Pike cutlets on a biscuit crust
Pike cutlets... How tasty, juicy and appetizing. The only “but”, pike cutlets must be able to cook! If you follow this recipe, you should be fine. It will be tasty, juicy and appetizing. Just take care of the biscuit on which you will bake them in advance. In principle, you can use bread instead. Only very soft and airy, so that the "crust" does not turn into a cracker.
Ingredients
Servings 4- 400 g pike fillet
- 30 g dill
- 90 g of roasted hazelnuts
- 80 g onion
- 70 ml cream with a fat content of 33-35%
- zest of 1 lemon
- 20 ml vegetable oil
- baked biscuit, layer not less than 30x20 cm in size
- 120 g butter
- 250 ml cream with a fat content of 33-35%
- 30 g Russian mustard
- 3 g ground nutmeg
Cooking
Step 1
Finely chop the onion. Fry with vegetable oil until soft. Cool to room temperature. Finely chop the dill leaves. Grind the nuts quickly in a blender until fine crumbs.
Step 2
Pass minced pike through a meat grinder. Add onion, dill and cream. Salt and pepper. Mix the stuffing with your hands. Raise the whole fish mass several times and throw it into the pan - for the softness of the cutlets. Add 2/3 lemon zest. Stir.
Step 3
Blind round cutlets (meatballs) weighing 80 g each from minced meat. Roll them in nut breading. Cut out 6-8 circles from the biscuit, equal in diameter to the size of the cutlets. Lay them out on a baking sheet lined with baking paper. Place a cutlet on each circle. Bake in the oven at 180°C for 20 minutes.
Step 4
While the patties are cooking, heat the cream for the sauce in a saucepan. Add mustard, nutmeg, salt, pepper and some remaining zest. Warm up, bring to the very beginning of the boil. Remove from fire.
Step 5
To serve, arrange cutlets on biscuits on plates. Pour the sauce generously over them and add the grated butter on a fine grater.