Fish "chestnuts"

ingredients

for the stuffing:

1 pike

1 onion

2 tbsp butter

100 g loaf

1/2 cup milk

1/2 cup 20% cream

1 egg white

Ground white pepper to taste

For the filling:

2 tbsp shrimp

1 tbsp dill

1 tbsp onion

Salt

Pepper

Butter

For the breading:

200 g loaf

2 tbsp flour

1 egg

Vegetable oil

Wash the pike to remove any slime and fillet. Cut off the head, tail, and fins; reserve them for the fish soup (remove the gills). Cut the carcass lengthwise along the belly and carefully remove the entrails. Also remove the membrane along the spine.

Make the mince. Chop the onion and fry in butter until soft and golden.

Cut the loaf into medium-sized pieces and dry them in the oven; this will help it absorb the moisture better and prevent it from becoming sticky. Pour in the milk and let it sit for a while. Grind the fillet, onion, and loaf together with the milk in a meat grinder.

Then pulse everything together again to completely crush any small bones and make the mixture more homogeneous. Now beat the mince lightly, but don't overdo it, or it will become too elastic. Gradually add the cream as you beat. Whip the egg whites.

Then carefully fold in the whipped egg whites. Beat again very lightly. The minced meat is ready, now you can make cutlets, rolls, and whatever your heart desires :).

For the filling, combine the honey-chopped shrimp, dill, and sautéed onion, season with salt and pepper to taste.

Pour the flour into a flat plate. Beat the egg in a separate bowl. Mold the dough.

Pull the edges of the dough together and press it into a neat ball. Roll it in flour, then in the egg, and finally in the breadcrumbs. Make sure the breadcrumbs cover the entire surface.

Heat the vegetable oil in a deep fryer or deep frying pan. The oil should cover at least half of the dough. Fry.

Bake in the oven at medium heat for 15-20 minutes until done. Serve with greens and a vegetable salad.

Enjoy!