– Prepare the fish cutlet paste as
(see the recipe)
– Stuffing: boil and slice the mushrooms. Chop the onion fine, fry in margarine until golden brown, add the chopped boiled egg, cut mushrooms, 1 tbsp crumbs and mix well
– Make ½ inch (1 cm) thick cake of the paste on a watered serviette, put the stuffing in the middle. Pinch the edges to make the stuffed fish cutlets crescent-shaped
– Dip them in the beaten egg and crumb, fry in large quantity of oil at 340oF (170oC) until crusty and warm up in oven for 5-7 minutes over the same temperature
– Serve 2 cutlets per portion with the fried potatoes or potato mash, crumbly buckwheat or green peas warmed up in the oil. Put the tomato sauce at the side
– Decorate with the lemon slices and greens
