• 0.7 kg fish fillet (white);
  • 1 onions;
  • 2 garlic cloves;
  • 1 carrot;
  • 3 pieces loaf (white bread);
  • 1 chicken egg;
  • 3 sprigs of dill;
  • 250 g sour cream (20% fat);
  • 250 grams cheese (durum);
  • bread crumb;
  • spices;
  • salt.


  1. Thaw fish fillets, if it was frozen. Mince or grind in a blender. Through a meat grinder fish recommended to skip 2 times to get all invisible small bones probably grinds. Making the stuffing in a blender, enough for one times.
  2. Onions clean from the husk and cut into thin half-rings.
  3. Carrots wash, peel and using a coarse grater to grate.
  4. To prepare the pan: heat to add any oil for frying until it is well heated. First put the onion half rings and fry for about 5-10 minutes, then grated carrots, mix and cook until tender products. Carrots are very strongly absorbs oil, therefore, of necessity, it is possible to add.
  5. Slices of white bread soaked in milk or plain water, then this mixture squeeze and chop through meat grinder or blender.
  6. Put minced fish in a deep bowl, to it add fried onions and carrots, as well as the pulp of white bread. Here to break the egg, add chopped dill and salt to taste, spices (for example, "Especially for fish", "the Mixture of peppers", etc.). Stir until smooth.
  7. Grind the garlic cloves and RUB cheese. These products combine the sour cream and mix until smooth. Of minced meat roll balls approximately the same size (usually the size of the meatballs is less than 5 cm in diameter). Roll each in breadcrumbs and lay on a baking tray, previously greased with oil.
  8. Each tettelin put the creamy cheese filling.
  9. Bake in the oven for about 40 minutes at 200 degrees. In the cooking process, you may need to pour a little water in the pan so that the meatballs don't burn.