Sea bass cutlets

6 servings

90 minutes

Sea bass cutlets are an exquisite dish of Russian cuisine, infused with the aromas of the sea and rich flavors of marinade. Historically, fish has been an important part of Russian gastronomy, and cutlets are a popular way to prepare it. The tender fillet of sea bass combines with cream and white bread to create an airy structure, while the marinade of tomato paste, olives, capers, and gherkins adds a piquant depth of flavor to the dish. These cutlets can be served both cold and hot, making them a versatile option for a festive table or a cozy home dinner. Their complex recipe and layered flavor nuances allow everyone to enjoy the richness of traditional cuisine.

Energy value per serving

• Calories: 307.6
• Proteins: 31.1g
• Fats: 6.5g
• Carbohydrates: 29.1g

Ingredients

• Sea bass fillet: 1 kg
• White bread: 250 g
• Cream: 100 ml
• Onion: 2 head
• Vegetable oil: 60 ml
• Carrot: 1 pc
• Tomato paste: 2 tbsp
• Fish broth: 100 ml
• Olives: 50 g
• Olive: 50 g
• Capers: 1 tbsp
• Gherkins: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 170 degrees.

2. Soak the bread in water to get rid of the yeast smell.

   Required ingredients:

   • White bread: 250 g

3. Chop one onion finely and sauté in vegetable oil until soft.

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil: 60 ml

4. Chop the perch fillet, soaked bread, and sautéed onion, add cream, salt, and pepper.

   Required ingredients:

   • Sea bass fillet: 1 kg
   • White bread: 250 g
   • Onion: 2 heads
   • Cream: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Beat the minced meat until smooth and refrigerate it for 20 minutes.

6. Chop the onion and carrot, sauté them in vegetable oil until browned.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 1 piece
   • Vegetable oil: 60 ml

7. Add tomato paste to the stewed vegetables and pour in fish broth, simmer for a few minutes until a sauce forms.

   Required ingredients:

   • Tomato paste: 2 tablespoons
   • Fish broth: 100 ml

8. Add olives, capers, and finely chopped pickles to the marinade, and mix thoroughly.

   Required ingredients:

   • Olives: 50 g
   • Olive: 50 g
   • Capers: 1 tablespoon
   • Gherkins: 50 g

9. Form patties of the desired size from the chilled minced meat.

10. Fry the cutlets in a pan with vegetable oil until half-cooked (about 3-4 minutes on each side).

    Required ingredients:

    • Vegetable oil: 60 ml

11. Pour the cutlets with hot marinade, place in a preheated oven for 10-12 minutes, take out, cool, and leave for the next day.

    Required ingredients:

    • Fish broth: 100 ml

12. Serve the sea bass cutlets cold or heated.