Steamed fish cutlets with spinach
2 servings
25 minutes
The cutlet itself is full of fragrant herbs, and on the plate it also comes with the most tender spinach.
1
Chop the fish into minced meat with a knife; cut the crusts off the bread, crumble it, soak it in cream, add an egg, season with salt and pepper, and mix.
- Trout: 300 g
- White bread: 40 g
- Cream: 40 ml
- Chicken egg: 1 piece
- Sea salt: 2 g
- Ground black pepper: 5 g
2
Combine the bread with the fish mince and knead until smooth.
- White bread: 40 g
- Trout: 300 g
3
Squeeze the lemon juice; finely chop the parsley and dill; add lemon juice, parsley, dill to the minced meat, season with salt and pepper, and mix.
- Lemon: 30 g
- Parsley: 3 g
- Dill: 5 g
- Sea salt: 2 g
- Ground black pepper: 5 g
4
Boil water in a pot; when the water boils, place a strainer on the pot so that it does not touch the water; put 2 small patties on the strainer.
5
Cover with a lid and steam on medium heat for 8 minutes; transfer the cooked patties to a separate container, cover with foil to keep warm (do the same with all the fish filling).
6
Place the spinach in a colander (set aside a few leaves for garnish), cover with a lid, and steam over medium heat for 3 minutes.
- Spinach: 200 g
7
Place spinach and fish patties on a plate, drizzle with olive oil, and serve.
- Olive oil: 30 ml