Pike meat is considered a healthy dietary product. The most valuable and delicious, according to the chefs, are small fish up to 2.5 kg. Their meat is very soft and juicy, and pike cutlets are tender. This fish, in comparison with other freshwater inhabitants, contains the least amount of bones.
In addition, it contains various vitamins and minerals that are of great importance for the proper development of man. And the last advantage - the meat of this fish is low-calorie, so it can be consumed by absolutely everyone (100 grams account for only 89 kcal). We will not delve into a more detailed description of the freshwater beauty; weβd better prepare nutritious cutlets from pike and pork.
Buy a kilogram of fish fillet. You will also need the following products:
- milk (150 ml);
- semolina (50 gr.);
- white bread (2 slices);
- pork meat (200 gr.);
- an egg;
- salt pepper.
Dip the bread in milk and leave it to soften. We pass the fish fillet and pork through a meat grinder, it is better several times, so that all the bones turn into mashed potatoes. We drive an egg into the fish and meat mass, season with spices and add flour to make the minced meat homogeneous and not watery. Next, we form pike cutlets and fry in oil. Serve boiled rice or dill potatoes at the side dish.
Steamed pike cutlets in breadcrumbs
Structure:
- fresh pike;
- two eggs;
- onion;
- sour cream (10 gr.);
- carrot;
- white bread (2 slices);
- garlic (2 cloves);
- flour (20 gr.);
- sesame seeds;
- cilantro;
- salt pepper.
We gutted the fish, cut off the head, fins and tail, wash it, separate the loin portion and scroll in a meat grinder with onions, bread and garlic. Add the grated carrots, sour cream, eggs, finely chopped cilantro, salt, black pepper and sesame to the contents - mix thoroughly.
To give airiness, it is necessary to beat off the mass on the table, then mold round cutlets, roll in breadcrumbs and send to the double boiler for half an hour. A light, low-calorie dish that preserves all the nutrients. Cooked in this way cutlets from minced pike can be given to children along with mashed potatoes.
The third, no less tasty recipe for freshwater fish with cheese. For the preparation of cutlets you will need the following set of products:
- a pound of pike fillet;
- cheese (200 gr.);
- eggs (2 pcs.);
- onion;
- butter (50 gr.);
- semolina (20 gr.);
- breadcrumbs;
- dill, red pepper and Adyghe salt (to taste).
Remove the skin from the fish, separate from the bones, rinse and grind several times. Dice the onions, grate the carrots and mix with the minced meat. Squeeze it so that the glass has excess liquid, and add the grated cheese, butter, herbs, beaten eggs with salt and pepper, pour semolina.
We wet our hands with water and sculpt oval cutlets, bread them in breadcrumbs and send them to a preheated pan. Fry on both sides. We put ready cutlets from pike on green salad leaves, pour over lemon juice and sprinkle with fresh herbs. Enjoy your meal!
You can add any ingredients to your mince to your taste. Or you can sprinkle whole fish abundantly with salt and bake in the oven. Under the βsalt coatβ the meat acquires juiciness, special tenderness and amazing aroma. Enjoy delicious dishes from this amazing and valuable fish.