Pike cutlets
4 servings
45 minutes
Pike cutlets are a true gem of European cuisine, combining the tenderness of river fish with the richness of traditional spices. Historically, pike was valued for its dense, flavorful meat, and adding fat to the mince makes the cutlets juicier. Their taste is a harmony of the fish's light sweetness, the spiciness of pepper, and the freshness of parsley. The crispy crust formed when frying in butter complements the tender texture inside. These cutlets are perfect for both family dinners and festive gatherings. They pair wonderfully with mashed potatoes, fresh vegetables, or light sauces. Such a dish not only delights the palate but also creates an atmosphere of coziness, awakening memories of home cooking.
1
First, we prepare the fillet: first, cut off the fins from the fish.
2
Then cut the carcass into small pieces and remove the skin from each. Skilled individuals can, of course, remove the skin from the entire carcass without cutting it.
3
Now we remove the spine.
4
After that, we carefully separate the meat.
5
The fillet is ready.
6
We pass the fish fillet through a meat grinder along with onion, carrot, bread, and a piece of fat.
- Ling (sea pike) fillet: 1 kg
- Carrot: 1 piece
- White bread: 2 pieces
- Salo (cured pork fat): 100 g
- Onion: 1 head
7
By the way, don't be surprised that we add fat to the fish.
8
In the finished dish, you won't feel it, but the rather lean fish will become more tender.
9
We season the fish mince with salt and pepper and add chopped parsley.
- Parsley: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
10
Then fry like regular cutlets in a pan with butter.
- Butter: to taste
