Pike Cutlets

Ingredients

Pike 2000 g

Onion 100 g

Butter 40 g

Wheat bread 100 g

Milk 100 ml

Egg white 1 pc

Salt 2 tsp

Ground white pepper 1 tsp

Vegetable oil 70 ml



Thoroughly rinse the fish to remove any slime. Fillet. Cut off the head, tail, and fins, reserving them for the fish soup (remove the gills). Cut the fish lengthwise along the belly and carefully remove the entrails. Also tear off the membrane along the spine. Then, starting from the tail, cut the fish in half along the spine. Remove the spine and long bones on the belly. Place each half on a board and scrape out all the flesh with a spoon. Ignore the small bones; the main thing is to avoid any flakes.

Chop the onion and fry in butter until soft and golden.

Cut the loaf into medium-sized pieces and dry them in the oven; this will help it absorb the moisture better and prevent it from becoming sticky. Pour in the milk and let it sit for a while.

Grind the fillet, onion, and loaf together with the milk in a meat grinder. Then grind everything together again to completely crush any small bones and make the mixture more homogeneous. Now beat the minced meat lightly, but don't overdo it, or it will become too elastic. Gradually add the cream (you may need a little more or less). Whip the egg whites until stiff. Add salt and pepper, preferably white (white pepper goes very well with fish). Then carefully fold in the whipped egg whites. 



Pound the meatballs again lightly. Form them into patties, using warm water as you do this. Heat vegetable oil in a frying pan and fry the patties over medium heat on both sides until golden brown. Then finish cooking in the oven at 170°C for about 15-20 minutes.



Enjoy!