In this material, we will tell you how to prepare fish minced meat for meatballs or dumplings and what to add to it for the perfect taste of the products.
How to make minced fish for a cutlet - recipe
Ingredients:
- fish fillet - 590 g;
- cream fatty or sour cream - 40 g;
- fresh chicken egg - 1 piece;
- a white loaf or bread - 110 g;
- whole milk - 50 ml;
- onion bulb - 75 g;
- ground pepper black - 1 pinch;
- salt sea - 1 pinch.
Preparation
For the preparation of stuffing, you can take fillets of any fish, but the most preferable yet for this pollock, hake, cod, pike perch, pike and the like. For some time before the proposed cooking cutlet soaked white bread or a loaf in milk and let it get wet. We clean the onion bulb and cut it into parts. Now we process the fish, soaked and wrung bread and onion from excess moisture with the help of a meat grinder or a blender. We drive into the received weight an egg, we put cream or sour cream, we throw the ground black pepper and salt and we carefully mix. We try to ensure that all components for minced meat are largely cooled, which will make the taste of the cutlets more juicy. With the same purpose, we have minced meat before frying cutlets for thirty minutes in the refrigerator for additional cooling.
Minced meat for dumplings - recipe
Ingredients:
- fish fillet - 750 g;
- lard pork - 125 g;
- water ice - 65 ml;
- onion bulb - 75 g;
- black pepper freshly ground - 1-2 pinch;
- salt sea - to taste.
Preparation
To prepare minced meat for dumplings, twist the fish fillet together with lard and onion through a meat grinder. Then add the black pepper powder, sea salt and ice water to the resulting mass, mix it well and beat it off a little. We give extra meat for cooling in the refrigerator for half an hour and we start to decorate dumplings .
Fish minced meat
Ingredients:
- fillet of bull-calves - 520 g;
- fresh chicken egg - 1 piece;
- a white loaf or bread - 110 g;
- whole milk - 50 ml;
- onion bulb - 85 g;
- dried basil and rosemary - by pinch;
- freshly ground mixture of five peppers - 1 pinch;
- salt sea - 1 pinch.
Preparation
The most difficult part in the process of cooking minced meat is the preparation of fillets from the carcasses of this fish. If this stage you managed to overcome, then twist the resulting fish pulp a couple of times through a meat grinder and add grinded in the same manner fat and soaked in milk and pressed breads. We recommend to mass a lot of dried rosemary and basil, well, and traditionally add an extra milled mixture of peppers. We add salt to the stuffing, also add the egg, carefully mix and cool before cooking.