Recipe of cutlets from pike
The meat of a pike is a diet product, it is not greasy and is rich in vitamins and trace elements. Regular consumption of dishes of this predatory fish contributes to zdorulu the skin and mucous membranes, good metabolism, and normalizes blood sugar.
Important. The meat of the pike there are no contraindications to the use.
For cutlets of pike is fresh fish. There are many signs of freshness: red or pink gills, bulging bright eyes, not swollen abdomen, transparent mucus on the body a pleasant smell. Quality fish you can and check the national way to lower it in the water, good copy will sink and the bad float to the surface.
To prepare cutlets of pike (without fat) you need the following ingredients:
- pike 1-1.5 kg
- baton — 1 PC
- milk — to taste
- onion large — 1 piece
- egg — 2 PCs
- greens, butter — optional.
First you need to properly clean and cut the fish and separate the fillets from the bones and skin. This will depend on the quality of the food.
The correct and fastest way to fillet:
- carefully wash the fish under running water, to wash the dirt and slime;
- to put under a cutting Board package or newspaper, clean the pike from the scales, moving from the tail to the head, and cut off the fins. Scales will be scraped off easier if the fish pour over boiling water or a little freeze;
- make a cut on the belly from the head to the anal fin, gut the insides and remove the tape along the ridge. You cannot enter the knife too deep so as not to puncture the gall bladder.
- cut off the head and tail. You can use them in soup.
- cut the fish along the spine into two halves, with a sharp knife to separate the fillet from the skin and larger bones. Pike are bony fish, but the small bones comminuted in a meat grinder and will not be noticeable.
For frozen fish fit only this method. Fresh or chilled pike can be cut even easier: just cut along the ridge into two halves. When this happens one fillet on the skin and one fillet on the skin with the backbone and innards. The separation of the pulp from the skins, the knife must be kept at an acute angle.
Cutlets of pike: a step by step recipe with photos
Interesting advice. Tender and flavorful dish you can get if the pan pour a little broth with spices. Health food lovers can bake meatballs in the oven or cook in a double boiler.
A great addition to this dish will be well-chosen sauce. Fish cutlets of pike more suited based sauces lemon, mayonnaise, tomato paste.
Ingredients for the simple sauce:
- mayonnaise 200 g
- lemon juice 1 tsp.
- sugar 1 tsp.
- chopped dill, salt and pepper to taste
- pickles 4 PCs
Preparation: mix all the ingredients. The sauce is ready.
How to cook cutlets of pike in the video below:
More recipes: battered fish, skewers of catfish, salmon from fish house, heh pike.