In cooking, pike is prized for its elastic, dense meat, which contains a large amount of protein. From fish fillets, you can cook both tender cutlets and gourmet dishes with different sauces.
It is necessary
-
- For pike cutlets:
- - 600 g pike fillet;
- - 100 g of butter;
- - 100 g of hard cheese;
- - 1 onion;
- - 1 large carrot;
- - 200 g roll crumb;
- - 3 eggs;
- - 5 g of nutmeg;
- - 2 tbsp. tablespoons of flour;
- - 3 tbsp. spoons of bread crumbs;
- - 2 tbsp. tablespoons of vegetable oil;
- - salt
- ground black and red pepper; - parsley and dill to taste.
- For pike with creamy sauce:
- - 2 pike fillets;
- - 200 g cream;
- - 100 g of cheese;
- - 100 ml of white wine;
- - 50 ml of olive oil;
- - 60 g butter;
- - half a lemon;
- - 1 bunch of parsley and green onions;
- - 3 tbsp. tablespoons of flour;
- - salt
- ground black pepper
- rosemary
- ground red pepper to taste.
Instructions
Step 1
Fry the pike fillet cutlets. Pass the fillet cut into pieces through a meat grinder. Finely chop the carrots and onions and fry lightly. Grate the cheese on a fine grater. Mix minced pike fillet with vegetables, cheese, roll crumb and mince 1-2 more times. Add softened butter, flour, beaten eggs to the minced fish and vegetables. Season with salt and pepper, add nutmeg and mix the minced meat thoroughly.
Step 2
Shape the minced pike into cutlets and coat them in breadcrumbs. Fry the cutlets on both sides in hot vegetable oil until tender. If the cutlets are not completely fried, put them in an oven preheated to 180 degrees for 5-10 minutes. Put the hot fish cakes on a flat plate, drizzle with melted butter and sprinkle with finely chopped dill and parsley. Serve with mashed potatoes, boiled vegetables or pasta.
Step 3
Prepare the pike fillet with a creamy sauce. Place two pike fillets on a cutting board and sprinkle generously with lemon juice on both sides. Season the fish with salt and pepper. Leave the fillets to marinate for 5 to 10 minutes. Cut the pike fillet into pieces of about 5 cm, making transverse cuts. Melt the butter in a heavy skillet and add some olive oil. Pour flour into a plate. Roll the sliced pike fillets thoroughly on both sides.
Step 4
Put the pieces of fish in the heated oil and fry on both sides until golden brown. Cut the cheese into large pieces. Pour a glass of cream into the fried pike and add the cheese. Once the cream has come to a boil and the cheese has melted, gently stir the sauce with the fish, being careful not to damage the fillet pieces. Finely chop green onions and parsley. Add herbs, onions, black pepper, rosemary to the fish with sauce. Pour in a glass of white wine. Bring the cream sauce to a simmer and reduce heat. Let the fish fillet stew for another 5 minutes. It is good to serve boiled potatoes as a side dish for such fish.
