Cutlets are made from fish or meat pulp, minced in a meat grinder. Also, the main component in the cutlet can be vegetables, for example, carrot cutlets or zucchini. The heat treatment of cutlets can be different. They are fried in a pan, baked in the oven or oven, steamed using a double boiler. The latter method is notable for its simplicity of preparation, and as a result, dishes are obtained that, according to the recommendations of nutritionists, are useful to all people who care about their health. Steaming cutlets for a couple gives an excellent result: cutlets are juicy, tasty and beautiful. Thanks to wet steam treatment, they retain all the beneficial trace elements and vitamins, the natural color of the product. If you cook steamed fish cutlets , then their nutritional value will be higher than fried or baked in the oven.
Recipe 1
Steamed homemade fish patties are much tastier than those that can be bought at the store, as they are made from quality ingredients without any additives or fillers. Therefore, you can double or even triple their number in order to freeze a batch of cutlets in the freezer and use them on other days. Ingredients for 4 servings:
- 300 grams of potatoes.
- 250 grams of salmon fillet (can be replaced with tuna) with and without skin on the skin, all bones must be removed.
- A small handful of fresh parsley.
- 1 egg
- 1 lemon.
- Olive oil.
- Salt.
- Pepper.
- 1 tablespoon whole wheat flour.
The potatoes are peeled and placed in the lower tray of the double boiler, boiled until half cooked. Fillet is rubbed with oil and placed in the upper tray of a double boiler. Cook at high temperature for 10 minutes or until the potatoes are ready. Potatoes and fish are taken out of the double boiler. Knead the potatoes until smooth and set aside to cool. Parsley leaves are finely chopped, removing the stems. They remove the skin from the fish, lay the salmon in the cooled mashed potato and knead the fish, all mix with finely chopped parsley. Pour flour into the mixture, hammer the egg, add a good pinch of salt and pepper, finely grated lemon zest, then mix very well. Form cutlets and leave them in the cold for an hour to make them denser. Steam cutlets are cooked, in a double boiler (tray greased with oil) for about 5 minutes. Serve right away, put them on fresh lettuce leaves, sprinkle half the lemon with lemon juice, cut the other half into slices and decorate them with a dish.
Recipe 2
Chopped fish cutlets are made from hake. These cutlets will require products:
- 100 g of white bread (approximately 5 slices).
- 500 ml of milk.
- 750 g hake fish, minced meat is made from fillet, for this it is chopped with a knife.
- 4 cloves of garlic.
- 1 medium onion, finely chopped.
- 1 teaspoon ground caraway seeds.
- 1 egg
- ½ teaspoon of tea salt.
- 1 handful of fresh coriander, finely chopped.
- 1 handful of fresh parsley, finely chopped.
- Some sunflower oil.
Slices of bread are soaked in milk. Mix fish with salt, garlic, onions, caraway seeds and eggs. Squeeze the liquid from the bread and add it, as well as cilantro and parsley to the minced fish. Mix and form cutlets, cook for 20 minutes in a double boiler, for this pre-grease the tray with oil. It turns out meatless fish cutlets. The recipe is designed for 4 servings.
Recipe 3
Fragrant steamed fish cutlets are very fond of children. To prepare them you will need:
- 0.7 kg cod fillet, cut into pieces.
- 1 clove of garlic, finely chopped.
- 1 tablespoon flour.
- 100 g of bread, cut into pieces.
- 80 g of Parmigiano Reggiano cheese .
- 1 teaspoon black pepper.
- 1 sprig of parsley, finely chopped.
- 1 sprig of thyme, finely chopped.
- 1 teaspoon of salt.
- A few twigs of thyme.
- 2 eggs.
Pieces of bread are put in a blender, chopped and transferred to a bowl. Place pieces of cod in a blender and chop for a few seconds. Mix cod with bread in a bowl, add thyme, parsley, garlic and grated cheese. Then 2 eggs are added, seasoned with salt and pepper. Mix well with a hand and form cutlets. Roll in the flour, shake off its excess and spread in a greased tray of a double boiler. Cook for 15 minutes, serve immediately.