That is, in principle, the wealth that I got. 1,5 kg fresh fish. So, first we need to clean it. Surprisingly it is easier to clean than the big fish. Scales coming off easily, special efforts are made unnecessary. Stysem the scales, cut the abdomen, remove the insides, thoroughly wash them.

Now you need to save the fish from the bones. Cut off the head, remove fins and backbone. Fish fillet is laid in a separate bowl. Heads, tails, ridges put in a separate bowl, pour the water, salt and boil on slow fire (pictured). So until it looks delicious, our fish after cutting.

Cooking mince - fillet fish, fat and onion twice passed through a meat grinder, as the Rudd - quite a bony fish, and all of the bones out of it when treatment is still not exactly remove. But don't worry, with further cooking these bones steamed up to the point that burgers you can safely give even the smallest children. By the way, I was making cakes without fat, as currently are on a diet, and I cooked burgers, first and foremost, for children. But in the original recipe have bacon, so you choose how to cook. And more importantly - in the original piece of white bread soak in milk, squeeze and add to the mince. I did my way. Even back in my school years we in the school cafeteria on Thursday sold sandwiches with fish - a piece of black bread, and on it, a piece of fish (can not remember - what, and my grandfather said that salmon ROE tastes best on black bread. So the fish I associate it with black bread. I took a piece the size of a muffin and filled it not with milk, and already sarushima broth from the heads and bones of fish. By the way, I got 1, 5 cups of broth. 0, 5 cups I filled the bread for soaking, and the rest of us more useful in the future. So, combine the mince, bread, spices, and finely chopped greens (I didn't have in stock, I added a mixture of dried herbs). You can squeeze a clove of garlic. Salt, the egg and knead well minced. Formed the patties, coat them in breadcrumbs or flour.

Patties fry in vegetable oil on medium heat until Golden brown. Cover don't cover.

Then add the cutlets fish broth so that the chicken was covered to 2/3. Cover and simmer 8-10 minutes. The fire should be weak, barely boiling. Since the chops I did a lot, first I had them all fried, and then proportionately extinguished.

These are the cakes I did. Vkusneishee. Kids love to eat.

I have some fish stock, somewhere half a Cup. That day on the side I cooked the potatoes, so as not to disappear for good, I did the following. With boiled potatoes, drained the water, poured it in a large frying pan, pour the remaining broth, added some butter, squeezed garlic, chopped fresh herbs, added different spices to taste. Have prototile all of 15 minutes. The result was tasty, potatoes a fishy flavor. Here she is pictured. I hope my recipe will be useful to someone. Bon appetit.