The quote “Thursday is fish day” is firmly embedded in my mind. Why Thursday? On that day, I remained absolutely hungry, since the school cafeteria clearly smelled of boiled pollock and capelin cutlets. Only at a more mature age did I taste how delicious fish dishes can be. But fish is much healthier than meat. Maybe it would be more logical to give up dishes from it three days a week;)
In places far from the sea, river fish are most readily available. Today pike has become my purchase on the market. Her meat is white, tender, low-fat, just right for fish cakes. To add juiciness, you can add a little lard, cream or mayonnaise to the minced meat. To prevent the meat from smelling like mud, it is better to buy a young individual weighing up to 1 kg. If you are confused by the river smell of fish, bake ready-made cutlets in tomato sauce with spices and herbs. It will give the dish a Mediterranean touch.
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Ingredients:
Pike - 1000 grams
Butter - 60 grams
Bread crumbs - 100 grams
Salt - 1 tsp
Ground white pepper - 0.5 tsp
Onions - 2 pcs.
Carrots - 1 pc.
Chicken egg - 1 pc.
Tomato sauce - 200 ml.
Vegetable oil - 5 tablespoons
Spices to taste
Course of action:
Prepare the necessary food for cooking fish cakes in the oven. You can use whole fish or ready-made pike fillets.
If you have purchased whole fish, the first step is to free the meat from the head, fins, skin and bones. It's pretty easy to do. Cut off the head and pull the skin off the carcass like a stocking, using scissors to cut the fins. Then remove the ridge together with the costal bones.
Chop the onions and sauté in butter (it will give the cutlets a creamy taste and juiciness).
Grind the pike fillet and sautéed onion in a meat grinder. Put the components of the minced fish into a container. Add egg, salt, ground white pepper.
Since the minced fish has a fairly liquid consistency, add half of the bread crumbs to it. They can be replaced with semolina. Knead the minced meat well to make it thicker and more sticky.
Form cutlets with moistened hands and roll them in the remaining breadcrumbs.
Heat 2-3 tbsp in a frying pan. vegetable oil and fry semi-finished products from all sides until golden brown and appetizing. Place cutlets on a platter.
In the same skillet, heat the vegetable oil and fry the diced onions and carrots, adding a little basil or a mixture of Italian herbs.
Pour tomato sauce over the vegetables. Salt to taste. You can use ready-made Passat sauce. Darken the gravy for 3 minutes and remove from heat.
Pour the sauce into a ceramic dish, distribute it over the entire surface, and put the cutlets on top. Put the container in the oven, preheated to 180-200 degrees, for 10-15 minutes.
Pike cutlets in tomato sauce with vegetables are ready.
Can be served as a separate dish or supplemented with any garnish.
Have a delicious fish day!
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