Description
As any native of the Baltic States, I love fish in all its manifestations. Today offer fish burgers, juicy, tender. Come, let's share some of the secrets of how to make them without fat, eggs, bread and other thickeners.
Ingredients
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Fish
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Salmon
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Milk
100 ml
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Water
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Semolina
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Bread crumbs
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Onion
1 piece
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Sauce
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Salt
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Black pepper
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Mustard
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Chicken egg
Cooking
Defrost the fish, preferably before the end, the presence of a small frozen sections optimal. Meanwhile, cook the semolina 100 ml of milk, 100 ml water, salt and 2 tbsp of semolina. Put the finished pudding to cool.
The time it takes fish. Frozen side ( can be cod, hake, tilapia )my good squeeze and grind in a food processor or mince with a large grille. Do this as quickly as possible. Why?
Unlike meat, fish connective tissue is missing, ie the stuffing is loose and tries to fall apart. Are struggling with this in different ways, you can add more eggs, starchy components. But the fish only need 2 factors: cold and efficiency. Fish protein should not get warm during mechanical processing, then the meat will be juicy and tender.
Added to the side pieces of salmon without bones and skin and the egg quickly grind in a food processor. If you prefer a meat grinder, just skip through it all the fish and add to the minced egg. Remove the stuffing to cold.
The cooled semolina porridge add the teriyaki sauce, mustard and grated onion. My onion was just a " toy ", 30 g, it seems to me that this is the optimal amount of onions. But you can add more onion or not add at all. Stir until smooth.
In fish minced meat, add semolina, 3 tbsp of breadcrumbs, salt, pepper, and quickly wet hands sculpt our "woodpile". If we are distracted by a phone call, the task for mathematics/botany/ harmony or similar cataclysm, immediately remove the stuffing in the refrigerator. Cold meat is easier to work with, he's not "running away."
Quickly coat the meatballs in panirovochnyh breadcrumbs and fry on medium heat in a mixture of butter and vegetable oil. Not in a hurry to turn, wait until gets Golden brown, then all the meatballs will be smooth and not one will fall apart.
That's wisdom, the meatballs are ready, serve with your favourite side dish. Burgers turns out juicy, tender, and the next day they don't lose their softness soufflé. They can be prepared and steamed is also very tasty.
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