Astrakhan cutlets in sweet sauce

Category: Fish dishes
Kitchen: Russian
Astrakhan cutlets in sweet sauce

Ingredients

Pike 1 piece about 1 kg
Catfish 1 piece about 1 kg
Pork fat, raw, skinless 100 g
Bulb onions 1 pc small
Garlic 2 teeth
White bread 200 g
Tomato paste glass
Salt 1.5 h. L. + 0.5 h. l
Sugar not less than 0.5 stack
Pepper, dry parsley, ground ginger, white pepper ...

Cooking method

  • Wash the fish, clean it, cut it out and keep the fins, tail, gill-free heads and ridges. Pass the fillet through a meat grinder with bacon, soaked and squeezed bun, onion and garlic, salt and pepper (ginger and white pepper - to taste).
  • Pour all waste with water and boil a concentrated broth. Strain.
  • From the minced meat, while the broth is boiling, stick small cutlets on a finger-thick tablespoon with a small top. The diameter should be less than the height of the side of your pan. Roll the cutlets in flour and fry in hot vegetable oil or lard. Without fanaticism, if only they grabbed a little. Place on a plate in batches. When everything is fried, put the tomato on the remaining oil and fry. Add salt, sugar and broth, add parsley, stir. Taste should be sweet and slightly sour. Spread the cutlets on the edge, simmer over low heat for about 30 minutes. I also add peas and lavrushka. Cool completely.
  • For a festive table.
  • These delicious cutlets were always prepared on holidays by the father of my school friend, Anatoly Yakovlevich. He grew up in Mariupol, in the family of a Rybnadzor inspector. Fish in his family was constantly cooked. He's gone. Let the recipe, which I love very much, live in your families.
  • Bon Appetit!

The dish is designed for

lot

Time for preparing:

maybe two hours

Cooking program:

drink

Note

Photo by kavilter.

SchuMakher
It is necessary to create this is how I will send Lyova fishing, hold on to the air of tada
lungwort
Fish cutlets with bacon are always great. I liked that they are stewed in sweet and sour sauce. I'll take it on board. Eh, still fresh fish ..
Tyetyort
Only came from the market, pike and catfish at 210 rubles per kg available. Come!
Florichka
Tyetyort, Elena! so deliciously written. And how much broth, liter, half? I will definitely do it. They reminded me of my dear relatives from the Volga. True, not cutlets, but fresh fish - asp was prepared that way. First they fried and then simmered in tomato frying. Thanks for reminding me.
Mikhaska
And, I cook fish dumplings with bacon. Wow and yummy! Therefore, I can imagine how tasty your cutlets are!
Moreover, from pike!
Tyetyort
Ira, not less than a liter, and if not enough, add boiling water!
lungwort
Quote: Tyetyort
Only came from the market, pike and catfish at 210 rubles per kg available. Come
Thank you! It's only a long way to go. It will not be possible to get out further than the market on Domodedovskaya (under excellent circumstances). Alas...
kavilter
Tetyatort, thank you very much for the recipe, we really liked these cutlets. I will definitely do it more than once, my husband is a fisherman, so there are a lot of river fish in the refrigerator.
Astrakhan cutlets in sweet sauce
Tyetyort
Kira, thanks for the photo!
Very similar! I don't have any pictures ...
Crochet
Quote: Tyetyort
Pork fat, raw, skinless

Lenochka, and salty is not good at all, is it?

I have never added lard to fish cakes, although I've heard it for a long time ...
Tyetyort
Inna, you can. Just unsalted thin is cheaper. How will you write it?
eye
Quote: Krosh

Lenochka, and salty is not good at all, is it?

I have never added lard to fish cakes, although I've heard it for a long time ...

I always added unsalted, never salted: in my opinion, it behaves differently during heat treatment.
Tyetyort
Tatiana, thank you! I also only add fresh.
Tyetyort
Astrakhan cutlets in sweet sauce
Fresh cutlets!




Astrakhan cutlets in sweet sauce

Help yourself!




Astrakhan cutlets in sweet sauce

Cool down. Cold ones are especially tasty! The cooled cutlets will absorb all the gravy and become plump.

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