Juicy cod cutlets with mashed potatoes and avocado
4 servings
30 minutes
Recipe from chef Sergey Ligay, for the restaurant "Musson".
1
Finely chop 300 g of onion and sauté in vegetable oil until lightly golden.
- Onion: 350 g
2
Soak the bread in milk (120 ml).
- White bread crumb: 120 g
3
Pass the fish fillet through a meat grinder with onion.
- Cod fillet: 800 g
- Onion: 350 g
4
Add bread with milk and pass it through the meat grinder again.
- White bread crumb: 120 g
- Milk: 220 ml
5
Add cream, salt, pepper, and softened butter (50 g).
- Cream: 100 ml
- Butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
Mix the minced meat and refrigerate for 1 hour.
7
Form round patties from the minced meat, like for a burger, and fry on both sides in a well-heated pan until cooked.
8
Prepare avocado puree. Cut the avocado in half, twist the halves apart, and separate them. Remove the pits.
- Avocado: 2 pieces
9
Remove the pulp from the skin and mash it with a fork. Drizzle with lemon juice.
- Lemon juice: 40 ml
10
Cut the hot pepper in half lengthwise, remove the seeds, chop the pepper finely, and add it to the avocado.
- Chili pepper: 1 piece
11
Finely chop 50 g of onion and mix it into the avocado puree.
- Onion: 350 g
12
Add chopped cilantro and mix well.
- Coriander: 2 sprigs
13
Prepare mashed potatoes. Peel the potatoes and boil them in salted water until cooked.
- Potato: 500 g
14
Put in a colander and shake well to remove moisture.
15
Mash the potatoes with a masher, add milk, butter, salt, pepper and mix well.
- Milk: 220 ml
- Butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
16
Cut the tomato in half, remove the seeds, and dice the flesh into small cubes.
- Tomatoes: 1 piece
17
To serve, place mashed potatoes on a plate, top with a cutlet, and on top of the cutlet, add avocado puree.
18
Garnish with diced tomatoes and herbs as desired.
- Green: to taste