Pike fish cutlets in the oven
10 servings
90 minutes
Fish cutlets from pike in the oven are a refined dish of Ukrainian cuisine that captivates with its delicate taste and rich aroma. In ancient times, pike was considered a royal fish and was often served at noble feasts. Today, it is an accessible and popular dish, perfect for family dinners or festive tables. Oven-baked cutlets retain their juiciness thanks to the addition of fresh onions, carrots, and fragrant dill. A light hint of pepper adds sophistication to them, while the tender texture makes each forkful a pleasant gastronomic delight. Baking under a lid helps preserve all the juices inside, ensuring the tenderness of each piece. These cutlets pair excellently with mashed potatoes, fresh vegetables, or a light sauce. Their taste is a balance of the fish's natural freshness and soft herbal notes that create true culinary harmony.
1
Clean the fish from scales and remove the insides.
2
Remove the fish's head and rinse well under running water.
3
Separate the pike fillet from the central bone.
4
Separate from the central bone and take the second part of the pike fillet.
5
Remove the skin from the fish fillet.
6
Check that there are no bones in the fillet.
7
Peel the onion and carrot, rinse the dill under running water.
- Onion: 1 head
- Carrot: 100 g
- Dill: 25 g
8
Cut the onion and fillet into pieces to pass through the meat grinder.
- Onion: 1 head
- Pike: 1500 g
9
Pass onion, fish fillet, and white bread through a meat grinder.
- Onion: 1 head
- Pike: 1500 g
- White bread: 100 g
10
Grate the carrot on a fine grater and chop the dill finely.
- Carrot: 100 g
- Dill: 25 g
11
Add spices.
- Salt: 1 teaspoon
- Mixed peppercorns (four peppers): 1 teaspoon
12
Mix the minced meat well
13
Form the patties with wet hands.
14
Place the patties in a greased dish and bake covered at 180 degrees for about 40 minutes.
- Sunflower oil: 1 teaspoon
