Gruzinchiki (Siberian Fish Rolls)

Ingredients:

1 batch pelmeni dough
150g fish fillets (preferably freshwater fish)
1 medium onion, chopped
1 carrot, peeled and grated
100g butter
freshly-ground black pepper
oil for deep frying
salt

Method:

Skin and de-bone the fish then mince the meat and blend with the onion. Season liberally with salt and set aside for 10 minutes.

Place a frying pan over medium heat. When hot, add a little oil and use to fry the fish and onion mixture for about 12 minutes, until cooked through. Turn into a bowl and set aside to cool.

In the meantime, prepare the pelmeni dough according to the recipe. Also heat oil for deep frying in a deep fryer, wok or deep pan to 180°C.

Once the fish mixture has cooled, roll out the pelmeni dough and sit the fish mixture down the centre. Fold the dough over to enclose the fish then use a sharp knife to cut into rounds about 2cm wide.

Dice the butter and place in a pan over low heat. Once melted add in the carrot and season liberally with black pepper and a little salt.

Once the oil is hot, drop in the gruzinchiki and fry for 4 minutes, or until the pastry is crisp (do not over-crowd the pan and cook in batches if needed).

Arrange the gruzinchiki on a plate and spoon over the carrot and melted butter sauce.