Пт, 27 май 2016 Автор: Елена Сафонова
In order to cook delicious and light red burgers
fish, do not need a special occasion.
This dish is suitable for lunch and dinner, it is good with any
side dish, but especially with rice or vegetables.
Contents
General principles of cooking red fish cutlets
To cook red fish cutlets, you can take a budget
pink salmon, and tender salmon, and noble coho. Yes, any red fish
suitable, from chum to char. If the stuffing is dry, will come to the rescue
butter or cream. And you can add a little (up to a third
volume) of some fatty fish, even if not red, for example
catfish or halibut.
In the minced salmon (to shade the taste and slightly reduce
cost) you can add a little cod or hake, but not worth it
use for this purpose mackerel or other fish with a bright taste and
smell: it will be better if the red fish cutlets will smell
red fish.
For making minced meat cutlets, it’s better to do it yourself, and not to take
ready: the taste and quality of the purchased minced meat may disappoint you.
For red fish cutlets, it’s better not to buy steaks or
more, fillets, and a whole carcass or a large piece. Fillet or thin
steak may be frozen or dried up. And in fact, and in
Otherwise, our delicious red fish burgers
dryish.
Choose a beautiful carcass without strange shapeless
stain, pleasantly cool to the touch. Fish should not be dry
sticky or as if covered with mucus. Eyes should be normal, not
dull, not bloody, the gills are light enough (and not black and
�”Rotten”).
It is better to stay on chilled, rather than frozen fish. Simpler
form an opinion about its freshness and quality (as well as weight:
it is not known how much the fish “will lose weight” after defrosting).
If no fat in mince for red fish cutlets you
not going to add, when forming the product put inside
a small piece of butter: it will make the dish more juicy.
If you are using dry fish, you can flavor the stuffing for
red fish cutlets with grated butter or slice
lard, which must be rolled along with the fish in
grinder.
You should not get carried away with seasoning: red fish cutlets are very
delicate, large amounts of pepper or herbs will score them thin
taste.
Recipe 1. Classic red fish cutlets
Ingredients
Pink salmon fillet (you can take another fish) – 600 g
Onion – 1 onion
Milk – for soaking rolls
Carrot – one small
Egg – 1 piece
Roll – 3 – 4 pieces
Salt pepper
Breadcrumbs, oil for frying, if desired, about 100 g
butter
Cooking method
Chop onions and carrots with a knife or blender
skillet with a small amount of butter and cool.
Roll milk over the loaf, allow some time to swell and
squeeze
Mince the fillet, bread, onion and carrot through the meat grinder
there is an egg, salt and pepper. Form cutlets (if desired
each one can put a small piece of butter). Roll in
crackers.
Fry under cover until cooked.
Recipe 2. Red Fish Cutlets “Fragrant”
Ingredients
Pink salmon or chum fillet – 500 g
Orange is half large
Onion – 1 onion
Semolina – for breading + 1 tablespoon
Starch – 1 tablespoon
Vegetable oil – for frying
Salt pepper черный, зубчик чеснока
Salo – about 70 g, optional
Cooking method
Cut the zest from the halves of the orange and chop it. The juice
squeeze
Marinate fish fillets in orange juice.
Chop the onions and fish with a knife as small as possible (no need to grinder
enjoy). You can add finely chopped lard.
In the mince beat egg, add one tablespoon of starch and
semolina, salt, pepper, garlic passed through the press. Everything
mix well and refrigerate at least
half an hour.
Take the mince and form a small flat
cutlets.
Mix crushed zest with semolina and breaded patties in
this mixture.
Put the product on a hot frying pan with hot oil and
fry quickly, then reduce the heat to the smallest,
cover the pan and bring the chops to readiness.
Recipe 3. Red fish cutlets with sauce
Ingredients
A piece of red fish – about a kilogram
Lemon small – half
Sour cream – 2 tablespoons
Wheat roll – 3 – 4 pieces
Eggs – 2 pieces
Milk – for soaking rolls
Starch – 2 tablespoons
Onions – 1 medium onion
Salt pepper, семя горчицы, 1 лавровый лист
Cooking method
Cut the fillets from the bones, remove the skin from it. Skin and bones pour
water so that it only covers the products, and boil for 5 minutes.
Chill.
Хлеб подержать минут пять в молоке, затем слегка squeeze
Fish, onions, skin cooked, milk soaked in milk
grind through a meat grinder. After that add minced eggs
lemon juice (about one and a half spoons), starch, spices. Then all
stir and knock out (throw with some force on the table) times
five.
Form patties and fry them on medium heat for a couple of minutes
at both sides.
Meanwhile, strain the broth and mix it with sour cream. Pour out
turn the sauce into a frying pan, add mustard seed and smashed
Bay leaf. Simmer under the lid until cooked (minutes 5 – 7).
When serving, garnish with lemon slices and pour over the sauce.
Recipe 4. Red Fish Cutlets “Spicy”
Ingredients
Fillet of red fish – 700 g
Pancake Flour – 2 tablespoons
Egg – 1 piece
Breadcrumbs – about glass
Mustard, mayonnaise, ketchup – 1 tablespoon
Capers – 1 big spoon
The juice лимона — 2 маленькие ложки
Salt, white pepper, curry – to taste
Cooking method
Finely chop the fish and capers with a knife. Stir flour, half a cup
crackers, egg, mayonnaise, ketchup, mustard. Add spices, juice,
squeezed lemon and curry. Put in the fridge at least
half an hour.
Remove the mince, knead again. Form cutlets, roll
them in the remaining crackers and fry under the lid on both sides until
readiness
Recipe 5. Red fish cutlets in the oven
Ingredients
Pink salmon, trout or other red fish (fillet) – 600 g
Roll – 100 g
Milk – soak
Onion – 1 is not a very large onion
Garlic – a pair of cloves
Dill – 5 – 6 branches
Eggs – 2 pieces
Butter – 70 g
Mayonnaise – 1 tablespoon
Any cheese – 100 g
Sour cream – 2 tablespoons
Salt, vegetable oil
Cooking method
Dip a loaf of milk. Fry onion until golden brown.
Garlic peel.
Mince the fish fillet, roll, fried onions and
garlic.
Beat eggs in mince, put salt and mayonnaise. Finely chop the dill
and pour it there too. Heavily frozen butter grated and
put in mince (stir with a spoon, otherwise the oil will melt).
Cheese grate. Sour cream mixed with a few spoons of water.
Form round patties, put them in a baking dish,
pre-lubricated. Pour sour cream sauce (it does not
must cover burgers!), sprinkle with cheese and bake at 170
degrees 10 minutes.
Recipe 6. Red Fish Cutlets with Greens
Ingredients
Fillet of any red fish – 700 g
�”Hercules” – 2 tablespoons
Dill, parsley – a bunch
Vegetable oil – for frying
Green onions – half-bunch
Onions – 1 small onion
Eggs – 3 pieces
Sour cream fat – 3 – 4 tablespoons
A mixture of Italian herbs, salt – to taste
Cooking method
Boil two eggs for 10 minutes, then peel and immerse in
cold water. Then chop relatively finely.
Grind fillet with “oat-flakes” and onions in a meat grinder.
Chop green onions, parsley, dill.
Stir in the minced greenfinch, chopped hard-boiled egg, raw egg,
sour cream and dry herbs. Let stand for at least 15 – 20 minutes.
Form patties and готовить их на растительном масле,
turning over several times.
Recipe 7. Red fish cutlets in a cheese crust
Ingredients
Red fish (fillet) – 500 g
Wheat Bread – 100 g
Egg – 1 piece
Milk for soaking rolls
Butter – 100 g
Mayonnaise – 2 tablespoons
Parmesan – 100 g
Sesame – 3 – 4 tablespoons
Breadcrumbs – third of glass
Cooking oil for frying
Salt pepper белый или (и) черный
Cooking method
Break a bun, hold it in milk, squeeze a little and
turn together with fish fillets through a meat grinder. Butter
freeze and then rub.
Mix in mince mayonnaise, egg, grated butter, spices.
Give the stuffing to brew well (at least half an hour).
Grate cheese very finely and slightly let dry
room temperature. Mix it with crackers and sesame.
Form small mince patties from mincemeat, wrap in
breaded and fry in a frying pan with red-hot vegetable
oil
Recipe 8. Red Fish Cutlets with Green Butter
Ingredients
Fish fillets (pink salmon, chum salmon, trout or other red fish) –
600 g
Semolina – ¾ cup
A mixture of dry herbs (rosemary, thyme, oregano and others)
Butter – 100 g
Dill, spinach, green onions – all together about a bunch
Egg – 2 pieces
A slice of lemon (about a quarter of a small)
Potatoes – 1 large or 2 medium potatoes
Cod or Hake – 200 g
Salt
Cooking method
Масло оставить размораживаться при room temperature.
Greens mince and bring down a mixer or blender
with softened butter and lemon quarter juice. Remove green
butter in the freezer.
Skip the potatoes and red and white fish fillet through
grinder, mix in minced eggs and half of semolina, add salt.
Send in the fridge for half an hour or an hour.
Remove the green oil from the freezer and chop it into small pieces. Dry
herbs mixed with the remains of semolina.
Form minced meatballs of elongated shape and press into
these are pieces of green oil. Roll the product in a mix of semolina
herbs and fry over low heat, preferably without
covers.
Recipe 9. Red Fish Steam Cutlets
Ingredients
Coho salmon or pink salmon (other red fish may be, but these
most dietary) – 500 g
�”Hercules” small – 5 tablespoons
Cheese type “Kostroma” – 150 g
Parsley – half-sheaf
Onion – small onion or half large
Garlic – 2 cloves
Eggs – 2 pieces
Salt pepper, мускатный орех, сухие пряные травы — по вкусу
Cream 10% – 3 – 4 tablespoons
Cooking method
�”Hercules” pour cream and let stand.
Meanwhile, chop the fish fillet and onion with a knife or chop.
Chop the parsley, grate the smaller cheese, skip the garlic through
press.
In the chopped fillet with onion lay out the “oat-flakes” with cream, greens,
garlic, knock out eggs, stir in cheese, salt and spices. Stuffing good
knead and knock on the table. Put in a cool place on
half an hour.
Form round or oblong patties and cook them
in a double boiler or steamed in a colander. Usually requires about 20
minutes, but it all depends on the particular steamer. If you wish, you can
water before cooking cutlets throw bay leaf and a few
sprigs of rosemary.
Red Fish Cutlets – Tricks and Tips
-
You can not take the whole carcass, but only part of the tail. More
Tasty and juicy middle part salted or baked. Cutlets all
it will still be tasty, especially if the fish was big and
thick. -
Having cut the carcass, set aside the fillet for making meatballs from
red fish, and bone, head (removing eyes and gills), fins,
skin should be thoroughly rinsed and used to prepare
soup. -
In the mince for red fish cutlets, you can add a little grated
almond, coriander, mustard seed, and in the breading – sesame and the same
almond.
