Pike perch cutlets with sauce
4 servings
60 minutes
Pike perch cutlets with sauce are a true embodiment of Russian culinary tradition, combining the tenderness of fish fillet and the rich flavor of aromatic sauce. Historically, river fish dishes were common in Russian regions, especially in areas rich in water resources. Pike perch is known for its dense yet soft texture that pairs perfectly with cream, bread, and spices. Fried to a golden crust, these cutlets acquire a crispy outer layer and juicy center. A spicy sauce made from pickled cucumbers, dill, and mayonnaise adds freshness and a slight tang to the dish. They are served as a main course with a side or as an independent treat on festive tables. This recipe will delight lovers of Russian cuisine and provide unforgettable gastronomic experiences.
1
Soak pieces of white bread (baton) in cream and let them soften.
- White bread: 4 pieces
- Cream: 200 ml
2
Cut the pike perch fillet into pieces and chop it using a blender (or pass it through a meat grinder).
- Pike-perch (zander) fillet: 700 g
3
Add peeled and chopped onion, bread soaked in cream, egg, minced garlic, and honey to the fish mince. Mix everything well and season with salt and pepper to taste.
- Onion: 2 pieces
- White bread: 4 pieces
- Cream: 200 ml
- Chicken egg: 2 pieces
- Garlic: 2 cloves
- Honey: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Shape the patties into round or oval forms and coat them in breadcrumbs.
- Breadcrumbs: 4 tablespoons
5
Fry on both sides in well-heated vegetable oil.
- Vegetable oil: 5 tablespoon
6
Place the fried cutlets in a suitable dish, add a little hot water, and simmer on low heat for 10-15 minutes.
7
While the cutlets are simmering, prepare the sauce. Mix cucumber, eggs (boil 2 eggs hard), dill (finely chopped), garlic (pressed through a garlic press), and mayonnaise well.
- Marinated cucumbers: 2 pieces
- Chicken egg: 2 pieces
- Dill: to taste
- Garlic: 2 cloves
- Mayonnaise: 150 g
8
Serve the cutlets with sauce.
