I have repeatedly made chopped fish cutlets, but in this recipe there are no eggs or flour (starch, crackers) in the minced meat, and they do not fall apart. Juicy, tender, delicious, flavorful pink salmon cutlets will delight lovers of fish dishes at your festive table. Of course, these cutlets can be made from any salmon fish.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 800 gram Pink salmon
- 1 tablespoon Mustard
- 1 tablespoon Mayonnaise
- 1 piece Celery root stem
- 1/2 bunch Green Onion
- 4 tablespoons Vegetable oil for frying
- 4 tablespoons Bread crumbs / breading
- 1 clove Garlic
- 1 teaspoon Seasoning for fish: lemon zest, garlic, black pepper, thyme, sea salt, parsley, marjoram
- 1/2 bunch Dill
- 1 teaspoon Salt
- 1 tablespoon Lemon
- Black pepper to taste
Ingredients
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Instructions
- To prepare these cutlets, you can take any fish of the salmon species. I have pink salmon. I did half of the specified rate.
- We clean the fish, cut it into fillets (remove the bones and skin), and cut it into small pieces.
- Finely chop the celery stalk, green onion, dill and garlic.
- Mix mayonnaise, salt, lemon juice, fish seasoning (optional), mustard.
- Mix the chopped fish with herbs and mayonnaise with mustard and additives. Mix well and leave to marinate for 30 minutes. You can prepare it in advance and put it in the refrigerator.
- Next, we form cutlets, I have round ones. They keep their shape well and do not fall apart. Breaded in breadcrumbs.
- Fry in vegetable oil on both sides until Golden on medium heat.
- Bring to readiness under the lid on low heat. The total frying time is about 20 minutes.
- Serve the cutlets hot, decorate with herbs. Happy New Year!!!
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