Fish Soup with Fish Filling
Soups • Russian
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Small Fish 0 lbs
- Parsley ½ piece
- Celery salt ½ piece
- Carrot 1 piece
- Allspice berries to taste
- Pike Perch Fillet 0 lbs
- White bread 5 oz
- Cream 10 fl oz
- Butter 10 oz
- Onion 1 head
- Chocolate eggs 2 pieces
- Breadcrumbs 1 cup
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the fish soup. Rinse the fish well, place it in a large pot, cover with cold salted water, and boil over medium heat, occasionally skimming off the foam that forms during boiling.
Step 2
Peel, wash, and cut the onion, carrot, parsley root, and celery root into large pieces and add them to the boiling broth.
Step 3
Season with salt to taste and add allspice.
Step 4
Cook until the fish and vegetables are done.
Step 5
Strain the finished soup.
Step 6
Prepare the filling (ingredients: 1 kg pike perch fillet, 125 g wheat bread, 250 ml cream, 300 g butter, 1 onion, 2 eggs, 1 cup breadcrumbs, ground black pepper, and salt to taste). Pass 700 grams of fish fillet through a meat grinder along with the soaked bread and butter.
Step 7
Season the minced fish with salt and pepper, add a bit more cream, and mix well.
Step 8
Prepare the filling from the remaining fish. Cut the fillet into small pieces, season with salt and pepper, and sauté it with the peeled, washed, and chopped onion in a small amount of broth.
Step 9
From the prepared fish mixture, form balls on a board moistened with cold water. Flatten each ball into a patty, place a bit of filling on it, and fold the edges to create half-moons.
Step 10
Brush each piece with a beaten egg mixed with a little salt, then carefully coat in breadcrumbs.
Step 11
In a cast-iron skillet, heat the butter and fry the filled pastries, browning them on both sides. Then place the skillet in a well-heated oven for 10-15 minutes.
Step 12
Serve them on plates (3-4 pieces per serving) and pour over the strained fish broth.
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