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Second course
Pike cutlets

Pike Fish Cutlets

Delicious, juicy, tender fish cutlets that are as good for you as they are tasty! Here's a great recipe for flavorful cutlets made from pike. First, gut and skin the pike and remove the bones—at least the medium and large ones, since it's nearly impossible to pick out every tiny bone by hand.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Pike

Onion

150

Bread roll (1 roll)

Milk

250

Dill

Pepper

Salt

Breadcrumbs

100

Water

150

Butter (or olive oil)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 12 g

Fats 24 % 6 g

Carbohydrates 28 % 7 g

126 kcal

GI: 25 / 25 / 50

Cooking method

Cooking time: 40 min

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Not many people enjoy fish that's full of little bones. That's why the flesh is run through a meat grinder at least twice, to break down any small bones. To the finished mixture add dill, finely chopped onion, and a little salt and pepper. Now soak the bread roll in the milk, then add the softened roll to the mixture. Shape the cutlets, roll them in breadcrumbs, and place them in a steamer for fifteen minutes. When the pike cutlets are done, top each with a little olive oil or butter. That's it—I recommend serving them hot. One more tip: the pike shouldn't be too old, or the cutlets can turn out a bit rubbery. Enjoy!