Estonian Fish Cutlets
5 servings
45 minutes
Estonian fish cutlets are a true embodiment of the sophistication of northern flavors. The dish is based on tender pike fillet, ground twice for an airy texture. Light cream and breadcrumbs give the cutlets softness, while fresh dill and lemon zest provide subtle citrus and herbal notes. Ground fennel and white pepper add a special spiciness, creating a harmonious balance of aromas. Onions, lightly sautéed in butter, reveal sweet caramel tones. The cutlets are first fried to a golden crust and then finished to tenderness in the oven. The perfect pairing is with boiled potatoes and cottage cheese that highlight the dish's natural freshness. Estonian fish cutlets are not just a meal but a cozy gastronomic story filled with Baltic flavors.
1
Grind the pike fillet twice, add breadcrumbs and cream.
- Pike: 1 kg
- Breadcrumbs: 60 g
- Cream: 130 ml
2
Slightly sauté the finely chopped onion in butter and let it cool.
- Onion: 1 head
- Butter: to taste
3
Mix with fish mince, add an egg. The mince should be dense and smooth to form patties in the shape of pies.
- Chicken egg: 1 piece
4
Finely chop fresh dill and add it to the minced meat.
- Young dill: to taste
5
Cut the zest from the lemon, take 1/5. Add ground fennel, salt, and pepper to it. Also add to the minced meat. Mix well and shape into patties.
- Lemon zest: to taste
- Fennel seeds: to taste
- Salt: to taste
- Ground white pepper: to taste
6
Fry on each side until golden brown and finish cooking in the oven for 8-10 minutes. Serve with fresh boiled potatoes and cottage cheese.
- Vegetable oil: 50 ml
