Pike perch cutlets and salmon roll. Menu for fish day

In the oven

Fish cutlets from pike perch baked in the oven are not only incredibly tasty, but also healthy.

You will need the following list of products:

• 0.5 kg. pike perch fillet;
• Onion head;
• 100 milliliters of milk;
• A couple of tablespoons of sour cream;
• Egg;
• Crumb of white bread;
• Salt and pepper.

Cooking steps:

1. Wash the fish fillet, cut into pieces and pass them through a meat grinder.
2. Peel the onion and cut into four parts. Then grind in a meat grinder.
3. Soak the bread crumb in milk, then also pass it through a meat grinder.
4. Mix all the ingredients in a cup and beat in the egg. Stir everything well, season with salt and pepper.
5. Make cutlets from the prepared minced fish with your hands dipped in water.
6. Grease a baking sheet with oil and place the prepared cutlets on it, pouring sour cream on top.
7. Place them to bake in an oven preheated to 200˚C for about 20 minutes.

Place the cutlets on plates along with your favorite side dish and serve.

In 100 grams of the finished dish:

• 13.3 g protein;
• 2.9 g fat;
• 7.3 g carbohydrates;

Calorie content is 108.2 Kcal.

Fried in a frying pan

For those who prefer a more familiar method of cooking cutlets in a frying pan, you can use the following recipe.

For it you will need:

• Half a kilo of pike perch fillet;
• 50 g butter;
• Onion head;
• Garlic clove;
• A couple of chicken eggs;
• Crumb of white bread;
• Milk;
• Fresh parsley and dill;
• Salt and pepper to taste;
• Breadcrumbs;
• Vegetable oil for frying.

Description:

1. Wash the fish fillet and grind it using a meat grinder.
2. Soak the bread pulp in milk and squeeze out. It will give the cutlets juiciness and delicate taste.
3. Also, in a meat grinder, grind the onion, parsley with dill, butter and bread crumb. Beat one egg into the resulting mixture, season with salt and pepper, and knead.
4. Form round cutlets from the prepared minced meat and put them in the freezer for half an hour so that they can retain their shape during the frying process.
5. Beat the egg, dip the cutlets in it and roll in breading.
6. Place the cutlets in a frying pan with heated vegetable oil. Fry until golden brown.

Even the best chefs recommend serving fried pike perch cutlets with tartar sauce. Both household members and guests will certainly enjoy this treat!

In 100 grams of the finished dish:

• 11.7 g protein;
• 9 g fat;
• 6.4 g carbohydrates;

Energy value - 152.6 Kcal.

Pike perch meatballs

Thanks to lean meat, meatballs always turn out surprisingly tasty.

Pike perch is not a very bony fish, so processing and cutting it is not difficult. Thanks to lean meat, meatballs always turn out surprisingly tasty.

You will need:

• pike perch – 700 g;
• pepper;
• green onions – 15 g;
• eggs – 2 large;
• oat flakes – 60 g finely ground;
• parsley – 15 g;
• carrots – 160 g;
• salt;
• onion – 320 g.

Sauce:

• tomatoes – 450 g;
• bouillon;
• lemon juice – 20 ml;
• onion – 130 g;
• pepper;
• tomato paste – 20 ml;
• salt;
• sugar – 10 g.

Cooking process:

1. Clean and cut up the fish carcass. Remove the bones. Cut the pulp into pieces.
2. Chop the onion into small cubes. Grate the carrots using a coarse grater.
3. Transfer the vegetables to the pan. Add oil and fry until transparent. Remove from heat and cool.
4. Chop the greens. Beat the eggs a little with a whisk.
5. Place the fillet and vegetables into a meat grinder. Grind.
6. Pour in the egg mixture. Add cereal, herbs, then sprinkle with pepper and salt.
7. Mix thoroughly and beat the minced meat. Place in the refrigerator compartment for an hour.
8. For the sauce, cut the tomatoes into 2 parts. Grate on a coarse grater. There is no need to grind the remaining skin; it will ruin the taste of the cutlets and make their structure uneven.
9. Chop the onion. Place in a saucepan with oil and fry. Combine with tomato puree and simmer for 7 minutes on low heat.
10. Pour in tomato paste. Simmer for 2 minutes.
11. Add salt. Pour in lemon juice and broth. Add sugar. Mix. You can use water instead of broth. Adjust the volume of liquid according to your own preferences, achieving the desired thickness of the sauce.
12. Form balls from the cooled mixture. They should not be larger than a chicken egg in size. Place in the form. Pour in the sauce, which should cover the workpiece almost completely.
13. Cover with foil or lid. Bake in the oven for 50 minutes. Temperature 160°C.

Chopped with added pike

You can do without a meat grinder to prepare minced meat by simply finely chopping the fish fillet. Such cutlets are not only very tasty, but also juicy. This recipe uses pike perch fillet in combination with pike meat.

To prepare chopped cutlets you will need:

• 400 grams each of pike perch and pike fillets;
• 250 grams of onion;
• 120 grams of white bread crumb;
• 100 grams of cream;
• 120 grams of milk;
• 50 grams of butter;
• Salt and pepper to taste.

Description of the cooking process:

1. Chop the fish fillet into small pieces, as shown in the photo.
2. Soak the bread crumb in milk, then squeeze it out a little and add it to the fish.
3. Pour cream into the minced fish, add a piece of softened butter, season with salt and pepper. Mix everything well.
4. Place the minced meat in the refrigerator for about an hour. Otherwise, the minced meat will turn out to be liquid and too soft, which will lead to the cutlets spreading during frying.
5. After an hour, take out the minced fish and form it into round cutlets.
6. Fry them in a hot frying pan until completely cooked.

Serve the finished cutlets with any side dish, vegetables or tartar sauce.

Attention!

Many people prefer to add fresh herbs and various spices to minced fish. It is important not to overdo it, so as not to interrupt the taste of the fish. The simpler the recipe, the better the cutlets taste!

In 100 grams of the finished dish:

• 11.7 g protein;
• 5.3 g fat;
• 6.3 g carbohydrates;

Calorie content is 119.8 Kcal.

In a steamer

This fish cakes recipe is sure to please those who follow a healthy diet or are on a diet.

The following list of products will be required:

To prepare you will need:

• 0.5 kg. pike perch fillet;
• 150 grams of potatoes;
• 100 grams of onion;
• Egg;
• 50 grams of pork lard;
• Salts and suneli hops to taste;
• Vegetable oil, as much as needed to lubricate the steamer grate;
• Breadcrumbs for breading.

Cooking steps:

1. Grate the washed and peeled potatoes on the side of a grater with large holes.
2. Place the grated potatoes in a colander and hang it over the saucepan. Leave for 10 minutes.
3. After the specified time, pour out all the liquid that has drained into the pan, leaving the starch that has settled at the bottom. Add it to potatoes.
4. Cut the fish fillet and lard into small pieces and grind in a meat grinder.
5. Place grated potatoes and chopped onions into a cup with rolled fish and lard, beat in an egg, add salt and spices.
6. Mix everything well, then beat off the minced meat.
7. Wet your hands, form small cutlets, and roll them in breadcrumbs.
8. Grease the steamer rack with vegetable oil and place the cutlets on it.

Attention!

How long it takes to cook depends on their size. Medium-sized cutlets cook for half an hour.

In 100 grams of fish cutlets:

• 12.2 g protein;
• 9.6 g fat;
• 4.5 g carbohydrates;

The calorie content of the dish is 153.2 Kcal.

With mushrooms, garlic and herbs

Appetizing fish cutlets from pike perch can be prepared by stuffing them with mushrooms.

List of products for the recipe:

• 1.5 kilograms of pike perch fillet;
• Half a glass of rice;
• 200 grams of fresh champignons;
• A couple of onions;
• A couple of garlic cloves;
• Any fresh greens;
• Vegetable oil to taste.

Step by step description:

1. Rinse the pike perch carcass and remove all the bones. Pass the resulting fish fillet through a meat grinder.
2. At the same time as the fish, mince the garlic cloves and fresh herbs.
3. Rinse the rice several times and boil, adding a little salt to the water.
4. Finely chop the peeled onion and fry in sunflower oil until golden brown.
5. Transfer the onion to the minced meat and add salt to taste. Place the minced fish in the refrigerator for 10 minutes.
6. Wash the champignons, chop finely, season with a little salt, and fry in vegetable oil.
7. Wet your hands so that the minced meat does not stick to them. Form it into flat cakes and place a little mushroom filling in the middle, as shown in the photo.
8. Form cutlets and roll completely in breadcrumbs. Fry in a frying pan on both sides until a golden brown crust forms.

The cutlets are ready! You can treat your household.

In 100 grams of the finished dish:

• 14.2 g protein;
• 2.3 g fat;
• 3.8 g carbohydrates;

Energy value – 92.3 Kcal.

Cooking a delicious dish

1. First, rinse the fish well.
2. If you didn’t take fillet, then gut it, free it from bones and backbone. Cutlets require sirloin. The thinnest bones will also work, they will still be crushed later.
3. Rinse the fillet.
4. Remove the skin from the lard.
5. Pass the lard and fillet through a meat grinder.
6. As a result, you will get minced meat. Pepper it and then add salt. Add an egg and bread soaked in water to it.
7. Then mix everything well. That's all, the minced meat for the cutlets is ready.
8. Make small-sized products from it.
9. Fry pike perch cutlets in vegetable oil, first on one side and then on the other. The finished products should have a golden crust. That's all, pike perch cutlets are ready.

With lard and semolina

You can please your loved ones with juicy and delicately flavored fish cutlets by adding semolina and lard to their composition.

For preparation you will need:

• 0.5 kg. pike perch fillet;
• 150 g lard;
• 4 tablespoons of semolina;
• Egg;
• Onion head;
• A tablespoon of vegetable oil for minced meat and as much as needed for frying;
• 4 tablespoons breadcrumbs;
• Salt and ground black pepper to taste.

Description of the cooking process:

1. Squeeze the defrosted fillet to remove excess liquid.
2. Cut it into pieces and pass through a meat grinder.
3. Similarly, using a meat grinder, grind the lard and add it to the fish.
4. Add the peeled and minced onion to the mixture of fish and lard.
5. Season the minced meat with salt and pepper, pour semolina into it and thoroughly mix all the ingredients together.
6. Beat the egg into the minced meat and stir everything again. Leave for a quarter of an hour for the cereal to swell.
7. Wet your hands to prevent the minced meat from sticking. Make cutlets.
8. Dredge the cutlets completely in breading.
9. Place a frying pan on the fire and heat the vegetable oil in it. Place the cutlets in it and fry them over low heat on both sides until browned. It will take no more than 10 minutes.
10. Pour a little water into the frying pan, close the lid, reduce the heat to low and simmer the cutlets for about 10 minutes.

Pike perch cutlets with lard and semolina are ready! Mashed potatoes are ideal as a side dish.

In 100 grams of the finished dish:

• 12.7 g protein;
• 19.7 g fat;
• 5.3 g carbohydrates;

Energy value – 249 Kcal.

Features of preparing fish cutlets

Fish lovers note that cutlets made from pike perch, pike, hake, pollock and other varieties practically do not differ in taste. The main thing is to choose a fresh product, only then the dish will turn out tender, juicy and aromatic. Of course, it’s always easier to take frozen fillets, but in this case you can sometimes end up with wet cutlets with a characteristic smell.

Advice: do not choose fish with cloudy eyes - this is the first sign of a stale carcass.

If you have a whole pike perch available, then you need to know how to cut it into cutlets:

1. Remove fins and tail.
2. Cut off the head. You don’t have to throw it away, but leave it on your ear or aspic. The product can be stored in the freezer for several months, depending on the freshness of the carcass. The main condition is to remove the eyes, gills and thoroughly rinse the remaining meat.
3. Cut along the bottom and gut. You should act carefully - there is often caviar inside. It can be prepared separately. It is tasty and healthy.
4. Divide the fish in half lengthwise and remove all bones.

5. Remove skin.

You should also know that the addition of various ingredients affects the taste of the dish. For example, cereals (semolina, rolled oats) can make cue balls more viscous, and bread and lard more juicy.