Banquet cutlets
Description
These patties will become the highlight of your holiday table or a special touch to your lunch, as pike rings stuffed with mushroom filling look incredibly attractive! Moreover, these patties have an appetizing aroma thanks to the spices, mushrooms, and the fish itself. It's very important that the pike you use for making these patties is not gutted, but neatly sliced into rings, since the whole idea of the dish is to stuff the skin rings.
Instructions
- 1
Step 1
1. First, carefully slice the pike into rounds without gutting it, leaving the skin intact. Only after cutting the fish, remove the flesh together with the bones, leaving a round piece of skin. Then, carefully separate the flesh from the bones.
- 2
Step 2
2. Soak the bread in milk, soak the white mushrooms in water, then squeeze and chop them. Sauté the mushrooms in olive oil. Place pike meat, the soaked bread, and mushrooms into a blender. Blend until smooth and uniform.
- 3
Step 3
3. Finely chop the onion and sauté it in olive oil (you can use the same oil you used for frying the mushrooms). Then add the onion to the minced mixture, along with Provence herbs and oregano, salt, an egg, and finely chopped fresh herbs. Mix thoroughly, then carefully spoon the mixture into the pike-perch rings.
- 4
Step 4
4. Roll the patties in flour and fry on both sides.