Sea bass cutlets
6 servings
60 minutes
Sea bass cutlets are a harmony of delicate sea flavor and exquisite culinary art. Sea bass fillet infused with the aroma of fried onions transforms into a soft, juicy filling complemented by airy breadcrumbs and hidden butter inside each cutlet. The enveloping green parsley coating adds freshness and pleasant crunch to the dish. Serving on creamy mushroom sauce highlights the depth of flavor, while a subtle caviar accent adds noble notes. This dish is perfect for special dinners when you want to treat yourself to something refined yet soulful. Sea bass cutlets are not just food; they are a true gastronomic symphony where each ingredient plays its unique part.
1
Cut the onion into thin strips.
- Onion: 100 g
2
Heat vegetable oil in a pan and sauté the onion over medium heat, stirring occasionally until soft.
- Vegetable oil: 30 ml
- Onion: 100 g
3
Remove the skin from the sea bass fillet and cut it into small pieces.
- Sea bass: 500 g
4
Mix fried onions with fish and add salt.
- Onion: 100 g
- Sea bass: 500 g
- Salt: to taste
5
Pass the fish mixture through a meat grinder.
- Sea bass: 500 g
6
Add the egg yolk to the prepared minced meat, mix well and beat thoroughly. Place in the refrigerator for 10-15 minutes.
- Egg yolk: 1 piece
7
Cut the crusts off the loaf and slice it into small pieces.
- White bread: 150 g
8
Put bread and parsley leaves in the blender and blend them into crumbs.
- White bread: 150 g
- Parsley: 20 g
9
Form a patty from the minced meat, place a piece of butter inside, wrap it up, and shape it into an elongated cutlet.
- Butter: 60 g
10
Lightly beat the egg white with a fork.
- Egg white: 2 pieces
11
Dip the cutlets in egg white, then coat them in green breadcrumbs on all sides.
- Egg white: 2 pieces
- White bread: 150 g
12
Heat vegetable oil in a pan, place the patties and fry on one side for about 7 minutes, then flip and fry for another 5-7 minutes.
- Vegetable oil: 30 ml
13
Prepare mushroom puree. Sauté the mushrooms and blend them until smooth. Reduce the cream in a saucepan over medium heat for 10-15 minutes until halved. Add the mushroom puree to the cream, season with salt, mix, bring to a boil and remove from heat.
- Button mushrooms: 70 g
- Cream: 200 ml
- Salt: to taste
14
Pour a little creamy sauce at the bottom of the plate, place the cutlet on top, sprinkle with chopped green onion, and garnish with caviar.
- Chives (ciboulette): to taste
- Caviar (fish roe): to taste
