Pollock Zrazy with Mushrooms
Main Dishes • European
Description
Caloric content is about 80–100 kcal per 100 grams (depending on how much oil is used for frying). If you buy frozen pollock fillet (which I did), you should buy about 1100–1200 grams, as there is a lot of excess water, and after thawing, be sure to squeeze the fish. I didn't do this the first time, and the filling turned out very watery. As a result, I baked the zrazy in the oven. First, on a baking sheet lined with foil, I placed 1 tablespoon of the filling, then 1 tablespoon of the stuffing, and again filling. I sealed the edges with filling and baked for 35 minutes at 190 degrees Celsius.
Ingredients
- Breadcrumbs 3 tablespoons
- Pollock fillet 30 oz
- Onion 2 pieces
- Chicken Egg 2 pieces
- Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
- Pickled Chanterelles 15 oz
Step-by-Step Guide
Step 1
Wash the pollock fillet, dry it, and peel the onion. Pass the fish fillet and 1 onion through a meat grinder, add the eggs, breadcrumbs, nutmeg, salt, and pepper to the fish mixture, and mix well until homogeneous.
Step 2
For the filling, wash the champignon mushrooms, dry them, and chop finely.
Step 3
Peel the remaining onion and chop finely.
Step 4
In a skillet, heat vegetable oil and sauté the mushrooms with the onion for 8–10 minutes, seasoning with salt and pepper.
Step 5
Form a patty from the fish mixture, place 1.5 tablespoons of the mushroom filling in the center, fold the edges together, and pinch well.
Step 6
Carefully coat the zrazy in flour (or breadcrumbs) and fry in vegetable oil over medium heat until golden brown on both sides.
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