Stuffed zander

Stuffed zander - Russian Fish & Seafood Recipe

How to Cook & Prepare Stuffed zander:

400 g zander 8 crayfish tails
350 g stuffing 200 g sauce
120 g mushrooms

Cut the fillets (skinned and boned) into strips 3 to 4 cm wide and 20 to 25 cm long. Spread raw stuffing over each strip and roll it up. Put the roll in a casserole and add a little stock. Cover the casserole with oiled paper or foil and steam in the overn. Before serving, garnish with mushrooms, crayfish tails and boiled potatoes. Pour over boiled fish sauce (see p.88) or capers sauce (see p.108).

Stuffing
1 kg filleted fish 500g milk or cream
100 g dry white bread 4 egg whites
(without crust) salt

Put through the food chopper two or three times the skinned and boned fillets of fish and the bread which has been soaked in milk. Add the egg whites. Beat well and gradually pour in the milk or cream. Beat until light. Add salt last.

Stuffed codfish

Substitute codfish and follow the above directions.

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