In dietary, curative and sports nutrition, fish dishes are very much appreciated. It contains easily digestible fats and proteins, extractives, phosphorus, chromium, sulfur and calcium, vitamins A, PP, E, B1, AT2, AT12, C and D.
Who lived in the Soviet Union, he is familiar with the concept"Fish day". This phrase drove into the melancholy of many meat lovers and permanently deprived them of a good mood. The fact is that at public catering points on Tuesdays and Thursdays visitors were fed fish dishes. Fried in oil steaks from hake, covered with a crisp crust of lezon, herring in marinade with fragrant sunflower oil and onion rings, foreshmak with butter and greens, sausages and pelmeni, pies and pies, meatballs from fish mince of pollock or hake with mashed potatoes and canned green peas - the traditional components of the canteens dining menu.
To cook meatballs from minced fish, you needtake a low-fat, low-fat fish without a specific odor. Good stuffing is obtained from cod, hake, pollock, haddock, pike, salmon, pike perch and sea bass. You can make minced meat from several types of fish. In the event that the fish is watery or oily, the consistency of the stuffing can be consolidated by adding to the main fish the fillets of cooked pollock.
700 g of fish fillets are taken one averagebulb, two chicken eggs, about 300 grams of white bread soaked in water, salt and pepper, better, white, to taste. For frying onions you need about 75 g of butter. Fish cutlets from fish mince before frying first panic with flour, then beaten egg and then sesame seeds, grated with grated white bread, breadcrumbs or a mixture of them. To improve the taste in the mince, add a mixture of ground, dried, fenugreek, marjoram, basil, caraway, coriander, cardamom, parsley, paprika, tarragon, lyubistok and celery to the tip of the knife.
Modern fish patties from minced fishdiffer from their Soviet counterparts in that they are often made from ready-made ice-cream fillets of Chinese origin. Often it sins with excess of ice. In this case, do not put a soaked bread crumb into stuffing. When scrolling through a meat grinder, a stale white bread is attached to it. The crushed mixture is seasoned with salt and spices and left on the table under the lid for 20 minutes. This is necessary to ensure that the fish patties made from minced fish are homogeneous in consistency and taste. In the liberated time, peel the onion, finely chop and fry in butter. It can be replaced with peanut, sesame or walnut oil. Next, prepare the breading. After the forcemeat has lasted the required time, 2 chicken eggs are added to it, the fried onions cooled to a warm state and mixed again. If you like the taste of minced meat and does not require improvement, the last step will be to beat it against the countertop.
Put all the mincemeat in two fairly solidtransparent plastic bag. Remove air from them and tie them. Let the product does not completely occupy the entire cellophane space. Packaged in this way stuffing can be beaten, not being afraid that from the blows it will be sprayed in different directions. A bag of stuffing should be raised 30-50 times and thrown on the table. Now you can take it out and form cutlets. He acquired a very good consistency and properties. The chopped minced meat for cutlets, the recipe of which is given above, can be used for making rolls, cottage cheese, croissants, zrazes, as well as meatballs for soup.
A breading mixture is poured onto the table, onto itPutted portions of minced meat are put and with the help of a knife fish cakes are formed. From the fish mince they are usually done with one pointed end, a silhouette resembling a fish without fins and a tail. But do not be afraid if your cutlets are round and flat, with a diameter of 5-7 cm and a thickness of 1.5 cm. Fry them in a frying pan with a thick bottom in a well-heated, even hot vegetable oil. No longer than 10 minutes on each side, until a crispy ruddy crust.
In South-East Asia, fish cutlets like to eat with a warm salad of rice noodles with sprouted beans, carrots and green onions.
Ingredients:
Cut the fish into pieces and put in a bowl.a food processor or use a blender. Then pour oyster sauce, 1 tbsp. spoon fish sauce, add the garlic and starch. Stir until smooth - externally the usual fish minced meat for cutlets. The recipe is different from the usual lack of eggs, the use of sauces instead of salt and the replacement of bread crumbs with starch.
Divide the forcemeat into 10 identical pieces (approximately 1 tablespoon each). Form them round cutlets. To prevent minced meat from sticking to your hands, moisten them with cold water.
Heat the oil in a large frying pan and place cutlets in it. Fry on medium heat until crisp, about 3 minutes on each side.
While the cutlets are being prepared, put the feces, carrots and a white portion of shallots in a large bowl, pour boiling water and let stand for 5 minutes. Add the beans 30 seconds before the end.
Mix 2 tbsp. spoons of fish sauce, lime juice, soy sauce, brown sugar and chile flakes in a small bowl.
Drain the boiling water from the fucchose, chop the remaining green feathers of shallots and cilantro. Combine in a bowl of noodles with vegetables, herbs and sauce.
Serve fish patties on a bed of warm salad with lime quarts for squeezing.
To cook fish patties from salmonminced, cook 350 g fillets of fresh salmon in a half cup of good vegetable broth. After 8-10 minutes of boiling, the fish can be removed. Cool cooled salmon and check for bones. In a frying pan heat the curry (10 g) to obtain a fragrant smell, mix with a pinch of chili pepper petals, white pepper, salt and 1 tbsp. spoon chopped green onions. Combine in a large bowl of salmon pulp, 23 g of boiled potatoes, rubbed on a coarse grater and an aromatic mixture, stir well, trying to keep the pieces in their entirety. Let the mixture be not smooth. Form 6 cutlets and for compaction send them for 30 minutes in the refrigerator.
For breading, prepare three bowls.In one, whisk a large chicken egg, in others pour 50 g of flour and breadcrumbs (separately). Stand out cutlets first in flour, then in the egg, then in breadcrumbs. Put the cutlets in the refrigerator again for 15 minutes. Only after that, fry in hot vegetable oil until crispy crust for 3 minutes on each side. Serve hot with a sauce of sweet soy sauce, chilli, mayonnaise and garlic.
These fish patties made from salmon are excellenta variant of the main festive dish for a vegetarian table. If they are made without eggs and butter, they will be suitable for Petrov and Christmas.
