2020-08-13 / test@t

Pike cutlets with bacon, zucchini and herbs

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

Ingredients

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-BY-STEP COOKING RECIPE

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.

Cooking time

1h 15m

Servings

Catalog