Fish Cutlets with Shrimps Recipe
Tender, juicy, soft red fish cutlets stuffed with shrimp and herbs. It’s amazing! This dish will rightfully take pride of place on the New Year’s table. Try this!
Servings
4
Cook Time
55minutes
Servings
4
Cook Time
55minutes
Ingredients
Instructions
  1. Cut the onion into cubes and fry until golden brown in a mixture of butter (5 g) and vegetable (1 tbsp.l.) oils. Cool.
  2. Put the fish fillets in the bowl of a food processor.
  3. Grind. You can use any red fish. This time I was cooking trout cutlets.
  4. In the bowl of the combine with chopped fish, add potato starch (corn or rice will need one and a half times more, that is, 1.5 tbsp. l. l), fried onions, season the fish mass with pepper and salt. Mix the minced meat until smooth.
  5. Finely chop the boiled shrimp and mix them with soft butter (remaining 20 grams) and chopped parsley. The weight of the already peeled shrimp is indicated.
  6. Form cutlets. To do this, I use a serving ring with a diameter of 8 cm. Cover the cutting board with parchment, put a serving ring on it, put about 50 grams of minced fish on it, level and level the minced meat with a spoon, make a small depression in the middle. Put a teaspoon of shrimp with herbs in this recess.
  7. Put another 50 grams of minced fish on the shrimp, lightly press (tamp) with a spoon. Carefully remove the ring.
  8. Put the formed cutlets in the freezer for 30-40 minutes. The oil in the cutlets will “grab” a little and will not leak out during frying. It is very convenient to cook such cutlets in advance, and an hour and a half before serving, take them out of the freezer, fry them and serve them to the table.
  9. Fry the cutlets in well-heated vegetable oil over moderate heat. Three to four minutes on one side…
  10. . then turn over, fry for another minute, reduce the heat to a minimum, cover the pan with a lid and cook the cutlets for another five minutes. Everything is ready!
  11. Enjoy your meal.
  12. Enjoy)
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