Pike cutlets with truffle puree
4 servings
40 minutes
Pike cutlets with truffle puree are an exquisite dish of Russian cuisine, embodying the harmony of tender river fillet and rich truffle aroma. Fish cutlets made from pike and zander have a delicate taste with light creamy notes, while frying gives them an appetizing golden crust. The potato puree enriched with truffle oil and mushrooms becomes the perfect complement, creating a refined combination of textures and aromas. This dish carries the spirit of traditional Russian cuisine while incorporating elements of haute gastronomy. It is perfect for a festive dinner or simply to enjoy sophisticated flavors in a cozy home setting.
1
Chop the onion into small cubes and sauté in a pan until golden brown.
- Onion: 40 g
2
Pass the pike and zander fillet with onion and butter through a meat grinder.
- River pike fillet: 560 g
- Pike-perch (zander) fillet: 200 g
- Onion: 40 g
- Butter: 150 g
3
Shape the patties, fry on both sides over high heat, and finish in the oven at 180 degrees for ten minutes.
4
Peel the potatoes and boil until cooked. Drain the water, add milk and butter. Blend everything well, add salt.
- Potato: 1 kg
- Milk: 200 ml
- Butter: 150 g
- Salt: 2 g
5
Chop the mushrooms finely and sauté them in a pan. Mix the mashed potatoes with truffle oil and mushrooms.
- Button mushrooms: 40 g
- Truffle oil: 5 ml
6
Place truffle puree and two cutlets on the plate. Sprinkle with chopped green onions.
- Onion: 40 g
