Pike cutlets
3 servings
40 minutes
Pike cutlets are a true reflection of Russian cuisine, where simplicity meets sophistication. This recipe originates from ancient fish preparation traditions, turning pike, valued for its tender white meat, into juicy cutlets. Their taste is delicate, with a slight sweetness of the sea fish complemented by the creamy softness of bread and the spiciness of fried onions. The addition of pork fat makes the cutlets juicier, while frying in flour gives a crispy crust. These cutlets pair perfectly with mashed potatoes or fresh vegetables, creating a harmonious meal. They can be served as an everyday dish or on special occasions – they always remain a symbol of home comfort and traditional Russian hospitality.
1
Soak the white bread crumb in cream.
- White bread: 150 g
- Cream 25% fat: 100 ml
2
Finely chop the onion and sauté over medium heat until translucent.
- Onion: 1 head
3
Scroll the pike fillet with onion and bread through a meat grinder or cut the fillet into small pieces yourself, then add onion and bread.
- Ling (sea pike) fillet: 700 g
- Onion: 1 head
- White bread: 150 g
4
Grate a small piece of fat and mix everything thoroughly. Add salt and pepper.
- Pork fatback: 30 g
- Ground black pepper: to taste
- Salt: to taste
5
Beat the egg in a small bowl, sift the flour into another plate.
- Chicken egg: 1 piece
- Wheat flour: 0.3 glass
6
Form medium-sized patties from the minced meat, dip in egg, coat in flour, place in a heated pan with sunflower oil, and fry until golden brown.
