Ingredients

  • 2–3 lbs pike, zander, or perch
  • ¼ teaspoon mace
  • 5–6 allspice
  • 3 spoons butter
  • ½ lemon
  • parsley
  • 2 spoons flour, or 3–4 rusks

Method

Usually patties are prepared from pike, zander, and perch because of the binding properties of their flesh (vjazhushchee mjaso). For this reason, do not add eggs to the forcemeat. Clean the fish, remove the bones, and finely chop the flesh. Fry 1 finely chopped onion in 1 spoon butter, add the fish, and fry lightly. Add ½ French roll soaked and squeezed out, 1 spoon butter or 3–4 spoons thick cream, ¼ teaspoon or more nutmeg, and 5–6 ground black peppercorns. Mix and pound in a mortar. Grease a pan or skillet with spoons butter. Shape the fish paste into patties and strew lightly with flour or rusk crumbs. Place the patties in the pan and strew with finely chopped parsley and thin lemon slices. Cover the fish with a paper greased with butter and place a lid on top of the pan. Bake in a hot oven for 10 minutes.

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