Fish sausages-cutlets Now it's fashionable to cook steamed vegetables, meat and fish products, cereals, etc. But this is not only a tribute to fashion, but also a desire to get a tasty and nutritious dish with the maximum preservation of all useful substances. It is better if there is a steamer for cooking. If it is not there, then a colander, which is installed on a pan of the appropriate diameter, will fill it with water so that the bottom of the colander does not come into contact with it. After spreading the semi-finished products, the colander is tightly closed with a lid. Food steamed is considered dietary.
Ingredients:- Mackerel 800 g
- Onions 1 pc.
- Garlic 3 denticles
- Eggs chicken 1 pc.
- Margarine 30 g
- Fish broth 50 ml
- Parsley fresh 20 g
- Pepper black ground 1 pinch
- Salt 1 tsp.
- Step 1 To prepare sausages, take fresh frozen mackerel, onion, garlic, egg, cream margarine, fish broth, parsley, black pepper and salt.
- Step 2 Mackerel defrost at room temperature, gut, remove the head, rinse thoroughly from the inside and remove the skin. With a sharp knife along the ridge, cut off the flesh and remove the bones. Bulb and garlic cloves to clean.
- Step 3 Fish fillet together with onion and garlic twice through a fine grate meat grinder.
- Step 4 Wash the parsley in running water, dry it and chop it very finely.
- Step 5 In the stuffing put the softened margarine, egg, chopped greens, pepper, salt and pour in the broth.
- Step 6 Mix thoroughly and uniformly in a refrigerator for 1 hour.
- Step 7 From the mince roll small sausages and arrange them on the grill of the steamer.
- Step 8 Close the steamer and cover for 1 hour. Serve with sauce and green peas. Cold sausages are suitable for sauce - horseradish, and for hot - tomato.