Ingredients
1 kg fillet of lean fish (perch, pike-perch, cod, pike)
1 medium onion
1 egg
2 tablespoon of L. lean or gheemargarine
1 cup of cucumber brine
1 medium parsley root
Salt, ground black pepper
2 strong medium pickles
A small bunch of dill and horseradish supply
Method of preparation:
1 fish fillet knife chop and mix up with a slight beaten egg.
2 Onions finely narezhte, then heat the oil in a frying pan, put the onion, heat up over medium heat for 10 to 12 minutes, then take away from the heat and cool slightly. Mix the onion and crushed the fish, also mix salt and pepper to taste.
3 Minced firmly packed in a linen duster (I had put in two layers of cheesecloth), fold it in sausage, and tie together open ends of the twine.
4 Place the beef in a napkin in a square pan or a patch, pour the brine and add cold water so that it only covers the top edge of sausages. Put in pot parsley, cover with a lid. Tional to put a little fire, bring to a boil and cook for 45-50 minutes.
5 To apply narezhte cucumber into thin strips or circles, chop the dill. Remove from the pan ready tional untie cloth, roll sausage in melkorezannom dill, serve with cucumber and horseradish.
