Burbot meat itself is quite fatty and juicy, you can do without a loaf soaked in milk. On the other hand, the loaf and milk not only give the necessary splendor to minced meat and future cutlets, but also give them an additional taste. I also add a loaf soaked in milk when I cook cutlets from two types of fish - pike and burbot.
Cook Time | 40 minutes |
Servings |
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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
- Slice the burbot. Separate the head, cut off the tail – all this can then be used to make fish broth or fish soup. Gut by cutting the abdomen lengthwise, rinse with cold tap water. Make a deep longitudinal incision along the ridge. Separate the fillet from the spine directly with your hands. The ridge is also sent to the future broth. Remove the skin from the fillet (skin - into the broth). I do this: I cut the lean carcass into segments – it's easier to continue working this way. With a sharp knife, I cut the meat from the peel. Take portion pieces, they are also convenient for cooking fish pieces for a meat grinder.