frozen cod – 1 piece;

onion – 1 head;

ground paprika - to taste;

ground pepper mixture - to taste;

breadcrumbs - 2 tablespoons;

quail eggs – 4-5 pieces;

cream 10-20% – 150 grams;

hard cheese – 60 grams

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Fish meatballs in sour cream sauce

Fish fillet – 400-500 g

Onions – 100 g

Egg (small) – 1 pc.

Ground black pepper - to taste

Sour cream (15%) – 200 g

Butter – 20 g

Ground black pepper - to taste

Cooking process

The recipe for fish meatballs in sour cream sauce is very simple. Fish meatballs will appeal to those who are not very fond of fish in the usual version, because thanks to the sauce and delicate texture of the baked meatballs, it is simply impossible to refuse them.

I pass the fish fillet and onion through a meat grinder.

I add the egg, salt, pepper and bread crumbs (the bread can be passed through a meat grinder), mix thoroughly. The number of bread crumbs depends on the thickness of your minced meat; if the minced meat is runny, add a little more crumbs.

I form meatballs from the minced meat and put them in the refrigerator for 15 minutes.

Meanwhile, I prepare sour cream sauce. Lightly fry the flour in oil.

Then gradually add hot water, stirring vigorously to prevent lumps from forming.

Add sour cream, salt and pepper, stir until smooth, bring to a boil and cook for 1-2 minutes.

Grease the dish in which we will bake with a little oil, place the meatballs in it and place in an oven preheated to 200 degrees for 5 minutes so that the meatballs “set” a little.

Evenly pour sour cream sauce over the fish meatballs, put them back in the oven and bake for 20 minutes at 180 degrees. Fish meatballs in sour cream sauce are the most tender.

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Fish meatballs in creamy dill sauce

Tender meatballs that literally melt in your mouth, complemented with creamy sauce and vegetable mix, will most likely please the taste of absolutely all family members. Try it and see!

Total cooking time – 1 hour 0 minute

Active cooking time – 0 hours 30 minutes

Cost – average cost

Calorie content per 100 g - 118 kcal

Number of servings – 4 servings

How to cook fish meatballs in creamy dill sauce

Fish fillet - 700 g frozen

Oat flakes – 30 g

Onion – 100 g

Lemon juice - 1 tsp.

Breadcrumbs - 1 tbsp. with a slide

Wheat flour - 1 tsp. with a slide, for sauce

Butter - 30 g

Dill - 2 tbsp. crushed

Black pepper - to taste

Assorted vegetables - optional

Semi-hard cheese - 20 g optional

Vegetable oil - 1 tbsp.

I took 700 grams of frozen fish fillets. What kind of fish fillet? Yes, probably anyone. For example, I have one hake fillet and two pangasius.

Of course, we could now discuss the quality, usefulness and vice versa of this very fillet, which lies on the shelves, or rather in the freezers of our stores, whether it is possible to eat Vietnamese pangasius or whether it is more harmful than useful. but we won't. Any information can be found on the all-knowing Internet, but it’s up to you to decide who to listen to and what to believe.

Of course, if you have the opportunity to buy fresh fish of good quality, then you are simply in luck. I don’t overuse frozen fillets, but sometimes I buy them. I really hope that such fish is not harmful, and in some cases even useful.

So, after defrosting and draining the resulting water, 500 grams remained.

We take normal oatmeal (cooking time 15-20 minutes), not those flakes that cook in 1-5 minutes. I always wash it. I just pour it into a bowl, pour cold water, and all the debris floats to the surface. Immediately drain the water and you’re done.

Peel the carrots and onions. We cut the onion into fairly large cubes, and the carrots into thin discs.

Place a frying pan on the fire, heat it up, add butter (10 grams) and vegetable oil, our chopped vegetables and fry it all for about 10 minutes. The carrots should become soft. Remove from the pan and let cool slightly (just to avoid burning your fingers when twisting).

We pass the fish fillet and vegetables through a meat grinder. Add to the minced meat 1 medium egg (I have 60 grams), oatmeal, lemon juice, one full, heaped, spoon (tablespoon) of ground crackers, salt and pepper.

Mix everything well. In order for the minced meat to thicken a little, you need to put it in the refrigerator for a while, about half an hour, and if you have time, then for an hour.

Place a tablespoon of flour into a plate.

With wet hands, form meatballs. Size - desired. I got 8 pieces. Dredge each meatball on all sides. Shake off excess flour.

Place the frying pan on the fire and add vegetable oil.

Quickly fry our meatballs over fairly high heat.

Next, I do this - I look at what kind of vegetables can be found in my refrigerator and freezer. This time I took broccoli out of the freezer - I put it in a form with the meatballs, I took out a red bell pepper from the refrigerator - wash, cut and clean it of seeds, stems and white membranes. Cut into not very large pieces and, again, into the form for the meatballs. It’s easy to wash and cut the zucchini, since this vegetable has a delicate skin and the same seeds, so we don’t cut or remove anything. We also put it in the form.

Place the mold in a preferably preheated oven for about 10 minutes, and during this time we’ll just make the sauce.

Well, in the meantime, let's make the sauce. Heat the milk. Place a frying pan or saucepan on the fire and add the remaining 20 grams of butter.

Arm yourself with a whisk or spoon. As soon as the butter has melted, immediately add the flour and stir quickly so that no lumps remain. Next, we begin to pour hot milk in a stream, stirring continuously and intensively all the time. We do the same with cream, with the only difference - I don’t heat it, but simply turn the heat to maximum under the frying pan so that the contents heat up quickly. If you see it starting to boil, reduce the heat.

Peel and chop the garlic (pass it through a press) and add to the sauce. Next, add dill - I always have fresh frozen dill in the freezer, since the summer - add salt and pepper to your taste, mix everything and turn it off. We taste, adjust the taste and our sauce is ready.

Cheese. We put it as desired. More is possible. I had a small piece of cheddar that just brightened everything up with its color. So, just grate the cheese on a coarse grater. It can be absolutely anything or it may not exist at all.

Select a form with meatballs and fill with our sauce. Sprinkle cheese on top and place in the oven for another 10 minutes.

I just bake for about 7 minutes, then turn on the grill function for 3 minutes and lightly brown the top.

That's it, the dish is ready. Great served with rice, mashed potatoes, or any other porridge.

Enjoy your meal!

menunedeli.ru

Fish balls in sauce

INGREDIENTS

• Fish fillet 0.5 Kilograms
• White bread 100 grams
• Egg 1 piece
• Lemon zest 1 piece
• Salt To taste
• Pepper To taste
• Butter To taste
• Butter 40 grams
• Vegetable oil 3-4 tbsp. spoons
• Sour cream 200 grams
• Water 1 glass
• Lemon juice 1 piece

Wash and clean the fish fillets. Grind it in a blender until smooth.

Crumble the bread very finely (you can pre-soak it in water for a few minutes) and add it to the minced fish.

Grate the zest from one lemon and also add to the minced meat.

Beat the white of one egg and pour into the minced meat. If the minced meat turns out to be a bit dry, you can add milk or water. Salt and pepper to taste. Forming meatballs. Fry them in a frying pan for 10 minutes.

Prepare the sauce for the meatballs. Fry the flour until it becomes creamy, add butter and stir.

Pour sour cream, juice of one lemon and water into the flour, mix without removing from the stove. Add the yolk to the sauce and spices to taste. We reduce the fire.

Place the meatballs in the sauce and simmer over low heat for 10-15 minutes. Ready!

povar.ru

Meat and fish meatballs in sauce: different cooking options

Meatballs in sauce are tasty from both minced meat and fish. Today we will look at both presented options. It is worth noting that such dishes require a minimum number of ingredients and free time.

1. Meatballs with rice in tomato paste sauce

Required ingredients for the dish:

• young boneless beef - 600 g;
• long grain rice - 1/3 cup;
• tomato paste - 4 large spoons;
• granulated sugar - dessert spoon;
• drinking water - glass;
• white wheat flour - a couple of small spoons;
• medium chicken egg - 1 pc.

The process of preparing the meat base

Meatballs in sauce are tasty and tender from any type of meat. We decided to purchase only young boneless beef. It must be washed, cut into medium pieces, and then chopped in a meat grinder along with sweet onions. Next, add boiled long-grain rice, black allspice, iodized salt to the minced meat, break a chicken egg and mix everything until smooth.

Formation and heat treatment of the dish

Meatballs in sauce are very easy to prepare. To do this, make small balls from the prepared minced meat, roll them in white flour, and then place them in boiling water in a saucepan. After 20 minutes, add tomato paste and granulated sugar to the broth where the meat is stewed. In this composition, the meatballs need to be cooked for another 7-9 minutes, and then removed from the heat and served along with the side dish.

2. Tender fish meatballs in a sauce made from thick sour cream and heavy cream

• any fish (not bony) - 700 g;
• sweet onions - 2 pcs.;
• iodized salt, allspice black pepper - add to taste;
• parsley, fresh dill - a bunch;
• fat sour cream - 200 g;
• cream 40% - 100 ml;
• sunflower oil - 45-55 ml;
• drinking water - 1/3 cup;
• wheat flour - a couple of small spoons;
• medium chicken egg - 1 pc.

Meatballs in fish sauce are prepared just as quickly and easily as a similar dish made from a meat ingredient. Thus, you should take any fish that does not contain many bones, wash it well, and then clean it of fins, skin, entrails, head and spine. As a result, you should get only tender and soft fillets. It needs to be chopped in a blender along with sweet onions, and then flavored with chopped parsley, dill, black allspice, chicken egg and iodized salt.

After the minced fish is completely prepared, you need to make small meatballs from it, roll them in flour and place them in a very hot saucepan with sunflower oil. When the balls are browned, you need to pour in drinking water and heavy cream. In this composition, meatballs should be simmered for a quarter of an hour. To finish, add thick sour cream to the dish, bring it to a boil, add pepper and salt, and then remove from heat. It is advisable to serve this lunch with aromatic milk broth along with a side dish, wheat bread and fresh salad. Bon appetit!

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The choice of fish for the meatballs is also important, as it will also affect their taste. In principle, for preparing fish meatballs, like meatballs, different types of red and white sea fish are suitable - salmon, cod, trout, hake, Argentinean, mackerel, sole, etc.

Lovers of river fish can treat themselves to fish balls made from pike perch, pike, catfish, and silver carp.

And now I suggest you see how to cook delicious fish meatballs in sour cream sauce step by step.

Ingredients:

• Long grain rice - 70 gr.,
• Fish fillet - 400 gr.,
• Chicken eggs - 1 pc.,
• Onions - 1 pc.,
• Salt - to taste
• Black pepper (ground) - a pinch,
• Sour cream from 20% fat - 1 glass,
• Water or milk - half a glass,
• Hard cheese - 100 gr.,

Fish meatballs in sour cream sauce - recipe

Cooking fish meatballs begins with boiling rice. You can use different types of rice for the meatballs. Both long-grain and round rice varieties work well. I used long grain rice in this recipe.

Wash the rice in 2-3 waters. Place it in a pan of boiling salted water and cook until half cooked. Drain it in a colander. Rinse with cold water. To prepare delicious and juicy fish meatballs in sour cream sauce, you can use either a ready-made fish fillet or a fish carcass as a base. Pass the fish fillet through a meat grinder or grind it in a blender. Place minced fish and rice in one bowl.

Beat in the egg.

Add finely diced onion. If you are preparing fish balls for children, then to disguise the onion, it is best to grate it on a fine grater or puree it in a blender.

Add salt and ground black pepper to the ingredients. Again, it is advisable not to add black pepper to children's meatballs.

Mix all the ingredients for the minced fish meatballs. This is how the stuffing should turn out.

Prepare sour cream sauce. Grate hard cheese on a medium grater. Place sour cream in a bowl. Add a pinch of salt and grated hard cheese. Add water or milk to make the sauce less thick.

Stir the sour cream sauce.

Prepare a convenient form for baking meatballs. Wet your hands with water. Roll the minced meat into balls. Arrange the meatballs in the form.

It is advisable to place them at some distance from each other so that they do not stick together. pour in sour cream sauce. The sauce should cover the meatballs about halfway.

Bake fish meatballs in sour cream sauce in the oven on the middle shelf 25-30 minutes.

Once you see the top is golden, remove them from the oven. Place delicious and juicy meatballs in sour cream sauce on plates and serve hot. Potatoes, pea puree, pearl barley, pasta, spaghetti, and buckwheat are suitable as a side dish for meatballs. Enjoy your meal.

Fish meatballs in sour cream sauce. Photo

If you have a fisherman in your house, then you are very lucky, but if not, then you will have to “catch” fish at the market or in a store in order to introduce fish into your diet weekly, which is very rich in phosphorus and other useful elements. Cook It can be done in any way, very tasty stewed fish with vegetables, baked fish in the oven with cheese or sauce is also worthy of praise, but there’s nothing to say about stuffed fish, it’s excellent. But the most popular recipes on any home menu are fish cutlets or meatballs, in sauce or simply fried. You can write down the most delicious recipes for fish cutlets in your culinary notebook by reading this article.

1.Hake meatballs in tomato sauce

Ingredients

for cutlets:

• 3 slices white bread
• 600 g hake fillet or other white fish
• 1 medium onion
• 4 cloves garlic
• bunch of parsley and cilantro
• 1 tbsp. ground cumin
• 1.5 tsp. salt
• 2 large chicken eggs
• 4 tbsp. olive oil

for the sauce:

• 2.5 tbsp. olive oil
• 1.5 tsp. ground cumin
• 0.5 tsp sweet paprika
• 1 tsp ground coriander
• 1 medium onion
• 125 ml white wine
• 400 g pureed or chopped tomatoes
• 1 red chili pepper
• 1 clove of garlic
• 2 tsp Sahara
• a few sprigs of mint
• salt black pepper

Preparation

First prepare the sauce. Heat olive oil in a large saucepan, add finely chopped onion and spices, and fry for a few minutes until the onion is translucent. Add the wine, bring it to a boil, then add the tomatoes, finely chopped chili, crushed garlic and sugar. Simmer over low heat for 15-20 minutes until desired thickness, then taste and season with salt and black pepper to taste.

While the sauce simmers quietly in a saucepan, prepare the fish cakes. Cut off the crust of white bread and puree the crumb in a blender. Add crushed garlic and herbs and beat again until the greens are chopped. Separately, add finely chopped fish fillet or minced fish, eggs and chopped onion, season with salt and cumin, and stir until smooth. Form 8 cutlets; if they do not hold their shape well, put them in the refrigerator for half an hour.

Heat 2 tablespoons of olive oil in a frying pan and fry 4 cutlets on both sides until golden brown. Remove them from the pan and repeat with the remaining oil and cutlets. Place the cutlets in the sauce (if necessary, squeeze them a little so that they all fit) and, if necessary, add a little boiling water.

Simmer covered over low heat for 15-20 minutes. Serve, garnished with mint, either hot or cold, immediately or the next day. Couscous is a very good side dish and goes well with the sauce.

For which the pulp of almost any fish is suitable, but the most popular are cutlets made from hake, pollock, silver carp, cod, carp, pike perch, and pike.

The cutlets are fried, steamed, baked, stewed, using both familiar means - a frying pan and oven, and more modern household appliances - a double boiler, multicooker, grill, microwave.

2. Two-color cod and salmon zrazy

Ingredients

• 600 g cod fillet
• 1 egg
• 2 tbsp. decoys
• 300 g salmon fillet
• salt pepper,
• lemon juice

Preparation

Pass the white fish fillet through a meat grinder, add semolina, egg, salt, pepper. Cut the red fish fillet into small oblong pieces, lightly salt, sprinkle with lemon juice, and pepper. Then make a flat cake from the minced meat, place a piece of red fish on it. Shape into an oblong right away.

Next, you can roll in breadcrumbs and fry on both sides until cooked or bake in the oven. As usual, I baked it at 170-180 *C until golden brown (30-40 minutes). I didn’t photograph the finished zrazy right away, so I had to remove the remnants of the former luxury. Serve with boiled potatoes or vegetables and white sauce.

3.Juicy sea fish cutlets with cottage cheese

Fish cutlets with cottage cheese turn out very tender, juicy and tasty. This dish will be appreciated by those who watch their figure. They are also great for baby food.

Ingredients

• Any fish fillet without bones- 500 g
• Cottage cheese - 200 g
• Onions - 1/2 pcs.
• Chicken eggs - 2 pcs.
• Salt - to taste
• Pepper - to taste
• Vegetable oil- for frying

Preparation

Grind the fish fillet through a meat grinder with onions, add cottage cheese.Add one egg and yolk, salt and pepper to taste and mix well.Form cutlets and roll in whipped egg white.Heat a frying pan with vegetable oil and fry the cutlets on both sides for about 3 minutes until golden brown.Place the cutlets in a baking dish and place in an oven preheated to 200 degrees for 20-25 minutes. Serve hot with a side dish of your choice.

4. Tender and tasty salmon cutlets

Ingredients:

• Salmon fillet - 600g.
• Loaf - 2 pieces
• Onions - 1 pc.
• Egg - 1 pc.
• Salt, pepper - to taste
• Breadcrumbs - 100g.
• Vegetable oil

Preparation:

We wash and dry the fish. Pass it through a meat grinder. Soak the bun in warm water. Finely chop the onion. Salt, pepper, add chopped herbs, add onions and bread, removing excess water. Salt, pepper, add egg.Mix the minced meat thoroughly. Form the minced meat into cutlets, wetting your hands in cold water.Roll each fish cutlet in breadcrumbs. Fry the cutlets in a frying pan until golden brown (~1 minute on each side). You can cook the cutlets by steaming or in the oven.

5.Fish chestnuts from pike with shrimps

Ingredients:

For minced meat

• 900 grams pike fillet
• 1 large onion
• 2 tbsp butter for sautéing
• 100 grams of fresh white loaf (or 40 grams of dried)
• 0.5 cups milk
• 0.5 cups cream 20% (maybe a little more)
• white of 1 egg
• 1 tbsp salt
• ground white pepper to taste

-for the filling (for 4 chestnuts):

• 2 tbsp finely chopped shrimp
• 1 tbsp finely chopped dill
• 1 tbsp sautéed onion
• salt, pepper to taste
• 4 cubes frozen butter
• - for breading:
• 200 grams of white loaf
• 2 tbsp flour
• 1 egg
• vegetable oil for frying

Preparation

Ready-made minced fish is fish fillet ground in a meat grinder with fried onions and a piece of white bread soaked in cream + beaten egg white, salt, pepper - as for cutlets.

The filling can be varied according to your taste - mushrooms, boiled eggs, butter with herbs, krill meat, sun-dried tomatoes, in a word, whatever you like.

The two main features of “chestnuts” are the filling and breading. For the filling, combine finely chopped shrimp, dill and sautéed onions, salt and pepper to taste. Pour flour into a flat plate. In a separate bowl, beat the egg. We make “chestnuts”; your hands can be moistened with warm water during the process. We form a small flat cake from the minced meat, put 1-2 teaspoons of filling in the middle, and a piece of frozen butter in the middle of the filling.

We connect the edges of the cake and compact everything into a neat ball. Roll it in flour, then in egg and finally in breadcrumbs. Try to ensure that the crackers cover the entire surface:

Heat vegetable oil in a deep fryer or deep frying pan. You want the oil to cover at least half of the ball. Fry the chestnuts on all sides until golden brown. Bring to readiness in the oven at medium temperature for 15-20 minutes.

Notes:

• The filling can be varied according to your taste - mushrooms, boiled eggs, butter with herbs, krill meat, sun-dried tomatoes, in a word, whatever you like.
• And most importantly, “chestnuts” should not be frozen and it is better not to reheat, but to cook and destroy immediately, because. The crackers soften and it doesn’t turn out so tasty. That's why I didn't use all the minced meat.

• Place a piece of butter in the middle; when frying, it will melt and soften the cutlet.
• Also, onions add juiciness to the cutlets. Never mince it.
• For fish cutlets, semolina is more suitable than flour. Only the minced meat should stand for 20-30 minutes in the refrigerator so that the grains swell. It is also better to bread in semolina.
• The minced fish turns out liquid, to make it easier to form cutlets, you need to put it in the refrigerator for half an hour (this also works for chicken cutlets).
• If you have low-fat fish, such as pike, then you can grind a piece of lard into minced meat or replace it with butter.
• Make cutlets only with wet hands, beating them (throw them from palm to palm), this way you can get the desired shape faster.

6. Pike cutlets with cream sauce and leeks

Ingredients:

For minced meat (proportions for the entire amount of 2-kilogram pike fillet):

• 900 grams pike fillet
• 1 large onion
• 2 tbsp butter for sautéing
• 100 grams of fresh white loaf (or 40 grams of dried)
• 0.5 cups milk
• 0.5 cups cream
• 20% (maybe a little more)
• white of 1 egg
• 1 tbsp salt
• ground white pepper to taste

For the sauce:

• 1 leek (white part)
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 tbsp lemon juice
• 120 ml 20% cream
• salt to taste
• vegetable oil for frying

Preparation:

We wash the pike from mucus and cut it into fillets. We cut off the head, tail and fins, leaving them on the ear (the gills must be removed). We cut the carcass lengthwise along the belly and thoroughly clean it of the entrails, also tear off the film along the ridge. Then cut from the tail along the back along the ridge into 2 parts. We cut out the spine and long bones on the stomach. We will get two such fillets with skin.

Then place each half on a board and use a spoon to scrape off all the pulp. We don’t pay attention to small bones, the main thing is not to get any scales. The result is a bowl of fillets and two lonely skins.

We make minced meat. Chop the onion and fry in butter until soft and golden. We cut the loaf into medium pieces and dry it in the oven, so it will better absorb moisture and will not be sticky. Pour in milk and let stand for a while. Grind the fillet, onion and loaf together with milk in a meat grinder.

And then once again everything together to finally crush the small bones and make the mass more homogeneous. Now you need to beat the minced meat a little, but do not overdo it, otherwise it will become too elastic. Gradually add cream during the process. Beat the whites into a strong foam. Add salt and white pepper to the minced meat (white pepper goes very well with fish.

And then carefully fold in the whipped egg whites.

Once again we beat back quite a bit. The minced meat is ready, now you can use it to make cutlets, rolls and whatever your heart desires :). We form cutlets, you can moisten your hands with warm water during the process.

Heat the vegetable oil in a frying pan and fry the cutlets over medium heat on both sides until golden brown, and then cook in the oven at 170 degrees for about 15-20 minutes.

During this time we will prepare the sauce. Leeks, cut the white part lengthwise into thin long strips (julienned). In a frying pan, melt the vegetable oil and butter and fry the onion until soft, simmer. Then add lemon juice, salt to taste and cream, and simmer over medium heat, stirring constantly, for 5-7 minutes. That's it, the sauce is ready.

Serve the cutlets piping hot on a bed of creamy sauce, garnish with herbs and vegetables.

7.Red and white fish cutlets

Ingredients:

• 350 g salmon or trout fillet
• 350 g white fish fillet (I used hake, but you can use any other)
• approximately 150 g white loaf without crust
• a few sprigs of parsley and dill
• 2 small onions
• 2 eggs (small ones are better)
• 150 ml milk
• glass of breadcrumbs
• salt and pepper to taste

Preparation:

We pass the fish separately through a meat grinder (I chopped them in a blender). We get red and white minced meat. We break the loaf into pieces and fill it with milk, let it stand. While the loaf is soaking, fry the finely chopped onion.

Squeeze out the loaf, mix with onion, divide in half. Place one part, together with one egg and chopped herbs, in white minced meat, the other (without greens) with the second egg - in red minced meat. Salt, pepper and knead.

We begin to make cutlets (as experience has shown, it is better to make them a little smaller than in my photo). Take some red minced meat and make a flat cake with a diameter of about 7 cm in your palm. Place a piece of white minced meat in the middle of the flatbread. It’s as if we wrap the white minced meat in red, at the same time forming a ball. Coat the cutlets in breadcrumbs and deep-fry over moderate heat for about 7-8 minutes until golden brown.

8. Chopped salmon cutlets

Ingredients

• red fish fillet 600-650 gr. (trout, salmon, etc.)
• onion 250-300 gr.
• egg 3 pcs.
• flour 1-2 tbsp. spoons
• lemon 1/2 pcs.
• salt, ground white pepper
• vegetable oil for frying
• greens (dill, parsley)

Preparation:

Cut the red fish fillet into small cubes, pour in the juice of half a lemon, add salt and ground white pepper. Cut the onion into cubes (we like a lot of onions, those who don’t like them can reduce the amount), mix.

Add eggs, flour (don’t get carried away with flour, the mixture should be runny), finely chopped herbs, mix everything well and put in the refrigerator for 15-20 minutes. Place flat cakes by the tablespoonful on a hot frying pan. Fry over medium heat on both sides until golden brown.

9. Pollock cutlets with cheese

Ingredients:

• -300 gr. pollock;
• -100 gr. Dutch cheese;
• - 1/2 head of garlic;
• - 2.5 tbsp. spoons of sour cream;
• - 2 chicken eggs;
• - 90 gr. flour;
• - white bread;
• - salt;
• - black pepper.

Preparation:

Separate the fish fillet from the bones and films, cut into small strips. Salt and pepper the fish strips. Grind the cheese using a grater. Grind the garlic cloves using a press.
Mix grated cheese with garlic and spread on strips of fish, and then wrap in rolls. Cut the crust from the bread and grind using a grater. Beat the eggs with a small amount of water.
For fish rolls, make a double breading of flour and beaten eggs. Finally, roll the rolls in bread crumbs. Fry the cutlets in a preheated frying pan with vegetable oil on medium. fire.

• Minced meat often includes eggs, bread or potatoes; it may also include vegetables, cottage cheese, lemon, some add lard, mayonnaise or fatty minced pork for juiciness. Everyone is guided by their own taste.
• If the cutlets are made from fish fillet, it must be chopped. Usually, a meat grinder with a large grid is used for this, so that the grains of minced meat are larger in order to preserve the meat juice.
• During grinding, visible bones are removed from the fillet by hand, and the rest are simply ground or accumulated under the knife of the meat grinder. It is better to twist very bony fish species, such as pike, twice, especially if you are cooking for children.
• Onions add juiciness to fish cutlets, so the less fatty fish you use, the more onions should be included in the minced meat.
• To achieve a crispy crust, you need to bread the cutlets in semolina or ground breadcrumbs before frying. Let them sit for a while while the oil heats up in the frying pan, then bread them again, and only then fry.

10. Fish cutlets in tomato sauce

Ingredients

• 400-450 g cod fillet (hake, pollock, other white fish)
• 3-4 slices of white loaf
• 1 small onion
• a couple of cloves of garlic - optional
• 1 teaspoon fish seasoning
• salt, ground pepper
• 3-4 tbsp. spoons of flour
• 3 tbsp. spoons of vegetable oil

sauce

• 1 medium onion
• 4-5 medium tomatoes
• salt pepper
• 2 tbsp. spoons of vegetable oil

Preparation

We prepare the minced meat for the cutlets by chopping as much as possible in a blender (meat grinder) the fish fillet cut into pieces along with the soaked and squeezed white bread pulp and onion (and garlic if we are cooking with it).

Sprinkle with seasonings; if the minced meat is dry, add a little cream or milk, knead and beat: this technique makes the minced meat elastic, it molds well, holds its shape perfectly, allowing you to do without eggs. Form several cutlets and bread them in flour.

Fry in pre-heated vegetable oil, lowering the burner heat to medium-high, until a nice golden brown crust is obtained (1.5-2 minutes per side), place the cutlets in another frying pan or cauldron, a thick-bottomed pan.

For the sauce, sauté finely chopped onion in oil (medium heat) for 6-7 minutes. Cut the tomatoes in half, grate them, add them to the onion and simmer for 4-5 minutes, season with salt and pepper.

Pour the sauce over the cutlets, lifting the cutlets so that the sauce gets under them. After boiling, set the heat to low, cover the pan with a lid and simmer the cod cutlets or other white fish for 5-7 minutes.

11.Fish cutlets in sour cream sauce

Ingredients:

for meatballs:

• fillet of any white fish 800g
• milk 100ml
• white bread 150 mg
• onion 1 pc.
• eggs 1 pc.
• pepper.salt
• vegetable oil

for the sauce:

• butter 1 tbsp.
• flour 2 tbsp.
• broth 200ml
• vodka 1 tbsp.
• sour cream 3 tbsp. greenery
• eggs 2 pcs
• salt pepper

Preparation

Cut the crusts off the bread, cut into large pieces and soak it in warm milk. Peel the onion and chop coarsely. Wash the fish fillets and dry with paper towels. Cut into large pieces. Squeeze the juice from the lemon, and cut the rest, along with the zest, into pieces. Squeeze out the bread, mix with fish fillet, onion and lemon and pass through a meat grinder. Add egg, salt, seasoning. Mix thoroughly and with wet hands form the mixture into oblong meatballs. Fry them on all sides in vegetable oil.For the sauce, lightly brown the flour in butter in a deep frying pan. Pour in broth and vodka. Beat the eggs, add sour cream and pour everything into the sauce. Stir well, add salt and pepper. Add finely chopped greens.Place the meatballs in the sauce and simmer over low heat for 20 minutes.

12. Cod and zucchini meatballs

Ingredients:

• 500 g cod fillet
• 1 egg
• 1 small zucchini
• 4 tbsp. ground crackers
• nutmeg
• white pepper
• salt

For the sauce

• 500 g passata (mashed tomatoes in their own juice)
• 1 onion
• 1 stalk of celery
• 1 small chili pepper
• 1 tbsp. olive oil
• salt
• sugar
• parsley for serving

Preparation:

Prepare the sauce. Finely chop the onion and celery stalk and cook in a frying pan in olive oil until soft, add finely chopped chili pepper (add chili with caution, watching the spiciness of the resulting sauce), pour in the passata, bring to a boil, add salt and sugar to taste. Leave in a warm place.

Grind the cod fillet in a food processor. Grate the zucchini and squeeze well. Mix fish, zucchini, ground crackers, egg, a pinch of nutmeg, ground white pepper (can be replaced with black), and salt. Mix into a homogeneous mass.

Place the sauce prepared in advance on the fire and bring to a boil. Make walnut-sized balls of minced fish and place them in the boiling sauce. Simmer for about 20 minutes, turning once and making sure the sauce does not boil over.
Serve with rice, sprinkled with parsley. Cod fillet is exceptionally suitable for such fish balls, namely the back, which does not have a single bone.

• If you are preparing meatballs from frozen fish fillets or minced meat, do not defrost the semi-finished product completely. Do not re-freeze the defrosted minced fish.
• Fish has varying degrees of fat content. For minced meat, try to choose fattier varieties, but if you have to cook from what you have, then add heavy cream or butter to lean fish. Dairy products generally give fish dishes a very pleasant taste and smell, making them juicy and tender.
• To bind the minced meat, beat it before forming the meatballs. No more than 25% flour, white bread, and crackers are added to minced fish so that it is viscous and the meatballs do not crumble. Eggs or dry egg powder are used for the same purpose.

13.Fish meatballs with rice in Bechamel sauce

Ingredients

meatballs:

1 glass

800 g

1 PC.

Bechamel sauce

Preparation

Rinse the rice in several waters. Pour in two glasses of water and bring to a boil. Add salt to taste and cook under a closed lid over low heat for 15 minutes. Pass pollock fillet, green onions and dill through a meat grinder. In a bowl, mix cooled rice, pollock fillet with onion and dill, add an egg, pepper and salt to taste. Mix everything well.Roll the minced meat into large meatballs and roll them in semolina.Heat a frying pan, add sunflower oil and fry the meatballs on both sides until golden brown.Place the meatballs in a baking dish.

For the Bechamel sauce, melt the butter in a saucepan, pour in the sunflower oil, sift the flour, pour in the milk little by little, and add salt. Bring the sauce to a boil over low heat, stirring constantly with a whisk, and cook for 3 minutes. Pour Bechamel sauce over the meatballs and place in an oven preheated to 190°C for 30 minutes.Serve the finished meatballs with fresh vegetables and herbs.

14.Fish meatballs in creamy tomato sauce

Ingredients

• 500-600 g cod fillet (other white fish will also work)
• 1 onion larger than medium
• a small bunch of dill and parsley
• 1 teaspoon Italian herbs
• freshly ground mixture of 3-5 peppers
• salt to taste

sauce

• Dip river fish while still alive into an acidic solution: to do this, add ordinary table vinegar to cold water so that the concentration reaches 10-12%. If a fish falls asleep in this solution, it will have time to pass acidified water through its gills, and the smell of sludge will disappear very quickly. If the fish has already fallen asleep, then keep it in the solution for at least two hours.
• It is better to gut dead fish before soaking, and do not forget to remove the gills. Of course, the holding time depends on the size.
• Herbs, roots, and spices will help change the taste. Neutral additives are suitable for any dish - dill, parsley and cilantro, coriander, bay leaf, cardamom, lemon juice, dry white wine, vinegar.
• Nutmeg perfectly cancels out the smell of fish, and when combined with butter when frying fish or meatballs, it gives a light nutty aroma. The light juniper aroma greatly enhances the taste of red fish. Brighter spices are cloves and cinnamon.

15.Tender fish balls in sweet and sour sauce

Ingredients

• Fish fillet (in my case catfish) -500-600g.
• Egg-2 pcs.
• Carrots - 1 piece (medium).
• Onions - 2 pieces (medium).
• Oat flakes (small) - 3 tablespoons.
• Parsley and onion, salt and pepper to taste.

For the sauce:

• Tomatoes-5 pcs.
• Onion-1 piece (medium).
• Tomato paste - 1 tablespoon.
• Sugar - 1-2 teaspoons.
• Lemon juice - 1 tablespoon.
• Salt and pepper to taste.
• Water or broth.

Preparation

Prepare the fillet.Dice the onion and grate the carrots on a coarse grater.Sauté onions and carrots in vegetable oil until translucent and cool.Finely chop the greens.Beat the eggs lightly.Pass the fish fillet and sautéed onions and carrots through a meat grinder. Add the egg mixture, herbs, oatmeal, salt and pepper (I add a mixture of peppers).Mix well and beat the minced meat a little. Place in the refrigerator for 1 hour.

Prepare the sauce. Cut the tomatoes in half and grate on a coarse grater (do not remove the skin). Chop the onion finely, then lightly fry in vegetable oil, add the grated tomatoes and simmer a little (so that the raw smell of the tomato goes away), add the tomato and simmer for another 2-3 minutes. .Then add salt, sugar, lemon juice, water or broth and mix well. Taste and add salt or sugar to your liking.

We form the minced meat into balls the size of a chicken egg, beat them a little on your hand so that they are dense and put them in a mold or baking sheet. I got 15 pieces. Then pour out the sauce. It should cover the meatballs almost completely. Add a piece of bay leaf (optional) .

Cover with a lid (you can use foil) and bake in the oven at a temperature of 160 degrees until cooked. Baking time is 40 minutes. I bake in a glass dish. I put it in a cold oven. That means another +20-25 minutes for heating. These are the meatballs after baking.

16.Fish balls from pollock in sour cream

Ingredients:

• Bread - 150 g.
• Pollock or hake fillet - 500 g.
• Butter - 100 g.
• Salt.
• Chicken egg - 1 pc.
• Pepper. Spices for fish.
• Sour cream - 200 g.
• Cumin - 1 tsp.
• Dried dill - 1-2 tsp.
• Wheat flour - 1 tbsp. l.
• Water or milk.

Preparation:

Grind the fish fillet twice through a meat grinder. Add unleavened bread, soft butter, egg and spices to it. Knead the thick minced meat. Form meatballs and place in a bowl for stewing. Separately, fry 1-2 tbsp in a frying pan. spoons of flour along with crushed cumin and dried dill. Pour them with a mixture of sour cream and water (broth). Bring until thickened and pour sauce over fish meatballs. Simmer until cooked at 170-180 degrees.

17.Pike perch cutlets with Tartar sauce and a piece of cheese inside

Ingredients:

• Pike perch fillet (or any other fish with white meat) 500-600 grams
• Egg - 1 pc.
• Butter - 50-60 g
• Onion - 1 pc.
• Hard cheese 200g.
• Breadcrumbs
• Salt/pepper - to taste
• Vegetable oil - for frying
• Dill

For the Tartar sauce

• Mayonnaise - 3 tbsp. l.
• Sour cream - 3 tbsp. l.
• Garlic - 2-3 cloves
• Pickled cucumbers – 100 g

Preparation

Pass the fish fillet through a meat grinder. Next, first skip the butter, and then the onions. Cut the cheese into bars.

It is better to skip them in this order, so that later it will be easier to wash the meat grinder. Break the egg into the minced fish, add salt and pepper. Beat the minced meat several times, lifting it in your hand and throwing it into the bowl so that it becomes plastic, fluffy and molds well. We form cutlets, Place the minced meat on your hand, place a block of cheese in the middle, sprinkle with finely chopped dill and pinch on all sides. Soak each one in beaten egg and roll in breadcrumbs.

Place on a cutting board and place in the freezer for half an hour.

This way they will hold their shape better when frying. At this time, make Tartar sauce. Pass the garlic through a press, grate the cucumbers on a fine grater. Mix all the ingredients: mayonnaise, sour cream, garlic and cucumbers. The sauce is ready!

Fry in a hot frying pan with enough vegetable oil until golden brown. Place on a dish and pour over the sauce.

Pike perch meatballs in mushroom sauce with rice and vegetables

Onions – 2–3 pcs.

Pike perch fillet – 1 kg

White bread – 250 g

Eggs – 2 pcs.

Dill – 30 g

Flour – 200 g

Sweet pepper – 1 pc.

Zucchini – 200 g

Carrots – 1 pc.

Garlic – 10 cloves

Rice – 200 g

Parsley – 20 g

Salt pepper

For the sauce

Champignons – 300 g

Shallots – 2 pcs.

Butter – 100 g

Chicken or mushroom broth – 1 l

Cream – 350 g

Salt pepper

189 kcal

Prepare the sauce: cut the mushrooms into slices and fry with chopped shallots in a little butter. Pour a small amount of chicken or mushroom broth over the mushrooms and simmer. Add cream, salt, pepper and simmer slightly.

Finely chop one onion and fry. Combine pike perch fillet with fried onions, as well as white bread soaked in milk and squeezed out, and grind through a meat grinder. Add eggs, salt, pepper, chopped dill to the minced fish, mix everything, form into large meatballs and roll in flour.

Place the meatballs in a greased pan and bake in the oven at 180°C for 15–20 minutes. Then take out the mold, pour mushroom sauce over the meatballs and simmer in the oven for another 20–30 minutes. Turn off the oven and leave the meatballs in it for another 5-10 minutes.

Cut the sweet pepper, zucchini and carrots with the remaining onion into cubes and lightly fry with garlic in the remaining oil. Add the washed rice to the vegetables and continue to fry for another 5 minutes, stirring so that the rice is evenly saturated with oil.

Pour the remaining chicken broth into the rice with vegetables so that it covers the rice by 1-2 cm on top, bring to a boil, reduce the heat and simmer until done with the addition of salt, pepper and spices, covering with a lid.

Place rice and vegetables on plates, place meatballs next to them, pour over them with the mushroom sauce in which they were simmered, and garnish with a sprig of parsley.

From the book How to Preserve and Cook Fish on the Pond and at Home author Murashova Svetlana Anatolyevna

From the book The Kremlin Diet. Meat and fish dishes author Vishnevskaya Anna Vladimirovna

BEEF FILLET IN MUSHROOM SAUCE For 4 servings: 200 g morels (fresh or canned), 200 g mushrooms, 400 g green asparagus, salt, 4 slices beef fillet (200 g each), 4 slices smoked bacon, 2 tbsp. tablespoons butter, ground black pepper, 4 tbsp. spoons of cognac, 250 ml beef

From the book Pressure Cooker Dishes author Krasichkova Anastasia Gennadievna

Pike-perch soup with rice and vegetables Ingredients: 300 g pike-perch fillet, 2 potatoes, 2 carrots, 1 onion, 50 g rice, 20 g butter, 1 bunch of green cilantro, bay leaf, salt. Method of preparation: Wash the fillet, chop in large pieces. Wash and peel potatoes and carrots

From the book Canning for Lazy People author Kalinina Alina

Peppers stuffed with vegetables with rice, in tomato sauce For 10 cans with a capacity of 0.5 liters you need: fresh pepper - 1.8 kg, carrots - 1.7 kg, white roots (parsnips, celery, parsley) - 130 g, onions - 400 g, rice - 400 g, herbs - 50 g, salt - 100 g, sugar - 120 g, spices

From the book Blanks. Easy and according to the rules author Sokolovskaya M.

Stuffed cabbage rolls with vegetables and rice in tomato sauce For 10 half-liter jars: 730 g fried carrots, 30 g finely chopped greens, 60 g fried roots, 150 g fried onions, 30 g salt, 900 g blanched rice, 100 g roasted vegetable oil. Prepare

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Boiled fish in mushroom sauce Cut the fish fillet into pieces, add salt and leave for 10 minutes so that the fish is saturated with salt. Steam in a shallow pan, covered, in a little water until soft (10-12 minutes), carefully remove and transfer to a plate. Above

From the book Vegetarian Cuisine by Borovskaya Elga

Vegetables baked in mushroom sauce Ingredients: 2 pcs. potatoes, 1 onion, 1 carrot, 1 eggplant. For mushroom sauce: 300 g champignons, 1 tbsp. l. vegetable oil, 2 tbsp. l. flour, 1 glass of milk, 1 tbsp. l. cream, 1 tbsp. l. ground paprika, vegetable oil for frying, salt - according to

From the book Cooking in a slow cooker every day. Breakfasts, lunches, dinners author Collection of recipes

324. Pike perch meatballs with mushrooms products 400 g pike perch fillet, 250 g champignons, 100 ml mushroom broth, 1/2 bunch of parsley, 1/2 bunch of cilantro, ground black pepper, salt Cooking time – 1 hour. Rinse fish fillet , pass through a meat grinder. Peel the onion, wash it,

From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey Pavlovich

Udder in mushroom sauce Ingredients: 500 g cow udder, 3 onions, 1 carrot, 1 parsley root, 1 celery root, 150 g champignons (porcini mushrooms can be used), 1 tablespoon flour, 3 tablespoons butter, 1 bunch of parsley and dill, 2 bay leaves, 5 black peas

From the book Cooking in Pots author Kozhemyakin R. N.

Udder in mushroom sauce Ingredients Udder – 500 g Onion – 1 pc. Parsley and celery with roots - 1 bunch each Allspice - 6-7 peas Bay leaf - 1 pc. Salt - to taste For the sauce Fresh white mushrooms - 6-7 pcs. Mushroom broth – 1 cup Udder broth – 1

From the book Steaming author Kozhemyakin R. N.

Dumplings with liver in mushroom sauce Ingredients For the dough Wheat flour – 2 cups Water – 0.5 cups Egg – 1 pc. Salt - to taste For minced meat Pork or beef liver - 600 g Egg - 1 pc. Onions – 2 pcs. Sour cream – 4 tablespoons Ground salt and pepper – to taste For the sauce Mushrooms

From the book Cooking in an air fryer author Kozhemyakin R. N.

Liver stewed in mushroom sauce Ingredients: Beef liver – 600 g Milk – 1 glass Champignons – 200 g Onions – 2 pcs. Garlic – 2 cloves Wheat flour – 2 tablespoons Beef broth – 1 glass Ghee – 2–3 tablespoons Bay leaf – 1–2 pcs. Salt - according to

From the book Great Encyclopedia of Canning author Semikova Nadezhda Aleksandrovna

Dumplings with liver in mushroom sauce Ingredients For the dough Wheat flour – 2 cups Water – 0.5 cups Egg – 1 pc. Salt - to taste For minced meat Pork or beef liver - 700 g Egg - 1 pc. Onions – 2 pcs. Sour cream – 4 tablespoons Ground salt and pepper – to taste For the sauce Mushrooms

From the book 1000 best recipes for cutlets, zraz, cabbage rolls and other minced meat author Nesterova Daria Vladimirovna

Stuffed cabbage rolls with vegetables and rice in tomato sauce Prepare vegetables, white roots (parsnips, celery, parsley), herbs. Sort the rice, rinse thoroughly with cold water until the turbidity disappears, blanch, rinse again with cold water and place in a colander.

From the book Ukrainian, Belarusian, Moldavian cuisines author Pominova Ksenia Anatolyevna

Beef meatballs in mushroom sauce Ingredients 500 g minced beef, 50 g dried mushrooms, 1 onion, 1 egg, 50 g butter, 20 ml vegetable oil, 200 ml mushroom broth, 50 g oyster mushrooms, 20 g flour, pepper, salt. Method Preparation: Wash the oyster mushrooms and chop finely. Onion

From the author's book

Pork in mushroom sauce Ingredients 1 kg of pork, 100 g of champignons, sour cream, 4 potato tubers, 3 cloves of garlic, 50 ml of vegetable oil, ground black pepper, salt. Method of preparation Wash the meat, cut into portions. Wash and peel the potatoes and mushrooms