Pike cutlets by the farmstead “Vusce Life"
● pike fillet (1-1.5 kg)
● lard (200 g)
● onion (4 pcs)
● medium carrots (1 pc.)
● white bread (150 g)
● milk or water,
● Eggs (2 pcs.)
● salt, sugar, pepper, oregano and spices (to taste)
● butter and oil for frying.
Wash the fish, remove the scales, cut off the fins and gut the fish. Cut off the head and tail of the pike. Wash the fish again. Cut it along the ridge, so that it was convenient to take out the fillets. Fish skin can be removed or not. Remove the large bones from the fillet.
Cut onion and carrot into large pieces, fry. Soak the white bread in milk or warm water.
Cut pieces of lard or pork. These components will make the cutlets juicy and puffy.
If all products are ready, grind them in a meat grinder twice. Add the oregano and sugar. Add salt, pepper and spices to taste, beat 2 eggs. Beat the stuffing: pick up and throw in a bowl 15-20 times. Leave minced pike for 15 minutes.
Fry on preheated pan in sunflower oil, add a tablespoon of butter. Form small patties and fry them in a pan in hot oil on high heat for a little. Then flip the patties, reduce the heat, cover the pan with a lid and fry for 3 minutes and increase the heat. Once the cutlets are fried, remove them from the pan. Serve with greens and fried onions.
where to taste
Farmstead "Vusce Life"
375 (29) 632-32-92
Bretsk., Braslavskiy district, v. Vusce