Fish cutlets
2 servings
40 minutes
Fish patties are tender and juicy cutlets rooted in Russian culinary traditions. They combine the soft fish fillet with mashed potatoes, creating an airy and velvety texture. The light tang of pickled onions enhances the fish's tenderness, while Dijon mustard and black pepper add spiciness. A blend of two types of cheese gives depth to the flavor, creating a pleasant creamy note. The patties are ideally served with tomato sauce, which refreshes the taste and highlights the fish notes. This dish is suitable for both cozy family dinners and festive gatherings.
1
Prepare all the products.
2
Chop 100 grams of onion.
- Onion: 1 head
3
Marinate the onion: add 1 teaspoon of salt, 2 teaspoons of sugar, rice vinegar to a bowl with onion, pour in 150 ml of hot boiled water, and cover with a lid.
- Salt: to taste
- Sugar: 2 teaspoons
- Rice vinegar: 2 tablespoons
- Onion: 1 head
4
Peel the potatoes, cut them, cover with water, and boil until cooked.
- Potato: 300 g
5
Wash the raw fish, place it in a pot, cover with cold water, and boil until cooked.
- Fish fillet: 300 g
6
Drain the cooked potatoes and mash them thoroughly.
- Potato: 300 g
7
Chop the boiled fish finely.
- Fish fillet: 300 g
8
Mix the fish and mashed potatoes.
- Fish fillet: 300 g
- Potato: 300 g
9
Drain the onion and dry it with a paper towel. Add the onion to the fish-potato mixture with 2 eggs and mix.
- Onion: 1 head
- Chicken egg: 2 pieces
10
Add grated cheese, soft cheese, pepper, mustard, salt, and mix.
- Semi-hard creamy cheese: 100 g
- Soft cheese: 75 g
- Ground black pepper: 0.5 teaspoon
- Dijon mustard: 1 tablespoon
- Salt: to taste
11
Add sifted flour, mix thoroughly, cover with a lid, and place in a cold place for 30 minutes.
- Wheat flour: 2.5 tablespoons
12
Form patties with wet hands, fry for 5-7 minutes on each side over medium heat with the lid closed, periodically removing the condensation.
13
Place the patties on a plate and serve with tomato sauce.
