Zrazy Zawijani Z Lina (Eel Zrazy)

Ingredients :

• 4 lbs. of eel
• 2 carrots
• 2 onions
• 1 turnip
• 1 leek
• 1 stick of celery
• 1 cup of mushrooms
• 3/4 cup of butter
• 1/2 cup of flour
• 4 tablespoons of Madeira
• a whole eggs
• 1 roll
• mixed herbs
• salt
• peppercorns

Method :

1. Remove the head and tail of the fish and also the bones.
2. Put these in a saucepan with the sliced vegetables, and simmer for 1/2 hours.
3. Flatten out the eel and cover with a fish force meat consisting of finely chopped eel, onion, mushrooms, a little bread, soaked in milk, all cooked in butter, with 1 tablespoon of brandy, seasoned with salt and pepper, and with 2 eggs to bind.
4. Tie the fish up, cut into 2 or 3 inch lengths, dip in flour, brush over with yolk of egg, coat with breadcrumbs, and brown in butter.
5. Then put the pieces of fish in an earthenware casserole, cover with fish stock and Madeira; simmer till tender.

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Polish Cooking Recipes

Ingredients :

• 4 lbs. of eel
• 2 carrots
• 2 onions
• 1 turnip
• 1 leek
• 1 stick of celery
• 1 cup of mushrooms
• 3/4 cup of butter
• 1/2 cup of flour
• 4 tablespoons of Madeira
• a whole eggs
• 1 roll
• mixed herbs
• salt
• peppercorns

Method :

1. Remove the head and tail of the fish and also the bones.
2. Put these in a saucepan with the sliced vegetables, and simmer for 1/2 hours.
3. Flatten out the eel and cover with a fish force meat consisting of finely chopped eel, onion, mushrooms, a little bread, soaked in milk, all cooked in butter, with 1 tablespoon of brandy, seasoned with salt and pepper, and with 2 eggs to bind.
4. Tie the fish up, cut into 2 or 3 inch lengths, dip in flour, brush over with yolk of egg, coat with breadcrumbs, and brown in butter.
5. Then put the pieces of fish in an earthenware casserole, cover with fish stock and Madeira; simmer till tender.

Have a nice cooking with Polish recipes
Polish Cooking Recipes