Recipes
Fish cutlets
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 2 CUPS FISH BROTH
→ 2 TABLESPOONS BUTTER
→ 2 TABLESPOONS WHEAT FLOUR
→ 2 ONIONS
→ 150 G WHITE BREAD (WITHOUT CRUST)
→ 100 G OF LARD
→ 1 EGG
→ 1 TEASPOON SUGAR
→ 1 KG OF HAKE, COD OR POLLOCK BACK + 200 G OF FISH (OR FISH WASTE) FOR BROTH
Pass the fish fillet through a meat grinder along with the onion (see "Cutting fish"), lard and white bread soaked in water or milk. Add salt, pepper, sweeten the minced meat, add the raw egg, mix everything thoroughly, form cutlets, roll them in flour (see "Flour breading") and fry in oil until a golden crust is formed.
Then transfer the cutlets to a saucepan, pour the fish broth (see "Fish broth") (500 g)and put it in the oven for 20-30 minutes, preheated to 180 degrees.
Then transfer the cutlets to a saucepan, pour the fish broth (see "Fish broth") (500 g)and put it in the oven for 20-30 minutes, preheated to 180 degrees.
