Lean Cutlets from Sea Fish, in Tomato Sauce
by Editorial Staff
In Petrov fast, except Wednesday and Friday, fish is allowed for a lean meal. Delicious fish cakes help me out. Try it yourself.
Cook: 1 hour
Servings: 10
Ingredients
For cutlets:
- Pangasius fillet – 500 g
- Hake fillet – 500 g
- Bulb onions – 1-2 pcs.
- White bread – 100 g
- Vegetable oil – 3 tbsp
- Salt to taste
- Pepper to taste
For gravy: - Bulb onions – 1 pc.
- Carrots – 1 pc.
- Tomato paste – 1-2 tbsp
- Salt to taste
- Pepper to taste
- Bay leaf – 1 pc.
- Sugar – 1 tbsp
- Vegetable oil – 3 tbsp
- Boiling water – 1.5-2 cups
For frying: - Vegetable oil – 30-40 g
Directions
- Defrost the fish, wash, squeeze out excess moisture.
- Cut the fish into slices.
- Peel, wash onions, cut into cubes.
- Peel, wash, cut carrots into thin strips (or grate on a coarse grater).
- Preheat a frying pan, pour in vegetable oil. Put half the onion in hot oil. Simmer over medium heat, stirring occasionally, for 3-4 minutes. Refrigerate.
- Soak white bread (or a bun) in water. I recommend cutting the crusts off the bread.
- Skip fish fillets, fried onions with butter squeezed bun through a meat grinder.
- Salt, pepper and mix the minced meat well (preferably beat well on a bowl).
- Preheat a frying pan, pour in vegetable oil. Form cutlets with wet hands and put in hot oil. Fry over medium heat for 2-3 minutes on each side (until golden brown). Fold the finished cutlets into a cauldron. So fry all the cutlets.
- Boil the kettle. Preheat a frying pan, pour in vegetable oil. Put the carrots and the remaining onions in the hot oil. Simmer over medium heat, stirring occasionally, for 2-3 minutes. Then add the tomato. Mix. Season with salt, pepper, add sugar, bay leaf. Pour boiling water over. Mix.
- Pour cutlets with prepared gravy. Boil. Cover, reduce heat to low. Simmer for 10-15 minutes.
- Lean sea fish cutlets in tomato sauce are ready. Both hot and cold are good. Serve with your favorite side dish.
Enjoy your meal!
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