Cutlets ...
Probably everyone loves them, from young to old. And not only because they are tasty in themselves, but they also come with a side dish!
Cutlets are meat, vegetable and fish.
The latter are especially relevant today. After all, many of us monitor our health.
And what could be more useful than fish ?!
It contains such useful fatty acids, the use of which is a good prevention of cardiovascular diseases, as well as a huge amount of vitamins: fat-soluble A, D, E, not to mention phosphorus and zinc, iodine and magnesium, iron, and calcium selenium.
It is believed that fish is similar to chicken, because it contains high-quality protein, easily digestible by our body. The benefits of fish are undeniable, and of all its varieties and species, many people prefer pike. Firstly, her meat is softer and softer. Secondly, pikes are large fish, therefore, for their preparation, a smaller number of them will be required. Thirdly, pike is a dietary fish, it has few calories, but a lot of proteins and vitamins. Pike meat is considered a good tool for the prevention of flu and colds, it has many strong antiseptics that help our body fight bacteria. It is not surprising that Russian housewives prefer to make fish cakes from pike.
The basic principles of cooking fish pike cutlets
The set of products for cooking fish cutlets from pike is almost the same as for meat cutlets.
To make the fish cakes even more satisfying and juicy, a little raw grated potato is added to the minced meat, as well as fresh lard.
Use fried or boiled potatoes as a side dish for fish pike cutlets. Greens and fresh vegetables are also good.
It is preferable to take fresh fish for cooking fish pike cutlets, since fish is a perishable product, and its quality and freshness can affect the taste of the dish.
Cutlets are made juicier from large pike than from small fish.
To get minced fish without bones, you need to twist the fish several times through a meat grinder.
If you take a pike fillet, then you can not twist it, but just chop it finely with a knife, so pike cutlets will be more tender.
Pike cutlets will appeal to even those who are indifferent to fish, if cooked correctly and original. Of all the many recipes, those that are listed below deserve more attention. In addition to the standard fish and cutlet set, each of them has its own zest, which makes fish pike cutlets an unforgettable dish.
Pike fishcakes: so delicious that you swallow your tongue!
This recipe, for sure, has long been in the culinary piggy banks of many housewives. His secret is beaten egg white.
Ingredients:
2 kg pike
2 pcs. onions
45 gr. drain. oils
110 ml. milk
1 protein
110 gr. loaf
120 ml. nonfat cream
60 ml. sunflower oil
salt pepper
Cooking method:
First of all, it is necessary to wash the pike under cold water to remove all the mucus from it.
Next, cut off the fins, head, tail, clean all the insides, separate the loin from the ridge. With a knife, we clean the fillets from the skin and chop into small pieces, put in a large bowl.
We clean the onion, cut into small cubes, passer it in vegetable oil.
Cut the bread into small pieces and soak in milk for 10 minutes.
Twist in the meat grinder the pulp of pike, onion and bread with the remains of milk twice, so that the minced meat becomes more uniform.
Add cream, salt and pepper to the minced meat.
In the second bowl, beat the egg white until thick, add it to the minced meat.
We form cutlets, wetting our hands with water. We fry them in oil on both sides until a light golden color. Then bake in the oven to medium temperature and hold there for 15 minutes.
A delicious recipe for fish pike cutlets with bacon: more tender and juicier
Due to the fact that fat is one of the main ingredients in this recipe, pike cutlets become more juicy, piquant and tender.
Ingredients:
A kilogram of cleaned lake pike
150 gr. fresh lard
a pair of loaf slices or rolls
1 egg
half a glass of milk
onion head
pepper, dill, parsley
refined sunflower oil
Cooking method:
Cut the pulp of the loaf into pieces and pour milk, leave to swell for 10 minutes.
Remove large bones and ridge from pike, cut fillet and lard into cubes and twist in a meat grinder.
Squeeze the soft loaf, drain the milk.
Peel the onion and cut into four parts.
Twist the loaf and onion with the pike fillet and bacon three times in a meat grinder with a fine strainer.
Add the egg, as well as pepper, salt and seasonings to taste in the resulting mass.
Mix everything thoroughly until smooth.
In a heated frying pan, fry the fashioned cutlets on both sides over medium heat until a beautiful golden crust is obtained.
Recipe for fish pike cutlets in the oven: fewer calories, more flavor
Fishcakes according to this recipe are cooked in the oven, so they are considered less calorie, because in their preparation vegetable oil and fat are not used. But the taste of this does not get worse, but rather, more intense.
Ingredients:
a pound of pikes
4-5 Art. spoons of semolina
100 gr. sala
1 egg
1 carrot
1 onion
several cloves of garlic
salt, spices to taste
1 teaspoon mayonnaise
Cooking method:
Cut the frozen fat into small pieces, together with the onion, twist in a meat grinder.
Add the carrots grated in advance to the bowl, mix.
We twist the pike fillet several times, add the resulting minced fish to lard and carrots.
In the garlic press, squeeze the garlic, send it to the minced meat, mix.
Add the egg and semolina, salt, pepper, dill. Knead the minced meat.
On a baking sheet we put foil or special parchment.
We form cutlets and put them on the foil. Add mayonnaise to each patty on top.
Put in the oven for half an hour at medium temperature.
When the cutlets have turned golden, take them out.
A recipe for delicious steamed pike fishcakes in a slow cooker: for those who care about their figure
Steamed dishes are good for health and shape. And pike fishcakes are no exception. They can be enjoyed without fear of gaining extra pounds.
Ingredients:
A kilogram of pike
2-3 eggs
onion head
2 pieces of loaf or rolls
half a glass of milk
flour
spices, salt
Cooking method:
Soak slices of bread in warm milk.
Twist the pike fillet with onions in a meat grinder, you can also grind it as an option in a blender.
Beat eggs a little and add them to the minced meat. Pepper and salt. You can add greens.
We form cutlets - small and round, roll them in flour.
Pour 200-300 ml into the multicooker bowl. water, put a bay leaf.
We put our patties in the steaming device, not very close to each other.
We select the Steam program in the Menu, set the timer for 25 minutes.
After the end of the program we take out ready-made fish cutlets from pike.
A quick recipe for cooking fish pike cutlets: please your loved ones!
This recipe differs from the rest in that we use neither potatoes nor milk. It is strict in content, but bright in taste.
Ingredients:
A kilogram of pike
2-3 eggs
Onion head
salt, pepper to taste
flour
refined sunflower oil.
Cooking method:
We clean the pike, cut it on the fillet. Twist it in a meat grinder twice.
It is better not to grind onions, but chop them into cubes.
Mix onion, eggs with the resulting fish mass, pepper, salt to taste.
We make oblong cutlets and, roll them in flour, fry in oil until golden brown.
Unusual pike fishcakes with tomato sauce: worthy of a restaurant
In this recipe sauce plays a big role. It is he who gives a touch of originality and sophistication to fish cakes.
Ingredients:
A kilogram of pike
egg
3 cloves of garlic
¾ cup of milk
slice of bread
salt, pepper to taste
greenery
flour
refined sunflower oil
4 tomatoes
Onion head
2 tablespoons of water
Cooking method:
Put bread without a crust in a bowl, add milk, leave for 10 minutes.
We clean the pike, make the fillet, cut not too finely.
Peel the onion and garlic, cut into large pieces.
Grind all ingredients with a blender, add spices and seasonings.
We make cutlets in flour breading. Fry in oil until crisp.
Making the sauce: fry the chopped onion, add the grated tomatoes. Pour water and leave to simmer for a few minutes, at the end put salt and pepper.
We spread the fish cakes with the side dish and pour the tomato sauce.
The recipe for tender fish pike cutlets with cottage cheese: looks appetizing and melts in your mouth
An unusual combination of cottage cheese and pike led to the creation of a very tasty and piquant dish that will not be forgotten by your home and guests. Such fish cakes can be served both on weekdays and on the festive table.
Ingredients:
350 gr pike fillet
150 gr. cottage cheese
1-2 eggs
4 garlic cloves
Two tablespoons of butter
60 gr flour
60 gr Hercules groats
refined sunflower oil
salt pepper
Cooking method:
Pike fillet cut into small cubes, add peeled and crushed onions to it.
Rub the cottage cheese well with a spoon, first without anything, then break the eggs there.
Continuing to grind the products together, pepper and salt to taste.
We put the cottage cheese-egg mixture in fish, mix well.
We form cakes from this stuffing. Having spread the cake on the palm of your hand or on the board, in the middle of each we place a cube of butter. Gently close and roll out between the palms.
Fry with a spoonful of sunflower oil garlic crushed in a garlic press. We remove it from the pan, we no longer need it.
We prepare meatballs in oil, after pre-roll them in a mixture of flour and hercules. The color of the finished product should be dark golden.
Tricks and tips for cooking fish pike cutlets
Twist the fish pulp through a large lattice, but vegetables and onions through a small one, then the taste of the cutlets will be more saturated.
Kitchen tools for working with minced meat should be chilled so that the minced meat does not stick to them and is more uniform.
Sometimes, in order for the cutlets to be more magnificent, mashed potatoes are added to the minced meat, but you need to be careful and not overdo it.
You can add apples, cheese, boiled eggs to the stuffing for fish cutlets from pike, this will make the taste of cutlets more expressive.
It is best to knead minced fish with your hands so that no lumps remain in it.
After the stuffing is ready, it is necessary to leave it for some time in the refrigerator, so that it is more convenient then to form cutlets.
For juiciness, you can put a piece of butter or ice in the middle of each cutlet.
Mistresses should know that the higher the onion content in minced fish, the more incomparable cutlets.
