Pike cutlets with sauce of white mushrooms
Once again, I want to dispel your idea of a pike as the fish dry, bony and smelling slime.
After trying pike cutlets, cooked with the addition of porcini mushrooms and a creamy mushroom sauce, you will see that they are incredibly delicious, sweet, with a mild fish taste.
Pike fillet - 700 g
Fat - 100 g
white bread 100 g
Milk - 80 ml
White mushrooms - 150 g
onions - 1 pc.
egg - 1 pc.
flour - 100 g
vegetable oil - 3 tbsp. l.
salt - to taste
black pepper - to taste
Provence herbs - 1 pinch
For the sauce
butter - 10 g
white mushrooms - 100 g
cream 20% - 250 g
mustard with grains - 1 tbsp. l.
salt - to taste
700 g pike fillets. Bread must be for 15 minutes to soak in the milk. Peel away the crusts and gently squeeze.
Bacon cut into cubes. If you have frozen mushrooms, then a pre-let them thaw.
Onion cut into cubes and a pair minutes fry in vegetable oil. Add the chopped porcini mushrooms and fry for another 5 minutes. Then mince the fish fillets, bread, fried mushrooms with onions and bacon.
To the resulting mass add a small egg, salt, ground black pepper and a pinch Provence herbs. Stir until smooth.
Put bowl with minced for 30 minutes in the refrigerator.
Then, create patties, roll in flour and fry in oil until golden brown. Bring to readiness in the oven (15 min at 180g) or more for 10 minutes in steam the pan under the lid.
For sauce chopped mushrooms and fry them in butter 5 minutes. Add Dijon mustard, salt and mix. Pour gradually cream, bring to the boil and bring to a readiness to simmer 3 more minutes.
Ready cutlets pour the sauce and serve with vegetables, potatoes or rice, with green or green beans. They are equally good both hot and cold.