- fillet of pike perch - 500 grams
- cream - 1/4 Glass
- onions - 1 piece
- lemon juice - 1 st. a spoon
- raw eggs - 2 pieces
- boiled eggs - 2 pieces
- flour - 3-4 Art. spoons
- tomato paste - 1 st. a spoon
- vegetable oil - 3 st. spoons
- Salt and pepper - To taste
Mention of the hotel is still in the 16-17 centuries. This ancient Russian food is not forgotten even today. The flesh was served as fried hot, and cold boiled as a snack. For almost any fish, almost any fish, but it is best to take small fish - pike perch, pike, catfish, burbot, cod, salmon, etc. Preparation: Boil the eggs hard and chop finely. Rinse the fish fillets under cold water and dry. A quarter of the fillets should be laid aside and chopped. Leave the remaining fillets through a meat grinder twice and put in a bowl. Add salt, pepper, cream, flour, raw eggs and beaten with a mixer until the mass reminds the dough. Roll out the cake. To make the filling, chop the onion and heat 1 tablespoon of vegetable oil in a frying pan. Put onions and fry until golden brown. In another frying pan, heat 2 tablespoons of vegetable oil. Add crushed fillets, 1/4 cup water, lemon juice and tomato paste. Cook stirring, 7-10 minutes. Allow the filling to cool, add the fried onions, eggs, salt, pepper and mix. Put the filling in the middle of the cake, protect the edges, form a ball and place it on a linen napkin moistened with water. Tie up the ends of the napkin and lower into boiling water. Cook for 30 minutes. Allow to cool, remove the napkin from the napkin, cut into pieces and serve immediately. The body can be sprinkled with chopped herbs and slices of lemon.
Servings: 2