Description
All the same, the addition of bacon makes burgers, not quite fish, and you want it to pike, tender cutlets. Especially if the fish You are 100% sure: You have a family fisherman and indulges You with delicious autumn fish ( I think that autumn is the most delicious fish). Here's my fisherman was glad and he pleased me. You can come back...
Ingredients
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Pike
1 piece
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Onion
1 piece
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Cream
50 ml
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Semolina
2 Tbsp
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Chicken egg
1 piece
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Salt
0.5 tsp
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Black pepper
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Flour
2 Tbsp
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Vegetable oil
2 Tbsp
Cooking
Fish to clean, wash, remove the insides.
Trim the head, tail and fins. Milling.
Fillet skip through a fine grate grinder, clean up with knife grinder bone and once again miss the mince together with onion. Add cream, egg, black pepper, salt.
Add the semolina,
Stir, leave for 30 minutes in the fridge to Mature. I use the semolina from TM Mistral, that's certainly the quality I trust implicitly.
Wet hands formed into patties, place on a dampened Board.
Heat the oil in a pan planirovat in the flour of the workpiece and fry over medium heat for 3 - 4 minutes on each side.
The beautiful blush.
Burgers are good in hot or cold form:
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