Fish fried with smolny

2 servings


Small hollows or crucian carp are peeled, gutted, washed, and large fish are cut into fillet with skin and cut into portions, then the prepared fish is dipped in batter, rolled in crumbs and fried in heated oil. Part of the fish is used for cooking solid. For this purpose fish fillet is passed through a meat grinder, combined with soaked white bread, salt, pepper, the mass is mixed and passed through a meat grinder again, then placed on a wet towel, cut into cakes, put the filling on them and sculpt the cakes in the form of a crescent moon. Moulded solid is dipped in batter, mealed in white grated bread and fried in oil. The filling is prepared as follows: fry onions, add a little fish felling, fry and introduce boiled and finely chopped mushrooms. Fried fish is placed on the dish, smolny is placed on the side, chopped greens are sprinkled. Served without a side dish or with boiled potatoes. Tomato sauce is separately served.