Butterfish collops

3 servings


Butterfish fillet, white bread soaked in milk and onions, pass twice through a meat grinder. Add egg, salt, pepper to the minced meat, mix well. Cut into portions to give them the shape of round rissoles, run in crumbs and fry in vegetable oil until a ruddy crust forms. Before serving, pour melted butter over the table. Serve the collops with the combined side dish (green peas, roast potatoes, boiled carrots and beets, pickled fruits