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Shrimp and cod cutlets

4 servings

45 minutes

Chef Andrey Titov shared with us a recipe from the Brodo restaurant menu.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

400.6

kcal

41.2g

grams

14.4g

grams

27.3g

grams

Ingredients

4servings

500

g

300

g

White bread crumb (soft interior)

100

g

Whipping cream 33%

50

ml

250

g

Ground black pepper

to taste

to taste

30

ml

0.3

tsp

100

g

90

g

600

ml

30

ml

Prawn (shrimp) shells

200

g

Cooking steps

1
Peel the shrimp shells; the meat will be used for patties, and the shells for the sauce.
Required ingredients:
1. Shrimp: 500 g
2. Prawn (shrimp) shells: 200 g

2
Chop 100 grams of onion and carrot coarsely. Fry them in vegetable oil until golden brown, about 15 minutes.
Required ingredients:
1. Onion: 250 g
2. Carrot: 100 g
3. Vegetable oil: 30 ml

3
Add the shrimp shells and fry for a few more minutes until they turn red.
Required ingredients:
1. Prawn (shrimp) shells: 200 g

4
Add tomato paste and sauté on low heat for 10 minutes.
Required ingredients:
1. Tomato paste: 90 g

5
Pour in water and add oyster sauce. Simmer on low heat for at least 1.5 hours.
Required ingredients:
1. Water: 600 ml
2. Oyster sauce: 30 ml

6
Chop the second part of the shrimp coarsely and add it to the filling. Mix thoroughly.
Required ingredients:
1. Shrimp: 500 g

7
Soak bread in cream for the cutlets.
Required ingredients:
1. Whipping cream 33%: 50 ml
2. White bread crumb (soft interior): 100 g

8
Chop the remaining onion into cubes and sauté on low heat until golden.
Required ingredients:
1. Onion: 250 g
2. Vegetable oil: 30 ml

9
Pass bread, onion, cod, and half of the shrimp through a large meat grinder. Set aside a few shrimp for serving and cut the remaining ones into large cubes.
Required ingredients:
1. White bread crumb (soft interior): 100 g
2. Onion: 250 g
3. Cod fillet: 300 g
4. Shrimp: 500 g

10
Grate a quarter of nutmeg, add salt, black pepper, and coarsely chopped shrimp. Mix everything thoroughly.
Required ingredients:
1. Ground nutmeg: 0.3 teaspoon
2. Ground black pepper: to taste
3. Salt: to taste
4. Shrimp: 500 g

11
Shape the patties using a pastry ring, place them on parchment, and freeze for 15-20 minutes to help them hold their shape during frying.

12
Blend the sauce in a blender for 10 minutes until smooth and strain through a sieve to remove shell remnants.

13
Fry the cutlets in vegetable oil until golden brown on both sides and finish cooking them in the oven for 8 minutes at 180 degrees. Fry the reserved whole shrimp for 2 minutes on each side in the same pan.
Required ingredients:
1. Vegetable oil: 30 ml
2. Shrimp: 500 g

14
Serve shrimp and cod cutlets with bisque sauce, topped with a whole shrimp, alongside your favorite garnish and decorated with a mix of young salad leaves.

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