Pollock - healthy and tasty fish, affordable. She has a gentle dietary pulp. Pollock cutlets are very tender. They can be prepared with a filling or gravy, served with a family feast or holiday.
Material Content:
Delicious Pollock Fish Cakes
The taste qualities of pollock are excellent. There is no smell of mud, no bitterness. You can cook using various products and seasonings, using different cooking methods.
The components of the recipe:
- pollock (fillet) 700 gr;
- one egg;
- breadcrumbs;
- potatoes two medium tubers;
- white bread soaked in milk 1 - 2 slices;
- oil post .;
- onions 1 - 2 units;
- pepper, salt.
It is necessary to wind through a meat grinder, (as an option, you can use a food processor or a blender) fish, onions, raw potatoes, add bread, egg, pepper, salt to it. Cutlets are molded, crushed in breadcrumbs.
Oil is poured into a hot pan, warmed up. Cutlets are laid out there, fried on both sides. Long frying is not required, the fish cooks pretty quickly.
Air cutlets with semolina
- pollock fillet 500 gr;
- 1 average bulb;
- decoy tablespoon;
- pepper;
- loaf 200 gr;
- egg;
- salt.
The fillet is cut in the form of small cubes, pepper, salt, onion (finely chopped) are added there, everything is mixed. Baton should be soaked in milk. The eggs are mixed with semolina, and the loaf is placed there. Now this mass should stand for about 15 minutes. Then everything is mixed, cutlets are molded, fried on both sides.
On a note! Pollock fillet cutlets do not have to be fried, they can be steamed. It will be no less tasty. If desired, instead of bread, you can add carrots, zucchini, pumpkin.
Step-by-step recipe for pollock fillet
- 400 - 500 g pollock (fillet);
- 2 table. tablespoons butter plums. or oily sour cream;
- refined oil post. 80 ml;
- 1 egg
- wheat flour 4 table.spoons;
- ½ cup of milk;
- onion;
- salt pepper;
- 1 potato tuber;
- greenery.
The step-by-step process for preparing cutlets is as follows:
- Defrost fish. While this process is happening, you need to soak the crumb in milk.
- Peel the onion. Cut into several pieces.
- Wash and peel potatoes. Cut into pieces.
- Pass the fillet through a meat grinder.
- Potatoes are chopped in a blender or in a meat grinder.
- Chop the onion.
- Stir potato onion and fish.
- Add minced bread, pepper, salt, chopped herbs, egg, sour cream or butter (softened). Post very carefully.
- Form the patties with wet hands or a spoon.
- Roll in flour (can be in breadcrumbs).
- Lightly fry 2 sides alternately.
- Close the lid. Place in the oven for 25 minutes.
Pasta, cabbage, potatoes, rice are great for garnish.
Holiday option in the oven
- white bread - 200 gr;
- fillet - 1 kg;
- hard cheese - 50 g;
- 1 onion;
- milk -500 gr;
- 2 eggs;
- salt;
- oil post. - 3 tablespoons;
- pepper;
- a glass of grated white bread.
Products for sauce:
- 2-3 tablespoons (tablespoons) of water;
- tomato paste 2 - 3 tablespoons;
- sour cream 100 gr;
- 1 onion;
- salt;
- 1 medium carrot;
- a pinch of sugar.
With bread, you need to cut the crust. The crumb should be soaked in milk, then it must be squeezed. While the bread is soaked, the fillet needs to be washed, dried, chopped.
Vegetables should be peeled, washed thoroughly. Onions must be cut into cubes, grate the carrots. Divide the onion in half. One half for the sauce, the other will be used in minced meat. Grate hard cheese on a coarse grater.
Add onion, bread, pepper, egg, salt to the chopped pollock fillet. Mix all the ingredients well. Make meatballs from lumps of minced meat. Then you need to roll them in flour (you can in breadcrumbs), fry both sides in a pan with hot oil. And turn it off.
Now you need the sauce. The tomato is mixed with sour cream, fried carrots and onions, water, a little sugar and salt are added.
Cutlets should be put in a roasting pan or cauldron in layers. After making the first layer, it is poured with sauce. After this, the next layer is laid out, gravy is also applied to it. Get several layers, each of them should be watered with sauce. Now the cauldron must be put in the oven, simmer for 20 minutes.
On a note! You can fill the patties not with thick gravy, but with vegetable, mushroom or chicken broth seasoned with spices, with sautéed vegetables. Mayonnaise can also be used in gravy instead of tomato.
Stuffed with Fried Mushrooms
The components of this recipe are as follows:
- 500 gr fish fillet;
- a pair of onions;
- pepper, salt;
- ½ stack. rice;
- 2 cloves of garlic;
- 200 gr fresh champignons;
- lean oil;
- dill;
- breadcrumbs.
To prepare the gravy:
- 3 large spoons of tomato paste;
- onion;
- Suneli hops (to taste);
- 2 carrots;
- salt.
Enumerated, well-washed rice should be boiled, discarded to drain water, cool. Chopped washed greens. Peel the onion, cut into cubes, fry a little in oil and cool.
Make minced fish, combine with rice, herbs, onions, peppers, salt. Let it stand in the refrigerator. Washed and dried mushrooms should be chopped in pieces. Mushrooms must be fried, cool. Separate the fourth part from them for gravy. Make a tortilla out of a piece of minced meat, put mushroom filling on it. Put another cake on top. Blind edges, form cutlet with palms. Roll in breading, fry.
Now you need to prepare a delicious gravy. Divide the onion into four slices, thinly cut them across (you get quarters of onion rings). Carrots need to be finely grated. Passivate vegetables. Add to them mushrooms, hops-suneli, warm water, salt. Keep on fire until boiling, turn off.
Put the semi-finished products in one layer on a baking sheet, pour over the gravy on top, soak the patties in the oven for 20 minutes until cooked.
Juicy cutlets with butter and cheese
Essential products for juicy and tender pollock cutlets:
- minced fish 500 gr;
- 40 grams of white loaf;
- milk for soaking bread;
- 1 onion (red).
- bunch of parsley and dill.
- 30 g butter and cheese.
- crackers.
- spice.
- Lean oils 3-4 table. spoons.
Greens are placed in minced fish. And cheese and butter are mixed and packaged inside cutlets. It remains only to fry the products until golden crispy and serve with mashed potatoes.
