Fish cakes in the sauce "Aristata"

Description

Juicy, tender, spicy fish cutlets in yolk-lemon sauce "aristida". Source from LJ Helena-elaizik with her changes + the recipe from the magazine "La Isha". Thank you Helen for the wonderful recipe. Add myself as I am indifferent to fish, from cakes with izyumitelny sauce, was Delighted.

Ingredients

Fish

1 kg
Onion

2 piece
Parsley

1 coup
Spices
Broth
Yolk egg

2 piece
Lemon juice

1 piece
Lemon peel
Spices
Vegetable oil
Flour

Cooking

[b]the words of the text of the author.[/b] of course, I "adjusted" it to your taste, throwing such a nasty thing as the "soup powder" and adding spices according to your taste. Juicy, not standard, not troublesome. Fish can - and should - do not defrost completely, so the meat will be ground into dust better and burgers will be juicier.

fillet frozen fish,together with two medium heads onion grind in a processor or with meat grinder.

Spices

Add: salt, white pepper, dried ground ginger, a couple tablespoons of breadcrumbs (better macavoy flour),

a fair bunch finely chopped parsley and knead thoroughly. I added cilantro.

To form a small but plump patties, roll each in a small amount of flour

and quickly fry in vegetable oil until Browning.

Shift the cutlets to the skillet.

I decided to make fish broth,pre-boiled,strained,cooled.

Throw in the broth(in water) 1 tsp ground turmeric, a little salt, 1 Bay leaf, 5-6 peas of black pepper.

Pour no more than 1/2 of the height on the cakes.Cook on low heat for 20 minutes, turning the meatballs a couple of times from side to side.

Separate the yolks of 2 eggs.To erase the zest and squeeze the juice of 1 large lemon.

To pour sauce from skillet into a Cup and cool slightly.

Stirring, dissolve the egg yolks in this sauce. Add more hot sauce from the pan - stirring constantly. ( This technique is called balancing temperature and prevents folding the yolks into the hot sauce).

Add 1/2 squeezed lemon juice

and zest

Pour the egg yolks in a saucepan, mix and try. Pour lemon juice,if needed.Used all lemon juice. Warm meatballs in sauce for 10 minutes ( not allowing to boil! otherwise the yolks will curdle.) Green onions enliven the color scheme and complement the taste.

Eastern accents accentuate the couscous or rice.Cakes to rack your brain!!! *THUMBS UP* *THUMBS UP* *THUMBS UP* thanks again to Elena. [img]http://s42.radikal.ru/i095/0906/02/3eff875dd612.jpg[/img]

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