Due to its easy digestibility, high nutritional value and taste, fish dishes are widely used in the daily diet. Soups are made from fish, it is fried, it is an ingredient in many appetizers and salads. Try to cook cutlets from sea fish, rich in minerals valuable for the human body.
It is necessary
-
- For cutlets:
- for 500 g of fish fillets - 150 g of bread;
- 1 glass of water or milk;
- 1 onion;
- 1 carrot;
- 1 egg;
- 6 tablespoons bread crumbs:
- 5 tablespoons of vegetable oil for frying.
- For the white sauce:
- 2 cups fish broth;
- 1 tablespoon of flour and heavy cream (sour cream);
- 30 g butter;
- juice of one lemon.
Instructions
Step 1
Take any marine fish with few small bones, such as haddock, cod, hake, pollock, catfish. To make the cutlets, you need to cut them into fillets. Cut the abdomen, carefully remove the insides so as not to damage the gallbladder, remove the film lining the abdominal cavity of the fish. Cut off the head and remove the fins. Rinse the carcass thoroughly with water several times. Without removing the scales, make an incision along the spine. First, separate one fillet, then, by cutting off the backbone, get the second fillet. Remove the skin and scales from each.
Step 2
Soak pieces of stale wheat bread in milk or water. Peel onions and washed carrots, chop coarsely. Also cut the fish fillets into large pieces, mix with bread and vegetables and mince twice. Salt the minced meat, season with ground black pepper and add a raw egg. Mix everything thoroughly to get a homogeneous fluffy mass.
Step 3
Shape the minced meat into cutlets with wet hands. Bread them in ground breadcrumbs and fry on both sides in a skillet with heated vegetable oil until golden brown. Heat the oven to a temperature of 190 degrees. Transfer the patties to a baking sheet or place in an ovenproof dish and cook in the oven for 5-7 minutes.
Step 4
Serve the fish cakes garnished with vegetables and drizzle with melted butter or white sauce. To prepare it, fry a tablespoon of flour with a spoonful of butter in a saucepan. While stirring continuously, add two cups of fish stock. Cook for 8-10 minutes, salt, remove from heat and add a slice of butter, lemon juice, cream or sour cream. Mix the resulting sauce, strain and pour over the cutlets.
