Fish chestnuts

Fish chestnuts

For forcemeat:

- 1 fresh pike (we need 900 g of fillet)
- 1 big bulb
- 2 tablespoons of desi for pan-frying
- 100 g of fresh white long loaf (or 40 g dried up)
- 0,5 glasses of milk
- 0,5 glasses of cream of 20% (can, it is a little more)
- protein of 1 egg
- 1 tablespoon of salt
- ground white pepper to taste

For stuffing (on 4 kashtanchik):

- 2 tablespoons of melkoporezanny shrimps
- 1 tablespoon of melkoporezanny fennel
- 1 tablespoon of the browned onions
- salt, pepper to taste
- 4 cubes of the frozen desi

For breading:

- 200 g of white long loaf
- 2 tablespoons of flour
- 1 egg
- vegetable oil for frying

We wash out pike from slime and we undress on fillet. We cut off the head, tail and fins, we leave them on fish soup (gills should be removed). We cut carcass lengthways on puzika and it is carefully cleared of entrails, too we tear off film along spine.
We do forcemeat. We slice onions and we fry on desi to softness and zolotistost.
We cut long loaf on average slices and we dry in oven, so it will better absorb moisture and will not be sticky. We fill in with milk and we allow to stand a little. We scroll on the meat grinder fillet, onions and long loaf together with milk.
And then once again all together finally to shatter small stones and to make the mass of more homogeneous. Now forcemeat needs to be beaten off a little, but be not overzealous, and that it will become too elastic. In process gradually we add cream. We beat egg white
And then protein whip is carefully implicated. Once again we beat off very little. Forcemeat is ready, now from it it is possible to mold cutlets, rolls and everything that it is necessary for soul . I have started up the most part on cutlets, and approximately of third of forcemeat have made kashtanchik
For stuffing we connect medkoporezanny shrimps, fennel and the browned onions, we salt and we pepper to taste.
We fill flour in flat plate. In separate flat dish we shake up egg. We mold chestnuts, hands in process can be moistened with warm water. We create small flat cake of forcemeat, in the middle we put 1-2 h. stuffing spoons.
Edges of flat cake it is connected and we stamp everything in accurate ball. We roll it in flour, then in egg and at last in croutons. Try that croutons have covered all surface.
We heat vegetable oil in deep fryer or deep frying pan. It is necessary that oil covered at least a half of ball. We fry kashtanchik till golden color, it literally on half-minute on feature from all directions.
We bring to readiness in oven on the average temperature of minutes 15-20. It is possible to give with greens and vegetable salad.

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