Fish zrazy with green peas

Category: Fish dishes
Fish zrazy with green peas

Ingredients

Fillet of white fish
(pollock or cod)
about
1 kg
Frozen green peas 400 g
1 egg and two yolks
Large slice of white bread
and 1 tbsp. milk to soak
Bulbs 2 pcs.
Breadcrumbs
Salt, pepper, spices taste

Cooking method

  • We make minced fish as usual: fillet soaked in milk and squeezed white bread, one onion - pass through a meat grinder. Add egg, salt, ground black pepper and spices.
  • Pour boiling water over green peas and leave for 5 minutes. After that, fold in a colander and let the water drain. Fry the finely chopped onion in butter, add to the peas, and the yolks there. Beat the puree with a blender. It can be heterogeneous (I personally like it better) ... You can also take canned peas, but then don't expect such a bright and joyful color ...
  • Then we shape the zrazy: on the minced fish cake we put almost a tablespoon of peas and cover with another minced cake. Gently shape, roll in white breading and fry in vegetable oil. You can eat. It goes well with sour cream ...
  • Fish zrazy with green peas

Note

Delicious and ... beautiful. No. Not even that: very tasty and very beautiful. For me, the appearance of the dish matters as much as the taste. Because the appearance is already half of the taste. It was the color combination that bribed me in the recipe ... Taken from the Gastronome's book.

Lydia
Don't even boil peas? Well this is a dream, not a recipe! Eh, Scarecrow, and I was going to rest on the weekend! We'll have to crawl in the morning for fish and peas. And this is instead of the pleasant idleness of Saturday morning! But, as in some cartoon, remember: "All these and these, sheep and rams ... I want a little postnenky! My first fish!"

In the photo, the zrazy are amazing! I will definitely cook it. Just to make sure they're so pretty. Thanks for the recipe!
Scarecrow
There may be a problem with molding, as minced fish is more "liquid" than minced meat. Make two cakes, cover one with the other, then rake off the table like bread crumbs with one hand on the other. Here you can already shape it like a cutlet ... The main thing is to adapt ...
Celestine
And I do this from a liquid dough: with a spoon I spread the cake into the pan, top it with the filling and again the cake for the filling. This is what I did with potato grains, with fish, I think you can do this too, then both the hands are clean and the table
Lydia
Thanks for the information. I haven’t dealt with minced fish yet, so I don’t have any of my own empirically developed techniques. Plus, you don't have to reinvent the wheel yourself!
Lydia
I made these fish zrazy! To be honest, I almost wrote "contagion" - before that I didn't like the cooking process! Until I got used to the minced fish, it ended. But it turned out to be very tasty. The husband ate with pleasure and even licked his lips. Yes, and I did not lag behind. It remains to feed my daughter, who will soon return from work.
Scarecrow
And I just knew that you are crazy about minced fish, if you didn’t have any business before. With him, some skill is needed, that's why I wrote the techniques of sculpting, so that you do not invent a bicycle and do not fire me on what the world is worth ...

I just forgot to tell you that making it less "liquid" is elementary - add these very bread crumbs to the minced meat (a tablespoon and look at the consistency. Few - another tablespoon). They absorb excess water and everything sticks well. Well, don't hit it, because it turned out delicious!
alla

but you can ask about the yolks, which are for peas? Should they be boiled or raw?
Lydia
And I was not going to beat you, dear Chuchelka! On the contrary, I wanted to thank - although I was exhausted, but delicious! By the way, a little time has passed, and all the suffering does not seem so terrible. And what is delicious - I remember. I decided that this is still "my" recipe, that is, I will do it from time to time. And that with the help of breading you can make minced meat thicker - I know, but during the struggle with minced fish I was somehow at a loss, or something ...
Scarecrow
Quote: alla

but you can ask about the yolks, which are for peas? Should they be boiled or raw?

Raw. In the process of frying, they will still undergo heat treatment ...
Iriska
Scarecrow
I already have a bookmark "Recipes from Chuchelka", I want to express my tremendous thanks for the delicious recipes. I love those. And at the expense of cutlets, then my minced meat turns out to be excellent and we adore fish cakes. I also really like to make zrazy from minced chicken, and inside it is cheese with herbs, then fried mushrooms. Walk fantasy!
Scarecrow
Options on a given topic:

Fish zrazy with green peas

In this case, chicken zrazy (minced fillet with the addition of onions soaked in milk of white bread, onions, mayonnaise, black pepper, salt), green peas (prepared in the same way as in the recipe for fish zraz) and one dried apricot for each zraza. Can prunes. We form the same way (two cakes: put on one, close the other). Form with wet hands. Then roll in flour and mold a little more in the palms (excess flour will crumble, and the rest will be evenly distributed over the surface). Zrazy is not fried, but oiled and baked in the oven for 50 minutes. And then they are eaten in a solemn evening atmosphere with a glass of red wine.
Summer resident
Minced fish can be made less liquid if you add a tablespoon of semolina to it and let it stand for 15-20 minutes
ernina
But I'll try to adapt the cartoon to this recipe! I will do this: minced fish at the bottom of the saucepan, then a layer of peas, then mince again. And for baking. There will be a casserole. And you don't need to sculpt with your hands. I will report on the results. The only question is - which fish is better to take?
Scarecrow
White. Cod is perfect.
Tanyusya b
hello, what kind of bread you have in the photo is beautiful)?
Scarecrow
Quote: Tanyusya b

hello, what kind of bread you have in the photo is beautiful)?

Is the piece sticking out? This is a ciabatta.
Lydia
Quote: ernina

But I'll try to adapt the cartoon to this recipe!

And How? Did it work in the cartoon? And then I have been waiting for the report for almost 3 years ...
Sasha1616
Can I add some green tea? I mean with the peas .. You can have a pepper, finely chopped red or yellow .. what do you think?
Scarecrow
Quote: Sasha1616

Can I add some green tea? I mean with the peas .. You can have a pepper, finely chopped red or yellow .. what do you think?

It is fraught with juicy vegetables. They will give juice and everything can creep. The peas are very dry, the yolk is specially added for binding. Vegetables can ruin everything.
alena40
Nat, and when I make fish cutlets, firstly I slightly squeeze the minced meat with my hands (so that the excess liquid would go away) and do not add bread with milk. I just twist a little more onion and 1st box. l. decoys. Damn, I ran for fish fillets ...
Scarecrow
alena40,

Stop it immediately, otherwise I'll run for fillets too, and I still have a thawed ram on pilaf!
alena40
Quote: Scarecrow
Stop it now
NEA,: nyam: I even have a dog who is mischievous and picky in food (because he recently appeared and everyone in Opu is eating it) loves fish cakes !!!
alena40
And by the way!!!! IT IS TIME FOR THE SECOND VOLUME OF BOOKS TO BE PUBLISHED !!!!! LOTS OF NEW RECIPES WHICH ARE NOT IN THE FIRST BOOK !!! Yes, and I think there will be a lot of stories and sketches !!!! WE WAIT!!!!!!
IvaNova
Awesome zraziki! Not only delicious, but also bright (I also like it to be colorful on the plate).
Basically, I did not fry the onion, the mashed potatoes are heterogeneous (yeah, so interesting in appearance and in tongue). The molding did not cause difficulty (this is not the first time I have been holding minced fish in my hands). I forgot about breading, fried it "alive"
Well, sooooo tasty and relaxed. Thank you!
Fish zrazy with green peas
Scarecrow
IvaNova,

You are well done, I also eat half with my eyes, so beauty is very important to me!))

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers