We prepare fish patties: a recipe and its variants

Among the huge variety of fish dishes, fish cutlets occupy a place of honor and can be considered one of the most popular.

With a crispy crust, juicy, flavored, fried in breadcrumbs or without them - such can be fish cutlets.

The very concept of the "cutlet", of course, was invented by the French, these trendsetters not only in the design of clothing, but also in cooking. "Cutlet" denotes the word "rib" in translation, and this means that the cutlet, in its original meaning, can be not only from chopped meat, but also from its whole piece, and be fed directly on the rib.

A little later, the idea of a cutlet as something of chopped mincemeat passed to other types of products. So there were potato cutlets, rice cakes, cutlets from soy, cutlets from vegetables (cabbage and carrots), from mushrooms, and fish cutlets. The recipe for cooking all kinds of cutlets is roughly similar, but, of course, the taste of all kinds of cutlets are completely different.

For example, to cook fish patties (a recipe from pollock), you need to take away the bones from the fish, carefully cut the fins, pass through the meat grinder the flesh of the fish with the white bread, previously soaked in milk. A prerequisite is the addition of minced onions and carrots: they will make the meat richer taste, and the carrot will add a rosy hint to the fried chicken.

In order that cutlets from low-fat fish species become more juicy, you can add butter or margarine to the stuffing. If you do not have these products, add 2-3 tablespoons of sunflower oil, and then you will get tender fish cutlets as a result. The recipe for using butter in the preparation of meat cutlets from fish also allows not only adding fats to mincemeat, but also putting a piece of butter directly into the middle of the cutlet while it is being molded. For example, fish pate fish are prepared . The recipe is simple: meat is taken from the bones, a white loaf (baton) soaked in milk and onions are added to the stuffing. Salt and pepper add to taste, and in the middle of cutlets wrap a piece of butter, which during the heat treatment melts and mixes with the juice. When you serve such cutlets for your household, a surprise awaits: a fragrant, terrific, delicious juice that flows down onto the plate and makes it desperately knock on the table with a spoon in the mute demand of the additive!

Fish cutlets, a recipe for cooking which each hostess can have, can be combined with vegetables as a garnish. It can be boiled or fried potatoes, asparagus beans in tomato sauce, vegetable stew, cauliflower in batter, stewed beetroot in sour cream. In addition, fish cutlets can be served with a variety of sauces, as well as cooked in white or red sauce.

The basis for white sauce is flour, diluted with water or seasoned with sour cream (sometimes milk), as well as fried to golden color, onions. This sauce is called béchamel and has a very wide distribution in cooking.

If you cook fish patties, the recipe allows you to put them out in red sauce based on tomato paste or tomato juice. This sauce will sharpen your cutlets, but will make their taste less expressive.

Classics of the genre recommend to serve fish cutlets with cowberry sauce. Also an interesting combination with fish cutlets will be a sauce made from cranberries.

And you can also make a sauce of tomato, sweet pepper, onions, olives and white wine. This sauce has a wonderful aroma, a wonderful taste and harmoniously beautifies the taste of any meat or fish dish.

Therefore, experiment, create, look for new variants and combinations of taste and smell, and the glory of creative culinary will haunt you!