Description
Delicious cakes of salmon, which my husband liked more than the usual fish tacos. Because chum salmon fish dry, chicken of it be not always. These "frogs" - on the contrary always tender and juicy. This is not a particularly tricky recipe, whom shared with me a friend-colleague, first attracted me because mold does not need anything (it was in the spring and harvested in the winter chum salmon in the freezer was still, Oh, a lot... well, not a fish I'm a man!). My question: "why frogs?" came the reply: "I don't know for sure. Probably in a frying pan, when spread out, something like...". Since then, when I was preparing them for the first time, these "frogs" in our menu settled permanently. PS On the "Cook" I quite long, but the recipes are not laid out. So, catch the debut!..
Ingredients
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Chum
700 g
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Chicken egg
2 piece
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Mayonnaise
2 Tbsp
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Semolina
2 Tbsp
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Starch
2 Tbsp
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Onion
-
Black pepper
-
Salt
Cooking
From about the number of fish: 700gr - does not matter. For a specified number of other ingredients - fish, you can take 600-800g. (in the photo I have about 1.5 kg). So, if you have not ready-made fillet our fish must be freed from skin and all bones.
Cut the fillet small cubes (1х1см).
Finely chop the onion. 600-800g fish I usually take 2 medium onions.
Add to the fish with bow and everything else: eggs, semolina, mayonnaise, starch, salt, pepper.
Mix thoroughly and leave to marinate for at least 30 minutes. In addition to the lack of modeling of burgers, there is another plus of this dish: marinate these "frogs" can be much longer. For example, today, all sliced-mixed and put into the fridge and will be ready tomorrow, all the people involved (I once this mixture from the batch before cooking marinated in the refrigerator for 3.5 days).
She is the classic scenario: on a heated pan with vegetable oil spread tablespoon of our "frogs". Note: at the beginning of cooking and before every tab, a new batch in the pan to mix the fish mass to distribute juices released from the onion and fish in the marinating process. Fry on medium heat until Golden brown. On the one hand...
... and on the other side. About steaming these cakes didn't say anything, but I still do it (Yes, I know the fish are quickly cooked and do not need it, but I'm a lady, just a little, hypochondriac).
Served with any side dish. These "frogs" I do more of a chicken fillet (from the breast). I think that's good fillets and other bony fish, suitable for frying.
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