Baked perch with vegetables
2020-08-13 / test@t
Fresh and smoked fish cutlets
If the dinner is to be very satisfying, cook crumbly long-grain rice for the cutlets. Or serve Korean salads like kimchi, carrots, or asparagus.
Ingredients
- 200 g white bread without crust
- 200 ml cream, 30% fat
- 2 medium onions
- melted butter
- 900 g fillet of cod, pollock, haddock
- 400 g hot smoked fatty fish (salmon, catfish)
- 1 egg
- paprika, salt, white freshly ground pepper
- rice or wheat flour for rolling cutlets
- 4 cloves of garlic
- 50 ml dry white wine
- 300 ml cream, 30% fat
- 1 tsp lemon peel
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 150 ° C. Cut the bread into pieces and soak in the cream. Chop the onion, fry in 1 tbsp. l. butter until soft, 5 min.
Step 2
Add the egg, season with salt, pepper and paprika, refrigerate for 30 minutes.
Step 3
Heat oil in a frying pan. Lubricating your hands with oil, mold round plump cutlets weighing 80 g each, roll in flour. Fry the cutlets until golden brown, 3 minutes each. from each side. Transfer the pan to the oven for 10 minutes. Transfer the cutlets to a dish, do not wash the pan!
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