If you have ever eaten fish cakes, then you know how tasty and juicy they are. Did you try fish zrazy?
The cooking principle of these two dishes is similar: cutlets are formed from minced fish, which are fried, baked or steamed.
What distinguishes one dish from another is that there is always a filling in zrazah: vegetable, cheese, cereal, mushroom or any other. The main thing is that the products used for the filler are combined with fish.
Fish zrazy - general cooking principles
For cooking, it is best to purchase whole fish or fillets in frozen or fresh form. Any kind will suit: river and sea dwellers. You can also combine different types. The flesh of the fish is scrolled in a meat grinder, bones, fins, heads and other illiquid are used for cooking, for example, soup. It is permissible to take ready minced fish, better from a trusted manufacturer.
Next is preparing the filling. Regardless of the products used, the filling should be pre-fry or boil. The fact is that the fish is cooked quickly and the raw filler products will remain raw.
At the third stage, slightly moistened hands with minced meat make a cake, in the center of which they spread the filling. Pellet form into oblong not too thick cutlet.
Ready-made semi-finished products are rolled in breading and spread for subsequent heat treatment in a frying pan, on a baking sheet or on a grid for steaming.
Fish zrazy are perfectly combined with baked or fresh vegetables, rice, mashed potatoes.
1. Zrazy fish with mushrooms
Ingredients:
• pulp of any fish - half a kilogram;
• egg - 1 pc .;
• allspice powder, salt, fish spice - half a teaspoon;
• ground crackers - 30 g;
• 3 fresh champignons;
• some cooking oil;
• half a bulb and carrot;
• flour - 1 handful. On sauce:
• sour cream - 100 g;
• a piece of butter;
• pinch flour;
• salt, allspice - 15 g;
• parsley - 5 stalks.
Preparation:
1. Grind the flesh of the fish in a meat grinder, pepper a little, add salt, add an egg (if the mince is too thin, add a little crushed crackers).
2. From the cooked meat to form small balls.
3. Prepare the stuffing: peel the mushrooms, wash them, cut them into small cubes, chop the cleaned carrots and onions in the same way. Fry everything in a pan with butter, salt and pepper.
4. Take each ball of minced meat one by one on a palm, make a cake of it, put a pinch of the prepared filling and form a chop.
5. Roll each zrazu in flour and put on a hot frying pan, fry on both sides until light brown crust on a small fire.
6. Preparation of the sauce: Fry a small amount of flour in a dry frying pan with the addition of a piece of butter.
7. Add sour cream to flour (if sour cream is thick, dilute with water), salt and pepper.
8. Pour the parsley, chopped with a knife, mix well.
9. When serving, put 2 zrazas on a plate, mashed potatoes next to each other, pour all over with sour cream sauce.
2. Zrazy fish with egg and cheese
Ingredients:
• pollock pulp - a little less than a kilogram;
• 1 onion;
• semolina - 2 handfuls;
• a piece of Dutch cheese;
• chicken egg - 1 pc .;
• green onion leaves - 8 pcs .;
• 50 ml cooking oil;
• a pinch of salt.
Preparation:
1. Grind pulp of pollock and peeled onion through a meat grinder.
2. In the stuffing add semolina, salt and mix well.
3. Prepare the filling: mix the grated chopped cheese with the chopped onion leaves, add the boiled egg cut into small cubes.
4. Make balls from minced fish, flatten them one by one on the palms, put a teaspoon of cheese and egg filling. Zalepit edges of stuffing, forming zrazy round shape. 5. Roast all zrazy in a frying pan with sunflower oil until golden brown on low heat.
6. Serve on a serving plate of 2 things with chopped vegetables and dill stalks.
3. Don zrazy fish
Ingredients:
• 7 medium tuna fish;
• 2 bulbs;
• pinch of flour;
• 3 tbsp. spoons of crushed crackers;
• a couple of chicken eggs;
• sunflower oil - 250 ml;
• a piece of butter;
• 2 stalks of fresh dill;
• salt, allspice - on a pinch.
Preparation:
1. Gut tuna, wash, peel, remove all bones.
2. Pulp a little beat off to the floor thickness of a centimeter.
3. Preparation of filling: boil an egg hard, chop with a knife.
4. Add to the egg fried onion, chopped fine crumb, slightly crushed crackers, add salt, sprinkle with pepper, sprinkle with finely chopped greens, mix well.
5. Put the stuffing on the carefully tipped fillet of tuna, wrap it in a tube, dip it in ice cream and roll in breadcrumbs.
6. Fry the resulting zrazy in the pan, preheating a glass of sunflower oil in it, until golden brown on moderate heat.
7. Serve on plates of 2 pieces with buckwheat porridge, pour the butter on top.
4. Baltic zrazy fish
Ingredients:
• 8 capelin fish;
• 2 medium pollock fish;
• 2 onions;
• 3 chicken eggs;
• pickled cucumbers - 3 pcs .;
• 2 packs of butter;
• crushed crackers - 30 g;
• 1 lemon;
• some cooking oil.
Preparation:
1. Gut pollock fish, rinse well, fillet, grind blender with whole capelin fish.
2. Salt minced fish, sprinkle with pepper and mix well.
3. Make the filling: chop the peeled onions with a knife, fry for a few minutes in a heated container with butter. Combine the onions with the diced cucumbers, pour in well-beaten eggs and fry for a few more minutes.
4. Put cooked stuffing on small cakes of minced fish, cover the edges, giving the form of sticks, roll in crushed breadcrumbs and fry in a frying pan with any fat. 5. Place the fried zrazy on a la carte plates, put lemon slices and parsley leaves next to it.
5. Zrazy fish in mashed potatoes
Ingredients:
Filling:
• half a kilogram of potatoes;
• 1 egg;
• crushed crackers - 30 g;
• A slice of creamy margarine.
For stuffing:
• 2 mackerel;
• onion head;
• a slice of margarine;
• salt, allspice - 35 g each
Preparation:
1. Separate bones from mackerel.
2. Stew the fish flesh a little in the pan, cut into small cubes.
3. Peel and boil the potatoes, chop into a puree-like mass, add a raw egg.
4. Mix sliced fish pulp with chopped boiled egg, fried on margarine onion, sprinkle with salt, sprinkle with pepper, mix well.
5. Spread the mashed potatoes into small balls, make pellets out of them, spread the fish filling on each side and close the edges with the mashed potatoes.
6. Formed zrazy roll in breadcrumbs and fry until crisp crispy crust, over medium heat.
7. When serving, lay out several times on a plate with fried cabbage.
6. Zrazy fish in a double boiler
Ingredients:
• 2 middle pikeperch;
• butter - 30 g;
• a couple of chicken eggs;
• some milk;
• pinch of flour;
• three stems of parsley;
• allspice in powder, salt - 1 teaspoon.
Preparation:
1. Cut the pike perch into two layers, remove the bones, rinse and cut the flesh into small plates.
2. Prepare a milk sauce: fry a little flour with a piece of butter, add a little milk, stir thoroughly, boil a little.
3. Pour milk sauce into crushed eggs, add finely chopped parsley leaves.
4. Spread the stuffing into fish pieces, wrap in a roll, put in a double boiler and cook for 12 minutes.
5. When serving, put on a flat plate, pour over the remaining sauce, garnish with parsley stalks.
Fish zrazy - tips from experienced chefs
• After cutting, the hands of the fish will not smell or rub them with freshly squeezed lemon juice, and then rinse thoroughly with soap and cold water. • To prevent the board for cutting fish from smelling, cover it with cling film or simply wrap it in a bag.
• If you add bread to the mince, do not put a crust that can kill the delicate taste of the fish. For the same reason, do not put bread in large quantities, 100 grams per pound is enough.
• The dish will not dry out if you add some minced lard to the minced meat in the prepared fish.
• In order for zrazy not to fall apart, it is recommended to put the stuffing for half an hour in the refrigerator, then knead well again.
• To avoid zrazy rubber, do not put the egg in the whole stuffing, add only the yolk.
• Zrazy roasted evenly and get a beautiful golden hue, if you fry them in a well-heated oil, a layer of which hides them half.
• To give an interesting creamy flavor to your meal, pour a little fat milk or cream into the mince.
• It is not necessary to brend zrazy in flour or breadcrumbs, for this purpose you can also use ground cracker, chopped oatmeal, corn grits.
• Roast zrazy predominantly in vegetable oil. For taste, you can pour the ready-made dish with melted butter.
• The surface of the zraz cooked in the oven will not dry out if you pour a dish of sour cream, cream sauce or oil it. You can also rub the cheese on top.
• Serve fish zrazy as an independent dish, and as a basis for various side dishes, fresh or pickled vegetables, greens.
