Pike medallions with gherkin marinade
6 servings
120 minutes
Pike medallions with gherkin marinade are a true decoration of Russian cuisine, combining the tenderness of river fish with the rich spicy notes of the marinade. This dish draws inspiration from traditional Russian fish recipes, where fresh ingredients and skillfully selected spices play an important role. The pike fillet enriched with cream and bacon acquires an airy texture, while the gherkin marinade made from tomato juice and spices adds a refreshing contrast. Fried to a golden crust, these medallions are perfectly complemented by spicy capers and fragrant basil. Serving with pieces of fresh tomato makes the dish even more exquisite. It is suitable for both family dinners and festive gatherings, impressing with its taste and aesthetics.
1
For the marinade, slice the gherkins and garlic into rounds, and the onion into half-rings. Grate the carrot on a coarse grater.
- Gherkins: 100 g
- Garlic: 20 g
- Onion: 550 g
- Carrot: 500 g
2
Stew gherkins, garlic, onion, carrot, tomato juice, and ketchup in sunflower oil on low heat for 40 minutes. Cool the resulting marinade in the refrigerator.
- Gherkins: 100 g
- Garlic: 20 g
- Onion: 550 g
- Carrot: 500 g
- Tomato juice: 1 l
- Ketchup: 250 g
- Vegetable oil: 150 ml
3
Chop 300 grams of onion into cubes and fry in vegetable oil. Soak crustless white bread in milk.
- Onion: 550 g
- Vegetable oil: 150 ml
- White bread: 250 g
- Milk: 150 ml
4
Cut the pike fillet and pork fat into cubes, add fried onions, bread soaked in milk, and pass through a meat grinder twice.
- River pike fillet: 1 kg
- Lard: 350 g
- Onion: 550 g
- White bread: 250 g
- Milk: 150 ml
5
Salt and pepper the minced meat, add cream, and mix well.
- Salt: 20 g
- Ground black pepper: 5 g
- Cream 35%: 750 ml
6
Form balls from the minced meat and press them down to shape into medallions.
7
Coat the medallions in flour, fry in sunflower oil on both sides, and finish cooking in the oven at 150 degrees for 15 minutes. Place three pike medallions on a plate, top each with marinade. Garnish with basil sprigs, capers on a branch, and a slice of tomato.
- Wheat flour: 20 g
- Vegetable oil: 150 ml