Pollack meat
5 servings
120 minutes
Minced pollock is a dish that carefully preserves the traditions of Russian cuisine, reminiscent of warm family dinners. It is based on tender fish mince harmoniously combined with soft white bread and aromatic onions. The addition of whipped egg whites gives the patties airiness, while baking in the oven reveals the full depth of pollock's flavor. A light note of freshly ground pepper complements the composition, making the dish slightly spicy. Minced pollock is perfect for a casual dinner but can also adorn a festive table, offering a delicate, juicy, and balanced combination of flavors. Serve it with a light side dish, fresh vegetables or an aromatic sauce to highlight its culinary sophistication.
1
Soak the bread in milk.
- White bread: 7 pieces
- Milk: 150 ml
2
Chop the onion, add bread, and grind again.
- Onion: 1 head
- White bread: 7 pieces
3
Add onion to the pollock filling.
- Minced fish: 500 g
4
Separate the yolk and add it to the minced meat.
- Chicken egg: 1 piece
5
Sprinkle with pepper.
- Freshly ground black pepper: to taste
6
Add salt, mix until homogeneous, and refrigerate for an hour.
- Salt: to taste
7
Whip the egg white into a fluffy foam.
- Chicken egg: 1 piece
8
Transfer the egg white to the minced meat and mix everything carefully.
- Chicken egg: 1 piece
9
Shape the patties into a crescent shape.
10
Grease the baking tray with oil and place the cutlets. Bake in an oven preheated to 180 degrees for 40 minutes.
- Sunflower oil: to taste
