Name: Mushroom-Stuffed Fried Fish Fillets
Yield: Serves Four
Cuisine: Russian
Ingredients: 115 g/4 oz/2 cups white breadcrumbs; 175 g/6 oz/2 cups button (white) mushrooms, very finely chopped; 25 g/1 oz/2 tbsp butter; grilled (broiled) chicory (Belgian endive), to serve; salt and ground black pepper; 2 eggs, beaten; 5 ml/1 tsp chopped fresh thyme, plus extra to garnish; oil, for deep frying; 8 sole, whiting or other white fish fillets, about 200 g/7 oz, skinned; 45 ml/3 tbsp olive oil; 15 ml/1 tbsp lemon juice; 4 anchovy fillets, finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Marinated fish rolled around a mushroom filling and finely crumbed and fried, this dish bears the hallmark of the Russian kitchen.

Ingredients

8 sole, whiting or other white fish fillets, about 200 g/7 oz, skinned

Method

Lay the fish fillets in a single layer in a glass dish. Mix together the oil and lemon juice and sprinkle over. Cover with clear film (plastic wrap) and marinate in the refrigerator for 1 hour.
Melt the butter in a pan and gently fry the mushrooms for 5 minutes, until tender and all the juices have evaporated. Stir in the chopped anchovies, thyme, salt and pepp

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Mushroom-Stuffed Fried Fish Fillets

Ingredients

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