Recipe Cutlet from Pike

The recipe for cutlets from pike is familiar to me from my grandmother's childhood. I remember that we lived then in a Finnish house, from the window of which we could see a lake in which there were chebachies, ruffs, catfishes and a king-fish-pike. This is the same freshwater fish, which, thanks to its dexterity and resourcefulness, became the heroine of the Russian folk tale.

In a natural environment, the pike successfully avoided catching. Fishermen, knowing her cunning character and ingenuity, carefully prepare, intending to catch this brisk fish. This is a real hunt, a kind of duel between a fish and a man - who will outwit whom.

From the pike you get a wonderful ear, and what pike cutlets are delicious - you lick your fingers! Especially if the fish is fresh. You can make cutlets from a ready-made pike fillet, bought in the store, but only chilled, frozen will not do. And yet, fresh fish can not be compared!

My grandfather was an avid fisherman, and in my childhood I saw him with his hands from some copper tubes twisted a spoonbill, and then scribbled it so that it shone unbearably bright in the sun. It is possible, of course, to buy a ready tackle in the store, but my grandfather said that such a lure does not take a pike.

What is a bait? - This is such a fish-snag that, together with the anchor hook, is tied to a long line and thrown into the water from the boat. This method is called - catch on the track. The boat sails, the spoon turns like a real fish, and if the pike does not notice anything suspicious, it grabs the spoon and catches on the hook. Only swim should be slow and careful, do not talk, otherwise the fish will go away.

At the age of three years, the pike reaches a length of about forty centimeters and weighs about one kilogram. But some individuals manage to live for several decades. There was a case when they caught a pike that was 33 years old! The weight of this fish was 24 kilograms. Grandfather also once left a pike the size of a paddle, when he was already pulling it out of the water - the line was cut off, could not stand the weight.
Of course, not everyone can catch a pike, but almost always you can buy a ready-made fillet from the store, from which you can make a variety of dishes, including cutlets.

The recipe for pike cutlet is similar to the recipe for minced meat cutlets. Pike cutlets are delicious, but not only - they are also very useful, because they are low-calorie dietary product containing the vital protein and only 1% fat. According to one Eastern theory to the person, you want to believe, you want to - no, qualities and properties of the eaten product are transferred.

To prepare cutlets you need the following products:

* Pike fillet 1 kilogram
* Onion 2 pieces
* Loaf of 100 grams
* Milk 100 milliliters
* Egg 2 pieces
* Pork fat 250 grams
* Salt and spices to taste
*Breadcrumbs

Pike, lard and onion fillets should be cut into pieces and passed through a meat grinder. In the minced meat, add salt, spices, egg, as well as a loaf soaked in milk and mix everything thoroughly. Now we are making cutlets, dipping them in lezones and crumbling them in breadcrumbs.

If you "caught" pike fillets in the store, then to get minced, you can simply pass it through a meat grinder. And what if you have an uneaten fish? I'll tell you how to make cutlets from pike so that there are no stones left in them.

I suggest another recipe for pike cutlets, though not filled with cunning and dexterity, but very tasty, which even children with poor appetite will like. And if they are also served beautifully, then this dish can decorate any festive table.

To prepare such cutlets, we need the following ingredients:

* Pike 1.5 kg
* Carrots 500 grams
* Onions 600 grams
* Garlic 1 head
* Bread white 0.5 rolls
* Parsley 1 beam
* Black pepper powder
* Salt to taste

This recipe for pike cutlet is realized as follows.

First we prepare the fish: we wash, we remove the insides, we cut off the head and remove the skin from the fish along with the scales. Then gently we separate the meat from the bones and get the fillets. We pass the fillet twice through the meat grinder, and after the first time we remove all the remaining small knuckles on the knife. Carrots (250 g) rub on the finest grater, onions (350 g), garlic and parsley cut as small as possible and add to the minced meat, add a spoonful of vegetable oil and carefully mix. About 15-20 cutlets are obtained from this set of products. Cutlets should be rolled in flour and fried for two minutes on high heat until a rustic crust.

The remaining onions and carrots must be cut into pieces and fried in a slack on low heat until golden color is obtained, sprinkling with salt, to speed up the littering. Then the vegetables are laid in two rows of cutlets and poured boiling water to the middle of the first row. The girl is covered with a lid and put out for 25 minutes on the slowest fire. Finished cutlets spread on a dish, poured with the resulting sauce and sprinkled with finely chopped greens. Bon Appetit!