Fish cutlets with gravy
8 servings
40 minutes
Fish cutlets with sauce are a tender and aromatic dish of Russian cuisine that combines the juiciness of white fish with the softness of vegetables. The origins of this recipe trace back to the traditions of simple yet nutritious home meals, where fish became a staple due to its availability and health benefits. The cutlets are made from tender fish mince with added zucchini and carrots, making them particularly airy. Their taste is balanced – a light sweetness from the vegetables, richness from the fish, and creaminess from the milk sauce with herbs. This dish is perfect for both everyday family dinners and cozy gatherings with loved ones. Serving cutlets with aromatic sauce adds special juiciness and tenderness, revealing all flavor nuances while making them a harmonious complement to potato or grain side dishes.
1
Peel the zucchini and remove the seeds. Grate it on a medium grater.
- Zucchini: 150 g
2
Peel the carrot and grate it on a fine grater.
- Carrot: 150 g
3
Chop the onion finely.
- Onion: 1 piece
4
Add vegetables, egg, salt, and pepper to the minced meat. Shape and fry the cutlets.
- Minced fish: 800 g
- Zucchini: 150 g
- Carrot: 150 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Add a tablespoon of flour and herbs to hot milk. Pour this mixture over the cooked cutlets and simmer on low heat for 5 minutes.
- Milk: 400 ml
- Wheat flour: 1 tablespoon
- Fresh herbs: to taste
