English
Deutsch
español
français
italiano
-
Newest
Tricolor curd cream
Banana pancakes
Pumpkin salad with squid
Indonesian rice dessert with coconut cream
Caramel Banana Cake
Open cake with peanut ice cream
Pike cutlets on a biscuit crust
Description
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.
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.
Ingredients
Total Reviews: 0
0 Overall ratingHave you already prepared this recipe?
Tell what you think.
Write a review
You may also like
The creation of successful fishing is a very tasty jellied fish.
The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!
In fact, pike is an ear, only with kvass. They are diluted with fish broth and this is the main difference from botvinya, another traditional Russian soup. Fish for pike is not necessarily pike: pike is prepared from sturgeon, burbot, pike perch, cha
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 ad
Crispbread with cod liver and caviar
Here is a very easy appetizer. It can be served as a canapé for a buffet table, or you can cook it for a festive table. All ingredients are available and everything is prepared for one and two. If desired, you can serve a mix of caviar and cod liver
Pike dumplings in caviar sauce
Dish from the main menu of cafe Kompot
For this dish, eggplants are pre-baked with ginger, garlic and curry, and then stewed with yellow peas. The dish is served with fragrant chili oil and black mustard.
Yeast pie with sausages and Neapolitan curry sauce
I decided to share with you a real treasure, as my eldest daughter called this recipe - one of my favorite "savory" baking options: a wonderful, very satisfying pie made from soft yeast dough with a balanced creamy taste (made with vegetabl
Braised rabbit in French style with gratin and cheese crust
Potato gratin, it seems to me, is the most winter dish. It's hearty, delicious, and easy to prepare. I had champignons and a few sprigs of thyme, I also decided to identify them in gratin. And what can I tell you?! He only benefited from it! Well