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Volga pike perch croquettes

4 servings

30 minutes

Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
411
kcal
35.1g
grams
25.7g
grams
10.7g
grams
Ingredients
4servings
Onion
200 
g
Zander
400 
g
Cream 33%
170 
ml
Wheat flour
 
to taste
Breadcrumbs
 
to taste
Chicken egg
5 
pc
Dijon mustard
60 
ml
Miso paste
40 
g
Green
 
to taste
Halibut caviar
40 
g
Salt
 
to taste
Ground black pepper
 
to taste
Butter
 
to taste
Cooking steps

  • 1

    Clean the onion, chop it randomly, and fry in butter until golden peaks.

    Required ingredients:
    1. Onion: 200 g
    2. Butter:  to taste

  • 2

    Blend onion, pike fillet, and 120 grams of cream.

    Required ingredients:
    1. Onion: 200 g
    2. Zander: 400 g
    3. Cream 33%: 170 ml

  • 3

    Add salt and pepper to taste.

    Required ingredients:
    1. Salt:  to taste
    2. Ground black pepper:  to taste

  • 4

    Form balls from the prepared mass and slightly freeze them in the freezer to maintain their shape.

  • 5

    Prepare a liaison. Combine 1 egg and 50 grams of cream and whisk lightly.

    Required ingredients:
    1. Chicken egg: 5 piece
    2. Cream 33%: 170 ml

  • 6

    Coat the patties in flour, then dip in the egg wash, and then coat again in breadcrumbs.

    Required ingredients:
    1. Wheat flour:  to taste
    2. Breadcrumbs:  to taste

  • 7

    Fry the cutlets in a deep fryer until golden brown. If there is no deep fryer, you can fry the cutlets in a pan with plenty of oil.

  • 8

    Bake at 180 degrees for 3-4 minutes.

  • 9

    Prepare miso mayonnaise. Mix 200 grams of olive oil with Dijon mustard.

    Required ingredients:
    1. Dijon mustard: 60 ml
    2. Butter:  to taste

  • 10

    Add 4 eggs and whisk vigorously.

    Required ingredients:
    1. Chicken egg: 5 piece

  • 11

    Add miso paste and blend everything again. Miso mayonnaise is ready.

    Required ingredients:
    1. Miso paste: 40 g

  • 12

    Place the cutlet on the plate, next to it put miso mayonnaise, and garnish everything with microgreens and sturgeon caviar.

    Required ingredients:
    1. Green:  to taste
    2. Halibut caviar: 40 g

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