📝 About This Recipe
Telnoe is a true masterpiece of Russian Lenten and festive cuisine, dating back to the 16th century when it was crafted to resemble meat dishes using the bounty of Russia's rivers. These elegant fish zrazy feature a delicate, melt-in-your-mouth whitefish exterior stuffed with a rich, buttery woodland mushroom and onion filling. Pan-fried to a perfect golden-brown crunch, they offer a sophisticated play on textures that elevates the humble fish cake into a regal centerpiece.
🥗 Ingredients
The Fish Farce
- 1.5 lbs Whitefish fillets (Pike, Cod, or Halibut) (skinned, deboned, and chilled)
- 2 slices White bread (crusts removed, stale is better)
- 1/2 cup Heavy cream (for soaking the bread)
- 1 Egg white (large, chilled)
- 1 teaspoon Salt
- 1/2 teaspoon White pepper (freshly ground)
- 1 pinch Nutmeg (freshly grated)
The Mushroom Stuffing
- 8 oz Cremini or Porcini mushrooms (very finely chopped)
- 1 small Yellow onion (minced)
- 2 tablespoons Unsalted butter
- 1 Hard-boiled egg (finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
The Coating and Frying
- 1/2 cup All-purpose flour (for dredging)
- 1 large Egg (beaten with a splash of water)
- 1 cup Fine breadcrumbs (Panko or traditional dried crumbs)
- 4 tablespoons Clarified butter or Neutral oil (for shallow frying)
👨🍳 Instructions
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1
Begin by soaking the white bread slices in heavy cream for about 10 minutes until completely soft.
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2
Prepare the filling: Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the minced onions until translucent, then add the finely chopped mushrooms.
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3
Cook the mushrooms until all their liquid has evaporated and they turn golden brown (about 8-10 minutes). Remove from heat and stir in the chopped hard-boiled egg and fresh dill. Season with salt and pepper, then set aside to cool completely.
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4
Prepare the fish: Ensure your fish fillets are very cold. Pulse the fish in a food processor until it forms a coarse paste, being careful not to over-process into a puree.
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5
Squeeze the excess cream from the soaked bread and add the bread to the fish. Add the egg white, salt, white pepper, and nutmeg. Pulse a few more times until well combined and smooth.
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6
Transfer the fish mixture to a bowl and refrigerate for 20 minutes. Chilling the 'farce' makes it much easier to handle and shape.
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7
To assemble, divide the fish mixture into 8 equal portions. Wet your hands with cold water to prevent sticking.
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8
Flatten one portion of fish into a small disk in the palm of your hand. Place a tablespoon of the mushroom filling in the center.
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9
Carefully fold the edges of the fish over the filling to seal it, shaping it into an oval or crescent-shaped patty (the traditional 'Telnoe' shape). Ensure there are no cracks where the filling can leak out.
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10
Set up a breading station: one plate with flour, one bowl with the beaten egg, and one plate with breadcrumbs.
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11
Dredge each patty in flour, dip in the egg wash, and coat thoroughly with breadcrumbs, pressing gently so they adhere.
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12
Heat clarified butter or oil in a large skillet over medium heat. Once shimmering, fry the cakes for 5-6 minutes per side until deep golden brown and the internal temperature reaches 145°F (63°C).
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13
Drain briefly on paper towels and serve immediately while the exterior is crisp and the center is steaming.
💡 Chef's Tips
For the best texture, use a firm white fish like pike; if using cod, ensure you squeeze out excess moisture before processing. Always chill the fish mixture before shaping; it acts as a 'glue' and prevents the cakes from falling apart in the pan. If you don't have a food processor, you can finely mince the fish with a sharp knife for a more rustic, traditional texture. Make sure the mushroom filling is completely cold before stuffing; a warm filling will soften the fish proteins and make sealing difficult. For an extra-rich version, add a small piece of cold herb butter inside with the mushroom filling.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes swirled with plenty of butter and fresh dill. Accompany with a dollop of sour cream mixed with horseradish for a spicy, traditional kick. A side of fermented pickles or a crisp cucumber and radish salad provides a perfect acidic contrast to the rich fish. Pair with a chilled glass of dry white wine or a traditional Russian berry Mors (cranberry drink). Garnish with lemon wedges to brighten the flavors of the fried fish.