Many people consider pike to be dry and tasteless fish. However, knowing a couple of secrets, I often cook cutlets and dumplings from pike. The result is always great. I'm not talking about stuffed fish! Feel free to add fresh lard to the pike mince and then your dishes will melt in your mouth.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Pike
Dish: Hot dishes / Cutlets
Geography of cuisine: Russian cuisine
- Pike - 600 grams (pure fillet)
- Pork fat - 100 grams (fresh)
- Baton - 2 Slices
- Milk - 50 Milliliters
- Onion - 1 Piece (small)
- Porcini mushrooms - 3-4 pieces
- Egg - 1 Piece (medium-sized)
- Vegetable oil - 1 tbsp. the spoon
- Ghee butter - 1 tbsp. the spoon
- Green onions, feathers - 2-3 Pieces (for sauce)
- Porcini mushrooms - 4-5 Pieces (for sauce)
- Butter - 15 grams
- Cream - 200 grams (20% fat)
- Black Pepper - To taste
How to cook "Pike cutlets with porcini mushroom sauce"
Take fresh pike and porcini mushrooms.
Fry mushrooms and onions until gilded in vegetable oil, adding a little ghee - this will make the cutlets more aromatic. Cool it down.
Peel and gut the fish. Fillet and remove bones. Cut the bacon into slices and pass with the pike fillet through a meat grinder or chop with a blender.
Add mushroom frying, roll soaked in milk, egg, salt and pepper to taste. Do not add any more spices so as not to clog the delicate aromas of mushrooms and pike.
Punch the minced meat until smooth or mince it again. Refrigerate for half an hour.
Form medium-sized round cutlets with wet hands and bread in flour. For breading, it is better to take rice flour, it almost does not burn.
Fry the patties until golden brown on both sides. Then transfer to a mold and put in an oven preheated to 180 degrees for 15 minutes. You can also pour a little water into the pan and bring the cutlets to readiness under a lid over low heat. This is a mandatory step, the pike must be completely cooked!
While the patties are still heating, prepare the sauce. Chop green onions and porcini mushrooms finely. Fry in butter until gilded. Pour in the cream and cook until thick. Season with salt and pepper to taste.
Serve hot with a flavored mushroom sauce. Enjoy your meal!