Muksun cutlets
4 servings
30 minutes
Muksun cutlets are an exquisite dish of Russian cuisine that embodies northern traditions. Muksun, found in the pure waters of Siberia, is valued for its tender, slightly sweet meat that melts in the mouth. The recipe uses white bread to soften the texture of the mince, while garlic and onion give the cutlets a rich aroma. Juicy meat sealed in a crispy golden crust makes them particularly appetizing. These cutlets are perfect as a standalone dish served with creamy mashed potatoes or fresh vegetables. They are often prepared at cozy family meals, inhaling the warmth of traditions and maintaining a connection with nature. The taste of muksun unfolds gently, leaving light fish notes in the aftertaste, while the balance of spices makes the cutlets harmonious. This recipe is a true gift for lovers of fish delicacies.
1
Soak the bread in milk and mix it with the fillet, onion, and garlic.
- White bread: 200 g
- Milk: 0.5 glass
- Muksun (whitefish) fillet: 1 kg
- Onion: 2 heads
- Garlic: 1 clove
2
Season the minced meat with pepper and salt, add an egg, and beat well.
- Ground black pepper: 1 teaspoon
- Salt: 1 teaspoon
- Chicken egg: 1 piece
3
Shape large patties (2/3 of a palm and 3-4 cm high) and lightly coat in flour.
- Wheat flour: 100 g
4
Fry in a hot pan until crispy on one side.
- Vegetable oil: 50 ml
5
Flip, reduce the heat, and briefly cover the pan with a lid.
