2020-08-13 / test@t

Pike cutlets with bacon, zucchini and herbs

Pike cutlets, of course, serve with boiled potatoes with butter and dill.

Pike cutlets with bacon, zucchini and herbs
  • 1 pike 2 kg weight
  • 150 g smoked bacon
  • 1 small vegetable marrow
  • 1 large bunch of dill
  • 1 small bunch of green onions
  • 1 large egg + 2 yolks
  • 3-4 st. l. decoys
  • rice flour for rolling
  • melted butter
  • salt, freshly ground black pepper


Step 1
Cut off the pike's head (capturing about 10 cm of pulp) and tail (also with 7-10 cm of pulp). Set aside for fish soup. Gut the fish. Remove the clean fillets, and set aside the skin and bones for the fish soup.
Step 2
Chop the bacon finely. Rotate the bacon and pike fillets through a medium wire grinder.
Step 3
Chop the green onions and dill as small as possible. Grate the courgette on a medium grater. Combine minced fish with zucchini, herbs, egg, yolks and semolina. Season with salt and pepper. Refrigerate for 30-60 minutes.
Step 4
Use your oiled hands to mold thick (5–6 cm) round cutlets weighing about 120 g each. Dip in rice flour, shake off excess. Fry the patties in ghee over medium heat until golden brown on both sides. Bring to full readiness in the oven at 150 ° C, 10 minutes.
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