Carp cutlets
Description
The recipe won't take much time. I decided to try making pike-perch patties in tomato sauce this time. I was extremely pleasantly surprised—this sauce makes fish patties much richer and juicier. Besides pike-perch, I also used pike fillet, creating a rather original combination. Be sure to add thyme—it gives the patties a unique aroma and makes the sauce especially piquant. When serving, I recommend pouring the same sauce over the patties. Serve hot.
Instructions
- 1
Step 1
Rinse the fresh fish and clean it.
- 2
Step 2
Cut the carp and pike-perch fillets into medium pieces.
- 3
Step 3
Pass the fillet through a meat grinder, chop the onion, add 2 eggs, season well with salt and pepper. Add chopped herbs. Mix everything thoroughly.
- 4
Step 4
Let the meat mixture sit in the refrigerator for about half an hour. Then shape into patties and place them on a greased baking sheet. Bake for 20 minutes at 210°C.
- 5
Step 5
Finely chop the remaining onion.
- 6
Step 6
Fry it until golden brown, then pour in the tomato paste diluted in a glass of water. Simmer for about 5 minutes.
- 7
Step 7
Add the remaining greens and simmer for a little longer.
- 8
Step 8
Transfer the patties to a ceramic dish.
- 9
Step 9
Pour the sauce over and bake at 180°C for 30 minutes.
- 10
Step 10
Ready! Serve hot with mashed potatoes and fresh herbs. )