Пт, 27 май 2016 Автор: Марина Данько
Freshwater fish fillets are an excellent base for the cutlet mass.
Surely you know people who refuse fish dishes by
reason for the presence of small bones.
In fish cutlets, with a minimum of chef skill, such
inconvenience does not exist.
The advantages of freshwater fish pulp for cooking
minced meat, especially in the guaranteed absence of allergy.
Unfortunately, some species of marine fish sin with this. Large
species, moreover, possess sufficiently rigid pulp, so that
cutlets from them are very similar to ordinary meat.
Contents
Котлеты из river fish — общие принципы приготовления
• Котлеты из river fish жарят на сковороде в небольшом
the amount of well-heated oil. Sometimes cutlets are subjected to
double cooking – lightly fried and then adjusted
until cooked in the oven.
• Minced fish cutlets are mainly prepared from raw fillets
river fish. But if you take a very small fish, then at first it
boil. So it is easier to separate small bones from meat.
• Before chopping the fish are cleaned of scales, remove the fins,
the tail, all the insides, the head and cut the fillets. From it and cook
minced fish
• Before cleaning, carcasses are thoroughly washed with water,
trying as best as possible to remove mucus from the surface. Scales
clean, holding a knife against the scales, from the tail, to the head.
First, all fins are cut off, as they are in freshwater fish
sharp and you can get hurt.
• After removing the scales, remove the head – cut off with a knife and
take out the insides. Cut the abdomen carefully, trying
Do not start the knife too deep. Otherwise, you can damage the biliary
the bubble, the meat will become bitter and the fish will most likely have to
throw away.
• The fillets are separated after the fish has been peeled and gutted.
To do this, put the carcass on a chopping board and cut the flesh to
the ridge. The incision can be done both from the side of the tail, and from the head.
Then they lead the knife along the ridge and cut off the flesh together with the ribs,
cutting them at the base. After that, the carcass is turned upside down.
down and separate the second fillet.
• For minced river fish twist twice on a fine grid
grinder or grind blender. Can I chop meat smaller
a knife. At the same time it is necessary to inspect each piece well for the presence of
in it small bones and clean them.
• Onions are minced along with the fillet. Exception – if its
required to browse.
• В котлетный фарш из river fish обязательно кладут лук и яйца.
You can also add cottage cheese, semolina, starch, flour, and white or
Rye bread. It must be soaked in water or milk.
• Котлеты из river fish хорошо подавать горячими, но вкусны и
chilled, with and without garnish, in sauce.
• Fried potatoes, boiled rice or mashed potatoes most
suitable side dishes for such meatballs.
«Весёлые рыбёшки» — котлеты из river fish
Ingredients:
• 200 граммов филе river fish;
• white onion – 1 onion;
• semolina – 3 tbsp. l .;
• salt;
• soft mayonnaise;
• ground small pepper;
• semolina for breading.
Cooking method:
one. Drain fish fillets well. Carefully inspect it at
the presence of fragments of small bones. If there is – delete.
2. Grind the fillets with the peeled onion in a blender.
Salt, add a little pepper. Sprinkle semolina and well
mix it up. Remove for one hour the cutlet mass in the cold.
3. Place the semolina on a flat plate. Minced divided into
seven pieces and put one piece in semolina.
4. At the same time sprinkling decoy and giving the stuffing the shape of fish,
Shape a cutlet. Do the same with each part.
5. Pour vegetable fat into the pan and warm it thoroughly.
over medium heat. Dip the cutlets breaded into the butter and
fry on each side until golden brown.
6. In a pack of mayonnaise, carefully cut a small corner and
Apply on the ready cutlets pattern in the form of scales.
Котлеты из river fish по-французски
Ingredients:
• fillet of large freshwater fish – 700 grams;
• starch – 2 tbsp. l
• two chicken eggs;
• large onion;
• две стоl spoons of fatty mayonnaise.
Cooking method:
one. Slice the fish and onion, the smaller the better
cubes.
2. Добавьте яйца с майонезом, всыпьте крахмаl Add some salt
pepper and knead well. Remove the cutlet mass for half an hour
fridge.
3. Warm non-aromatic sunflower in a thick-walled pan.
oil and put in it, gathering a tablespoon, chilled
mass of Fry each patty until all-over.
golden brown crust.
4. Serve cold under your favorite sauce.
Котлеты из river fish в картофельной шубке
Ingredients:
• 80 grams of carp fillet;
• three large potatoes;
• eggs – 5 pcs .;
• two Art. l starch;
• onions – a big head;
• 120 gr. �”Russian” or “Poshekhonsky” cheese;
• “Seasoning for fish”;
• ground pepper, salt;
• one medium lemon.
Cooking method:
one. Dry towel with carp fillet. Remove with tweezers
visible small bones. Sprinkle with lemon juice and let stand until
quarter of an hour.
2. Cut the flesh with a very sharp knife into small pieces. With
In this, try to remove visible small bones.
3. Crumble the onion into small pieces and send it to the fish.
Добавьте крахмал, немного готовой «Withправы», два яйца и слегка
pickle. Mix thoroughly and carefully and put on
half an hour cool.
4. On a large grater, rub the peeled potatoes with cheese.
Добавьте слегка разболтанные яйца и тщательно mix it up.
5. Warm up the pan well with vegetable oil poured into it.
Spoon the butter into a small cake of potato mass. On
Immediately put the mince and again potatoes. Potato mix
must completely cover the cutlet.
6. When the bottom layer of potatoes turns red well, turn over.
cutlet the back side and bring to readiness.
Котлеты из river fish — «Нежные»
Ingredients:
• килограмм мелкой river fish (карасики);
• one chicken egg;
• 3 стоl spoons of fresh semolina;
• quarter loaf;
• 1 onion;
• a small leaf of laurel;
• Wheat flour.
Cooking method:
one. Тушки хорошо промойте. Cut off the fins, clean off the scales and
remove the head. Cut the tail, gently gut and again
rinse well, especially the abdomen.
2. Boil the fish until cooked, dipping in a slightly salty
water On average, it will take about 15 minutes, it all depends on the size.
Cool and separate the meat from the bones.
3. Fill the vegetable oil chopped to amber color.
bow. Soak the baton in water for 10 minutes and squeeze well.
Remove the crust.
4. Meat grinder with a fine grate, double-scroll soaked
long loaf along with fish and onions.
5. Enter egg, semolina into the cutlet mass. Sweep up
spices, if necessary, add salt.
6. Shape oval cutlets and roll each well into
flour.
7. Fry fish patties in a well-heated vegetable
fat
Котлеты из river fish с творогом — «Золотая Рыбка»
Ingredients:
• 400 grams of fish fillets (carp, carp);
• 9% cottage cheese – 150 grams;
• one potato;
• onion head;
• a tablespoon of semolina;
• wheat bread crumbs.
Cooking method:
one. Обмойте филе, нарежьте кусками и перекрутите на мясорубке.
Grid is better to install the smallest.
2. On средней тёрке натрите в котлетную массу картофель и
onion, add the curd. If it is grainy – grind through
sieve. Salt and pepper to your taste. Mix well all
составляющие и оставьте постоять около quarter of an hour.
3. From the finished mince sculpt small semi-finished products in the form
fish and breaded them in breadcrumbs.
4. Fry the “fish” in vegetable, well-heated, oil to
dense crust.
Котлеты из river fish — «Праздничные»
Ingredients:
• 600 gr. pike perch;
• 300 gr. squid;
• two small bulbs;
• 3-4 potatoes;
• 200 gr. light-melting cheese;
• 1 egg;
• 40 gr. cream margarine;
• mayonnaise;
• ground crackers (breading).
Cooking method:
one. У тушек судака отрубите головы. Clean off the scales, gut and
cut off all the fins. Rinse the carcass thoroughly under running water.
and separate the fillets, do not remove the skin.
2. Defrost squid beforehand and wash them well, especially
from the inside.
3. Pour the carcasses of squid with lightly salted water and boil
after boiling for 2 min. Cool and remove chitin
records
4. Shred onion and save in vegetable fat until
transparency, and melt the margarine.
5. Wash the potatoes, brushing off the remnants of dirt and boil
until ready “in uniforms”. Cool and peel.
6. On мясорубке дважды перекрутите рыбное филе вместе с
boiled squid.
7. Add the margarine, browned onions and egg. Slightly
приперчите, положите по своему вкусу соль и mix it up.
8. Shape small rounded pieces into minced meat. Banish
each in breadcrumbs and lightly fry.
9. On смазанный любым жиром противень выложите нарезанный
Boiled potato rings. On него положите обжаренные
cutlets.
10. Pour everything with a thin layer of mayonnaise, and rub it on top of
medium grated cheese
1one. Запеките в духовке при 200 градусах, добиваясь полного
melting cheese and education on it golden brown.
Котлеты из river fish — «Нептун»
Ingredients:
• one and a half kilograms of pike;
• three slices of rye bread without a crust;
• one third cup of milk;
• egg;
• medium bunch of fresh dill;
• sweet cream butter – 50 g .;
• two medium onions;
• 50 ml of soy, dark, without additives, sauce;
• three cloves of garlic;
• две стоl spoons of wheat, a / s, flour.
Cooking method:
one. Обмойте рыбу, отрубите голову, срежьте плавники, очистите
carcass and gut. Wash thoroughly again. Separate from bones
meat and grind at least two times with a meat grinder.
2. Soak bread in milk for a quarter of an hour. Squeeze and connect
with minced meat. Put the finely chopped dill into this.
3. Stir in the butter, salt, put the egg, ground
pepper and mix well again.
4. Grind onion and garlic mincer. Add to the mixture soy
sauce, pepper and stir.
5. From mince with moistened hands sculpt random patties
forms. Smear them with onion mixture and clean for 30 minutes in
refrigerator compartment.
6. Sprinkle cooled semi-finished products on all sides with flour and
fry in boiling ras. oil to achieve a golden color.
Котлеты из river fish под горчичным соусом
Ingredients:
• тушка river fish (карп) — килограммовая;
• two carrots;
• white onion;
• egg;
• three slices of loaf (without a crust);
• breadcrumbs.
Sauce:
• a tablespoon of the finished non-acute mustard;
• сухое вино (белое) — четыре стоl spoons;
• half a large lemon;
• tablespoon margarine;
• a small parsley root and a tablespoon of chopped it
greenery.
Cooking method:
one. On оливковом масле в сковороде слегка спассеруйте
finely chopped onion with coarsely grated carrots. Soak in milk
loaf.
2. Carp wash, clean. Cut off the fins and separate the head,
gently cut open the belly and gut. Rinse well again.
carcass, remove the ridge and all the bones. Visible small bones select
tweezers and cut the pulp into pieces.
3. Twist the fillets in a meat grinder together with a well-pressed loaf
and spiced vegetables. Enter the raw egg, salt and pepper
to taste and knead the mince. Without giving up, form small
oval cutlets and breaded them in breadcrumbs from all sides.
4. Heat some oil (olive oil) in a pan and fry
it has fish patties until ready.
5. Dissolve mustard wine. Add lemon juice, add pepper
(black) Put chopped parsley root into the sauce and heat it.
on low heat for three minutes. Add creamy margarine,
finely chopped parsley and stir the sauce for another minute.
6. Serve hot cutlets, watering cooked sauce.
Котлеты из river fish — хитрости приготовления и полезные
tips
• Чтобы удалить с river fish покрывающую её слизь, хорошо
wipe the carcass with salt, and then rinse. Goo will wash off and scales
take off easier.
• It is also easier to clean the scales, if washed fish for a second
put in boiling water.
• That scales when cleaning did not scatter on the parties,
use a spoon. Turn the spoon upside down with a convex side.
Lead it against the scales from tail to head. Scales themselves
will carefully accumulate in a spoon, not flying away at the same time.
• It is more convenient and quicker to clean perches with a small float. You can
make a special fixture out of a canned lid. For
this, fold the two edges of the lid upward and nail in it
holes from the side of the folded edges.
• If river fish smells like mud, rub it with ground black
Pepper with chopped dill. Let her lie down for twenty minutes.
and then rinse.
• Cutlets made from zander and perch for looseness can be
put boiled fish. For придания жирности добавляют
chopped lard, or, alternatively, butter.
