Recipe: Telnoe

You will need: fish – 400 g, bread – 120 g, milk – 100 g, butter – 40 g

You will need:

Fish – 400 g

Bread – 120 g

Milk – 100 g

Butter – 40 g

Filling:

Onions – 1 pc.

Mushrooms – 150 g

Eggs – 2 pcs.

Green

Egg for leison

Breadcrumbs

Salt, pepper

Olive oil

How to cook:

Let's take fillets of cod, haddock or pike perch. Let's put it through a meat grinder. Add white bread without crusts, soaked in milk. Season with salt and pepper, add a piece of softened butter and mix the minced meat thoroughly. Let's prepare the filling. Dry mushrooms, previously soaked and boiled, cut into small cubes. If you don't have them, replace them with fried champignons. Boil the egg and chop finely. Sauté the onion in olive oil. Finely chop the dill and parsley and mix everything together. Salt and pepper to taste.

Place a minced fish cake with a diameter of 15 cm on cling film and place the filling in the center. Fold the flatbread in half, forming a crescent-shaped patty. Dip the cauliflower into lezon (beaten egg) and bread it in breadcrumbs. Fry in olive oil. Serve the old fashioned way with green peas and fried potatoes.