Detailed step -by -step recipe with photo: Step 1
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Preparing the ingredients: defrost the fish in advance, the temperature of cream and eggs does not matter. Gorbusha can also be replaced with keta, kizhum, and nus. Of course, I would not use expensive trout or salmon for cutlets. The butter is better to use soft.
Tip: Cream can be replaced with milk, but the taste will turn out to be less delicate and creamy.
Baton can be replaced with ordinary white bread, and instead of on -legged, take white onions or breaks. Instead of dill, parsley is suitable. If there is no fresh greenery, you can take dried — approximately 1 tbsp. l.
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Step 2
Separate the fillet from the skin. It does not matter if it will be done neatly or not. The main thing is to cut more meat from the skin. Grind fish in pulses in a blender.
Tip: if the bowl is small, the meat should be laid in parts.
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Step 3
Cut the onion coarsely and also grind in a blender or chop it finely with a knife.
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Step 4
Put the bread in the blender and pour cream.
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Step 5
Add an egg and butter. Grind thoroughly.
Tip: If the oil did not have time to defrost, you can grate it and add it to the minced meat before the final mixing.
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Step 6
In a large bowl, combine fish minced meat, chopped onions and a mixture of bread, cream and oil with egg.
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Step 7
Finely chop the dill and add to the mixture.
Tip: It is better to remove the twigs from the thick stems so that they do not come across cutlets and do not break their texture.
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Step 8
Add salt, black pepper and coriander to minced meat, if used.
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Step 9
Mix thoroughly, cover with cling film and put in the refrigerator for 1-2 hours so that the minced meat is infused and becomes a little denser.
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Step 10
Turn on the oven and set a temperature of 220 degrees. While it heats up, form cutlets. I take 75-80 g of minced meat and make a little convex cutlets, laying them out at a distance from each other.
Tip: If your oven heats weakly, then you can raise to 230 degrees. If it is very strong, then reduce to 210. The upper and lower heating without convection.
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Step 11
Bake juicy cutlets from pink salmon in the oven for 17-20 minutes. A bright crust on them will not appear, since neither pan -winging crackers, nor flour, nor eggs for rolling are used.
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Step 12
Gorbusha cutlets are juicy in the oven. Serve them in hot or warm form with the side dish to taste. Bon appetit!
📌 If you liked these pink salmon cutlets, look at our selection Fish cutlets — There are many simple and delicious options.
