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You will need

• - 950 g fillet of pike perch;
• - 320 g of onions;
• - 6 eggs;
• - 185 g of white bread;
• - 110 ml of milk;
• - 45 ml of vegetable oil;
• - salt pepper;
• - 325 g of champignons;
• - 30 ml of creamy cream;
• - greens (onions and dill).

Instructions

1

1 onion to clean and cut small, then fry in a frying pan with vegetable oil, allow it to cool.

2

Pike perch fillet through a meat grinder, addto him fried onion and slices of white bread, soaked in milk, salt and pepper, carefully mix. Then beat up two eggs, mix them with fish minced so that a homogeneous mass is obtained.

3

Put the cooked stuffing in the refrigerator for about 1.5 hours.

4

4 eggs boil, clean and cool. Remove the remaining bulb and finely chop it. Mushrooms rinse, dry and also cut, then fry them for 20 minutes in vegetable oil, then add onions and fry for another 10 minutes. Then cool everything.

5

Mix in shallow dishes crushed boiled eggs, dill and onion greens, mushrooms and 2 tablespoons of fatty cream, add salt and pepper, as it should all mix.

6

Form zrazy. To do this, you need to get a fish mince from the refrigerator and make small cakes out of it, put the filling in the middle, wrap the edges and roll a round cutlet.

7

Finished zrazy should be fried over a small fire on both sides until golden brown.