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.

Cooking time

50m

Servings

Catalog