Fish dishes are not popular with everyone, but these air cutlets are a delight for gourmet. Delicate, juicy, with a delicious aroma, they will appeal not only to adults, but also to children. Pasta, mashed potatoes or a favorite vegetable salad are great additions to lush cutlets with mustard and sour cream sauce.
- Minced meat of white fish - 0,5 kg
- Wheat baguette - 65 g
- Onion - 145 g
- Cream of 33% fat content - 40 g
- Shrimps - 130 g
- Two eggs
- Flour, dill, olive oil
- Chop the onion and save it. Mix with fish minced meat - for it you can take any white fish: cod, lenton, hake, pangasius. Finely chop dill and also combine with ground meat
- Cut out the pulp from the baguette and crush it. Soak in the cream for a few minutes, squeeze and add to the fish mass
- Peel the shrimps and finely chop them - they are needed for special tenderness and piquancy of the dish. Put them into stuffing, stir. Salt and pepper
- Separate the whites from the yolks and whip them to a lush and elastic foam. Put the proteins in the ground and mix gently. Wet your hands beforehand in cold water - so the mass will be better to mix and get more airy. Remove minced meat for half an hour in the refrigerator
- Form the fish mass balls, roll in flour, form cutlets in the form of washers. Preheat the olive oil in a frying pan and fry the preforms until a crisp crust appears
- Then send the cutlets in the oven for ten minutes or lower the heat, cover the pan with a lid and put out. For sauce: mix sour cream with Dijon mustard, a couple drops of lime juice, crushed pickles, a pinch of sugar and salt to taste. Serve with greenery and sauce