What should be considered when preparing pike cutlets? What is better to add to minced meat so that the finished culinary masterpieces turn out to be juicy, tasty and soft? How to cut a pike? All these questions will be revealed in the article by a culinary expert.

Necessary materials

It is better to butcher the pike with rubber gloves, put on cotton gloves on top so that the fish in your hands does not slip and is more firmly fixed. It is recommended to use a well-sharpened narrow knife or a special tool for cleaning fish. If the pike has a strong smell, sprinkle it with lemon juice. To speed up the process, it is better to pre-scald the pike with boiling water, put it in a bowl of warm water with a few drops of vinegar diluted in it.

All kitchen utensils should be removed from the cutting table, polyethylene should be laid on the stove on the kitchen table. Empty the sink of dishes, prepare a bowl and a cutting board - made of glass or plastic (not wood, as it will absorb the aroma). You will also need salt to powder the tail so that the fish does not slip out during work.

It should be noted that live pike are more convenient to clean than frozen ones. If frozen fish is purchased, it is better to deal with it immediately after thawing the scales.

Procedure

1. First wash under running water pike to remove mucus, pour boiling water over it, clean it, holding it by the tail and removing the scales from tail to head (or remove it along with the skin). You should be careful not to get hurt, because the pike has sharp teeth.
2. Remove the fins with a knife or scissors. Bones can be pulled out with tweezers. Cut the cartilage between the head and abdomen, cut the skin on the abdomen to the tail, make a shallow puncture near the head so as not to damage internal organs. Pull out the giblets and remove the gills with a knife. If the knife hits something hard and won't go any further, just change the angle and continue cleaning.
3. If a yellowish or Green colour, apparently hurt gallbladder. In this case, you need to thoroughly rinse the fish, especially in those places where bile has entered, so that the meat does not acquire a bitter taste when you start cooking it.
4. Remove skin and air bubble white color along the ridge) and remove blood clots from under it. Lay the fish meat-side up, then insert a knife between the skin and the loin and cut the skin at an angle. Wash the outside and insides of the fish, and then grind the fish in a meat grinder into a homogeneous mass.

Features of cooking minced pike

Pike meat is dry, therefore, in order to make a more high-calorie dish, you can add lard, other types of fish, vegetables, milk, eggs, bread to the minced meat, then the minced meat will become more tender in texture.

Minced pike can be used in the preparation of a variety of dishes: crispy cutlets, ruddy pies for soup, juicy dumplings with sour cream, fragrant fish roll, tender soufflé, delicious pies and crispy puff envelopes.

Pike is a low-calorie and dietary product, its fat content is approximately 1%. Its protein is digested in 2.5-3 hours. Pike cutlets without fat are juicy, they can be served for any celebration or family dinner, they go well with a variety of side dishes - from mashed potatoes to rice. When setting the table, it is good to decorate cutlets with herbs and lemon slices, and pour sour cream or tomato sauce into a separate bowl.

With fried onions

The cooking process is simple, it will take about half an hour: add chopped onions, eggs, salt, spices to the minced fish and fry the cutlets for. You can also use raw potatoes, grated cheese, fresh chopped greens as healthy supplements. If you want the cutlets to be fatter, add lard, zucchini and other ingredients for juiciness to the minced meat. Fried onions will add softness to finished culinary products.

To prepare pike cutlets with fried onions, you will need: 1 kg fillet, 2 pieces of white loaf, 2 eggs, 3 onions, half a teaspoon of sugar, 100 g of milk, sunflower or olive oil for frying, salt and spices.

Grind the bread and soak in milk or filtered water. Peel and finely chop the onion and fry until golden brown. Mix the fish fillet with 2 eggs (it is better to beat them first), squeezed bread. Add salt and sugar, mix everything with fried onions. Now you need to make balls from this mass and fry them in oil.

Another version of the recipe from the same ingredients: stewed cutlets. You will also need Bay leaf and allspice, for greater juiciness, you can add grated young zucchini. Put minced meat balls with vegetables in a deep saucepan, on them - onion, pepper, bay leaf. Pour enough boiling water to cover the entire contents of the pan, simmer for about half an hour under the lid.

Pike cutlets are served with mashed potatoes, buckwheat or rice, generously sprinkled with herbs.

With pork fat

To cook cutlets with lard, you need to take half a kilogram of pike fillet, 200 grams of a loaf, 1 glass of milk, about 100 grams of lard, 1 onion, 1 egg, salt, spices, flour and vegetable oil for frying.

The loaf should be crushed and soaked for half an hour in milk. Mix all the ingredients, form cutlets, roll them in flour and fry in oil. First, make a strong fire so that they become crispy, then reduce it, cover the pan with a lid and simmer the cutlets until cooked. Pike cutlets, the recipe of which we have given, are ready!

You can serve them with vegetables, mashed potatoes or rice, decorate with parsley leaves or dill sprigs.

For cooking, you will need 500-600 grams of pike fillet, 1 egg, 1-2 onions, 2-3 cloves of garlic, 100 grams of dried white bread, salt. Greens to taste: parsley, dill, cilantro, as well as ground spices: black pepper, ginger, cumin. For frying - sunflower oil.

Peel and wash the garlic and onion, it is better to dry the greens and cut off the leaves. Pass them along with the fillet through a meat grinder (or in) and chop until smooth.

Add bread soaked in water and 1 yolk to the mixture, salt, add spices, mix. It is better to beat the protein in and add to the minced meat, and then cook cutlets from the mixture (about the size of a ball for table tennis), fry them until golden brown for 3 minutes on each side.

A step-by-step recipe for cutlets and a photo of each cooking stage are given on our website.

With semolina

On the fillet of 1 pike, take 1 egg, 1 onion, 3 tablespoons of semolina, a small bunch of dill, breadcrumbs, black pepper, olives, salt, sunflower oil for frying.

Twisting the fillet in a meat grinder, add the onion, semolina, finely chopped dill. Pepper, salt the mixture and mix well. Beat the egg and lightly salt it. Pour the crackers onto a plate. Wet your hands and form balls of minced meat, inside each you can put an olive without a stone and stuffing, flatten them with your palm, dip in an egg, then in breadcrumbs.

Fry the resulting cutlets in a pan until golden brown on both sides for about 15 minutes.

You can serve them to the table with any side dish.

Baked in the oven

Add the minced loaf, garlic and onion to the minced meat, drive 2 eggs, mayonnaise, spices and salt to taste into the mixture, mix well. We form cakes, dip each in grated breadcrumbs and put on a baking sheet, greased with oil.

First, bake the cutlets for about 20 minutes at 180 ° C, pour water on a baking sheet, grease the cutlets with butter and send them to the oven for another quarter of an hour.

400 g minced pike, 1 egg, 2 tablespoons oatmeal, half a bunch of green garlic and green onions, 2 cloves of garlic, 3 tablespoons of breadcrumbs, 2 tablespoons of sunflower oil, salt.

We break the egg into a bowl with minced meat, add a little water, salt, oatmeal fast food, breadcrumbs, mix until smooth. Add chopped greens of garlic and onions, garlic cloves, leave the mixture to swell for a quarter of an hour. We form cutlets, roll them in breadcrumbs.

We spread it in the form, activate the “Frying” mode, close the lid, after 10 minutes. Flip the meatballs over to the other side. Cook the cutlets for another 5 minutes with the lid open. Thanks to oatmeal, pike cutlets, the recipe of which is given here, become juicy and stay soft longer.

with rice

400 grams of pike fillet, 250 grams of boiled rice, 1 onion, 1 medium-sized carrot, 1 egg, pepper, salt, a piece of white loaf, breadcrumbs.

Grate carrots, chop onions, mix them, fry this mixture in a pan for 5 minutes. Skip the fish in a meat grinder, add fried onions and carrots to the minced meat, crumb of bread previously soaked in water or milk.

Add rice, 1 egg, salt, add pepper and spices to taste, mix, form cutlets, dip them in breadcrumbs. Fry over high heat on both sides until golden brown, reduce the heat to low, fry under the lid until fully cooked.

With cottage cheese

For minced meat you will need: 800 g of chilled pike fillet, 250 grams of cottage cheese, a piece of dried white bread, bread crumbs, dried dill, salt, black pepper, 1 tablespoon butter.

For cooking, add dried dill, cottage cheese, pepper to the minced meat, salt, mix gently and form cutlets. Then roll them in bread crumbs, fry in butter for about 10 minutes, first with the lid open, and then with the lid closed. The cutlets are ready. After cooling, you can serve them with mashed potatoes and herbs.

Secrets and subtleties of cooking pike cutlets

1. Fish is a perishable product, so minced meat does not need to be kept in the air for a long time, especially in the summer. Try to cook minced meat as quickly as possible, putting it in the refrigerator for storage.
2. To make the cutlets soft, it is recommended to add a little lard, pork or butter to the minced pike. This will improve their taste and make them more appetizing.
3. To make pike cutlets acquire a sweetish tinge of taste, you can add grated carrots or potatoes to the minced meat.
4. Don't overdo the spices! Many beginners, out of an excess of feelings or lack of experience, try to add a wide variety of spices to minced meat, thereby drowning out the taste of pike. In this case, the saying is appropriate: "Simplicity is the best beauty."
5. IN big fish you can cut out the liver and fry it separately with onions, so you can treat your loved ones to a very appetizing dish.

Conclusion

The simplicity of the recipe is the key to excellent taste. Do not try to add as many ingredients as possible to the cutlets, so as not to "hammer" the taste of fish with them.

Enjoy the process of cooking and eating cutlets! Enjoy your meal!

We will cook pike fish cakes according to classic recipe, adhering to prescription proportions and recommendations of cooking technology.

For cutlets from river fish we need fresh pike fillet: fish must be taken fresh, preferably from a clean, proven reservoir and a rather impressive weight of 7 kg. and more
(The rich taste of fish pike cutlets will depend on this). Having cut the carcass of a pike, we select an excellent fillet, without a skin and remove visible bones. From the remaining parts of the fish body, head, fins

We skip fresh pike meat through a meat grinder with a fine mesh (you can scroll several times)
and at the same time add fresh onions, which we also pass through a meat grinder along with fish fillets. We get about

Also, when grinding fish in a meat grinder, it is necessary to add fresh, not salty lard (lard can be replaced with a piece of soft butter). We calculate the amount of fat from a proportion of 10% for the juiciness of minced meat from the mass of fish ... that is. e per 1 kg. pike 100 gr. fat passed through a meat grinder.

So, having twisted the pike, lard and onions in a meat grinder, we proceed to add aromatic spices and soaked bread crumb.
(We pre-soak the bread pulp for 10-15 minutes in boiled cold milk). We use spices sparingly, without fanaticism - a pinch of ground black and allspice, a pinch of ground coriander and this can be limited, unless you use your own "special" spices. Mix all the ingredients together and delicious classic minced meat pike will be ready.

I note that it is the combination of pike meat and lard (not even butter) that gives the perfect result of the taste of ready-made cutlets - juicy, tender, fragrant. The crumb of white bread increases the tenderness and softness + juiciness of the cutlet (unlike semolina, which absorbs excess moisture). Naturally spicy spices - this is a cutlet upgrade, making the pike mega tasty! Well, the last nuance is eggs ... to lay or not !? I prefer not to use eggs in minced fish, but to leave it as natural as possible, because for my taste, the eggs tighten, fasten, and make the tender pike minced meat tighter, and change the taste of the cutlet itself.

Without allowing the minced meat to stand for too long, we form beautiful oblong cutlets with an average weight of 100 - 120 grams and roll in breadcrumbs, or breadcrumbs with the addition of bran, or breadcrumbs mixed with spices, or a mixture of breadcrumbs and small oatmeal. Fry in a hot frying pan with vegetable oil until golden brown on both sides.

Fry the cutlets well, over medium heat, after turning over, cover the pan with the cutlets with a lid for additional steaming. Fold the finished fried pike cutlets into a convenient small saucepan and shift with sprigs of rosemary, basil or celery. Cook or cranberries and serve in portions with vegetables.

Bon appetit and delicious meatballs!

Ingredients:

• Pike fillet 1 kg.
• Bow 1pc.
• Salo 100 gr.
• Bread 150 gr. + milk 150 ml.
• Salt 1 tsp
• Spices + herbs to taste
• Breadcrumbs

How to cook delicious and juicy pike cutlets with pork: step by step recipe with photos and videos. Secrets and subtleties of cooking pike fish cakes with pork from the chef.

Pike meatballs are a familiar and favorite delicacy for many. However, have you ever tried to combine minced fish with meat? For most, this sounds like a challenge. In fact chemical compositions of these products are very similar and, complementing each other, the ingredients give unexpected results with a pleasant and delicate taste.

See for yourself and cook the original pike cutlets with pork according to a detailed recipe with step-by-step recommendations. And for greater clarity, the instructions will be accompanied by pictures and videos.

How to choose the right pike and pork for cutlets

When choosing a fish, you should definitely pay attention to some of its external signs and options. Fresh pike should smell only of river water, have unclouded bulging eyes and gills of bright red color. The scales must be smooth, moist and shiny without brown spots, and the meat should be elastic to the touch. The whole carcass of fresh fish will always be covered with a thin layer of mucus, and the tail will be straight without twists up.

All of the above parameters apply to pike chilled on ice. Her fillet should remain just as dense and should not form pits when pressed.

As for the choice of pork, it is necessary to focus on the following indicators. The meat should have a uniform pink color without iridescent overflows, a dry surface and not exude any foreign odors.

Too dark color of the carcass indicates an elderly age of the animal, if, on the contrary, then the abuse of hormonal drugs during cultivation. When choosing pork for cutlets, give preference to the shoulder, neck and shoulder - they make the most tender and juicy minced meat.

Delicious pike cutlets with pork - a simple recipe

Cooking time: 1 hour 10 minutes

Servings: 25

Energy value

• proteins - 13.7 g;
• fats - 13 g;
• carbohydrates - 3.5 g;
• calorie content - 186.1 kcal.

Ingredients

• pike fillet - 0.8 kg;
• minced pork - 1 kg;
• onion - 150 g;
• chicken eggs - 2 pcs.;
• loaf - 100 g;
• milk - 300 ml;
• parsley - 40 g;
• homemade mayonnaise - 50 g;
• refined olive oil for frying - 2-3 tbsp.

Step by step cooking

1. First of all, cut off the crust from the loaf slices and soak the pulp in milk.
   
2. While the bread is soaking, peel the onions, rinse them thoroughly under a running stream along with the pike fillet and, after drying the products a little with paper napkins, pass them through the fine nozzle of a meat grinder or smash them in a blender bowl.
   
3. In a suitable bowl, combine the ingredients chopped in the previous step along with minced pork, squeezed bread crumb, several large chicken eggs, mayonnaise and spices. Mix thoroughly.
   
4. Rinse parsley sprigs under a tap with cool water from dust and small litter, shake them well from excess moisture, chop with a sharp knife and put into a common container. Once again carefully knead the mass.
5. From the resulting homogeneous minced meat with wet hands, mold approximately the same small pike and pork cutlets of the shape you need. Fry them in a hot frying pan with hot olive oil until golden brown on both sides.
   
6. When the meatballs are browned, pour boiling water over them and simmer under the lid for about 5-7 more minutes.

Advice: to make the cakes more convenient to form, you can pre-cool the minced meat for 20-30 minutes in the refrigerator, wrapping the bowl with cling film.

Creamy garlic sauce for fish meatballs

Cooking time: 20 minutes

Servings: 25

Energy value

• proteins - 1.5 g;
• fats - 9.8 g;
• carbohydrates - 2.7 g;
• calorie content - 105.1 kcal.

Ingredients

• cream 20% - 1 l;
• garlic - 70 g;
• dill - 70 g;
• edible salt - to taste;
• ground black pepper - to taste;
• refined olive oil - 35 ml.

Step by step cooking

Before serving the finished dish on the table, pour it on top creamy garlic sauce and decorate with sprigs of greenery. As a side dish, crumbly rice or any other cereal, or just a light salad of fresh seasonal vegetables, is best for such cutlets. Try it and enjoy the result - Bon Appetite!

what happened on the Amur in 2013, unexpectedly turned out to be favorable for fish. And this winter the fishermen in My village pleased with the rich catch.

Very well caught

Today I will open the secret to making delicious pike cutlets. Everyone who has tried our meatballs, they are surprised: what a delicious treat! And they ask to put more and more of these magical cutlets on the plate!

The recipe was invented by my husband, an avid fisherman. He does everything himself: he cooks the fillet, skinning pike from the skin and separating the bones; selects the ingredients in the quantity in which you need; passes everything through a meat grinder and mixes the minced meat. All that remains for me is to mold minced meat cakes, put them neatly on a heated frying pan and serve the most delicious cutlets to the table - pike cutlets.

Three secrets of delicious pike cutlets

So the first thing to do is free the pike from the skin And separate the bones, i.e. cook .

How to cook fillets

(first secret)

Bring the fish into the house and leave it to thaw. But not for long! Do not miss the moment when the pike is already “warmed up”, but not completely defrosted. The skin should thaw slightly.

Many housewives do not want to mess with fish because it becomes slimy when thawed. So it tends to slip out of your hands. And my hands are terribly cold. And after cutting the fish - a lot of cleaning. But this can be avoided!

We will need a sharp knife, pliers, knitted gloves and newspapers. We will lay the table with newspapers, and then just roll them up and throw them away. This way we will get rid of the tedious cleaning after cutting the fish. Gloves are needed to protect your hands from the cold.

Cut off the fins with a sharp knife. We make an incision around the head, along the back and belly of the fish.

If the pike is large, then we make an incision along the side.

Now we take the pliers and, hooking the skin, pull it from head to tail, skinning the pike.

With a sharp knife, cut the fillet, separating it from the bones.

Preparing the ingredients for minced meat

(second secret)

This is very important point! The whole secret of taste, splendor, juiciness cutlets lies in WHAT exactly you take for minced besides fish. We will need:

potato;

bulb onions;

green onion;

a lot of parsley, a lot of dill;

1 egg or two;

a little white bread soaked in milk;

salt, black pepper.

I can't say exactly how many. The husband does everything "by eye" and to his taste. But here s there should be a lot of deer. It is most important! Correct ground meat almost green!

Some people do not put garlic in minced meat. They say that, they say, it will spoil the taste of fish. Nothing like this! It will only emphasize the taste of the fish and make you ask for more!

Fry cutlets

(third secret)

Of course, you can do it in the most traditional way: form cutlets, roll them in flour and fry in a pan. That will be delicious too. But I do it differently. In a separate bowl, beat the egg. In another bowl, pour the ground crackers.

Breading I cook myself, scrolling crackers in a dry meat grinder. By the way, one more trick which I am happy to share with you. Attach a bag to the meat grinder, secure it with a “money” rubber band. When you grind crackers, the crumbs will not scatter around your kitchen, but will remain in the bag!

Step 1: clean the fish.

Use a scraper to remove the scales from the pike. Cut open her belly with a knife, remove all the insides, cut off her head, fins and tail. Rinse the fish under running water cold water from various kinds of contamination, lay on a cutting board and make a cut along the ridge, cutting the fillet so that it separates from the bones. From the resulting pike pulp, remove large protruding costal bones. With the sharp end of the knife, make a small incision in the middle of the fish fillet, pry off the flesh with it and carefully separate it from the skin, then separate the remaining fillet flesh from the second half in the same way, holding the skin with your hand and cutting off the flesh with a knife. Do the same with the rest of the fish. Cut the pike fillet into small pieces of arbitrary shape, which will be convenient to grind in an electric meat grinder, and place them in a deep bowl.

Step 2: prepare the rest of the ingredients and prepare the minced meat.

Pour the right amount of milk into a bowl and soak the required amount of loaf in it, give the bread the opportunity to soften, this process will take about 15 minutes. While the loaf is soaking, peel the right amount onion, garlic and rinse them together with lard under running water, then dry the ingredients with paper towels. Lay the onion and bacon alternately on the cutting table and cut into pieces of arbitrary shape and size, which can freely enter the neck of the electric meat grinder. After that, put the prepared foods in separate plates. Install an electric meat grinder on the kitchen table and pass the pike fillet, garlic, onion, lard, a loaf soaked and pre-squeezed from milk through it, directly into a deep bowl. To the resulting chopped ingredients, add salt and black pepper to taste. Stir the mass with a tablespoon until smooth, then add to it chicken eggs without the shell and mix the minced fish again until smooth.

Step 3: form pike cutlets.

Pour the right amount of breadcrumbs or sifted wheat flour into a deep bowl. Dial a full spoonful of minced fish, moisten your hands in running water, put the right amount of minced pike on your palm and form an oval-shaped lump out of it. Roll the patty in the breadcrumbs, press down lightly with your palms to give it a more attractive oblong shape, and place the patty on a cutting board sprinkled with a little breadcrumbs. Form the rest of the cutlets in the same way until you run out of minced meat.

Step 4: fry pike cutlets.

Turn on the stove to medium heat and put a frying pan with 2 to 3 tablespoons of vegetable oil on it. Gently lower the pike cutlets into the heated fat, fry them on one side over medium heat for 7 - 8 minutes until golden brown. Then turn them over with a kitchen spatula to the other side, fry them for 7 - 8 minutes, turn the stove temperature to the lowest level, cover the pan with a lid and steam the cutlets for 2 - 3 minutes. The steam accumulating on the surface of the lid will give moisture, which will drain to the bottom of the pan and steam the cutlets inside, so the cutlets will reach full readiness. Then remove the lid from the pan and place the cutlets on a large flat dish with a kitchen spatula. Prepare the rest of the meatballs in the same way. Periodically, if necessary, add the amount of vegetable oil you need to the pan, as fish cakes absorb quite a bit during frying. a large number of fat.

Step 5: serve pike cutlets.

Pike cutlets are served hot laid on a large flat dish or in a separate portion on plates. Ideal side dishes for fish cakes can be any hot potato dishes, vegetable salad, boiled pasta and rice. Also, these cutlets are suitable for sauces such as tomato, spicy mustard sauce, curry sauce, wine sauce, garlic sauce, breadcrumbs and many others. You can savor this yummy with a glass of dry white or semi-sweet wine, but juice from white grapes or apples may also work. Enjoy! Bon appetit!

- − Do not forget that there should always be separate knives and cutting boards for fish, meat, raw and boiled or fried vegetables! Since all these ingredients contain their own acidic environment and bacteria, which, in contact with each other, can cause a biological process, which can subsequently lead to undesirable consequences in the form of poisoning or diarrhea.

- − During the preparation of this dish, you can add any spices you like to the minced meat, which are suitable for cooking fish and vegetable dishes. It can be dried basil, tarragon, cardamom, cumin, fennel, savory, rosemary, lemon balm, curry and many others.

- − In this recipe, you can use any other type of fish, it can be halibut, halibut, pike perch, bream, carp, capelin and many others.

- − For frying this type of meatballs, you can use any kind of vegetable fats. For example, olive oil, corn oil, butter or vegetable oil.