Description
We have sharply colder, removed the remains from the garden zucchini. And then there's the case successfully purchased for a budget price char. If anyone knows what this fish breed salmon. Very tender, though lean. Offer you the recipe for the famous chopped cutlets of fish, but with the addition of recent gifts of autumn zucchini. Done quickly and the result will please everyone!
Ingredients
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Soy sauce
2 Tbsp
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Salmon
300 g
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Onion
0.5 piece
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Zucchini
0.5 piece
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Sour cream
2 Tbsp
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Flour
2 Tbsp
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Chicken egg
1 piece
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Brisket
20 g
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Vegetable oil
2 Tbsp
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Peppers red hot chilli
0.25 tsp
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Dill
Cooking
To prepare, take any fish of the salmon species according to your desire and possibilities. I have trout, clean the fish, cut in fillets. As the skin of the delicate loach, then left it.
It is advisable not to thaw the fish until the end, so its easier to cut. Cut the fish into small cubes.
Fill the fish with soy sauce TM Kikkoman, stir and set aside to marinate.
While the fish is marinating, peel the vegetables. Small cubes cut zucchini, onion and garlic. I took the zucchini mass two times less than the fish.
Add the chopped vegetables to the fish, there also put the egg, sour cream, flour, dill. My dill is already frozen, it is easy to cut with scissors.
Add the chopped cooked smoked bacon, red hot pepper. If you have a fatty fish, the brisket can not put. All mix well.
On the hot pan pour oil, put a spoonful of fish "meat". A little even out, forming patties. Roast until it will turn brown on one side.
Turn patties, diminish the fire, close the lid, bring to readiness for about 10 minutes.
I got it from this number of 14 pieces. These cutlets are delicious both hot and cold. Bon appetit!
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