1 lb (500 g) pike fillet 1/3 lb (150 g) wheat bread 1 cup milk 1 tbsp semolina 1/2 lemon 1 tbsp vegetable oil 1/3 oz (10 g) parsley and dill greens salt, ground black pepper to taste 3 tbsp crushed crackerss | Directions: Soak the wheat bread in the milk and wring it out. Cut the pike fillet into pieces and mince twice. Add the soaked bread, semolina, salt and ground black pepper. Beat the mass. Make flat oval rissoles, roll them in crushed crackers and fry in vegetable oil on both sides until crisp.
Serve the rissoles with boiled or fried potato. Decorate with parsley and dill greens and lemon slices. |
