Boiled meat dish
Description
The recipe won't take much time. References to "telnovoe" (a traditional Russian fish dish) date back to the 16th–17th centuries. This ancient Russian dish has not been forgotten even today. Telnovoe was served both fried and hot, as well as boiled and cold as a snack. Almost any fish can be used for telnovoe, but it's best to choose low-bone fish such as pike-perch, pike, catfish, burbot, cod, salmon, etc. Preparation: Boil the eggs hard and chop them finely. Rinse the fish fillet under cold water and dry it. Set aside a quarter of the fillet and mince it. Pass the remaining fillet through a meat grinder twice and place it in a bowl. Add salt, pepper, cream, flour, raw eggs, and beat with a mixer until the mixture resembles dough. Roll out into a flat round. To prepare the filling, chop the onion and heat 1 tablespoon of vegetable oil in a frying pan. Add the onion and sauté until golden. In another frying pan, heat 2 tablespoons of vegetable oil. Add the minced fillet, 1/4 cup of water, lemon juice, and tomato paste. Cook, stirring, for 7–10 minutes. Let the filling cool, then add the sautéed onion, boiled eggs, salt, pepper, and mix well. Place the filling in the center of the dough round, pinch the edges together, shape into a ball, and place it onto a linen cloth moistened with water. Tie the ends of the cloth and place it into boiling water. Cook for 30 minutes. Let it cool, remove the telnovoe from the cloth, slice into pieces, and serve immediately. Sprinkle with chopped herbs and lemon slices. Serve hot.