For the filling:
pike fillet – 500 g (about 1.1 lb),
onion – 1,
butter – 2 tablespoons,
fresh white bread – 50 g (about 1.8 oz),
milk – 1/4 cup,
cream (20% fat) – 1/4 cup,
1 egg white,
salt and ground white pepper to taste.
For the stuffing (for 4 “chestnuts”):
shrimp (finely chopped) – 2 tablespoons,
dill (finely chopped) – 1 tablespoon,
sautéed onion – 1 tablespoon,
salt and ground black pepper to taste,
frozen butter – 4 cubes.
For the breading:
bread – 100 g (about 3.5 oz),
flour – 1 tablespoon,
egg – 1.
How to Make Fish “Chestnuts”
1. Prepare the filling. Finely chop the onion and sauté it in butter until soft and golden.
2. Cut the bread into medium pieces and dry it in the oven; this helps the bread absorb moisture better and prevents the filling from becoming sticky. Soak the bread in milk for a few minutes.
3. Pass the fish fillet, onion, and soaked bread through a meat grinder twice.
4. Beat the filling, gradually adding the cream.
5. Whip the egg white until stiff peaks form. Add salt and ground white pepper to the filling. Gently fold in the whipped egg white, then beat the mixture slightly.
6. Prepare the stuffing. Mix the shrimp, dill, and sautéed onion, seasoning with salt and ground black pepper to taste.
7. Place the flour on a flat plate. In a separate bowl, beat the egg.
8. Shape the “chestnuts” by wetting your hands with warm water. Form a small patty from the filling, place 1–2 teaspoons of stuffing in the center, and add a piece of frozen butter in the middle of the stuffing. Fold the edges of the patty together to form a ball.
9. Roll the ball in flour, then dip it in the beaten egg, and finally coat it with the cubed bread. Make sure the bread covers the entire surface of the ball.
10. Heat oil in a deep fryer or a deep skillet. The oil should cover at least half of the ball. Fry the “chestnuts” on all sides until golden brown.
11. Finish cooking in the oven at medium temperature for 15–20 minutes. Serve with fresh herbs and a vegetable salad.
Fish “chestnuts” should not be frozen and are best prepared just before serving. You can vary the stuffing to your taste—try adding mushrooms, hard-boiled eggs, herb-infused butter, or sun-dried tomatoes.
