Сб, 28 май 2016 Автор: Марина Выходцева
Chum cutlets are an infrequent dish on our table.
But why?
The fish is tasty, nutritious and very profitable.
Cutlets get a lot, and they like everyone without exception.
But how are they cooked?
Contents
Keta cutlets – general cooking principles
Chicken fillet is used for the dish. You can buy already ready
cut or butcher the carcass yourself. Then product
grind in a meat grinder or cut with a knife.
What to put in patties:
• onions, garlic and other vegetables;
• semolina;
• White bread;
• eggs;
• spices.
Often fish cakes are prepared with the addition of bacon, cheese,
butter. Naturally, it is not necessary to throw everything at one time
These ingredients are minced. Follow the recipe.
Round or oval products are formed from the cutlet mass.
forms that can be fried or cooked in the oven. Chopped
cutlets are fried like pancakes, spreading a lot of big spoon on
pan.
Recipe 1: Juicy cutlets
One name of these chum cutlets speaks for itself. Dish
it turns juicy, tender and does not lose its peculiar
red fish taste. Prepared with the addition of white bread, you can
use dried up loaf.
Ingredients
• 0.8 kg chum fillet;
• 200 ml of milk;
• 0.2 kg of bread or loaf;
• 2 onions;
• 100 grams of flour;
• 3-4 spoons of oil;
• 1 egg;
• salt.
Cooking
1. Cut off the crust from the roll and pour the crumb with warm milk.
Leave until complete swelling.
2. Cut fish fillet into pieces, also peeled onions.
3. Squeeze the loaf of milk and send it to the meat grinder.
Twist together with fish and onions. Lovers of small patties
minced meat can do it twice.
4. Add the egg and salt.
5. Stir the stuffing carefully, then take it with both hands and
We beat off on the tabletop. If you can not keep the whole mass, you can
do in parts.
6. We form cutlets 100 grams and breaded in flour.
7. Fry on one side for two minutes, then turn over,
Cover and weary under the lid for about four minutes.
Recipe 2: Chum Salmon Cutlets
Melted cheese, added to the mass of chum salmon, gives
the dish has a creamy taste and makes it unusually tender. For
Breadcrumbs are used, but you can also take flour.
Ingredients
• 0.7 kg chum;
• 0.15 kg of processed cheese;
• 2 pieces of bread;
• 1 onion;
• 50 ml of milk;
• 5 sprigs of dill;
• 1 egg;
• spices;
• butter;
• breadcrumbs.
Cooking
1. Slices of bread soaked in milk. Cork can not
delete.
2. Remove all visible bones from the fish, remove the skin. We cut
fillet in small pieces.
3. Clean the onion head, cut into pieces.
4. Put the bread in the combine, slightly pressing the milk. Add
chum salmon and chopped onion. We grind. Or we twist all
in a meat grinder.
5. Put one raw egg and cut dill sprigs.
6. Now it’s cheese. If it is soft enough, then you can
just put it in the mass of cutlet and stir. If cheese
thick then use a grater. Or cut into small cubes. Can
Before chopping, hold the product in the freezer.
7. We salt, we pepper and we mix forcemeat hands that ingredients
evenly distributed in the mass.
8. We form cutlets of any shape and size.
9. Fry in a skillet. They are prepared for long, enough for three
minutes on each side. Optionally, you can slightly under
a lid.
Recipe 3: Chum cutlets with semolina “Profitable”
Semolina is a frequent additive in chicken cutlets. She is beautiful
absorbs moisture, swells and merges. Cutlet coming out
a lot more! For панировки в этой рецептуре также используется
semolina.
Ingredients
• 0.1 kg of semolina;
• 0.5 kg chum fillet;
• 0.2 kg of onions;
• 1 egg;
• 40 grams of butter;
• salt pepper;
• 100 ml of fat milk or cream;
• semolina and oil for frying.
Cooking
1. Fill the semolina specified in the recipe,
milk or cream. Stir and leave for a while.
cooking cutlet mass.
2. We cut лук, можно не очень мелко. Put it in the pan
with butter and fry until transparent. Cooling down.
3. We twist the prepared chum, together with the previously fried
onions.
4. Add набухшую манку, сырое яйцо и солим. Can насыпать
any spices and even add a little greens.
5. Stir the stuffing thoroughly and let it stand for another minute.
ten, and better for an hour to put in the fridge.
6. We get the prepared mass, form the patties and roll it down.
in semolina.
7. Fry from two sides. The time depends on the thickness of the cutlets and
slab intensity. But usually 3-4 are enough for each side.
minutes
Recipe 4: Canned Chum Cutlets
It turns out that wonderful meatballs can be cooked not only
from fresh chum salmon. Canned food can also be floated and get the dish.
with amazing taste! No need to put spices, as in
Kete them enough.
Ingredients
• 3 chum cans;
• 1 carrot;
• 2 onions;
• egg;
• breadcrumbs crackers;
• 2 pieces of bread;
• butter.
Cooking
1. Пассеруем в масле измельченную морковку вместе с onions.
Do not fry much, just bring it almost to readiness.
Cooling down.
2. Open the canned fish and drain all the liquid from
cans. Soak slices of bread in it, let it be limp.
3. Put the fish in a bowl and knead with a fork. If you want to,
it can be crushed by a combine or minced.
4. Squeeze the bread and ship to keta.
5. Add обжаренные ранее овощи.
6. Next put the egg and mix everything. If the stuffing turned out
weak, you can pour a little breadcrumbs or add
semolina.
7. Form the patties, dip in breadcrumbs and
fry! It takes a few minutes, so almost all the ingredients are already
ready to eat.
Recipe 5: Chum Slices with Chicken
For приготовления таких котлет можно использовать не только
Ketu, but also drier pink salmon. Potatoes make their own anyway
the dish will be tender and juicy.
Ingredients
• 0.4 kg chum fillet;
• 0.25 kg of potatoes;
• 1 onion;
• 1 clove garlic;
• spices and oil;
• 3-4 spoons of crackers.
Cooking
1. Potatoes need to boil. This can be done in any way.
Tubers can be cooked in uniform or without skin. Mash in
puree, but the liquid is not added. Cooling down.
2. We twist the onion with garlic and fillet of chum salmon in a meat grinder.
3. Combine fish mass with crushed potatoes, refuel
spices, stir.
4. From the cooked stuffing we make round patties 70-80
grams, large cooking is not necessary.
5. Roll the formed products in breading
crackers.
6. Heat some oil and fry until golden brown.
Willingness is determined by the bow. It should not be felt and
crunch
Recipe 6: Chum Salad Cutlets
Fresh lard is a popular additive in chum cutlets. But few
knows that smoked or salty bacon can also be put. Generally,
use absolutely any bacon and burgers will be tasty
in their own way.
Ingredients
• 0.5 kg of chum salmon;
• 0.3 kg fat;
• 0.2 kg of onions;
• 1 egg;
• spices;
• flour.
Cooking
1. Wash the chum fillet, cut into slices.
2. Remove the pelt from the fat, it is not needed for the dish. We cut on
pieces
3. Peeled onions should also be cut.
4. We twist all the ingredients of the cutlet mass
through the meat grinder. Or we grind the combine.
5. Add яйцо и приправляем специями.
6. Stir the mass thoroughly, pinch off small pieces and
make chops.
7. Heat the oil in a skillet. Rolls off previously cast
products in flour and immediately fry.
8. At the end we cover the pan with a lid, reduce the fire on
minimum and give the meatballs to sweat for about four minutes so that they are exactly
inside prepared.
Recipe 7: Diet cutlets in the oven
For диетических котлет из кеты понадобится белокочанная капуста.
But absolutely you can also cook a dish with zucchini or
pumpkin.
Ingredients
• 0.4 kg of chum salmon;
• 0.3 kg of cabbage;
• 1 egg;
• spices;
• butter;
• 1 onion;
• 4 spoons of tomato paste.
Cooking
1. Shred straw cabbage and lightly fry on a greased
a drop of butter pan. Cooling down.
2. We twist the processed chum with one head
Luke.
3. Combine the mince with the previously cooked cabbage, add in
him an egg.
4. Put the spices. Here you can give plenty of imagination and lay
everything your heart desires. And even add a little ground
greenery.
5. Stir the mass and sculpt the mince patty round or
oval shape. It is not necessary to accept them, let them remain magnificent.
Also, do not panic them.
6. We put the resulting products in a greased form and bake at
200 градусах 7 minutes
7. Dilute tomato paste with 100 ml of water, razbaltyvayem and pour
cutlets.
8. Leave another ten minutes in the oven and you’re done! Take out and
give a little stand. Cutlets absorb the residues of tomato and become
very juicy. Optionally, add more sauce to the dish.
Immediately turned with gravy.
Рецепт 8: Chopped котлеты из кеты
Recipe for chopped chum patties that can be served on
table with side dishes as a separate dish or use for
sandwiches. In any case the dish looks decent. Captivates
This recipe is that you do not need a meat grinder.
Ingredients
• 2 tablespoons of starch;
• 0.3 kg fillet;
• 2 spoons of mayonnaise;
• 1 onion;
• 2 eggs;
• spices, some greens;
• butter.
Cooking
1. Cut the chum fillets into small cubes or thin strips.
Can продукт слегка подморозить и процесс займет несколько
minutes
2. Add луковичку, которую нужно очень мелко порубить.
3. Теперь кладем майонез, специи и немного greenery.
Stir.
4. Add крахмал. Wheat can be used instead.
flour, ground oatmeal. Sometimes corn flour is added that
affects not only the taste, but also the color.
5. Thoroughly mix everything and it is advisable to let the mass stand
an hour
6. Pour oil into the pan, heat it up. Putting burgers
spoon and fry on both sides. Cover is not necessary, and so they
perfectly come to readiness.
Keta cutlets – useful tips and tricks
• Fish patties can be spoiled by adding a lot of
of bread. No need to put more than 150 grams per pound of fillet. And for
smoothing the taste of the pieces is better soaked in cream or
milk
• To make fish cakes juicy, when forming
You can put inside a piece of butter or fat.
• Breading can also be delicious! Instead of crackers or flour
you can use oatmeal, ground cracker, corn
croup. For вкуса добавляют специи.
• Fry fish cakes better in vegetable oil. And at
Serve can be poured with melted butter.
• If the chops are cooked in the oven, for juiciness on top
lay out the pieces of butter or smeared with sour cream and cream. Can
sprinkle with grated cheese. It will be not only tasty, but also beautiful.
