Žuvis - Fish, Lithuanian style

⇐ Recipes from cookery books

In Lithuania they would probably use perch, but Alan Davidson suggests using Redfish or Ocean Perch, Roodbaars (nl) - make sure it is pin-boned too. In Sweden it is called Rødfisk. As you need to able to roll it up you need a fillet that is naturally wide, or can be beaten out a bit, so I'm guessing any flat fish would do - sole, plaice etc.

Ingredients

for the fish

fillet of fish per person - see comments above

beaten egg and fine breadcrumbs (or panko) for coating

for the stuffing

equal quantities of

hard boiled egg, chopped

dried mushrooms (soaked for 10 minutes and then lightly poached)

parsley, chopped

finely chopped onion, lightly fried

melted butter

Method

1. Beat the fish fillets out flat like an escalope or schnitzel
2. Mix the chopped ingredients and season well. Add some melted butter to make a firm stuffing
3. Place a good spoonful of stuffing on a fillet and roll into a sausage shape, tie up with butcher's string. Repeat for each fillet
4. Dip each rolled fillet in the beaten egg, roll it in breadcrumbs and shallow fry in butter for 10 minutes or until done.

North Atlantic Seafood Alan Davidson

stuffed fish

Lithuanian style fish - Žuvis