Pike cutlets
10 servings
40 minutes
Pike cutlets are a delicate dish of Russian cuisine that combines the tenderness of river fish with the richness of creamy flavor. The history of this dish dates back centuries when fish was a staple food in coastal regions. Pike fillet passed with fat and onions creates an incredibly soft texture, while added cream provides juiciness. The breadcrumb coating forms a crispy golden crust, highlighting the contrast of flavors. The cutlets are fried to an appetizing golden brown and served with mashed potatoes that perfectly complement the fish's tenderness. This dish is suitable for family dinners, festive feasts, and special occasions, filling the meal with warmth and comfort of traditional Russian cuisine.
1
Chop 300 grams of onion into small cubes and fry in vegetable oil. Soak crustless white bread in milk.
- Onion: 550 g
- Vegetable oil: 25 ml
- White bread: 250 g
- Milk: 150 ml
2
Cut the pike fillet and pork fat into cubes, add fried onion, bread soaked in milk, and pass through a meat grinder twice. Refrigerate for an hour.
- River pike fillet: 1 kg
- Lard (back fat): 350 g
- Onion: 550 g
- White bread: 250 g
- Milk: 150 ml
3
Season the minced meat with salt and pepper, add cream, and whip by hand. Put it back in the fridge for 40 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Heavy cream 35% fat: 750 ml
4
Whisk the eggs well. Form a patty from the minced meat, lightly sprinkle it with flour, dip it in the egg, and roll the patties in breadcrumbs.
- Chicken egg: 4 pieces
- Wheat flour: 100 g
- Breadcrumbs: 200 g
5
Fry the cutlets in a pan on all sides. Serve with mashed potatoes.
- Mashed potato: 1 kg
