Today I am treating you, dear cooks, with cutlets with sauce. Cutlets can be made from any fish, especially delicious pike perch fillets. Since we don't sell walleye, I cooked salmon fillet. The cutlets are tender, juicy, crispy, in harmony with the sauce - very tasty!! I invite you to visit!
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Onion
- 50 gram Matzo matzo flour or 4 pieces of white bread +milk to soak
- 1 piece Chicken egg in minced meat
- 1 teaspoon Lemon zest in minced meat
- 1 tablespoon Dill to taste
- Salt to taste
- Black pepper to taste
- Breadcrumbs to roll cutlets
- Vegetable oil for roasting cutlets
- Milk soak the bread or matzo
- 200 gram Yogurt greek yogurt
- 1 piece Cucumber small, clear of skin
- 1 tablespoon Lemon juice
- 350 gram Salmon any fresh fish
Ingredients
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Instructions
- Products. I'll show you a dish of fish and matzo. Fill the halu or white bread with milk so that they swell and stand aside for a while.
- Fry the onion in vegetable oil until transparent.
- In a deep bowl, cut the fish into pieces, add the fried onion, one egg, matzo with milk (or bread with milk).
- Whisk with a hand blender, add lemon zest, dill, salt and pepper to taste. At this stage, you can optionally add 100 grams. white cabbage (I didn't add it) my family doesn't like cabbage in cutlets.
- Mix well.
- Form cutlets, roll in breadcrumbs, put in a frying pan with vegetable oil for frying.
- Greek yogurt + peeled cucumber grate + salt + pepper-to taste, add lemon juice to taste. Mix it.
- Bon appetit!!
- Enjoy)
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