Burbot meat itself is quite fat and juicy, you can do without a loaf soaked in milk. On the other hand, the loaf and milk not only give the necessary pomp to the minced meat and future cutlets, but also give them an additional taste. I add a loaf soaked in milk and when I cook cutlets from two types of fish-pike and burbot.
Cook Time | 40 minutes |
Servings |
Ingredients
- 2,5 kg Burbot
- 2 pieces Onion
- 200 gram Loaf
- 100 ml Milk
- 1 tablespoon Estragon
- 1 teaspoon Turmeric
- 150 gram Breadcrumbs
- 6 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Cut up the burbot. Separate the head, cut off the tail – all this can then be used for fish broth or fish soup. Eviscerate, cutting the belly lengthwise, rinse with cold water from the tap. Make a deep longitudinal incision along the ridge. Remove the fillet from the spine directly with your hands. The ridge is also sent to the future broth. Remove the fillet from the skin (skin-in the broth). I do this: I cut the spineless carcass into segments – so it's easier to operate further. With a sharp knife, I cut the meat from the skin. Get pieces a La carte, they are comfortable and in order to cook the fish chunks for the grinder.
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