Russian love fishing and not just because they are fascinated with the process itself. All that is caught on the hook certainly goes on the table and turned to the culinary masterpiece. Perhaps it is for these reasons that fish dishes are traditional in Russian cuisine. Of course, the most popular option is pike. Pickerel deserves national love thanks to a soft consistency of meat and surprisingly delicate flavor. The perfect way to preserve the nutritional value of fish is cooking cutlets. Pike cutlets recipe which we now present you in the review of Hozoboz, is not healthy but also juicy, soft and literally melts in the mouth.
Pike actually has no smell during cooking, so it is possible to prepare it even without aromatic spices. Pike cutlets are just as great in the oven as in the pan. We do not recommend to buy ready-made minced fish. It’s easy to make it by yourself.
The cutlets inventors are the French, just as many other healthy and yummy dishes. Empress Elizabeth was a big fan of French cuisine so cutlets appearance in Russia is her merit. Initially, cutlet was called a piece of meat on the bone (côtelette - '''rib''' in French), and only later cooks started to tenderize meat, chop it and twist into mince to mold the lumps that are rolled in flour or breadcrumbs and then fried in oil or just baked. Pike cutlets recipe has appeared relatively recently, and he was immediately included in the menus around the world alongside with the meat patties. For baby food in the diet menu, as well as during fasting period, pike cutlets are simply irreplaceable.
Wash the fish, clean it and eviscerate.
First divide the fish into portions each of which is then cut into fillets lengthwise the spine.
Now, boneless fillets should be minced twice.
Peel onions, and then prepare them for twisting.
Onion should be minced once, and then mixed with the fish.
Add one egg to the stuffing and add salt and spices.
Again, mix all ingredients of the mince.
Manually, mold the round cutlets.
In a frying pan, warm up the sunflower oil, flour the cutlets, lightly press them between your hands and fry until golden brown.
Once patties are cooked on one side, turn them over to the other and just fry to the end.
Yet hot fish cutlets are passed on to a dish and served with fresh herbs and your favorite side dish.
Options and variations of the dish