Fish Chestnuts Recipe

Fish Chestnuts Recipe

Ingredients: 

For the stuffing:

• 1 fresh pike (we need 900 g fillet) 
• 1 large onion 
• 2 tablespoons of butter to saute 
• 100 g fresh white loaf (or 40 grams of dried) 
• 0.5 cups of milk 
• 0.5 cups cream 20% (maybe a little more) 
• protein 1 egg 
• 1 tablespoon salt 
• ground white pepper to taste 
• For the filling (4 chestnut chica) 
• 2 tbsp. tablespoons chopped shrimp 
• 1 tbsp. tablespoon finely chopped dill 
• 1 tbsp. Spoon browned onions 
• salt and pepper to taste 
• 4 cubes of frozen butter 

For the breading: 

• 200g white loaf 
• 2 tbsp. tablespoons flour 
• 1 egg 
• vegetable oil for frying 

Preparation: 

1 Wash the pike from slime and cut into fillets. Cut off the head, tail and fins, leave them in the ear (the gills should be removed). Cut the carcass along the Bellies and thoroughly cleaned from the viscera, the film along the ridge also torn off.
2 Make the stuffing. Cut onions and fry in butter until soft and golden.
3 Baton cut into medium pieces and dries in the oven, so it is better to absorb moisture and will not be sticky. Fill with milk and give a little stand. Scrolls on the grinder fillet, onion loaf with milk.
4 And then again it all together, to finally crush the small bones and make a lot more uniform. Now mince need to recapture a bit, but do not overdo it, and then it will be too elastic. In the process of gradually pour the cream. Beat protein.


5 And then gently intervene beaten egg white. Once again, very little repulse. Stuffing is ready, now you can mold it from cutlets, rolls and all that your heart desires :). Most of the cakes I let on, and approximately one third of the stuffing made ​​"kashtanchiki."
6 For the filling combine chopped shrimp, fennel and browned onion, salt and pepper to taste.
7 pour the flour in a shallow dish. In a separate bowl shaken egg. Sculpt "chestnuts", hands in the process, moisten with warm water. Minced form a small cake in the middle we place 1-2 tsp. Toppings.
8 edges and tortillas combine all rammed into a neat ball. Crumble it in flour, then in egg and finally in breadcrumbs. Try to keep the crackers covered the entire surface.
9 Vegetable oil is heated in a deep fryer or deep frying pan. You need to oil the veil at least half of the ball. Fry "kashtanchiki" on all sides until golden brown, it's literally half a minute on the Thing.
10 brought to readiness in the oven at medium temperature for 15-20 minutes. Serve with fresh herbs and salad.