Stuffed Fish Cutlets

Stuffed Fish Cutlets - Russian Fish & Seafood Recipe

How to Cook & Prepare Stuffed Fish Cutlets:

Prepare forcemeat as for fish cutlets (see above), divide, shape into rounds 1 cm thick and place on a wet cloth or towel. Put the stuffing on one half of the round, fold over the other half and pinch the edges together. With the towel, shape the cutlet into a half-moon. Brush with egg, roll in sifted white bread crumbs and fry.

Stuffing I

200 g fresh mushrooms 50 g bread crumbs
or 50 g dried 15 g parsley
mushrooms salt to taste
100 g onion

Chop up and sauté the mushrooms, add fried onion, bread crumbs, salt and pepper to taste. If dried mushrooms are used, soak for 3-4 hours and cook until tender before using.

Stuffing II

75 g fresh mushrooms 1 hard-cooked egg
or 25 g dried 50 g butter
mushrooms 15 g parsley
100 g cartilage or salt to taste
boiled fish 175 g onion

Chop up the egg fine, add the fried onion, cooked mushrooms, cartilage of sturgeon fish or steamed fish cut up, parsley and salt to taste.

Stuffing III

2 hard-cooked eggs 15 g parsley
200 g onion 50 g butter
50 g bread crumbs salt

Shred the eggs, add bread crumbs fried onion, parsley and salt to taste.

Serve stuffed fish cutlets garnished with green peas.

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	Fish cutlets or patties.		Forcemeat Fish Loaf