Fish is a very useful product, a source of iodine, phosphorus and other vitamins and microelements necessary for the normal functioning of the body. She also has a high taste. For example, red and white fish cutlets will be a good addition to the table.
It is necessary
-
- 500 g salmon fillet;
- 500 g pike perch fillet;
- 200 g of bread;
- 1/4 tbsp. milk;
- 1/4 tbsp. white wine;
- 1 onion;
- 3-4 cloves of garlic;
- 1 tbsp. cream;
- a bunch of greens;
- vegetable oil;
- some flour or bread crumbs;
- salt and pepper.
- For the tartar sauce:
- 3 tbsp mayonnaise;
- 1-2 gherkins;
- 3-4 capers.
Instructions
Step 1
Take fillets of pike perch and salmon, wash under running water, remove bones, if any, and skin. Chop both types of fish and scroll separately through a meat grinder. If you don't have one, chop the food in a food processor or cut it very finely with a knife. The latter option is more laborious, but the minced meat will turn out to be especially juicy.
Step 2
Take up the preparation of minced meat. Add bread without a crust, soaked in milk, and finely chopped greens to each type of fish. Then chop half of the onion, fry it in a pan with heated vegetable oil and also divide it in half between the two types of minced meat. Season each mixture with salt and pepper. Each minced meat must be mixed separately so that it becomes homogeneous.
Step 3
Take some of the salmon minced meat, form a small cake out of it. Place the white fish mass in the center. Roll the cutlet so that the white stuffing is on the inside and the red one is on the outside. Roll the finished cutlets in flour or breadcrumbs.
Step 4
Heat vegetable oil in a skillet. Fry the cutlets in it for 3-4 minutes on each side. Then reduce the heat, cover the skillet with a lid and cook for another 7 minutes.
Step 5
Serve the cutlets with boiled rice, fresh tomatoes and cucumbers, and sauce. For the cream sauce, sauté the finely chopped remaining onion and garlic for 5 minutes. Pour dry white wine, cream 33% fat into the pan, add your favorite straight herbs, salt and pepper. Simmer the sauce until slightly thickened.
Step 6
If you like cold fish sauces, make tartare. To do this, finely chop the gherkins and capers and mix them with mayonnaise.
Step 7
Choose the right drink for your meal. A dry white wine, such as Bordeaux or its Italian counterparts, is best suited. It is advisable not to wash down the fish with sugary drinks - because of this, an unpleasant aftertaste may occur.
