Side dish for fish cutlets. Secret sauce for fish cutlets

The dish has a lot of positive reviews - pike products are considered the most delicious compared to other types of fish used in cooking. Cutlets are often served with fried potatoes, fresh vegetables and mashed potatoes. Before serving, they are sprinkled with lemon juice and garnished with chopped dill.

Even a beginner in cooking can prepare the simplest fish cutlets. One way to process a raw product is baking in the oven.

Ingredients for making delicious and tender cutlets:

pike fillet, cleaned of bones, entrails and skin, weighing up to 1 kg
large eggs 2 pcs
medium bulb
salt and pepper 1-1.5 l each, you can change the amount to taste
frying oil
flour 2-3 l.

Cooking cutlets in the oven:

To prepare minced meat, fish is passed through a meat grinder, eggs, finely chopped onions and spices are beaten into it. Make balls and roll in flour. Preheat the oven at 200 degrees. Grease a baking sheet with vegetable oil and distribute the balls at a distance of 1-2 cm from each other. Place in the oven for baking, lowering the temperature to 180 degrees. Focus on the brownness of the balls - when they acquire a golden crust, you can take them out and put them on boiled potatoes.

Pike cutlets in gravy

Cutlets in gravy turn out juicy and rich, suitable for any side dish, complemented with a salad of fresh vegetables.

Products for cooking:

1 kg pike
2-3 slices of white bread
1 onion
half a glass of milk
4-5 tablespoons of oil for frying
2 large chicken eggs
spices to taste
1 medium carrot
1 medium onion
1 full spoon of tomato paste
1 bay leaf
400 ml water

How to cook fish cutlets from pike:

To begin, prepare the fish: remove scales and entrails, remove the head, and after cleaning, rinse thoroughly with running water.
Pour milk over the bread slices, and after a few minutes squeeze out any excess liquid.
Peel the onion and chop as finely as possible. Sauté until golden.
Grind the fish, onion and bread using a meat grinder. Add egg and spices to the prepared minced meat. Knead thoroughly with your hands.
Form the mixture into balls or oblong cutlets and fry until a crust forms.
Place the cutlets in a saucepan or cauldron.
Preparing the gravy takes only a few minutes: peel the onion and carrots, chop, fry in a little oil. After a few minutes, add 1.5-2 cups of boiling water and tomato paste, add bay leaf if desired. Simmer the gravy for 2-3 minutes, then pour it over the cutlets and cook the dish for a quarter of an hour, covered and over low heat.

Can be served with any side dish.

Fish cutlets in tomato sauce

Pike products, complemented with homemade tomato sauce, turn out to be quite piquant in taste. Pairs well with mashed potatoes and pasta.

Ingredients:

1 kg pike meat without skin and bones
2 large onions
2 cloves garlic
half a glass of milk
large egg
300 g white bread pulp
salt and pepper to taste
5 red fleshy tomatoes
3-4 liters of flour with a slide
3-5 tablespoons of oil for frying

Preparation:

First, pour milk into the bread pulp. Next, peel 1 onion and garlic, cut into quarters, place in a blender along with the pike fillet. Beat in the egg, add salt and pepper, and blend in a blender until smooth.

Form round cutlets from the resulting fish mixture, roll in flour and fry until crusty.

While the cutlets are frying, prepare the sauce: grind the tomatoes in a meat grinder or blender until it becomes a thin paste. Peel the second onion, cut into small cubes and fry in a separate frying pan until golden. Pour tomato pulp into the onion, add salt and pepper, add 150-200 ml of water and cook over medium heat for 3-5 minutes.

The cutlets are poured with sauce immediately before serving.

Recipe for delicious steamed fish cutlets in a slow cooker

Today, there is a multicooker in almost every kitchen. With its help, you can prepare dishes many times faster - the equipment itself will turn off after a certain period of time and maintain the temperature for a long time.

Ingredients:

700 g pike
1 egg
third glass of milk
bulb
2 slices white loaf
1-2 tbsp breadcrumbs
frying oil
salt, black pepper, turmeric.

Cooking steps:

Soak the crumb in milk in advance. Pass all the ingredients, except breadcrumbs and butter, through a meat grinder, and finally add spices and salt. Form into oblong cutlets, roll in breadcrumbs and fry in oil.

A quick recipe for making pike fish cutlets

You can quickly prepare fish cutlets from pike in just 30-40 minutes.

To prepare you will need:

2 pike fillets
1 onion
salt and pepper
1 tbsp sour cream
1 tbsp flour
oil for frying.

Preparation:

Cut boneless and skinless fillet into small cubes, mix with egg, sour cream, flour and spices. Peel and chop the onion as finely as possible, add to the fish stock and mix. Heat the oil in a frying pan, place the cutlets with a tablespoon. The cutlets fry very quickly - frying for 7-10 minutes on each side is enough. If you like crispier cutlets, you can extend the frying by 3-5 minutes. In this version, the best side dish would be mashed potatoes with butter and milk.

Juicy cutlets with lard

Pike meat itself is dense, without fat. Adding lard adds juiciness to the tender fish cakes.

Ingredients:

600 g pike fillet
120 g fresh lard without skin
1 medium onion
1 large egg or 2 medium ones
240 g milk loaf pulp
glass of milk
salt and spices for fish
3-4 liters of flour with a slide
2-3 l oil for frying.

Preparation:

Wash the fillet without skin and bones, grind together with lard in a blender. It is recommended to place food in the blender bowl after cutting it into small pieces. You can use a meat grinder.
Soak the loaf pulp in milk, lightly squeeze out excess liquid and add to the prepared minced meat.
Peel the onion and finely chop it with a knife, add it to the minced fish along with the spices and mix thoroughly with a silicone spatula.
Form medium-sized oblong flatbreads, roll in flour and fry, turning when golden brown on each side.

Fish cutlets with cottage cheese turn out to be the most delicate in taste.

To prepare them take:

300 g boneless pike fillet
200 g medium fat cottage cheese
2 eggs
2-3 garlic cloves
100 g butter (chilled)
1-2 liters of flour with a slide
2-3 liters of oatmeal
salt, pepper or fish spice

Preparation:

In this cooking method, you do not need to chop the fish much: it needs to be cut into small cubes, which preserves the juice. Next you need to peel the onions and garlic. Finely chop the onion and press the garlic cloves through a press. In one container, mix fish pieces, onions, garlic, cottage cheese, eggs, and spices. Mix well. Form the resulting dough into flat cakes, put a small cube of butter inside (1 by 1 cm) and form into a ball. Fry until golden. Before serving, you can sprinkle with chopped green onions.

Every housewife knows that meat dishes go perfectly with various sauces. With gravy, fish, minced meat or poultry turn out juicy, soft and appetizing. For each dish, ideally suited tastes should be selected; it is quite easy to implement at home. You just need to be patient and have all the necessary products.

Everyone knows how healthy fish products are. But food should not only be healthy, but also tasty. It is the gravy that harmoniously complements the taste of the fish and makes it appetizing. Let's consider several options for fish cutlets or fillets.

Soy gravy

This option is suitable for people who are watching their weight or following a diet. First, find out what products are needed to prepare for

The cooking recipe says that you will need a few tablespoons of soy sauce, one teaspoon of honey, the same amount of butter, ground black pepper and a small saucepan of water.

First you need to melt the butter with honey. Place the ingredients in a small bowl and place in a water bath. To do this, boil water in a saucepan and place a bowl inside. When the mixture has melted and has a homogeneous consistency, add soy sauce and mix thoroughly. Add black pepper.

The sauce for fish cutlets can be served with an already prepared dish. You can also fry the product in this mixture. In this case, the dish will have a delicate sweetish taste and juicy consistency.

in tomato sauce

To prepare this dish you will need one small tomato, salt and black pepper, a small head of onion and a few tablespoons of olive oil.

First you need to peel the tomato. To do this, make a cross-shaped cut on the top of his head. After this, place the tomato in boiling water for one minute. Next, place the vegetable in the cold liquid and carefully remove the skin. Grind the tomato in a blender. If you don't have this device, use a regular fine grater. Pour oil into a frying pan and heat it. Cut the onion into small cubes and fry in hot liquid. When the vegetable turns golden, add the tomato and mix the ingredients thoroughly.

Salt the mixture and add a little pepper. Place fish preparations into the resulting mass. The sauce for the fish cutlets in this recipe is not served separately, but is completely absorbed into the dish during frying. Only in this case you will get the most tender meat that will melt in your mouth.

Milk gravy

This sauce for fish cutlets is made using the following ingredients: high-fat flour, chicken egg, milk, salt and spices.

First, you need to melt one tablespoon of butter in a frying pan. After this, place the same amount of flour in a container and fry it until golden brown. Next, you need to pour in one glass of milk liquid in a thin stream. Try to use only fatty foods. If desired, you can replace the milk with cream.

Mix the resulting mixture thoroughly and add salt and spices to your taste. You can skip this point if you wish. Cook the resulting liquid over low heat for about 10 minutes. Try to constantly stir the sauce and make sure it doesn't run away. After the specified period of time has passed, place the beaten egg yolk into the container. This gravy is ideal for frying or baking fish dishes.

Lemon sauce for fish cutlets

To prepare this gravy you will need 200 grams of low-fat sour cream or cream, one small lemon, salt and herbs.

Wash the fruit and squeeze the juice out of it. If possible, use a juicer. Mix the resulting liquid with sour cream and mix the ingredients. Add salt to the gravy and leave it for 10 minutes. At this time, finely chop the greens. Give preference to dill, but if you don’t have it, you can use parsley.

Mix the greens with the prepared sauce. Serve this gravy with a ready-made fish dish.

Conclusion

Now you know how to prepare various sauces. Recipes at home can be easily implemented. Try each of them and choose your favorite.

These types of gravies can be used not only for fish cutlets, but also for baked or fried fillets. Soy-honey gravy is completely universal. This sauce can be served with meat dishes, baked or boiled poultry, or pasta. Write down your favorite recipes so you don't lose them in the future. Cook with pleasure and delight your loved ones, guests and relatives with delicious fish cutlets in your own homemade sauce.

Fish cutlets are a tasty and very healthy dish. But if you cook them from pike, they will taste a little dry. And if you have boiled rice or noodles as a side dish, you can’t do without sauce. A variety of easy-to-prepare gravies will make the dish more flavorful and appetizing. All that remains is to choose the most delicious sauce for pike fish cutlets.

Mayonnaise based

This is one of the simplest additions. The recipe does not require specific ingredients. It's very quick and easy to prepare.

You will need the following products:

100 g mayonnaise of any fat content;
2 canned cucumbers;
1 tsp. chopped dill;
0.5 tsp lemon juice;
0.5 tsp. Sahara;
salt and ground pepper - to taste.

Step-by-step preparation:

Chop the canned cucumbers very finely and squeeze out the juice a little. If the peel is hard, you need to peel it.
Add chopped vegetables and dill to mayonnaise, then lemon juice and sugar.
Mix well.

Advice! It is better to taste the gravy first, and only then add flavoring components if necessary.

White classic

The recipe for this sauce came to us from French cuisine; it is also not difficult to prepare. It sets off the pike meat well, making it richer and piquant.

You need to take:

0.5 liters of broth (real fish or prepared from cubes);
60 g butter;
40 g flour;
1 egg;
half a lemon for juice.

Step-by-step preparation:

In a frying pan with a thick bottom or in a saucepan, melt half the butter, add flour, fry a little.
Remove from heat, add broth to the mixture, stir until smooth.
Separate the yolk, add it to the mixture, add salt and pepper.
Heat over low heat until boiling, but do not let it boil.
Remove the sauce and cool slightly. Add the remaining oil and about a tablespoon of lemon juice.

Advice! The amount of citrus can be varied to suit your taste. They are also replaced with vinegar, but then the dish does not acquire a piquant aroma.

From sour cream

This is an excellent gravy option for pike cutlets or meatballs cooked in the oven. There are many variations of this recipe. We offer a classic one that many people have known since childhood.

For preparation you will need the following ingredients:

1 tbsp. l butter;
4 tbsp. l sour cream;
2 tsp flour;
100 ml milk or fish broth;
1 tsp grated horseradish;
fresh herbs, salt - to taste.

Step-by-step preparation:

Melt the butter over low heat, add flour to it, fry until light brown. Keep an eye on it constantly so it doesn't burn.
Pour in milk or broth, stir quickly, there should be no lumps left.
Keep on fire for 2-3 minutes.
When the mixture becomes thick, add sour cream, horseradish, and salt.
Turn off the heat, cover the sauce with a lid, and let stand for about 5 minutes.
Then add finely chopped greens and serve.

Tomato sauce

This red sauce is suitable for both baked pike and pike cutlets. It is good both warm and cold.

To prepare it you will need:

100 ml tomato paste;
50 g ketchup;
50 g homemade sour cream;
70 g flour;
300 ml hot water or fish broth;
2 tsp oil;
dried herbs or fresh herbs - your choice.

Step-by-step preparation:

Lightly fry the flour in a dry frying pan, add oil to it, keep on fire until golden brown.
Then add pasta and ketchup, as well as broth, stir everything thoroughly.
Bring to a boil, add salt and pepper to taste. Remove from heat.
Add dried spices or fresh chopped herbs and serve with pike dishes.

Advice! This dish is especially good if you serve boiled rice as a side dish for the pike cutlets.

Creamy nutmeg sauce

Delicate with spicy notes, it will complement the taste of any fish dish. This addition will be appreciated not only by family, but also by guests.

To prepare it you need to take:

120 ml medium fat cream;
120 ml hot water or broth;
20 g wheat flour;
20 g butter;
3 g chopped nutmeg;
1 g dry oregano powder;
2 g salt;
1 medium-sized lemon.

Step-by-step preparation:

Remove the zest from the lemon using a special grater.
Melt the butter in a saucepan and fry it together with the flour until light brown.
Pour hot water or broth into the container, hold the mixture over low heat for about 5 minutes, stirring and breaking up lumps. During this time the mixture will thicken.
Add zest, cream and juice squeezed from half a lemon.
Keep on the stove for 1-2 minutes. Turn off the fire. Add dried spices and mix.
Cover the saucepan with a lid and let the sauce brew for 3-5 minutes.

Pike cutlets with gravy are a classic that will make any dinner unforgettable. Sauces for this dish can be served in special vases or used for baking fish products.

The video shows a recipe for making fish cutlets in tomato sauce:

Dear fellow fishermen! With this material we begin publishing recipes from our good friend, fisherman and cook, Oksana Zagorodko, who shares on the pages of our website her excellent recipes for preparing pike in urban and camping conditions, as well as options for preparing pike meat and caviar for future use.

Today we are publishing several recipes that have one thing in common - these are cutlets from, which can be prepared in various versions and in various ways.

If someone says that they don’t like pike, it means they don’t know how to cook it. Only a person who has never tried stuffed pike or pike fish cutlets can say that this fish is not tasty.

Once you try a pike dish, you will probably want to add it to your family’s menu. Most housewives can say with confidence that pike cutlets are one of the most delicious. There are many recipes for preparing this delicious dish, but the hostess decides which one to choose.

You can add semolina, minced pork or lard, and eggs to pike cutlets. Pike cutlets are fried, steamed or baked.

Let's add to our recipe book several ways to prepare pike cutlets, which will surely become your family's favorite dish.

Ingredients:

fresh, just fresh – 700 g,
carrot,
2 teeth garlic,
salt, pepper,
1 tbsp. sour cream,
white bread,
black crackers,
flour,
breadcrumbs,
2 eggs
1 tbsp. starch,
sesame,
green,
vegetable oil.

We clean the fresh pike, leaving the head and tail for fish soup. Carefully separate the fish fillets from the bones and use a meat grinder to make minced fish from onion, garlic and black breadcrumbs. On a fine grater, grate the carrots separately, chop the greens and add it all to the minced meat along with two eggs, a spoonful of starch and a spoonful of sour cream.

First soak a piece of white bread in milk and add it to the minced meat. Now you can add salt and pepper.

To make minced pike more fluffy, blitz it in a blender or pound the carcass of a freshly caught predator on the table.

Mix flour, sesame seeds and breadcrumbs and roll the formed cutlets from the mixture. Fry in a frying pan in vegetable oil. First, fry the first side of the cutlets under the lid, and the second without the lid.

Serve cutlets with any side dish, for example, mashed potatoes.

This recipe is perfect for your children or for the diet of adult fishermen and fisherwomen.

Ingredients:

pike – 1.2 kg,
loaf – 1 piece,
butter – 30 g,
egg – 1 piece,
onion – 1 piece,
salt, pepper to taste,
spices for fish to taste.

Soak the loaf in water. Chop the onion and peel it, separating it from the bones. In a meat grinder, grind the squeezed loaf, pike fillet and butter. Add the egg, onion, spices to the minced meat and mix everything thoroughly. Form cutlets and steam them for 20 minutes.

This recipe is suitable during fasting or as a dietary dish.

Ingredients:

pike – 2 kg,
onions – 2 pcs.
stale white bread – 100 g,
fresh dill,
salt, pepper to taste,
flour or breadcrumbs,
vegetable oil.

Peel and grind the fillet in a meat grinder on the finest rack. Cut the bread crumb into cubes, add water and leave for 10 minutes to swell. Squeeze out the bread and add to the minced meat along with chopped dill. Finely chop the onion, fry it in vegetable oil and add to the minced meat.

Pepper, salt and mix everything thoroughly with your hands. With hands dipped in water, form cutlets, roll in breadcrumbs or flour if desired, and fry in a hot frying pan on both sides.

When the cutlets are golden brown on both sides, pour 2 tablespoons of hot water into the frying pan and simmer with the lid on for five minutes. If the water has evaporated, add vegetable oil and fry again on both sides until golden brown.

Pike fish cutlets in the oven

Such cutlets turn out juicy and tender and can be a dish for distinguished guests at a wedding or big anniversary.

Ingredients:

1.5 kg pike,
250 g pork lard,
250 g pork meat,
1 egg,
2 cloves of garlic,
pepper, salt to taste,
white loaf soaked in milk,
onion – 1 pc.

We clean it from scales, or make a fillet, and grind the fillet together with lard and meat, onion and garlic in a meat grinder. Add the rest of the ingredients and mix the minced meat thoroughly until it is fluffy.

We form small cutlets and cook them in any way: fry, steam or bake. Pike cutlets in the oven are especially tasty. To prevent the cutlets from burning, add a little water to the baking sheet.

Pike cutlets stewed in tomato sauce

Ingredients:

pike fillet – 400 g,
white bread – 1 piece,
onion – 1 piece,
tomato sauce – 100 g,
half a glass of milk,
vegetable oil,
parsley,
pepper, salt.

Soak white bread in warm milk. We pass the fillet and onion through a meat grinder. Add salt, pepper, chopped parsley to the minced meat. Form cutlet-balls, place them on a hot frying pan and fry for 7 minutes on all sides. Pour tomato sauce over the fried cutlets and simmer for 20 minutes under the lid.

You can add sour cream or mayonnaise to tomato sauce. We serve the cutlets, sprinkled with sauce, along with a side dish (potatoes, rice or mashed peas).

Some useful tips for preparing fish cutlets:

Cooked fish cutlets in the oven or steamed (in a double boiler, pressure cooker or slow cooker) are not only very tasty, but also healthy;
You can also add fish roe to minced fish;
To make fish cutlets juicier, add fatty pork or lard to the minced meat;
The taste of cutlets with cottage cheese or cheese turns out to be interesting.
Today we have pike cutlets with lard on the menu. On the one hand, this is a very simple dish. On the other hand...

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COLLAPSE

Fish cutlets are good on their own, both cold and hot. However, if they are served with a side dish such as rice or pasta, the dish turns out to be rather dry. The sauce for fish cutlets will perfectly complement the dish, soften it, and reveal the taste in a new way. You shouldn’t waste a few minutes preparing the sauce for fish cutlets, because the result will exceed all expectations, and the gratitude of those who try it will know no bounds. goes well with sour cream sauce with mushrooms, cheese sauce or white wine sauce.

Sauces for fish cutlets can turn this dish into a true culinary masterpiece. Pets will simply demand more. Fish cutlets can easily compete with restaurant dishes. And the sauce can highlight and complement the taste of your favorite dish.

The easiest fish sauce recipe

So, you will need:

200 grams of mayonnaise,
4 pieces pickled cucumbers,
a tablespoon of dill,
teaspoon lemon juice,
a teaspoon of sugar,
salt and pepper to taste,
half an onion.

This fishcake sauce recipe is very simple, but it goes well with the dish.

The cooking process will take no more than 10 minutes.

Mayonnaise is mixed with lemon juice, and pre-washed and chopped dill is added.
Add sugar, pepper and salt to taste.
Pickled cucumbers should be cut into small cubes and added to the sauce. If the cucumbers have thick skin, then it is worth peeling it. The amount of cucumbers regulates the salinity of the sauce.

That's it. Everything is ready. All that remains is to serve it to the table in a gravy boat.

Classic White Sauce Recipe

Speaking about various gravies and sauces for fish cutlets, we should not forget about the classic white sauce. This recipe comes from classic French cuisine, but is very easy to make yourself.

So, as ingredients we take:

fish broth (you can use an instant cube) about half a liter,
60 gr. butter,
40 gr. flour,
yolk of one egg,
salt and half a lemon.

Cooking technology:

It is necessary to melt 30 gr. butter, add flour and fry it.
Remove from heat and pour in cold broth.
Mix everything thoroughly, making sure there are no lumps.
Salt, pepper and add the egg yolk.
Mix everything again.
Place on the fire and bring to a boil again, stirring occasionally.
Without letting it boil, immediately remove from heat.
When the mass has cooled slightly, you need to add 30 grams. butter and half a spoonful of lemon juice.
Then test for acid and if it is not enough, add a little more. The sauce is ready.

Sour cream sauce recipe

Sour cream sauce goes well with hake cutlets. It consists of sour cream, eggs, salt, pepper, milk and flour.

Beat 2 eggs, add a glass of milk and 350 gr. sour cream. Bring everything to a homogeneous mass, salt and pepper to taste. The sauce will thicken significantly as it cools.

Basic methods for preparing sauce for fish cutlets.

If you want something light, then you just need to add a piece of butter and your favorite spices to the fish broth.
You can pour dry white wine into the fish broth. The alcohol will evaporate during cooking, but the exquisite subtle notes of grapes will remain in the sauce.
Thick sauces for fish cutlets are prepared based on flour. It is fried until creamy or golden brown, broth is added to it, and mixed thoroughly so that no lumps form. You can add lemon juice and butter, egg yolks. Whisk everything together.

Even simple mayonnaise or sour cream with the addition of various seasonings, herbs, and mustard will significantly improve and emphasize the taste of fish cutlets. The sauce will give them a delicate rich taste and wonderful aroma. If you grate cheese into the hot mixture during cooking, it will turn out very piquant, thick and aromatic.

Tomato sauce recipe

Making tomato sauce couldn't be easier. Pepper, garlic, paprika are added to tomato juice and served with cutlets.

A creamy, delicate sauce is also perfect.

Fry a tablespoon of flour in butter.
Add 100 ml of fish broth and the juice of two lemons to it.
Boil over moderate heat for 10 minutes.
Add cream and lemon zest, which should first be grated.
Mix everything thoroughly and add pepper and salt.
Leave to thicken for 10 minutes.
At the end, add parsley and dill.

Should be served warm. Be sure to try it!

You can also prepare a sauce for fish cutlets based on potatoes with the addition of garlic and white wine vinegar or dry white wine. Simply boiled potatoes in their jackets should be crushed or chopped in a blender, add garlic and seasonings. Everything ingenious is simple!

There are a great many recipes for sauces for fish cutlets. You can endlessly select the ideal composition for yourself and your loved ones. Don't be afraid to try something new and your masterpiece will be appreciated.