Forcemeat Fish Loaf

Forcemeat Fish Loaf - Russian Fish & Seafood Recipe

How to Cook & Prepare Forcemeat Fish Loaf:

(Telnoye)

“Telnoye” in Russian cookery is the name for forcemeat made of fish. Reference to this dish is found in manuscripts that date back to the 16th and 17th century.

400 g filleted fish 1 tblsp butter
80 g bread 2 cloves garlic
½ cupful milk ½ egg
Salt, pepper

Fillet of zander, catfish, pike, burbot, cod, salmon or any other fish that is not bony may be used. Put through the mincer the fish fillets, garlic and bread which has been soaked in milk and squeezed dry. Add salt, pepper, egg and creamed butter. Mix until thoroughly blended. Shape the forcemeat into a small loaf 5-6 cm thick, wrap in buttered cellophane or foil and tie at the ends. Lay on the rack of a fishpan, pour over fish stock and cook for 30-40 minutes. Remove from the stock and when cold unwrap and slice. Heat in fish stock. Telnoye may be served with garnishing or as a garnishing.

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