The pointed pike is the heroine of several folk tales, as well as a very tasty fish, from which a lot of hearty dishes are prepared. It is non-greasy, which is good for your liver, but for the same reason is rather dry. Learn a couple of secrets how to cook juicy pike cutlets, and you will be delighted with this amazing dish.
Pick your recipe
You will need
- For the first recipe:
- - 2 kg of pike;
- - 2 onions;
- - 1 protein of a large chicken egg;
- - 100 ml of 20% cream and 2.5% milk;
- - 150 g of stale white loaf;
- - 40 g of butter;
- - 2 tsp salts;
- - 1 tsp ground white pepper;
- - vegetable oil;
- For the second recipe:
- - 500 g of pike fillet;
- - 100 g of lard;
- - 200 g of young squash;
- - 1 chicken egg;
- - 100 g breadcrumbs;
- - 1 onion;
- - 1/3 tsp ground black pepper and rosemary;
- - salt;
- - vegetable oil.
Instruction manual
1
Secret number 1 - egg white
Wash the fish thoroughly from mucus and blood clots and cut along the ridge and abdomen. Pull out all the insides, remove the head and tail. Carefully separate the fillet from the spine and bones, peel the meat from the skin, transfer to a deep bowl and mash with a fork. Peel the onions and chop finely. Melt a block of butter in a frying pan and fry the onion in it over moderate heat until transparent golden.
2
Cut the hard crusts from the loaf, cut it into pieces and soak in milk for a couple of minutes, then wring it out. Mix the gruel and the onion roast with the fish and pass through the meat grinder, then do it again to grind the small bones. Tighten the container with minced meat with cling film and put in the refrigerator for 20-30 minutes.
3
Take out the chilled mass for pike cutlets, stir in the cream, season with salt and white pepper and mix well with a wooden spatula or spoon. Beat egg whisk separately with a whisk or mixer in a steep foam, pour it into the minced meat and mix everything thoroughly again.
4
Form large balls of fish with your fingers moistened in warm water and flatten them slightly. Anneal the pan, preferably cast iron, pour vegetable oil there and fry pike cutlets to a brown crust on each side. Relocate the dishes in an oven preheated to 170oC for 15 minutes. Serve the dish with fresh vegetables, rice or potatoes.
5
Secret number 2 - lard
Cut pork fat into arbitrary pieces and crank it in a meat grinder or grind it first only in the blender, the second time - together with the fish fillet. Peel the onions from the “shirts” and grate on a medium grater, do the same with the young zucchini.
6
Add both the mashed potatoes and the egg to the minced meat, sprinkle it with seasonings and salt and stir intensively to evenly distribute all the ingredients. Leave the mass for 15-20 minutes to infuse in the cold.
7
Sprinkle bread crumbs on a flat plate near the stove. Heat the oil over high heat and reduce the temperature to medium. Make cutlets, roll them in breadcrumbs and cook for 2-3 minutes on each side. Set aside the pan and cover for another 3-5 minutes.
Useful advice
Fish cakes will be even more tender if you work with minced meat with chilled appliances. Even the knives of a meat grinder or a blender head should be held in ice water.