View source for Žuvis - Fish, Lithuanian style

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

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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.


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==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==
#Beat the fish fillets out flat like an escalope or schnitzel 
#Mix the chopped ingredients and season well. Add some melted butter to make a firm stuffing
#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
#Dip each rolled fillet in the beaten egg, roll it in breadcrumbs and shallow fry in butter for 10 minutes or until done.

<small>''North Atlantic Seafood'' Alan Davidson</small>
<div class="keywords"> stuffed fish </div>
<div class="recipeindexentryadditional">Lithuanian style fish - Žuvis</div>