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.
Options and variations of the dish