Fish cutlets from two types of fish
4 servings
60 minutes
Fish cutlets made from two types of fish are a true delight of Russian cuisine, embodying the richness of seafood flavors. The combination of cod and salmon creates an incredibly tender texture with a rich, slightly sweet taste that is beautifully complemented by the aroma of dill and spices. The potato in the mix adds softness to the cutlets, while the golden crust from breadcrumbs adds an appetizing crunch. Historically, such cutlets were prepared in Russia's coastal regions where fish has always been a staple of the diet. They pair perfectly with light sauces or sides—from vegetable salads to mashed potatoes. These cutlets are not just a dish but a small culinary adventure revealing the charm of Russian gastronomy.
1
Preheat the oven to 200 °C. Wash the potatoes with a brush, wrap them individually in foil and bake until soft, about 40 minutes. Rinse the cooked potatoes with cold water, let cool slightly, peel and grate. Do not turn off the oven. Peel and finely chop the onion. Melt a couple of tablespoons of oil in a pan, add the onion, salt it and sauté over low heat for about 15 minutes. The onion should become golden but not brown.
- Potato: 2 pieces
- Onion: 1 piece
- Butter: 4 tablespoons
- Salt: to taste
2
Add paprika and curry to the onion, cook while stirring for 20 seconds. Remove from heat and let cool. Chop both types of fish with a heavy knife or pass through a meat grinder with a fine mesh. Season with salt and pepper, mix with potatoes.
- Ground paprika: 0.5 teaspoon
- Curry powder: 0.5 teaspoon
- Cod fillet: 500 g
- Salmon fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Remove the tough stems of the dill, finely chop the leaves and add them to the minced meat. Add the fried onion and mix thoroughly.
- Dill: 1 bunch
- Onion: 1 piece
4
Grease your hands with oil, shape small round thick patties from the minced meat, and coat them in breadcrumbs. Fry on high heat on both sides until golden brown, then finish cooking in the oven for about 10 minutes.
- Butter: 4 tablespoons
- Breadcrumbs: 100 g
