Pike cutlets with lard
4 servings
50 minutes
Recipe from Vasily Emelyanenko's book "Favorite dishes. Selected recipes.
1
Pass the pike fillet cut into pieces, slices of fat, and randomly chopped onion through a meat grinder.
- Ling (sea pike) fillet: 750 g
- Salo (cured pork fat): 150 g
- Onion: 2 heads
2
Add salt and 0.5 teaspoon of smoked paprika to the minced meat. And don't hold back on the pepper.
- Salt: to taste
- Smoked paprika (pimenton): 0.5 teaspoon
- Ground black pepper: to taste
3
Mix. The minced meat becomes very sticky.
4
Place the fish patties, coated in flour, made from minced meat, into a heated pan with vegetable oil. It's better to make the patties not too small, about 100 grams each.
- Vegetable oil: to taste
- Wheat flour: 30 g
5
Slightly fry on both sides and transfer them to a baking sheet lined with parchment.
6
Send the baking tray to the oven preheated to 180 degrees for 6 minutes.
7
Decorations to your taste. In the photo - a plate with 33% cream and green dill oil.
