Baked meat dish
Description
The dish is prepared without unnecessary complications. Telnoye is a classic dish of Russian cuisine. In ancient times, telnoye referred to fish mince, but later the name became associated with fish cutlets shaped like a half-moon. Fresh vegetables and mashed potatoes are served as a side dish to telnoye. To prepare baked telnoye, use perch, pike-perch, cod, or any other white fish. Preparation: Remove bones from the fish fillet and blend in a blender. Peel and finely chop the onion. Finely chop parsley and dill. Place all prepared ingredients into a large bowl and mix. Beat the egg, add cream, and mix. Add this mixture to the fish mince and stir. Season with salt and black pepper to taste. Let the mince rest for 10–15 minutes. Meanwhile, melt the butter. Prepare a bowl with warm water. Shape the fish mince into small balls, moistening your hands with water if necessary. Place the telnoye into a large handleless skillet and brush with melted butter. Put this skillet into another larger skillet filled with water. Place in the oven and bake at 220°C (428°F) for 10 minutes. In a bowl, mix sour cream, salt, white pepper, lemon zest, and lemon juice. Pour the sour cream mixture over the telnoye and return to the oven. Bake at 180°C (356°F) for another 10 minutes. Garnish the finished telnoye with fresh herbs and serve. The dish is ready to be served.