Red and white fish cutlets
4 servings
30 minutes
Fish cakes made from red and white fish are a refined dish of Russian cuisine, combining the tenderness of cod and the rich flavor of salmon. Historically, such cakes emerged as a way to combine different types of fish, creating a harmonious and rich taste. The crispy coating hides a juicy and soft texture, while the aroma of herbs adds freshness. This dish is perfect for both festive tables and cozy family dinners. It can be served with a light sauce or fresh vegetables to complement the seafood flavor. The combination of white and red fish gives the cakes a unique flavor nuance – both tender and rich, making them a favorite treat among connoisseurs of Russian cuisine.
1
Chop both fillets separately in a blender. Remove the crust from the bread and soak it in milk. Finely chop the onion and fry it.
- Salmon fillet: 350 g
- Cod fillet: 350 g
- White bread: 150 g
- Milk: 150 ml
- Onion: 2 heads
2
Squeeze the bread, mix it with onion, and divide it into two parts. Add one part with egg and chopped greens to the white filling, and the second part with egg to the red filling, seasoning it.
- White bread: 150 g
- Onion: 2 heads
- Chicken egg: 2 pieces
- Parsley: 3 stems
- Dill: 3 stems
- Salt: to taste
- Ground black pepper: to taste
3
Make patties from red minced meat with a diameter of about 7 cm. Place a piece of white minced meat on each patty, wrap it up, and form balls. Coat in breadcrumbs and fry in hot oil for 6-8 minutes over medium heat.
- Salmon fillet: 350 g
- Cod fillet: 350 g
- Breadcrumbs: 1 glass