Pike-perch cutlets steamed
Description
The recipe won't take much time. Since pike-perch is a river fish, it's best to pass it through a meat grinder several times to grind the small bones. If the resulting mince is too runny, replace part of the soaked bread with semolina. For a diet version, substitute water for milk. If you don't have a steamer, a flat sieve placed over a pot of steam and covered with a lid will work just as well. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pike-perch steamed cutlets. Clean the fish from scales and entrails, then rinse it. Break the bread into pieces and pour milk over it, let it stand.
- 2
Step 2
Make fillet from the pike-perch, remove the skin and bones.
- 3
Step 3
Pass the pike-perch fillet through a meat grinder with a coarse blade.
- 4
Step 4
Take 500 grams of minced meat and add finely ground onion to it.
- 5
Step 5
Grind the soaked bread through a meat grinder and add it to the bowl with the minced meat. Season everything with salt and pepper.
- 6
Step 6
Break the egg into a bowl and mix well. Then gather the meat mixture in your hands, lift it above the bowl, and drop it back in. Repeat this about 10–12 times. During this process, the meat mixture should become denser and more uniform.
- 7
Step 7
Divide the minced meat into equal portions and, with wet hands, shape them into patties. Grease the steamer bowl with vegetable oil and place the patties inside.
- 8
Step 8
Place the bowl with the meatballs into the steamer, set the "Steam" program, and cook for 20 minutes. Then open, let stand for a few minutes, and serve.
- 9
Step 9
Done.