In order to cook delicious and light red fish cutlets, you 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.
General principles for cooking red fish cutlets
To prepare red fish cutlets, you can take budget pink salmon, and tender salmon, and noble coho salmon. Yes, any red fish will do, from chum to char. If the forcemeat is dry, butter or cream will come to the rescue. And you can add a little (up to a third of the volume) of some oily fish, albeit not red, such as catfish or halibut.
You can add a little cod or hake to the minced salmon (to shade the taste and slightly reduce the cost), but you should not use mackerel or other fish with a bright taste and smell for this purpose: it would be better if the red fish cutlets smell red fish .
For the preparation of meatballs, it is better to make the meat yourself, and not take it ready: the taste and quality of the purchased meat can disappoint you. For red fish cutlets, it is better to buy not steaks or, especially, fillets, but a whole carcass or a large piece. Fillet or thick steak may be frozen or dried out. And in fact, and in another case, our delicious red fish cutlets will turn out to be rather dry.
Choose a carcass of a beautiful color, without strange shapeless spots, pleasantly cool to the touch. Rybin should not be dry, sticky or as if covered with mucus. The eyes should be normal, not cloudy, not bloody, gills - fairly light (and not black and "rotten").
It is better to stay on chilled rather than frozen fish. It is easier to form an opinion about its freshness and quality (as well as its weight: it is not known how much the fish will "lose weight" after defrosting).
If you are not going to add any fat to the forcemeat for red fish cutlets, put a small piece of butter inside the product when forming it: this will make the dish more juicy.
If you use dry fish, you can season the minced meat for red fish cutlets with grated butter or a piece of lard, which must be scrolled with the fish in a meat grinder.
You should not get carried away with seasonings: red fish cutlets are very tender, a large amount of pepper or herbs will clog their delicate 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
Loaf - 3 - 4 pieces
Salt pepper
Bread crumbs, frying oil, if desired, about 100 g butter
Cooking method
Grind the onion and carrot with a knife or a blender, simmer in a pan with a small amount of oil and cool.
Pour the bun into milk, let it swell for some time and squeeze.
Pass the fillet, bread, onions and carrots through a meat grinder, drive an egg into it, salt and pepper. Form cutlets (if desired, put a small piece of butter inside each one). Roll in crackers.
Fry under the lid until cooked.
Recipe 2. Cutlets of red fish "Fragrant"
Ingredients
Salmon or chum salmon fillet - 500 g
Orange - Half Large
Onion - 1 onion
Semolina - for breading + 1 tablespoon
Starch - 1 tablespoon
Vegetable oil - for frying
Salt, black pepper, clove of garlic
Salo - about 70 g, optional
Cooking method
Cut the zest with half an orange and chop it. Squeeze the juice.
Marinate fish fillets in orange juice.
Chop the onion and fish with a knife as finely as possible (do not use a meat grinder). You can add finely chopped lard.
Beat an egg into the minced meat, add one tablespoon of starch and semolina, salt, pepper, and garlic passed through a press. Mix everything well and refrigerate for at least half an hour.
Get the minced meat and form small flat patties out of it.
Mix the chopped zest with semolina and breaded cutlets in this mixture.
Put the products in a hot pan with hot oil and fry quickly, then reduce the heat to the smallest, cover the pan with a lid and bring the patties to readiness.
Recipe 3. Red fish cutlets with sauce
Ingredients
A piece of red fish - about a kilogram
Small lemon - half
Sour cream - 2 tablespoons
Wheat loaf - 3 - 4 pieces
Eggs - 2 pieces
Milk - for soaking rolls
Starch - 2 tablespoons
Onion - 1 medium onion
Salt, pepper, mustard seed, 1 bay leaf
Cooking method
Cut the fillet from the bones, remove the skin from it. Pour skin and bones with water so that it only covers products, and boil for 5 minutes. Cool.
Hold the bread for five minutes in milk, then squeeze slightly.
Grind fish, onions, tanned skin, soaked bun in milk by means of a meat grinder. After that, add minced eggs, lemon juice (about one and a half tablespoons), starch, spices. Then mix everything and knock out (throw it with some force on the table) about five times.
Form cutlets and fry them over medium heat for a couple of minutes on both sides.
In the meantime, strain the broth and mix it with sour cream. Pour the resulting sauce into a pan, add mustard seed and a broken 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
Red fish fillet - 700 g
Pancake flour - 2 tablespoons
Egg - 1 piece
Breadcrumbs - about a glass
Mustard, mayonnaise, ketchup - 1 tablespoon each
Caper - 1 large spoon
Lemon juice - 2 small spoons
Salt, white pepper, curry to taste
Cooking method
Finely chop fish and capers with a knife. Stir in flour, half a glass of crackers, egg, mayonnaise, ketchup, mustard. Add spices, juice squeezed from lemon, and curry. Put in the refrigerator for at least half an hour.
Remove the minced meat, knead again. Form the patties, roll them in the remaining crackers and fry them under the lid on both sides until cooked.
Recipe 5. Red fish cutlets in the oven
Ingredients
Pink salmon, trout or other red fish (fillet) - 600 g
Bun - 100 g
Milk - for soaking
Onion - 1 not 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
Immerse the loaf in milk. Fry the onion until golden. Peel the garlic.
Skip fish fillet, bun, fried onions and garlic through a meat grinder.
Drive eggs into the minced meat, put salt and mayonnaise. Finely chop the dill and pour it there. Grate heavily frozen butter and put in minced meat (mix with a spoon, otherwise the butter will melt).
Grate the cheese. Mix sour cream with several tablespoons of water.
Form round patties, put them in a baking dish, pre-oiled. Pour with sour cream sauce (it should not cover cutlets!), Sprinkle with cheese and bake at 170 degrees for 10 minutes.
Recipe 6. Cutlets of red fish with herbs
Ingredients
Fillet of any red fish - 700 g
Hercules - 2 tablespoons
Dill, parsley - bunch
Vegetable oil - for frying
Green onions - half a bunch
Onions - 1 small onion
Eggs - 3 pieces
Fat sour cream - 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 the fillet with "hercules" and onions with a meat grinder. Chop green onions, parsley, dill.
Stir in minced meat with greenfinch, chopped steep egg, raw egg, sour cream and dry herbs. Allow to stand for at least 15 to 20 minutes.
Form cutlets and cook them in vegetable oil, turning several times over.
Recipe 7. Red fish cutlets in a cheese crust
Ingredients
Red fish (fillet) - 500 g
Wheat Bread - 100 g
Egg - 1 piece
Soak rolls
Butter - 100 g
Mayonnaise - 2 tablespoons
Parmesan - 100 g
Sesame - 3 to 4 tablespoons
Breadcrumbs - a third of a glass
Cooking Oil
Salt, white and / or black pepper
Cooking method
Break the bun, hold in milk, squeeze a little and turn along with the fish fillet through a meat grinder. Freeze butter and then grate.
Stir in mayonnaise mayonnaise, egg, grated butter, spices. Give the forcemeat to brew well (at least half an hour).
Grate the cheese very finely and let it dry a little at room temperature. Mix it with crackers and sesame seeds.
Form small flat patties from minced meat, wrap in breading and fry in a pan with hot vegetable oil.
Recipe 8. Red fish cutlets with green oil
Ingredients
Fish fillet (pink salmon, chum, 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 around a bunch
Egg - 2 pieces
Lemon slice (about a quarter of a small)
Potato - 1 large or 2 medium potatoes
Cod or hake - 200 g
Salt
Cooking method
Leave the oil to thaw at room temperature.
Pass the greens through a meat grinder and knock down with a mixer or blender with softened butter and juice of a quarter of lemon. Put the green oil in the freezer.
Pass the potatoes, as well as the fillets of red and white fish through a meat grinder, mix the eggs and half the semolina into the minced meat, add salt. Send in the refrigerator for half an hour or an hour.
Remove the green oil from the freezer and cut it into heels. Dry herbs mixed with the remnants of semolina.
Form minced meatballs from minced meat and squeeze pieces of green oil into them. Bread products in a mixture of semolina with herbs and fry over low heat, preferably without a lid.
Recipe 9. Steamed red fish cutlets
Ingredients
Fillet of coho salmon or pink salmon (you can also other red fish, but these are the most dietary) - 500 g
Hercules small - 5 tablespoons
Kostroma cheese - 150 g
Parsley - half a bunch
Onions - a small onion or half large
Garlic - 2 cloves
Eggs - 2 pieces
Salt, pepper, nutmeg, dried herbs - to taste
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. Grind the parsley, grate the smaller cheese, pass the garlic through a press.
In the chopped fillet with onion, put the "hercules" with cream, herbs, garlic, beat the eggs, stir in the cheese, salt and spices. Stuff well and knead on the table. Put in a cool place for half an hour.
Form round or oblong cutlets and cook them in a double boiler or steamed in a colander. It usually takes about 20 minutes, but it all depends on the particular double boiler. If desired, you can drop bay leaf and several sprigs of rosemary in the water before cooking the cutlets.
Red fish cutlets - tricks and tips
You can take not the whole carcass, but only part of the tail. Salt or bake a more delicious and juicy middle part. Cutlets will still turn out delicious, especially if the fish was large and thick.
After cutting the carcass, put the fillet aside for cooking red fish cutlets, and the bone, head (removing eyes and gills), fins, skin should be thoroughly washed and used to make soup.
In the minced meat for red fish cutlets, you can add a little grated almonds, coriander, mustard seed, and sesame and the same almonds in the breading.
