Carp sickeniki with porcini mushrooms
4 servings
60 minutes
Carp schnitzels with porcini mushrooms are an exquisite dish of Russian cuisine that combines the tenderness of fish mince and the aroma of forest mushrooms. This culinary creation has roots in the traditions of Russian fish cutlets but gains a special flavor from the addition of porcini mushrooms, known for their rich texture and deep aroma. The cutlets are juicy, soft, with a slight crunch from the breading. They pair perfectly with mashed potatoes, creating a harmony of flavors and textures. This dish is often prepared in the autumn season when fresh porcini mushrooms can be foraged in the woods. It is suitable for both family dinners and festive tables, delighting with its richness and warmth of home cooking.
1
Prepare all the ingredients.
2
Cut the white mushrooms into cubes about 1 cm on each side and fry in vegetable oil until a pleasant mushroom aroma arises. Let cool.
- White mushrooms: 125 g
- Vegetable oil: 90 ml
3
Chop the onion into small cubes.
- Onion: 1 head
4
Heat vegetable oil in a pan and sauté the onion until translucent.
- Vegetable oil: 90 ml
- Onion: 1 head
5
Grind the carp meat through a meat grinder.
- Carp fillet: 500 g
6
Add fried onions, breadcrumbs, salt, and pepper to the minced meat. Add water; the mixture should be juicy.
- Onion: 1 head
- Breadcrumbs: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Water: 100 ml
7
Mix the minced meat well and beat it. If needed, add a little more water.
- Water: 100 ml
8
Add fried mushrooms to the minced meat and mix again.
- White mushrooms: 125 g
9
Shape the patties and coat them in breadcrumbs.
- Breadcrumbs: 70 g
10
Fry them on both sides in vegetable oil until golden brown.
- Vegetable oil: 90 ml
11
Serve carp cutlets with mashed potatoes.