Pike cutlets

Pike cutlets

Category: Fish dishes

Ingredients
Pike fillet	1 kg
fresh lard	300 g
carrot	2 medium pieces
eggs	5-6 pcs
salted bun (city)	250 g
bulb onions	5 medium pieces
garlic	1 small head
salt	taste
ground pepper	taste
flour or bread crumbs
vegetable oil for frying
sauce	optional

Cooking method

• 1.Cut the fish meat into pieces, with the back, where the bones are, set aside separately, and the tummies and tails will be launched first.
• - cut fat into pieces
• - cut carrots into smaller circles
• 2. Grind, alternating fish, bacon, carrots with each other.
• 3. peeled onion and garlic, send the loaf into a meat grinder blender (although you can scroll them with the fish, but this method is not suitable for freezing minced meat), fill it with eggs and ... grind it to a state of very thick sour cream, if pieces remain - not scary, the main thing is not large.
• - mix the minced fish with onion, salt and pepper to taste, you can beat off a little (leave the minced meat in the bowl).
• 4. form cutlets, roll in flour or breadcrumbs and fry in a hot skillet in oil.
• Bon Appetit!

The dish is designed for

about 2 kg

Time for preparing:

1 hour

National cuisine

Russian

Note

Pike cutlets are especially respected in our family, but due to the lack of fishermen, they are a rare representative of the feast on our table. However, in the store, sometimes there is "happiness" in the form of a pike or its fillet. It is not an easy task to clear the fish from the head, intestines, bones and skins, therefore our unobtrusive service in the form of cutting fish suits me very much in the preparation of pike. So, let's begin:
Fish, in this case fillet, always comes with bones, and therefore we will be saved by an ordinary "shovel" manual meat grinder: when grinding fish, all bones are wound on a shaft and do not fall into the minced meat, unlike electric meat grinders: they swallow everything that is in you throw them. The only inconvenience is that if there are a lot of bones, then you will have to disassemble and clean the meat grinder more often. Therefore, try to leave all the pieces with bones at the end of the grind, so as not to mix "heavy" meat from bones with boneless and other ingredients.

Separate topic: sauce. You can stew cutlets in tomato, creamy or any other sauce of your choice - choose for yourself, and we love it "naked", especially cold for sandwiches.

If you want to save a part of the minced fish for the next time, then separate as much as you need up to 3 points - before adding the onion-garlic mince and freeze, and reduce the amount of onion additive as many times as the part of the fish is reduced.
I immediately divide the minced meat into 3 parts (two in the freezer), and I make the onion dressing from a large onion, 5 cloves of garlic, 2 eggs and a couple of humps of white bread - just in a frying pan.

You have interesting cutlets, for me it is certainly exotic, but tell me, do they, naked as you like, have a very different taste from the same cutlets, for example, from hake or other fish?

You have interesting cutlets, for me it is certainly exotic, but tell me, do they, naked as you like, have a very different taste from the same cutlets, for example, from hake or other fish?

Greetings! I think the whole difference will be in two points:
1. Pike is usually taken on large cutlets, hence it is old, the meat is rough, dry and smells like mud, so lard is added to it - so that the cutlets come out more airy and fatty. Onions and garlic are precisely from the smell of the river.
2. I can't imagine how the bones of other fish will behave in a meat grinder.If you are aware, then in a pike, like in red fish, those bones that go deep into the back end, as it were, with a transition into a thread - it is this connection of the bone with the fiber that allows it to wrap around the shaft of the meat grinder.
So we can not add lard, and you can scroll the meat of red fish in a meat grinder.
With hake it is more difficult ... for sure you can add lard, but a little, but clean the bones with your hands, but it does not have bones in its back - only a ridge.

My mother-in-law prepares herring cutlets - she cuts off the heads and tails, takes out the guts and grinds the fish along with the ridge three times in a meat grinder, adds onions, carrots, rolls, eggs and sculpts cutlets. But again, we take into account - we take small herring and the bones in it are soft. The cutlets are dark gray.
All fish taste different, their hake cutlets will certainly be different, and from red fish they are completely red.
Try it, it should work out!

And ... I always adhere to one law in fish dishes - there is no fish without bones, no matter how it is cooked! Eat gently

[Harirama]

Harirama, and this is your family recipe or where?

[Harirama]

Harirama, and this is your family recipe or where?

About twenty years ago, or a little more, we stayed in the reserve with friends - there they shared with us about this recipe, when my husband caught a huge pike of 5 kg. And carrots and proportions came over time by themselves.

Great! And I add butter or heavy cream to the fish cakes, it seems to me that the taste of the fish does not disappear this way. And with lard, probably more like meat patties?

Great! And I add butter or heavy cream to the fish cakes, it seems to me that the taste of the fish does not disappear this way. And with lard, probably more like meat patties?

I don't feel the fishy taste at all I also put bacon in fish cakes, but I haven't tried carrots

Guess what, girls, you need to try! Well, to the market, for a pike ?!

Great! And I add butter or heavy cream to the fish cakes, it seems to me that the taste of the fish does not disappear this way. And with lard, probably more like meat patties?

Fresh lard has almost no smell, but it has volume - it turns out more airy and there is absolutely no meat smell

How in time I came across this recipe! Only today I bought a pike fillet, tomorrow I will try to make them according to this recipe. I love pike cutlets!

Today I made pike cutlets - it turned out very tasty, thanks for the recipe!

: hi: In a couple of days, we are going fishing for pike. I will definitely try these wonderful cutlets.

Thanks for the recipe. In our family, lard is added, and not lard, even in hake. Very tender and tasty cutlets. And when the pike are very young, it is very tasty to fry them whole on lard.
The pike itself is a dryish fish.