Pike has dense and dry meat, which, like no other, is suitable for fish cakes. This predator of our rivers and lakes moves a lot in pursuit of prey, and there is almost no fat in its pulp. Therefore, pike are considered diet fish. However, there is a slight problem - a specific smell. This is decided by the abundance of spices, which are ground with minced meat. That is why the main dish of this fish is pike cutlets. Read and examine the recipe from the photo of the finished dish below.
Fortunately, the skin of this fish is removed with a “stocking”. Also, there should be no problems with milling, that is, the separation of meat from bones. The head and fins go to the ear, the insides to the cat. Before cooking pike cutlets, we pass the fillet through a meat grinder or grind it in a blender. Since this fish is rather dry, you need to add something oily to the stuffing. It can be butter, hard cheese, lard. Raw eggs serve as a bonding solution for cutlets, and the crumb of a white bun soaked in milk or cream will give the mincemeat splendor and tenderness.
Do not forget about spices. Rosemary, nutmeg, a mixture of peppers will eliminate an unpleasant specific smell. Finely chopped onions are also added to pike cutlets. It can be put raw in minced meat or pre-fried in vegetable oil until golden brown. From the resulting mass to form cutlets, brew them in flour and fry. Bring this dish to readiness in many ways, and not necessarily in a skillet. You can place the patties on a greased baking sheet and bake in a preheated oven at 180 ° C until a crust appears.
The easiest way to cook pike cutlets is to fry them in vegetable oil. But you can complicate your task and make the dish more fragrant. In vegetable oil (less often used lard-bacon) fry finely chopped garlic - 1-2 cloves. When it turns red, put a slotted spoon on it with the crackers on a plate. Fry the patties in the remaining fat. Before serving, sprinkle the dish with lemon juice. Boiled potatoes - especially young with dill, are suitable for him as a side dish.
On the festive table you can serve original pike cutlets “Almost in Kiev”. Scroll through a meat grinder 300 g of fish fillet and 200 g of fat cottage cheese. Add two eggs, finely chopped onion, salt and pepper. Take a small amount of minced meat, form a cake out of it. In its center we put a small piece of butter pulled out of the freezer. Wrap the tortilla in a sausage and roll in flour, and then in breadcrumbs or oatmeal. Fry in garlic vegetable oil.
You can cook pike cutlets like meatballs in sauce. We make minced meat with cheese, lard and white bread soaked in milk. Season it with nutmeg, “For fish” spices, salt. Then you can go in two ways. First: roll in flour, fry until golden brown, put in a saucepan and pour in the sauce, which is prepared from sautéed onions, stewed tomatoes, with the addition of broth. The second way is more refined. Raw cutlets are placed in a greased stewpan, sprinkled with finely chopped parsley and lemon. Cover with greased paper and a lid. Put in a hot oven for 10 minutes. We prepare the sauce: we
breed fish broth with table wine, add capers. Fill the patties with gravy and warm them again.