Pike cutlet on carrot cream
6 servings
60 minutes
Not the simplest cutlet - it has a lot of ingredients, including pork fat and chicken broth. Recipe from the Tula restaurant "Culture". The recipe was shared with us by Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula.
1
For the filling, chop the onion into feathers and fry until golden brown. Pass the fish, pork fat, and cooled onion through a meat grinder. Add cream, eggs, breadcrumbs, salt, and pepper to the filling. Knead the filling well and let it rest. Then shape five patties of 180 grams each and coat them in flour. Fry in oil on both sides until golden brown. Cook in a preheated oven at 185 degrees for 9 minutes.
- Onion: 480 g
- River pike fillet: 500 g
- Pork fatback: 250 g
- Chicken egg: 2 pieces
- Breadcrumbs: 100 g
- Wheat flour: 80 g
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 160 ml
2
For the cream, peel and slice the carrot, celery root, and onion. Sauté in vegetable oil until golden brown, then add wine and evaporate. Next, add broth and garlic and simmer until the vegetables are cooked. Blend with butter, milk, and cream. Strain the finished cream through a sieve and adjust to taste.
- Carrot: 350 g
- Celeriac: 200 g
- Onion: 480 g
- Vegetable oil: 160 ml
- Dry white wine: 150 ml
- Chicken broth: 250 ml
- Garlic: 1 clove
- Butter: 50 g
- Milk: 50 ml
- Whipping cream 33%: 430 ml
3
For the sauce, peel and dice the onion into small cubes. Sauté in oil, then add the chopped mushrooms. Pour in the wine and let it evaporate. Then add cream and soy sauce, let the mixture thicken slightly and remove from heat. Adjust to taste.
- Onion: 480 g
- Porcini mushrooms: 200 g
- Dry white wine: 150 ml
- Whipping cream 33%: 430 ml
- Soy sauce: 25 ml
4
To serve with a garnish ring, spread the carrot and celery cream, place the pike cutlet on top, drizzle with sauce, and garnish with dill.
- Carrot: 350 g
- Celeriac: 200 g
- River pike fillet: 500 g
- Ground black pepper: to taste