Creole shrimp rice
2020-08-13 / test@t
Pike perch cutlets with shrimps
Ingredients
- 300 g large headless shrimps
- 3 cloves of garlic
- 5-6 sprigs of parsley
- 1 medium potato
- 120 g butter
- 600 g pike perch fillet
- 1 large egg
- salt, freshly ground white pepper
- rice or plain flour
- ghee for frying
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the shells of the shrimp. Cut the back lengthwise, remove the dark intestinal vein. Cut the shrimp across into small pieces.
Step 2
Crush, peel and chop 1 garlic clove. Place the parsley on top of the garlic and chop everything together as small as possible.
Step 3
Finely grate the remaining garlic into a bowl. Grate peeled potatoes there. Melt 50 g butter and add to the garlic potatoes, stir.
Step 4
Chop pike perch fillets into minced meat or mince. Mix with potato-garlic mixture. Add a lightly beaten egg, salt and pepper and knead thoroughly. Refrigerate for 15 minutes.
Step 5
Combine shrimp and garlic with parsley, salt and pepper. Cut the remaining butter into thin slices.
Step 6
Shape the minced fish into a flat cake in the palm of your hand, in the center place some shrimp and a couple of slices of butter. Seal thoroughly, round, roll in flour. This way, shape all the patties. Fry the patties in a skillet in melted butter, about 5 minutes each. from each side.
See more
