Body of fish

A native Russian dish with an unusual name! Ancient fish meat is similar to modern zrazy or cutlets with stuffing. The uniqueness of the dish is only in the way it is called, and cooking it is surprisingly simple, try it!

Julia

The author of the recipe

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Composition / ingredients

Servings:

Fish fillet

450

Onion

Champignons (any mushrooms)

180

Eggs

Wheat flour (with slide)

Salt

to taste

Ground black pepper

to taste

Vegetable oil

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 46 % 12 g

Carbohydrates 19 % 5 g

192 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to prepare a fish dish? Collect the necessary ingredients for cooking. You can take any fish. To get fillets, I cleaned 3 medium pollock carcasses. It is convenient to use ready-made fish fillets.
Step 2:
First prepare the mushroom filling. If you use fresh forest mushrooms, they must first be boiled in salted water. You can take champignons as the most versatile option. Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.
Step 3:
Peel the onion, cut into small cubes.
Step 4:
Fry the mushrooms and onions in a frying pan over medium heat until tender, stirring occasionally. In the process of cooking, add salt to the mushrooms.
Step 5:
Put the fish fillet through a meat grinder. In this case, it is better not to use a blender, since the stuffing will turn out to be more viscous. This will not be very convenient when forming a body.
Step 6:
Beat the egg into the minced fish, add flour, salt, black pepper. Mix everything well.
Step 7:
Put a portion of minced meat in the form of a tortilla on breadcrumbs.
Step 8:
Put about a tablespoon of filling on one half.
Step 9:
Close the filling with the second half of the minced tortilla. Seal the edges, form a solid in the form of a crescent.
Step 10:
Heat the vegetable oil in a frying pan. Fry the meat over medium heat until golden brown.
Step 11:
Turn the body to the other side and fry in the same way.
Step 12:
I additionally brought the meat to readiness in a preheated 180C oven for 10-15 minutes. You can skip this step by increasing the frying time in the pan.
Step 13:
Serve hot with any side dish or with fresh vegetables and herbs. Bon appetit!

Earlier in Russia, any dish prepared from fish cleaned of bones (that is, from the body) was called a body.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .