Hake and salmon fish cutlets
10 servings
60 minutes
Fish cutlets made from hake and salmon are a harmony of flavors between the tender white hake and the rich, noble salmon. This dish was born from the desire to combine the lightness of white fish with the richness of red fish, creating a perfect balance. The cutlets are airy thanks to cream and bread, while white pepper and spices reveal depth of flavor. They pair excellently with sauces, fresh vegetables, or side dishes, making them a versatile choice for everyday dinners or festive tables. Their tenderness and rich aroma make these cutlets indispensable for those who appreciate exquisite simplicity in cooking.
1
Prepare the products, thaw the fish (if needed).
- Hake: 2 pieces
- Salmon: 500 g
2
Measure the required amount of spices.
- Salt: 1 teaspoon
- Freshly ground white pepper: 1 teaspoon
- Seasoning for fish: 1 teaspoon
3
Clean the salmon.
- Salmon: 500 g
4
Clean the hake and remove the bones.
- Hake: 2 pieces
5
Cut all the fish.
- Hake: 2 pieces
- Salmon: 500 g
6
Soak the bread in cream.
- White bread: 200 g
- Cream: 200 ml
7
Blend the bread and fish until they reach a puree and minced state.
- White bread: 200 g
- Cream: 200 ml
- Hake: 2 pieces
- Salmon: 500 g
8
Combine everything in a bowl.
- White bread: 200 g
- Cream: 200 ml
- Hake: 2 pieces
- Salmon: 500 g
9
Add eggs and spices.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Freshly ground white pepper: 1 teaspoon
- Seasoning for fish: 1 teaspoon
10
Mix the minced meat thoroughly.
11
Form the patties with wet hands.
12
Pour oil into the pan and heat it up.
13
Place the ready patties in hot oil.
14
Fry the patties evenly on both sides.
15
Place the cooked cutlets and let the oil drain a bit.