Muksun fish cutlets
3 servings
40 minutes
Muksun fish cutlets are a delicate and aromatic dish of European cuisine, perfectly combining the juiciness of white fish with the softness of butter and a light crispy crust. Muksun, a noble fish from northern rivers, is known for its tender taste and rich content of beneficial substances. Combined with pike perch, it creates a harmonious blend of textures and flavors. Fried onions add a pleasant sweetness to the cutlets, while bread and milk ensure airiness and softness. These cutlets can be served with mashed potatoes, fresh vegetables, or a light sour cream-based sauce. They are perfect for a cozy family dinner or a festive table, impressing guests with their refined taste and simplicity of preparation.
1
Soak the white bread pulp in milk, then squeeze it out.
- White bread: 150 g
- Milk: to taste
2
Slice the onion into rings and fry in a pan until golden brown.
- Onion: 400 g
3
We cut the fillet of muksun and the fillet of pike perch into small pieces.
- Muksun (whitefish) fillet: 600 g
- Pike-perch (zander) fillet: 240 g
4
We pass fish fillet, bread, and sautéed onions through a meat grinder.
- Muksun (whitefish) fillet: 600 g
- Pike-perch (zander) fillet: 240 g
- White bread: 150 g
- Onion: 400 g
5
Add grated butter and a little water to the minced meat, and mix well.
- Butter: 60 g
- Water: to taste
6
Form small patties from the minced meat, coat them in flour and egg, then fry for 3 minutes on each side in a covered pan.
- Chicken egg: 1 piece
- Wheat flour: to taste
