Cutlets from pink salmon. Recipe for fish cutlets

In addition to the usual meat cutlets, there are other recipes - from vegetables, cheese, fish ... About the latter, and will be discussed.

Cutlets from pink salmon. Recipe with Courgettes

The following products will be needed for 8 servings of pink salmon cutlets: 900 gram salmon, 1 egg of chicken, 200 grams of zucchini, 1 large onion, 1 teaspoon of tea salt (only the main thing - without top), a bit of black ground pepper on the tip of the knife, 4 tablespoons breadcrumbs breadcrumbs, half a glass of sunflower oil.

Very delicious is the dish - cutlets from pink salmon. The recipe is quite simple: the pink salmon should be thawed, divided and separated meat from the skin and bones, that is, to make fillets. Filet then chop on the board into small pieces. Squash is cleaned of seeds and peel. Clean the bulb. Then, and zucchini, and onions cut into pieces (small) and pass through a blender or a meat grinder. Now you have two pieces of minced meat - meat and vegetable. They need to be mixed with each other, add pepper, salt and 1 chicken egg. All thoroughly mix until smooth consistency.

Forcemeat divide into 8 parts with wet hands; It should be so thick that it does not stick to them. From these blanks to sculpt cutlets in the shape of an oval and each roll in breadcrumbs. To flatten and give the sides of cutlets a flat surface is very convenient with the help of a wide knife to cook not only tasty, but also beautiful cutlets from pink salmon. The recipe also assumes the use of some other seasonings, except pepper: they need to be poured into minced meat. Choose them at your discretion.

Now you need to roast cutlets from pink salmon. The recipe assumes a frying though on sunflower, at least on olive oil. But it is better to use sunflower-olive oil, which gives an unnecessary taste in this case.

Cutlets from cod. Recipe with cognac

Ingredients: 1 kilo of cod of the northern, 1 small onion and 2 large onions, sunflower and cream butter, white bread (but bread without crusts), gherkins, mayonnaise, and ketchup spicy, salt and ground black pepper, 1 teaspoon of cognac, dill.

Carcase the cod of the northern defrost and separate from the peel. Fillet obtained through the meat grinder. Bread white, separated from the crusts, soak a little in milk, squeeze and let again with the fillet through a meat grinder. But before that, you need to add there a small onion and two large, pre-fried in a frying pan in a mixture of vegetable cream and oils. Separately beat up two chicken eggs and then pour them into stuffing. Add to taste the ground black pepper and salt. Stir everything and place for an hour in the fridge - settle. Before you can form minced meatballs and roll them in breadcrumbs, you need to place a small piece of butter (only hard, from the freezer).

Now - cooking sauce. Mayonnaise mixed with ketchup, cognac, finely chopped dill and gherkins.

Cutlets from burbot

Ingredients: 650 grams of burbot fillet, 200 grams of rice, 400 grams of sour cream, 30 grams of vegetable oil, 100 grams of milk, 40 grams of flour, onion (if desired, it can be replaced with fresh green), red pepper and salt to taste.

The fillet is meat in its pure form, without any bones, cartilage, tendons, skin and the like. So, this is the fillet of burbot that must be passed through a meat grinder or through a blender along with the onions that you prefer. In this mince add rice boiled, milk, salt and pepper, and then mix everything thoroughly. Form from the resulting mass of round cutlets, zapanirovat in flour and then in a frying pan fry in vegetable oil until there is a crust of pleasant ruddy color. Then pour the sour cream and simmer for 5 minutes. Serve with a side dish of fried potatoes or mashed potatoes.

Bon Appetit!