If you notice that your family members have become irritable and get tired quickly, it means that there is a deficiency of Omega-3 fatty acids in the body. Eating fatty fish can help the problem. Prepare minced salmon cutlets for your household. Don't think it will be very expensive. After all, to prepare it, it will be enough to purchase a salmon soup set.
What is your favorite way to cook salmon?
- Main courses 58%, 76 votes
76 votes 58%76 votes - 58% of all votes
- Grilled dishes 20%, 26 votes
26 votes 20%
26 votes - 20% of all votes
- Snacks 10%, 13 votes
13 votes 10%
13 votes - 10% of all votes
- Wuhu 6%, 8 votes
8 votes 6%
8 votes - 6% of all votes
- First courses 5%, 7 votes
7 votes 5%
7 votes - 5% of all votes
Total votes: 130
13.01.2020
- Main courses 58%, 76 votes
76 votes 58%76 votes - 58% of all votes
- Grilled dishes 20%, 26 votes
26 votes 20%
26 votes - 20% of all votes
- Snacks 10%, 13 votes
13 votes 10%
13 votes - 10% of all votes
- Wuhu 6%, 8 votes
8 votes 6%
8 votes - 6% of all votes
- First courses 5%, 7 votes
7 votes 5%
7 votes - 5% of all votes
Total votes: 130
13.01.2020
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Preparation of minced meat
Minced red fish is easy to prepare. Ingredients you will need:
- directly minced fish (half a kilogram);
- 2 onions;
- wheat bread (a couple of pieces without crusts);
- chicken egg (a couple of pieces);
- salt, spices, herbs to your taste;
- ground crackers or baking flour;
- natural olive oil.
Chop the peeled onion thoroughly and mix with the fish mixture. Place the beaten eggs into the minced meat and mix everything thoroughly again. Soak wheat bread in heated milk until mushy, mix it into the minced meat. Sprinkle the resulting minced meat with salt and seasonings.
You can place formed small cutlets on a preheated and oiled frying pan. You can optionally sprinkle them lightly with wheat flour or ground breadcrumbs to obtain a golden crust. The process of frying fish cutlets takes no more than 15 minutes.
If your cutlets are quite large or thick, then at the end of frying, simmer them in a small volume of water with the addition of lemon juice. If you cook according to the given recipe, then you will need approximately 0.1 liters of clean water and juice squeezed from ¼ lemon.
How to make fish cutlets juicy
There are several small tricks that help make the finished dish more tender and juicy, and you should definitely know about them before you start cooking.
Most often, experienced housewives always add bread crumbs soaked in warm milk and thoroughly squeezed out and a small piece of lard into the meatball recipe, but in addition to these long-known techniques, there are others. For example, raw vegetables add juiciness to fish cutlets - these can be potatoes, onions, carrots, bell peppers, cabbage, zucchini and even tomatoes.
In addition, well-chilled cream, as well as ice water, which are added to the minced meat during kneading, are excellent assistants in this matter. Another life hack that allows you to achieve maximum juiciness of this dish is to saturate the mass with oxygen by beating it immediately before heat treatment of the product. By using all or just some of these secrets, you will definitely enjoy the result and prepare the perfect treat.
You can serve this dish either as a stand-alone dish for lunch or dinner, or along with mashed potatoes, rice cereal or stewed vegetables. To decorate red fish cutlets for a holiday table, top them with your favorite gravy and add sprigs of basil or rosemary. Bon appetit!
Subtleties of technology
First of all, we suggest that you familiarize yourself with the recommendations of experienced chefs. Armed with this knowledge, even a novice housewife can prepare delicious steamed fish cutlets.
- Minced fish prepared by yourself will be tastier than ready-made fish. After all, you won’t put anything extra in it, using only fish fillets. For minced meat, take fresh and not too bony fish. If you are going to make cutlets from river fish, turn its flesh through a meat grinder several times to be sure that there are no bones in the minced meat.
- Usually butter or lard is added to make minced fish juicy, but these additives significantly increase the calorie content of the finished dish. Therefore, dietary cutlets are made without these additives, but it is worth choosing fish varieties that are not the driest.
- To make the fish cutlets softer and more fluffy, dried bread is added and then soaked in milk, cream or water. For diet cutlets, water is more suitable, or in extreme cases, milk, but it is better to avoid cream.
- In order for the cutlets to retain their shape, eggs are usually added to the minced meat. However, you can also make lean cutlets by replacing the egg with starch, potatoes or semolina.
- Onions are often added to fish cutlets. You should not put it through a meat grinder so that the minced meat does not become liquid. It’s better not to be lazy and chop the onion with a knife.
- Usually, cutlets are steamed using a double boiler or multicooker. But even if you don't have such kitchen equipment, you can make steamed fish cakes by placing them in a colander and placing it over a pan of water.
- To steam cutlets, you don't need any oil or breading. This also makes them dietary.
Based on the above rules and tips, you can prepare delicious steamed minced fish cutlets using any of the recipes you like.
General principles for preparing red fish cutlets
To prepare red fish cutlets, you can use budget pink salmon, tender salmon, and noble coho salmon. Yes, any red fish will do, from chum salmon to char. If the minced meat is dry, butter or cream will come to the rescue. Or you can add a little (up to a third of the volume) of some fatty fish, even if not red, for example catfish or halibut.
You can add a little cod or hake to minced salmon (to enhance the taste and slightly reduce the cost), but you should not use mackerel or other fish with a strong taste and smell for this purpose: it will be better if the red fish cutlets have the smell of red fish .
To prepare cutlets, it is better to make minced meat yourself, rather than take ready-made ones: the taste and quality of purchased minced meat may disappoint you. For red fish cutlets, it is better to purchase not steaks or, especially, fillets, but a whole carcass or a large piece. A fillet or thin steak may be frozen or dried out. In both cases, our delicious red fish cutlets will turn out a little dry.
Choose a carcass with a beautiful color, without strange shapeless spots, and pleasantly cool to the touch. The fish should not be dry, sticky or covered in mucus. The eyes should be normal, not cloudy, not bloody, the gills should be fairly light (and not black and “rotten”).
It is better to stick to chilled rather than frozen fish. It’s easier to form an opinion about its freshness and quality (as well as its weight: it is unknown how much weight the fish will “lose” after defrosting).
If you are not going to add any fat to the minced red fish cutlets, when forming the product, put a small piece of butter inside: this will make the dish more juicy.
If you are using dry fish, you can flavor the minced meat for red fish cutlets with grated butter or a piece of lard, which must be rolled together with the fish in a meat grinder.
You shouldn’t get carried away with seasonings: red fish cutlets are very delicate, a large amount of pepper or herbs will overwhelm their delicate taste.
Pike fish cutlets in the oven - a very tasty step-by-step recipe
Rich taste and benefits in every bite!
The composition of the products requires the presence of:
- pike – 1 pc.;
- carrots – 1 pc.;
- egg – 1 pc.;
- salt, pepper – 10 g;
- curry – 5 g;
- flour – ½ tbsp. (for breading).
Execution with detailed description of actions:
- Clean the pike from scales, completely removing the “top layer” with a knife. Cut the fillet into pieces.
- Pass onions, pike, carrots through a meat grinder.
- Beat the egg into the total mass, add curry, pepper, salt, and stir.
- Give the desired shape, roll each cutlet in flour.
- Place on a baking sheet, generously greased with oil, bake at 190 C for 25 minutes.
Serve with vegetables and herbs; you can prepare a sauce of sour cream and garlic separately.
Recipe 1. Classic red fish cutlets
Pink salmon fillet (you can use other fish) – 600 g
Onion – 1 onion
Milk – for soaking the bread
Carrot - one small
Breadcrumbs, oil for frying, about 100 g butter if desired
Chop the onion and carrot with a knife or blender, simmer in a frying pan with a small amount of oil and cool.
Pour milk over the loaf, let it swell for a while and squeeze out.
Pass the fillet, bread, onion and carrots through a meat grinder, beat in an egg, add salt and pepper. Form cutlets (if desired, you can put a small piece of butter inside each). Roll in breadcrumbs.
Fry covered until done.
Salmon cutlets
Category: Main dishes>Cutlets
9 ingredients 25 min
1. Boil salmon fillet in salted water. Cook the fillet for 15-20 minutes over medium heat. The finished salmon will fall apart. Remove from water and separate with a fork. Chop the onion, bell pepper and parsley.
2. Turn on the oven to heat up to 180 degrees. Fry the onion for 6-7 minutes in a frying pan over medium heat, adding a spoonful of oil. In a bowl, mix the salmon fillet...
tags: for lunch for dinner fish and seafood salmon hot dishes cutlets
Step-by-step recipe with photos
The fish must be of good quality. Remove skin and seeds.
Beat the salmon into minced meat, beat the onion with the egg, add crackers, salt, pepper, cream.
In a frying pan - olive oil and butter. I form small cutlets and fry on both sides for 2-3 minutes.
Serve immediately. Very tasty and juicy. Be sure to fry with butter, it gives the cutlets a perfect taste!
Delicious salmon cutlets with shrimp
Ingredients:
- salmon fillet – 1 kg;
- boiled shrimp – 250 g;
- eggs – 1 pc.;
- onion – 1 pc.;
- heavy cream – 3 tbsp. l.;
- fresh basil - 2 tbsp. l.;
- sparkling water - 3 tbsp. l.;
- pepper;
- olive oil;
- salt.
Cooking method:
- Peel the shrimp and set aside a few pieces (according to the number of cutlets).
- Grind fish and shrimp in a meat grinder. Squeeze the resulting minced meat with your hands so that it is not too liquid.
- Chop the onion.
- Break a raw egg into the fish, pour in the cream, add basil, onion, pepper, and salt to taste. Stir, pour in soda, which will add juiciness.
- Make cutlets, put a shrimp from the ones previously set aside into each one and flatten it on both sides.
- Place them on a baking sheet and drizzle with olive oil.
- Preheat the oven to 180°C, bake the dish for 25 minutes.
Shrimp cutlets - a suitable option for seafood fans
Recipe for “Salmon cutlet with country-style potatoes”:
Having run home and caught my breath a little, we peel the potatoes. Cut into small cubes and set to boil in salted water.
We take the fish out of the freezer. In our market we sell salmon flesh in trimmings. Small shapeless pieces, three times cheaper than fillets. Just right for cutlets. We took it out, and without defrosting it, we cut the required amount with a strong knife. We put the rest back.
Salt, pepper, add semolina, knead well with your hands. We need semolina so that the secreted juices are absorbed, do not run away and end up on our plate.
We make a couple of cutlets and fry in a frying pan, without oil, for a couple of minutes on each side.
I go back into the freezer and take out the ingredients: 1) onions, sautéed in vegetable oil, ground in a blender, frozen in mini-muffin tins and stored in a bag 2) greens, in this case celery, ground and also frozen. If you don’t have this, add fresh chopped herbs, onions, garlic, mushroom powder, dry seasoning, in general, whatever your heart and belly desire
The potatoes are boiled, drain the water, stir vigorously with a spoon to round the edges and thicken the gravy, add milk, butter, and seasonings. I first saw this recipe in Kuban about 30 years ago. He shook me to my very young livers, how is that? Potatoes boiled in milk??? Yes, it's just such an under-pounded puree. Well, housewives have no time to bring the puree to a fluffy state: cows, chickens, piglets... or the office, fitness... In general, let’s not get distracted, let’s bring it to a boil.
And we serve. Bon appetit!
Cutlet in the crack. Textured pieces are visible; the minced meat has not turned into a single mass, preserving the naturalness of the salmon.
Fish soup with dumplings
Category: First courses> Soup> Fish soup
12 ingredients 40 minutes
Peel the potatoes, wash them and place them in a saucepan along with the backbone, cover with cold water and cook until the potatoes are ready.
After the broth boils, skim off the foam and add salt.
While the broth is cooking, chop 1 onion and grate the carrots.
Fry the onion in butter, add the carrots and fry a little. Add cream, lightly salt and let simmer...
tags: children's first lunch
Fish cutlets made from minced salmon and crab sticks
Ingredients:
- salmon fillet – 500 g;
- crab sticks – 200 g;
- flour – 4 tbsp. l.;
- butter – 100 g;
- salt;
- pepper;
- thyme.
Only red fish is suitable for preparing cutlets with crab sticks.
Cooking method:
- Chop salmon, crab sticks, cold butter.
- Grind the butter and salmon in a meat grinder and knead thoroughly with your hands. Add thyme, salt and pepper, stir.
- Wet your hands, make cutlets, roll in wheat flour.
- Melt a little butter and fry them on both sides until golden brown.
- Place on napkins or paper towels to absorb the fat.
- Serve with a side dish, fresh vegetables or herbs.
Choosing suitable varieties of red fish
Some people wrongly believe that such dishes are too expensive a pleasure. It is the cutlets that allow you to save significantly; according to the recipe, it is possible to add fillets of other fish to them up to a third in volume.
For example, cod or hake meat is a good choice for minced salmon. Choose halibut for kezhu, this will even improve the taste of the dish and make it juicier.
Important! Just don’t add mackerel, which has a strong characteristic odor, to such mixed minced meat. Cutlets made from delicious sea creatures should have their own smell, and that’s all.
Any variety of red fish can be prepared in this way. The most popular is salmon, the most affordable is pink salmon. Chum salmon is often used. Less well known are Atlantic trout and brown trout, but they are also prized by connoisseurs.
Chopped fish cutlets
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| fish fillet – 800 g | chicken eggs – 3 pcs. | white bread - 2 small pieces | cream (or milk) – 2 tbsp. | onions – 1 pc. | mayonnaise – 2 tbsp. l. | wheat flour – 4-6 tbsp. l. or more | salt – 0.5 tsp. or to taste | ground pepper - a pinch | vegetable oil - for frying |
Delicious chopped fish cutlets with mayonnaise.
- 50 minutes Serves 6 Not difficult
To make chopped fish cutlets, you will need fish fillets. Any white fish will do: hake, pollock, tilapia, pangasius... Everything else can be found in the refrigerator.
Step by step recipe
To prepare chopped fish cutlets, you will need fillet, boneless and skinless. Any white fish will do: hake, pollock, tilapia, pangasius. Cut the fillet into small pieces.
Throw pieces of bread into a blender, pour in cream, let soak a little, and chop.
Peel the onion, cut into large pieces, throw into a blender (to the crushed bread), grind into a paste.
Transfer the resulting mixture into a bowl with chopped fish. Add 2-3 eggs (depending on size), 2 tablespoons of mayonnaise, salt and pepper. Mix everything.
Then add flour (the amount of flour needed depends on the consistency of the minced meat).
I add enough so that the minced meat does not fall off the spoon right away. Those. quite thick. Again, it depends on what kind of fish you have, whether you cleaned it yourself or bought ready-made store-bought fillets (fillets are usually pumped with water).
Heat a frying pan with vegetable oil. Place minced fish onto a hot frying pan using a spoon (as if you were baking pancakes). Your minced meat should not be too thick, but also not spread in the pan. (Add more flour if necessary). Fry fish cutlets over high heat on one side.
As soon as the fish cutlets are browned, turn them over, reduce the heat and fry with the lid closed until cooked.
Ready-made chopped fish fillet cutlets can be served with any side dish. As you can see, everything is simple! Bon appetit!
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general information
Many people associate red fish with holidays, rich feasts and celebrations - after all, it is considered a delicacy, and not a very cheap one. And rarely is a holiday table complete without juicy red fish.
Types of red fish
Fish from the sturgeon and salmon families are often called red fish. Why did she get this name? There are 2 versions on this matter: it is so called because of the color of the meat and since ancient times the word “red” meant “beautiful”, i.e. a beautiful fish that ends up on our tables exclusively on important holidays.
Red fish are about 15 species of fish. These include:
Benefits and harms
Red fish is considered very beneficial for the body. Its advantages are as follows:
- Omega fatty acids, found in large quantities in fish, reduce cholesterol levels and prevent the risk of cardiovascular diseases.
- Due to the increased content of easily digestible protein, fish is a dietary product - it can easily be included in the diet.
- Selenium in red fish strengthens the human immune system and slows down the aging process.
- Prevents the occurrence of cancer and hypertension.
- Thanks to iodine, the body's endocrine system functions better.
- Phosphorus and calcium in fish help strengthen bones.
- Melatonin normalizes sleep and at the same time strengthens the nervous system.
- Magnesium B6 is important for the reproductive system of the female body.
The list is quite impressive, from which we can conclude that red fish has great benefits for the body. The rate of fish intake is from 200 to 500 g per week.
But, like any other product, red fish also has contraindications. Eating red fish is prohibited:
- if you are allergic to seafood;
- for liver and kidney diseases;
- for some diseases of the gastrointestinal tract;
- with open form of tuberculosis.
Chopped fish cutlets with mayonnaise
Very tender and tasty fish cutlets with mayonnaise. To prepare them, you don’t need a meat grinder or a blender. Instead of minced meat, fillet, chopped into small cubes, is used. This cutting allows you to preserve the real fishy taste, which is not lost against the background of additional ingredients. In cutlets, tender meat does not dry out, but remains soft and juicy. And absolutely any inexpensive fish, such as hake or pollock, is suitable for cooking, which makes the recipe for fish cutlets truly universal and quite budget-friendly. I am sure that all family members, even children, will like the dish. Be sure to try it! Total cooking time: 45 minutes + time to defrost fish.
Ingredients
- fish fillet 300 g
- chicken eggs 2 pcs.
- onions 1 pc.
- mayonnaise 2 tbsp. l.
- wheat flour 2 tbsp. l.
- salt 0.5 tsp.
- mixture of ground peppers 2 wood chips.
How to cook minced fish cutlets
- To prepare fish cutlets you will need fillet, boneless and skinless. Any white fish will do: pollock, hake, pangasius, and so on. Of course, you can take ready-made fillets and simply defrost them. But I still recommend filleting the fish yourself - this way there will be much less moisture, and the quality will be many times higher.
- When the work of filleting the fish is done, I grind the fillets. I chop it into small pieces with a knife. Less is better. The size of the cube is like Olivier.
- I peel a small onion and chop it into small cubes. Combine in a bowl with fish. I also put salt and pepper there, and 2 medium-sized eggs.
- I stir and add mayonnaise - two spoons of Provencal, better, of course, homemade. The purpose of mayonnaise is to soften the fish and make it juicier. If you don’t use it in any form, you can add 1 teaspoon of mustard, not too spicy.
- Next, I add flour - here, focus on the consistency of the minced meat. If you filleted the fish yourself, the mixture will have a medium consistency. If you used a store-bought ready-made fillet, it will be more liquid and you can add 1 spoon more flour. The final consistency should be such that the mixture can be easily scooped up with a spoon and placed in a frying pan like pancakes. It should not be too thick, but also not runny.
- I cover the bowl with cling film and put it in the refrigerator for 30 minutes, let the minced meat marinate and the flour swell slightly. After this, I heat the vegetable oil in a frying pan and fry the cutlets, scooping out 1 tablespoon of the mixture. Cook over medium heat, without a lid, for about 3-4 minutes on each side, until browned. It is most convenient to turn over with a spatula.
Chopped fish cutlets are very tasty, soft and rosy. In a word, delicious! Can be served hot or cold. Bon appetit!
Recipe for minced salmon cutlets with semolina in the oven with gravy
This is, in my opinion, the most interesting and successful recipe. For juiciness, not only onions are added to the minced meat, but also carrots and potatoes. It will be delicious baked with creamy gravy - a white sauce that goes perfectly with fish dishes. As for calorie content, 100 g of such cutlets account for about 200 kcal.
List of ingredients:
- 1 kg salmon mince;
- 1 medium sized potato;
- 1 carrot;
- 2 onions;
- 2 chicken eggs;
- 0.5 cups semolina;
- 1.5 tsp. salt;
- ground pepper and spices for fish.
For the sauce:
- 300-400 ml of water;
- 50 ml cream;
- 1 bag of Maggi “for fish in the Volga style”.
How to cook:
1. Mix semolina with minced meat and leave for 30 minutes to swell.
2. Grate the carrots and potatoes, finely chop the onion.
3. Mix all the prepared vegetables into the minced meat and beat in the eggs. Add salt, spices and mix well.
4. Line a baking sheet with parchment paper. Using a spoon, place the cutlets in portions at a short distance from each other.
5. Bake in an oven preheated to 180°C for half an hour.
6. While the cutlets are baking, prepare the creamy gravy. Combine the dry Maggi mixture with cream and water. Place over low heat and bring to a boil while stirring constantly. When the mixture thickens, the gravy is ready.
7. Remove the cutlets from the oven, place them in a high-sided baking dish and pour the hot gravy over them. Place the pan back in the oven for no longer than 5-7 minutes so that the sauce “sets” slightly.
I like the recipe because you don’t have to stand over the stove frying each cutlet. And they won’t stick, as sometimes happens with some unsuccessful pan coatings. And there’s no need to talk about juiciness. The creamy sauce does its job perfectly, turning the fish into a real delicacy.
