Pike cutlets with white mushroom sauce
Description
The dish is prepared without unnecessary complications. Many consider pike to be a dry and tasteless fish. However, knowing a couple of secrets, I often cook delicious cutlets and dumplings from pike. The result is always excellent. Not to mention stuffed fish! Feel free to add fresh pork fat to the pike stuffing, and your dishes will simply melt in your mouth. The finished dish can be served at the table.
Instructions
- 1
Step 1
Take a fresh pike and white mushrooms.
- 2
Step 2
Sauté the mushrooms with onions in vegetable oil until golden, adding a little clarified butter – this will make the patties more aromatic. Let cool.
- 3
Step 3
Clean and gut the fish. Remove the fillets and take out the bones. Cut the bacon into pieces and mince together with the pike fillet through a meat grinder or blend with a blender.
- 4
Step 4
Add the sautéed mushrooms, the bread soaked in milk, egg, and season with salt and pepper to taste. Do not add any other spices so as not to overpower the delicate flavor of the mushrooms and pike.
- 5
Step 5
Process the meat mixture until smooth or pass it through the meat grinder once again. Refrigerate for half an hour.
- 6
Step 6
With wet hands, shape small round patties and coat them in flour. For breading, it's better to use rice flour, as it hardly burns.
- 7
Step 7
Sear the patties on both sides until golden brown. Then transfer them to a baking dish and place in a preheated oven at 180 degrees for about 15 minutes. Alternatively, you can splash a little water into the skillet and finish cooking the patties under a lid over low heat. This step is essential—pike must be thoroughly cooked!
- 8
Step 8
While the patties are resting, prepare the sauce. Finely chop the green onion and white mushrooms. Sauté in butter until golden. Pour in the cream and reduce until thickened. Season with salt and pepper to taste.
- 9
Step 9
Serve the cutlets hot with an aromatic mushroom sauce.