For this dish, use 1 1/2 - 2 lbs. freshwater or saltwater fillets that
include the skin. Pike, walleye, perch, and cod are especially good. Cut the fillets into
roughly 2 x 4 inch rectangles and place on board skin-side down and sprinkle with salt.
Grate 2-3 onions and simmer until golden in 3 Tablespoons butter. Remove from heat. Add
1-2 Tablespoons of bread crumbs and 1 raw egg, sprinkle with pepper and a little chopped
dill and/or parsley. Mix well and spread fish slices with mixture
Roll up tightly and tie
each roll-up with a strong cotton thread. Dip in beaten eggs, roll in fine bread crumbs,
and fry to a nice golden brown in 2 Tablespoons of oil and 3 Tablespoons of butter.
Transfer to baking dish.
Add the pan drippings, a Tablespoon of bread crumbs, juice of 1/2
a lemon, and 1/4 cup of broth and bake covered in 350 degree Fahrenheit oven 20-30
Serve with potatoes or rice.