Shrimp and cod cutlets

4 servings

45 minutes

Chef Andrey Titov shared with us a recipe from the Brodo restaurant menu.

Energy value per serving

• Calories: 400.6
• Proteins: 41.2g
• Fats: 14.4g
• Carbohydrates: 27.3g

Ingredients

• Shrimps: 500 g
• Cod fillet: 300 g
• White bread crumb: 100 g
• Cream 33%: 50 ml
• Onion: 250 g
• Ground black pepper: to taste
• Salt: to taste
• Vegetable oil: 30 ml
• Ground nutmeg: 0.3 tsp
• Carrot: 100 g
• Tomato paste: 90 g
• Water: 600 ml
• Oyster sauce: 30 ml
• Shrimp shells: 200 g

Cooking steps

1. Peel the shrimp shells; the meat will be used for patties, and the shells for the sauce.

   Required ingredients:

   • Shrimps: 500 g
   • Shrimp shells: 200 g

2. Chop 100 grams of onion and carrot coarsely. Fry them in vegetable oil until golden brown, about 15 minutes.

   Required ingredients:

   • Onion: 250 g
   • Carrot: 100 g
   • Vegetable oil: 30 ml

3. Add the shrimp shells and fry for a few more minutes until they turn red.

   Required ingredients:

   • Shrimp shells: 200 g

4. Add tomato paste and sauté on low heat for 10 minutes.

   Required ingredients:

   • Tomato paste: 90 g

5. Pour in water and add oyster sauce. Simmer on low heat for at least 1.5 hours.

   Required ingredients:

   • Water: 600 ml
   • Oyster sauce: 30 ml

6. Chop the second part of the shrimp coarsely and add it to the filling. Mix thoroughly.

   Required ingredients:

   • Shrimps: 500 g

7. Soak bread in cream for the cutlets.

   Required ingredients:

   • Cream 33%: 50 ml
   • White bread crumb: 100 g

8. Chop the remaining onion into cubes and sauté on low heat until golden.

   Required ingredients:

   • Onion: 250 g
   • Vegetable oil: 30 ml

9. Pass bread, onion, cod, and half of the shrimp through a large meat grinder. Set aside a few shrimp for serving and cut the remaining ones into large cubes.

   Required ingredients:

   • White bread crumb: 100 g
   • Onion: 250 g
   • Cod fillet: 300 g
   • Shrimps: 500 g

10. Grate a quarter of nutmeg, add salt, black pepper, and coarsely chopped shrimp. Mix everything thoroughly.

    Required ingredients:

    • Ground nutmeg: 0.3 teaspoon
    • Ground black pepper:  to taste
    • Salt:  to taste
    • Shrimps: 500 g

11. Shape the patties using a pastry ring, place them on parchment, and freeze for 15-20 minutes to help them hold their shape during frying.

12. Blend the sauce in a blender for 10 minutes until smooth and strain through a sieve to remove shell remnants.

13. Fry the cutlets in vegetable oil until golden brown on both sides and finish cooking them in the oven for 8 minutes at 180 degrees. Fry the reserved whole shrimp for 2 minutes on each side in the same pan.

    Required ingredients:

    • Vegetable oil: 30 ml
    • Shrimps: 500 g

14. Serve shrimp and cod cutlets with bisque sauce, topped with a whole shrimp, alongside your favorite garnish and decorated with a mix of young salad leaves.