Pike cutlets with truffle puree and potatoes

1 serving

60 minutes

Pike cutlets with truffle puree and potatoes are an exquisite dish of Russian cuisine, combining tender fish with the aroma of noble truffle. Pike has long been valued in Russia for its firm yet tender meat, perfect for juicy cutlets. A light onion note, creamy texture of the filling, and golden crust create a rich flavor, while potato puree with truffle oil adds noble depth. This dish is often served at festive lunches and pairs wonderfully with white wine and fresh herbs. Its velvety structure and subtle aroma make pike cutlets a true gastronomic delight.

Energy value per serving

• Calories: 230.6
• Proteins: 33.3g
• Fats: 6g
• Carbohydrates: 10.8g

Ingredients

• Sea pike fillet: 150 g
• Shallots: 50 g
• Chicken egg: 0.5 pc
• Cream 10%: 10 ml
• Mashed potatoes: 1 tsp
• Truffle oil: to taste
• Salt: to taste

Cooking steps

1. Pass the pike fillet through a meat grinder.

   Required ingredients:

   • Sea pike fillet: 150 g

2. Mix the resulting minced meat with sautéed shallots.

   Required ingredients:

   • Shallots: 50 g

3. Add an egg and cream.

   Required ingredients:

   • Chicken egg: 0.5 piece
   • Cream 10%: 10 ml

4. Shape the patties and fry until golden brown.

5. Then bring them to readiness in the oven at 180 degrees.

6. Serve with mashed potatoes infused with truffle oil.

   Required ingredients:

   • Truffle oil:  to taste
   • Salt:  to taste
   • Mashed potatoes: 1 teaspoon