge. Bon appetit!