Delicious pike cutlets. Secret sauce for fish cutlets

A recipe with a story

First, I’ll tell you the story of how I discovered this sauce.
One morning I woke up with a feeling of terrible hunger. The refrigerator is full, but you don't want anything that's in there. I think many people know this feeling.
It was decided to go to an Irish pub, where there is a lot of delicious beer and good food. There were three of us: me, my husband and his brother.
It was just after the wedding: you were feeling strange, and you didn’t know what you wanted more: food or cold ale. After the first sip of Guinness, I grabbed the menu, and the first thing my eye fell on was pike cutlets. I remembered that people really praise such cutlets; I had read recipes more than once and knew that lard was added to make them juicy and served with mashed potatoes and sauce.
It was the first time in my life that I ate pike cutlets.
At the sight of the dish, saliva fell to the floor... Two ruddy cutlets lying aesthetically on the sauce, and two neat balls of mashed potatoes... Upon contact with the fork, the cutlets ejaculated with melted butter. The consistency of the cutlets was tender and crumbly. Boiled cauliflower, broccoli and carrots, which I hated, went together perfectly.
I devoured these cutlets in two minutes. Two minutes of bliss. Delicious is an understatement.
And immediately a recipe is brewing in my mind to cook it at home. I have no doubt about the cutlets: pike, lard, onions, bread and milk. I also saw particles of dill in pub cutlets.
But the sauce... Amazing, I’ve never tried anything like this. I knew that pike was served with mushroom sauce, and it tasted like mushroom, but there was something green in it. Parsley? Dill? In addition, it was slightly yellowish. The men were already starting to have brilliant ideas about the recipe, including “the cook has sinusitis gygygy.”
My husband and brother had already had a good drink of Guinness, and I was still trying to figure out what the sauce consisted of.
We asked the waiter and received the answer “this is the secret of the establishment” and a sweet smile. To which my husband’s brother cheerfully said, “And if we cut off our fingers, it’s still a secret hehe?” The waiter promised to find out and left.
We drank more, were about to leave, and I was sad (because of the sauce). My brother ordered more whiskey, and with the phrase “haven’t they given you the recipe yet???” walked with a special boyish gait towards the bartender. I no longer hoped for anything. Secret. And just as I was leaving the pub, the waiter came up to me and said: “Remember. Broccoli, cream, green onions, capers. And definitely turmeric" Apparently, the husband’s brother finally agreed, and there was no need to cut off his fingers.
Like a mantra, I begin to repeat these cherished words after him. I remember))
Well, naturally, at the earliest opportunity, I’m trying to reproduce this sauce.
First, I made cutlets according to Polkovneg’s recipe.
Bought pike, after asking the seller to show me the gills and let me smell them. It turned out to be the freshest.

I ran the fillet through a meat grinder.

added fried onions, bread (soaked in cream), salt and pepper.

Breaded in breadcrumbs

Maybe I made great cutlets, even perfect ones. Really delicious. However, not like in a pub! There the cutlet falls apart into microparticles and splatters with oil, but mine is elastic. I tried cooking with lard - it was also very tasty, but not the same. Moreover, at both Hulinar and Sal, the cutlet cutlets are exactly the same as in the pub. But I can't do it.
So, my friends. Who else will give you an idea on how to cook a perfectly juicy, crumbly pike cutlet? It seems that raw minced meat and heat-treated fish are mixed there... Or even minced meat from fully cooked fish.
Well, don’t scroll twice. Still, the consistency is very elastic, I added enough bread and cream. I didn't lay an egg. I also noticed that in the pub the bottom of the cutlet is pale: most likely they are cooked in the oven. Possibly under the grill. I think next time I'll put a piece of butter in the middle...

The word “butter” strikes me. Imagine the situation: I’m typing this text, asking you what else to add, and then an inner voice says to me: “Baby, are you stupid? You yourself wrote that the cutlet “splashes with oil”, at the beginning it even “ejaculated with melted butter.” So what should we add? Right! Butter!". Okay, still delicious. When I’m in the mood to fillet another pike, I’ll make it according to a different recipe.

Now the sauce. The only problem is that I don’t know how best to prepare it. I did it my way. Maybe someone will have a better idea.

So, the secret sauce (all by eye):
Cream
Broccoli
Capers
Green onions
Turmeric
Salt, pepper

If you are lucky enough to catch a pike, then you have the opportunity to prepare spicy and delicious fish cutlets from pike.

The main feature of the preparation is, as strange as it may sound, the lack of certain culinary skills.

What's best to add to pike cutlets?

Pike meat contains almost no fat, because the pike itself is very mobile. It is also most often dry and very dense. That is why it is necessary to process it before cooking. To make pike cutlets softer and more flavorful, just add:
Cheese (or fat, but in very small quantities),
Butter
Pork lard.
Pike meat after stuffing will have a very specific, non-edible smell. All possible spices (chosen to the taste of the cook) will help get rid of it, making the cutlets more juicy.
Semolina porridge
On fasting days, when you can only eat fish, you must exclude from the recipe:
Eggs
Meat
All types of lard

What is better to use for cooking?

For dieters and children, it is recommended to steam the cutlets. An ordinary colander (place over a saucepan), a steamer or a multicooker will help you. There is also the option of baking them in the oven. This will give the food a more gentle, but no less appetizing smell and taste.

Side dishes for fish cutlets.

Chefs divide side dishes into two types:
Cold are side dishes that do not require additional heat treatment. Served with the dish in a jelly-like or other state.
Hot are side dishes that are prepared using various types of heat treatment and served hot.
The most important thing in a side dish is its combination with the type and method of cooking the fish. Most often, pike is served with vegetable side dishes, as well as salads. You should not serve pasta or many cereals with fish. For porridges, it is best to serve rice (it must be cooked properly) or buckwheat porridge.
Cold garnishes include lemon (or orange), cabbage leaves, apple slices, tomatoes and potatoes. Most often, potatoes are served as a side dish for fish, because its taste goes very well with the taste of fish.
Hot side dishes include vegetables (boiled, fried or stewed). The most delicious delicacy for fish is fried vegetables. For this you need potatoes with celery and parsley. Stewed side dishes are no less tasty. They should be cooked with the addition of spices, water and fat in small quantities. Carrots stewed with prunes are a very tasty side dish.
Tomatoes are often used for salads and side dishes. They are most often used to decorate cold appetizers and salads, because they enliven even the most unattractive dishes.

Pike fish cutlets

Serving and decorating pike cutlets.

The presentation and presentation of a fish dish is important. For a beautiful design, you can use black or red caviar. Since it is expensive, there is no need to buy too much of it. No more than 100g is enough. The following ingredients are also suitable for serving:
Lemon
Basil, dill, parsley
Cucumbers and tomatoes
Butter
Quail eggs
Olive
According to your preferences, you can also make sliced fruits. Next, consider the recipe for making pike cutlets.

Recipe for making pike cutlets.

To prepare delicious pike cutlets, we will use the simplest recipe. In the process we will need the following components: pike (1.5-2 kg), pepper (1 teaspoon), loaf (preferably wheat 100 g), egg white (1 pc.), milk (150 ml.), cream (150 ml), onion (2 pcs.), salt (1 tablespoon), garlic (amount to taste).

Step-by-step cooking instructions:
Having bought or caught a fresh pike, you need to wash and clean it. It is necessary to cut the fillet from the backbone. Remove all other parts. The bones and fins need to be separated from the rebbe. If there is caviar in the pike, you can fry it separately (add a piece of bread to 500 g of fillet).
Now you need to cut the separated fillet into pieces. Add pork or lard to the minced meat according to your taste. When adding onions to the minced meat, fry them in advance and add to the fish. Add seasoning (at your discretion). When adding the loaf, you need to soak it in milk.
Next, we run everything (onion, loaf, fillet) through a meat grinder twice, since there are still small bones left.
To taste, add salt to the twisted minced meat, add pepper and eggs. Mix well
Heat the frying pan (in vegetable oil). We make cutlet shapes from the minced meat and fry them.

For a healthy diet, it is better to make them in a double boiler. This is how the cutlets turn out to be dietary, i.e. with less fat. It is better to serve them with rice as a side dish (suitable for a lean diet).
Useful advice when preparing cutlets. In addition to the pike fillet itself, add something else to the minced meat. For example, pike caviar or any other fish. To make the cutlets more juicy, add lard or vegetable marinade. Also try it with cottage cheese, porridge, and cheese to taste.

Pike fish cutlets

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.

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.

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: