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".
1
Clean the onion, chop it randomly, and fry in butter until golden peaks.
- Onion: 200 g
- Butter: to taste
2
Blend onion, pike fillet, and 120 grams of cream.
- Onion: 200 g
- Pike-perch (zander): 400 g
- Whipping cream 33%: 170 ml
3
Add salt and pepper to taste.
- Salt: to taste
- 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.
- Chicken egg: 5 piece
- Whipping cream 33%: 170 ml
6
Coat the patties in flour, then dip in the egg wash, and then coat again in breadcrumbs.
- Wheat flour: to taste
- 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.
- Dijon mustard: 60 ml
- Butter: to taste
10
Add 4 eggs and whisk vigorously.
- Chicken egg: 5 piece
11
Add miso paste and blend everything again. Miso mayonnaise is ready.
- 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.
- Fresh herbs: to taste
- Halibut roe: 40 g
