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 Fish Sausages with Creamy Spicy Rice Recipe
Juicy fish sausages without eggs, super-tender, with a slight taste of pickles, accompanied by creamy spicy rice with the aroma of herbs - we offer you a light and very tasty dish for a family lunch or dinner. I am sure that your family will like this dish!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Pass the fish fillet through a meat grinder together with cottage cheese and add 2 tbsp.l. melted butter.
    Pass the fish fillet through a meat grinder together with cottage cheese and add 2 tbsp.l. melted butter.
  2. Add the pickled cucumber to the minced meat and beat the minced meat with wet hands at least 20 times.
    Add the pickled cucumber to the minced meat and beat the minced meat with wet hands at least 20 times.
  3. We put the fourth part of the filling in the form of sausages on the food film.
    We put the fourth part of the filling in the form of sausages on the food film.
  4. Wrap in plastic wrap, tie a knot on one side, seal the stuffing and tie a knot on the other side.
    Wrap in plastic wrap, tie a knot on one side, seal the stuffing and tie a knot on the other side.
  5. These are the sausages that turned out. Refrigerate for 20 minutes.
    These are the sausages that turned out. Refrigerate for 20 minutes.
  6. Put a saucepan with salted water and bring to a boil. Lower the rice bags and cook for 15 minutes.
    Put a saucepan with salted water and bring to a boil. Lower the rice bags and cook for 15 minutes.
  7. In a frying pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil, add turmeric, garlic powder and 1 tsp pesto to taste, heat until hot.
    In a frying pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil, add turmeric, garlic powder and 1 tsp pesto to taste, heat until hot.
  8. Lower the sausages into boiling water, bring to a boil, cook on low heat under a lid for 5-6 minutes.
    Lower the sausages into boiling water, bring to a boil, cook on low heat under a lid for 5-6 minutes.
  9. Pour the finished rice out of the bags, add rice, green butter and mix well, wrap. Remove the film and quickly fry the sausages over high heat in a mixture of the remaining butter and olive oil with the addition of a drop of pesto sauce, blot the sausages so that the oil does not splash when frying! Immediately serve hot sausages with infused rice and enjoy!
    Pour the finished rice out of the bags, add rice, green butter and mix well, wrap. Remove the film and quickly fry the sausages over high heat in a mixture of the remaining butter and olive oil with the addition of a drop of pesto sauce, blot the sausages so that the oil does not splash when frying! Immediately serve hot sausages with infused rice and enjoy!
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