Fish cutlets from fish minced meat: a recipe for cooking with a photo. Fish cutlets from salmon mince

In dietary, therapeutic and sports nutrition, fish dishes are very much appreciated. It contains easily digestible fats and proteins, extractives, phosphorus, chromium, sulfur and calcium, vitamins A, PP, E, B ₁ , B ₂ , B ₁₂ , C and D.

Fish Day in the USSR

Who lived in the Soviet Union, he is familiar with the concept of "fish day". This phrase drove into the melancholy of many meat lovers and permanently deprived them of a good mood. The fact is that at public catering points on Tuesdays and Thursdays visitors were fed fish dishes. Fried in oil steaks from hake, covered with crispy crust of lezon, herring in marinade with fragrant sunflower oil and onion rings, foreshmak with butter and greens, sausages and pelmeni, pies and pies, meatballs from fish mince of pollock or hake with mashed potatoes and Canned green peas - the traditional components of the canteen canteen menu.

Fish components of good stuffing

To cook meatballs from minced fish, you need to take low-fat fish with low odorlessness without a specific smell. Good stuffing is obtained from cod, hake, pollock, haddock, pike, salmon, pike perch and sea bass. You can make minced meat from several types of fish. In the event that the fish is watery or oily, the consistency of the stuffing can be compacted by adding to the main fish the fillets of cooked pollock. Cutlets from fish mince cod are dryish. To make them juicy, to 700 grams of fillet, add a quarter of a teaspoon of soda and 30 grams of crushed finely grated fresh horseradish. Cutlets from fish minced salmon, from which they extracted the ripened caviar, also require softening. Milk and internal fat from other fish, scrolled through a meat grinder along with fillets of salmon or cod, significantly improve the quality of cutlets.

Minced meat for classic fish cutlets

On 700 g of fish fillets one medium bulb is taken, two chicken eggs, about 300 g of white bread soaked in water, salt and pepper, better, white, to taste. For frying onions you need about 75 g of butter. Fish cutlets from minced fish before frying first panic with flour, then beaten egg and then sesame seeds, grated with grated white bread, breadcrumbs or a mixture of them. To improve the taste in the mince, add a mixture of ground, zebrafish, marjoram, basil, caraway, coriander, cardamom, parsley, paprika, tarragon, lyubistok and celery to the tip of the knife.

Problems with cooking cutlets from frozen fillets

Modern fish cutlets from fish minced meat differ from their Soviet counterparts in that they are often made from ready-made ice - cream fillets of Chinese origin. Often it sins with excess of ice. In this case, do not put in the ground minced bread crumb. When scrolling through a meat grinder, a stale white bread is attached to it. The crushed mixture is seasoned with salt and spices and left on the table under the lid for 20 minutes. This is necessary to ensure that fish patties made from minced fish are homogeneous in consistency and taste. In the liberated time, peel the onion, finely chop and fry in butter. It can be replaced with peanut, sesame or walnut oil. Next, prepare the breading. After the minced meat has lasted the required time, 2 chicken eggs are added to it, the fried onion is cooled to a warm state and mixed again. If you take a taste of minced meat and like it does not require improvement, then the last step is to beat it against the countertop.

Basting forcemeat

Put all the minced meat in two fairly strong transparent plastic bags. Remove air from them and tie them. Let the product does not completely occupy the entire cellophane space. Packaged in this way stuffing can be beaten, not being afraid that from blows it will be sprayed in different directions. A bag of minced meat should be raised 30-50 times and dropped on the table. Now it can be removed and shaped cutlets. He acquired a very good consistency and properties. The chopped minced meat for cutlets, the recipe of which is given above, can be used for the preparation of rolls, cottage cheese, croissants, zrazes, as well as meatballs for soup.

Forming cutlets

A breading mixture is poured onto the table, portions of minced meat are put on it and fish cutlets are formed with the help of a knife. From the fish mince they are usually done with one pointed end, a silhouette resembling a fish without fins and a tail. But do not be afraid if your cutlets are round and flat, 5-7 cm in diameter and 1.5 cm thick. Fry them in a frying pan with a thick bottom in a well-heated, even hot vegetable oil. No longer than 10 minutes on each side, until a crispy ruddy crust.

Cutlets with cod salad with warm salad

In South-East Asia fish cutlets like to eat with a warm salad of rice noodles with sprouted beans, carrots and green onions.

Ingredients :

• 300 g cod fillets or blue whiting;
• 1 tbsp. Spoons of soy sauce;
• 3 tbsp. Spoons of fish sauce;
• 1 tbsp. A spoon of oyster sauce;
• Two cloves of garlic, ground on a small grater;
• 1 tbsp. A spoonful of cornstarch (flour);
• 2 tbsp. Spoons of peanut or rapeseed oil;
• 120 g of rice vermicelli (fucchose);
• 1 carrot, grated Chinese long strips;
• 2 tbsp. Spoonfuls of freshly squeezed lime juice, another lime cut into petals according to the number of cutlets;
• 1 finely chopped green shallots;
• 1 tbsp. A spoonful of brown (cane) sugar;
• Half a spoonful of dried chilli pepper flakes;
• 1 cup of sprouted beans;
• A bunch of green cilantro (coriander).

Cut the fish into pieces and put it in the bowl of a food processor or use a blender. There pour oyster sauce, 1 tbsp. Spoon fish sauce, add the garlic and starch. Stir until smooth - externally it turned out the usual fish minced meat for cutlets. The recipe is different from the usual lack of eggs, using sauces instead of salt and replacing the bread crumb with starch.

Divide the forcemeat into 10 identical pieces (approximately 1 tablespoon each). Form them round cutlets. To prevent minced meat from sticking to your hands, moisten them with cold water.

Heat the oil in a large frying pan and place cutlets in it. Fry on medium heat until crisp, about 3 minutes on each side.

While the cutlets are being prepared, put the feces, carrots and a white portion of shallots in a large bowl, pour boiling water and let stand for 5 minutes. Add the beans 30 seconds before the end.

Mix 2 tbsp. Spoons of fish sauce, lime juice, soy sauce, brown sugar and chile flakes in a small bowl.

Drain the boiling water from the fucchose, chop the remaining green feathers of shallots and cilantro. Combine in a bowl of noodles with vegetables, greens and sauce.

Serve fish patties on a bed of warm salad with lime quarts for squeezing.

Cutlets from salmon with potatoes

To cook fish patties from salmon mince, cook 350 g of fresh salmon fillets in a half cup of good vegetable broth. After 8-10 minutes of boiling, the fish can be removed. Cool cooled salmon and check for bones. In a frying pan heat the curry (10 g) to obtain a fragrant smell, mix with a pinch of chili pepper petals, white pepper, salt and 1 tbsp. Spoon chopped green onions. Combine in a large bowl the pulp of salmon, 23 g of boiled potatoes, rubbed on a coarse grater and an aromatic mixture, stir well, trying to keep the pieces in their entirety. Let the mixture be not smooth. Form 6 cutlets and for compaction send them for 30 minutes in the refrigerator.

For breading, prepare three bowls. In one, whisk a large chicken egg, in others pour 50 g of flour and breadcrumbs (separately). Stand out cutlets first in flour, then in the egg, then in breadcrumbs. Put the cutlets in the refrigerator again for 15 minutes. Only after that, fry in the hot vegetable oil until crispy crust for 3 minutes on each side. Serve hot on the table with a sauce of sweet soy sauce, chilli, mayonnaise and garlic.

These fish patties made from salmon are an excellent variant of the main festive dish for a vegetarian table. If they are made without eggs and butter, they are suitable for Petrov and Christmas.