Stuffed sea bass cutlets

3 servings


Cut the fish fillet into oblong pieces weighing 100 g, beat slightly; put minced meat on the middle and wrap, giving the product the shape of a cutlet. It can be tied with threads. Put the prepared cutlets in a pan greased with fat, pour over the broth and simmer until tender. For mince, boil part of the sea bass flesh, cool and pass through a meat grinder. Finely chop the onions and fry. Boil dried mushrooms and eggs and chop them finely. Mix the prepared products, add salt, pepper, crushed parsley greens and mix thoroughly again. Release the stuffed cutlets from the threads, put in a heated dish. Next to the cutlets, put the boiled potatoes, pour tomato sauce and decorate with herbs.