Shrimp and cod cutlets

Peel the shrimp shells; the meat will be used for patties, and the shells for the sauce.

Chop 100 grams of onion and carrot coarsely. Fry them in vegetable oil until golden brown, about 15 minutes.

Add the shrimp shells and fry for a few more minutes until they turn red.

Add tomato paste and sauté on low heat for 10 minutes.

Pour in water and add oyster sauce. Simmer on low heat for at least 1.5 hours.

Chop the second part of the shrimp coarsely and add it to the filling. Mix thoroughly.

Soak bread in cream for the cutlets.

Chop the remaining onion into cubes and sauté on low heat until golden.

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.

Grate a quarter of nutmeg, add salt, black pepper, and coarsely chopped shrimp. Mix everything thoroughly.

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.

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

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.

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.