The most delicate pollock cutlets

4 servings

30 minutes

Tender pollock cutlets are a true embodiment of Russian home cooking, where simple ingredients turn into a culinary masterpiece. This recipe likely originated in the coastal regions of Russia, where pollock is widely used in local dishes. The cutlets are surprisingly soft due to the addition of sour cream and semolina, while dill gives them a fresh aroma. Light, airy yet rich in flavor, they pair perfectly with mashed potatoes or fresh vegetables. Fried to a golden crust and then lightly stewed, they acquire a deep taste and tender texture. This dish is not only nutritious but also versatile—it can be served for a family dinner or at a festive table, impressing guests with its simple yet exquisite flavor.

Energy value per serving

• Calories: 774.3
• Proteins: 9.1g
• Fats: 77.6g
• Carbohydrates: 10.1g

Ingredients

• Pollock: 500 g
• Sour cream 20%: 2 tbsp
• Semolina: 1 tbsp
• Wheat flour: 2 tbsp
• Sea salt: 0.5 tsp
• Dried dill: to taste
• Olive oil: 50 ml
• Water: 200 ml

Cooking steps

1. Clean the pollock fillet from the skin, cut into pieces, and blend in a blender.

   Required ingredients:

   • Pollock: 500 g

2. Add sour cream, semolina, flour, salt, and dill. Mix thoroughly.

   Required ingredients:

   • Sour cream 20%: 2 tablespoons
   • Semolina: 1 tablespoon
   • Wheat flour: 2 tablespoons
   • Sea salt: 0.5 teaspoon
   • Dried dill:  to taste

3. Shape small patties and coat them well in flour.

   Required ingredients:

   • Wheat flour: 2 tablespoons

4. Fry on olive oil on each side. Add a little water and simmer on medium heat for 10-15 minutes.

   Required ingredients:

   • Olive oil: 50 ml
   • Water: 200 ml