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The perfect fish cake

The perfect fish cake

Perch, pike, trout, and halibut, as well as fish cakes with cabbage



food



Fish cakes are endless space for experimentation. River or sea fish, or even both, with or without bread, with seafood or cabbage, etc. On our site there are many recipes for fish cakes, we even had a lot of material in which fish cakes were sliced ​​from all sides, but everything is not enough for us.

 

We called our chef friends to discover their favorite fish cake. It turns out to be an excellent choice with non-trivial recipes and combinations. Almost none of the chefs we interviewed put bread in fish cakes, and everyone advises to take good care of your health - it is better to turn the fillet, which may contain bones, in a meat grinder twice in a meat grinder.

 

Pike-perch or pike

“Pike perch is very good for cutlets: on the one hand, it is neutral, calm meat with a mild taste, and on the other hand, it is ideal to work with. Get 750 grams of pike fillets - either cooked, skimmed, or skimmed. The crusts are raised for 150 grams of white bread and soaked in 22% cream. Cut 150 grams of onions, fry in vegetable oil along with a finely chopped clove of garlic, removing the pulp from it first. Now immerse the fish, onions, and bread, which in no case need to Squeeze it, and one egg or only one egg white in a meat grinder. If the fillet is bony, chop twice. Add four finely chopped mint leaves and finely chopped parsley to the minced meat if desired. Beat the minced meat well until it is saturated with oxygen, and form slices,

 

I also like to cook pike cutlets - do the same with them as with pike, just do it without mint. And in the case of the pike, I will spin the fish twice - a lot of small bones. "

 

Halibut and crab

 I have seen well-peeled halibut fillets, so I do not see any problems. So, you need to take a pound of fillet of halibut, 150 grams of green apples without peel, 70 grams of onions fried in butter, 5 grams of dill, 150 grams breast meat. Throw all this in a meat grinder a little - a piece of it, piece by piece until the minced meat is homogeneous. Then 250 grams of finely chopped crab meat and a little salt and pepper are added to the mass. That's it, nothing else is needed. Because of the halibut and bacon, the cutlets usually stick together. You can fry in different ways - in breadcrumbs or in flour".

 

White carp and shrimp

“I love to cook grass carp and shrimp fillets. Pass a pound of grass carp fillet through a good meat grinder, then pass a pound of shrimp through a large chopper. This is necessary so that the shrimp pieces fall on the teeth as you eat - it will be delicious. Then add 180 grams of Cold grated butter, finely chopped dill and parsley, 300 grams of lightly fried onions, and 200 grams of cubes of the cod liver to minced meat. Beat the minced meat well until fluffy. Dip the pancakes, dip them in potato starch and fry on both sides in a hot frying pan. Then send it to the oven preheated to 180 degrees for 10 minutes. Do not leave it in the oven for too long - cupids have a tight texture and can be quickly re-cooked. "

 

River perch

Good cutlets come from the river bass. Take a larger perch, the largest weighing about 500-600 grams. Remove the slices from the ridge, and try to pull out as many bones as possible. But the perch is a bony fish, so the fillet will have to be shredded through a meat grinder twice, then you can forget about the bones. Add 300 grams of fried onions per kilogram of the resulting pulp. Before frying, it is better to chop the onion more and fry not so that black, but finely so that the juice is preserved in it. In fact, a lot of onions should be eaten specifically for their juiciness. Add 100 grams of rustic sour cream, finely chopped green onions, and 30 grams of parsley together. Mix all this well and leave it in the refrigerator for about an hour. Then add 120 grams of grated butter to the cold minced meat and stir the mass with cold hands. We put the minced meat in the refrigerator again for half an hour.


Cod and salmon

Take 1 kilogram of cod fillet. Put half aside, and roll the other half in a thin meat grinder. Add 400 ml of cream of 22% fat 50 grams of chopped fennel and 6 grams of thyme leaves, finely chopped into minced meat Mix well Cut the remaining half kilo of cod into cubes about one centimeter in length Also cut 300 grams of salmon fillet, preferably the belly, Mix the fish with the minced meat Add 15 grams of sea salt and mix well.

 

First. Roll out a sticky roll, put minced meat on it, roll it into a roll with a thickness of 5-6 cm. Steam this roll for 10-12 minutes, cool, and cut into washers. This piece can be stored in the refrigerator for 2-3 days, and the slices themselves can be fried as needed, before serving. I recommend using 50 grams of rice flour as bread. Fry the cutlets in olive oil on both sides.

 

The second option is easier. Cutlets from blind minced meat, baked in 50 grams of rice flour and fried in refined olive oil over medium heat on both sides.

 

Creamy sauces are best served with these cutlets. For example, in a restaurant, we prepare a br-blanc sauce with tarragon, pike caviar, and salmon caviar. ”

 

Flounder, salmon, sea bass, and perch

"This is my favorite recipe, my family. Take 300g of fillet of pike-perch or other neutral white fish like blingas. Buy 100g of sea bass fillet - better than chile. If there is no sea bass, neither chile nor anything Another, increase the amount of white fish from 300 to 400 grams. Take 100 grams of any red fillet and 300 grams of flounder fillet. Of course, it is more convenient to take ready-made fillets, but if you have the strength to manipulate the bones, take a whole fish and chop it By yourself, so the cutlets will be juicier. Pass the fillet through a meat grinder. Then send 100 grams of butter and 100 grams of onions. Mix the minced meat well, season with salt, add finely chopped parsley and dill. If it seems to you that the minced meat is not sticky enough, Put an egg in it, or even better a yolk. If the minced meat turns out to be too liquid, put 8-10 grams of cornstarch in it. I do not add the bread in any way - it will take all the juice from the fish. Well, stir this minced meat Thoroughly throw it out, cool it, shape the cutlets and fry in a well-heated frying pan - either to It's in cornmeal or wheat flour or as such."

 

Redfish

“Another favorite recipe is redfish cutlets. It can be salmon or trout, it does not matter. Pass 800 grams of redfish fillet through a meat grinder, add 2 eggs and 150-200 grams of soft cheese to the minced meat. The cheese should be coagulated, not processed. Add salt and pepper to taste. It is also good to put 100 grams of finely chopped shallots, lightly fried in butter - they have a smooth texture - and 15 grams of finely chopped dill leaves. Then everything is as usual: well mixed, whipped, Chilled and fried, with or without bread.

 

White and cabbage fish

Take 800 grams of any white fish - bilingual, catfish, flounder, sole, tilapia, halibut, whatever. Flip it through a meat grinder. If it looks like The mass is very liquid, add 8-10 grams of starch. But baking, as I said, is not at all necessary. Finely chop 300 grams of white cabbage, fry a little, fold in a sieve to drain excess oil, then also pass through a meat grinder and mix with fish Chopped. It turns out very tasty cutlets. "

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