Fish martenics
500 g fish fillet
50 g butter
100 g bread
1 egg
40 g flour
1 onion
tomato sauce
Fillet divided into two parts. One part to beat off and in turn divided into four parts, another to pass through a meat grinder with the addition of soaked bread and onions. Break the egg into the minced meat, add salt and put it into beaten sirloin slices. Wrap each in the form of sausages, dip in an egg, roll in flour, fry in butter and stew in tomato sauce. Serve with boiled hot potatoes.
500 g fish fillet
50 g butter
100 g bread
1 egg
40 g flour
1 onion
tomato sauce
Fillet divided into two parts. One part to beat off and in turn divided into four parts, another to pass through a meat grinder with the addition of soaked bread and onions. Break the egg into the minced meat, add salt and put it into beaten sirloin slices. Wrap each in the form of sausages, dip in an egg, roll in flour, fry in butter and stew in tomato sauce. Serve with boiled hot potatoes.
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