2020-08-13 / test@t

Pike perch cutlets with shrimps

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.
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