Sharp-nosed pike is the heroine of several folk tales, and also very tasty fish, from which a lot of hearty dishes are prepared. It's lean, which is good for your liver, but also rather dry for the same reason. Learn a couple of secrets on how to make juicy pike cutlets and you will be in love with this amazing meal.
It is necessary
- For the first recipe:
- - 2 kg of pike;
- - 2 onions;
- - 1 protein of a large chicken egg;
- - 100 ml of 20% cream and 2.5% milk;
- - 150 g stale white loaf;
- - 40 g of butter;
- - 2 tsp salt;
- - 1 tsp ground white pepper;
- - vegetable oil;
- For the second recipe:
- - 500 g pike fillet;
- - 100 g lard;
- - 200 g of young zucchini;
- - 1 chicken egg;
- - 100 g bread crumbs;
- - 1 onion;
- - 1/3 tsp each ground black pepper and rosemary;
- - salt;
- - vegetable oil.
Instructions
Step 1
Secret number 1 - egg white
Thoroughly wash the fish of mucus and blood clots and cut along the ridge and abdomen. Pull out all the insides, remove the head and tail. Carefully separate the fillets from the spine and bones, peel the meat from the skin, transfer to a deep bowl and mash with a fork. Peel the onions and chop finely. Melt a wedge of butter in a skillet and sauté the onions in it over medium heat until they are translucent golden.
Step 2
Cut the tough crusts off the loaf, cut into pieces and soak in milk for a couple of minutes, then squeeze. Combine bread gruel and onion with fish and mince, then do it again to grind small bones. Tighten the container with minced meat with cling film and refrigerate for 20-30 minutes.
Step 3
Take out the chilled pike cutlet mass, stir in the cream, season with salt and white pepper and mix well with a wooden spatula or spoon. Beat the egg white separately with a whisk or a mixer until it is cool, pour it into the minced meat and mix everything thoroughly again.
Step 4
Form large balls of fish with your fingers soaked in warm water and flatten them slightly. Ignite a frying pan, preferably cast iron, pour vegetable oil into it and fry the pike cutlets until golden brown on each side. Transfer the cookware to a preheated 170oC oven for 15 minutes. Serve with fresh vegetables, rice, or potatoes.
Step 5
Secret number 2 - lard
Cut the lard into arbitrary pieces and turn it in a meat grinder or grind it in a blender first, only it, the second time - along with the fish fillet. Peel the onions from the "shirts" and grate on a medium grater, do the same with the young zucchini.
Step 6
Add both mashed potatoes and the egg to the minced meat, sprinkle with seasoning and salt and stir vigorously to distribute all the ingredients evenly. Leave the mass for 15-20 minutes to infuse in the cold.
Step 7
Sprinkle the breadcrumbs on a flat plate near the stove. Heat vegetable oil over high heat and reduce heat to medium. Make cutlets, roll them in breadcrumbs and cook for 2-3 minutes on each side. Set the pan aside and cover for another 3-5 minutes.
