Pike cutlets with tartar sauce
4 servings
60 minutes
Kafemollka" is a small coffee shop in the center of Konakovo. Light snacks, desserts, breakfasts and substantial meals that travelers cannot do without. These are traditional cutlets without gastronomic tricks: pike, vegetables , bread and cream. Served with tartar sauce and mashed potatoes. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
For the cutlets, dice the carrots and onions, and sauté in butter until golden brown. Soak the crustless white bread in cream.
- Carrot: 100 g
- Onion: 100 g
- Butter: 105 g
- White bread: 50 g
- Cream: 80 ml
2
Pass the fish, fried vegetables, and bread through a meat grinder. Add an egg, salt, and pepper. Mix well and form patties of 80-100 grams. Fry in vegetable oil on both sides, then finish cooking in the oven at 190 degrees.
- River pike fillet: 500 g
- Chicken egg: 1 piece
- Salt: 2 g
- Ground black pepper: to taste
- Vegetable oil: to taste
3
To make the puree, boil the potatoes in water. Then drain the water, add warm milk, softened butter, salt, mix everything and strain through a sieve.
- Potato: 650 g
- Milk: 100 ml
- Butter: 105 g
- Salt: 2 g
4
For tartar sauce, grate cucumbers on a fine grater, add sour cream, mayonnaise, lemon juice, garlic oil, and salt. Mix until smooth.
- Cornichons (gherkins): 70 g
- Sour cream: 100 g
- Mayonnaise: 75 g
- Lemon juice: 5 ml
- Garlic butter: 5 ml
- Salt: 2 g
5
Serve fried cutlets with mashed potatoes and tartar sauce. Garnish with a slice of lemon, cherry tomatoes, and greens.
- River pike fillet: 500 g
- Potato: 650 g
- Cornichons (gherkins): 70 g
- Lemon juice: 5 ml
