How To Cook Cutlets Of White And Red Fish | Food

 

 

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How to cook cutlets of white and red fish

Fish - a very useful product, a source of iodine, phosphorus and other vitamins and minerals needed for normal body functioning. It also has high taste qualities. For example, a good addition to the table will be meatballs in red and white fish.

How to cook cutlets of white and red fish

You will need:

500g salmon fillets; 500 g pike-perch fillet; 200 grams of bread; 1/4 Art. milk; 1/4 Art. white wine; 1 onion; 3-4 cloves of garlic; 1 tbsp. cream; green beam; vegetable oil; some flour or breadcrumbs; salt and pepper. For the tartare sauce: 3 tbsp mayonnaise; 1-2 gherkin; 3-4 capers.

Instruction how to cook burgers made from white and red fish

Step 1:

Take a fillet of pike perch and salmon, wash under running water, remove the bones, if they exist, and skin. Cut both kinds of fish and separately scroll through a meat grinder. If you do not have it, chop foods in a food processor or finely chop with a knife. The latter option is more time-consuming, but the beef was particularly juicy.

Step 2:

Take drawing stuffing. For each type of fish, add the bread without crust, soaked in milk and finely chopped greens. Then chop half the onions, fry it in a pan with hot oil and are also divided in half between the two kinds of stuffing. Salt and pepper each mixture. Each beef should be individually mixed to become uniform.

Step 3:

Take the minced salmon, form a small cake from it. In the center put a lot of white fish. Roll the cutlet so that white beef was inside, and a red - outside. Ready cutlets roll in flour or breadcrumbs.

Step 4:

Preheat a frying pan in vegetable oil. Patties cook it for 3-4 minutes on each side. Then reduce the heat, cover the pan with a lid and cook for another 7 minutes.

Step 5:

Serve cutlets accompanied by boiled rice, fresh tomatoes and cucumbers, as well as the sauce. For the sauce, fry in butter for 5 minutes remaining finely chopped onion and garlic. Pour into pan, dry white wine, cream 33% fat, add your favorite herbs straight, salt and pepper. Simmer the sauce until it thickens slightly.

Step 6:

If you like cold fish sauce, cook tartar. To do this, chopped gherkins and capers and mix them with mayonnaise.

Step 7:

Select the appropriate beverage to the dish. It would be the best dry white wine, for example, Bordeaux or Italian counterparts. It is advisable not to wash down fish sugary drinks - because of this, it may be an unpleasant aftertaste.