Description
The recipe for those fish tacos suggested to me by my aunt many years ago. Feature chops - inside lay a piece of butter and carrot stew under a coat. Chops turn out very tender. They gladly eat even children (trusted). By the way, for an even more rich and delicate taste to the meat you can add pork.
Ingredients
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Fish fillets
500 g
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Carrots
3 piece
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Onion
1 piece
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Butter
100 g
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Tomato paste
2 Tbsp
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Chicken egg
2 piece
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Bread
50 g
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Vegetable oil
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Spices
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Milk
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Bread crumbs
Cooking
Fish fillets, onions, pre-soaked in milk stale white bread - mince. You can add some pork, but I do not like, because fish should stay fish. In the meat put spices, salt, eggs. Mix thoroughly.
Inside each cake put a piece of butter. Carefully form patties and coat in breadcrumbs.
Fry patties until Golden brown.
While fried cutlets cook carrot coat: lightly fry the grated on a coarse grater carrots with tomato paste.
Put the carrots on top of chops. Add a little water or broth. Simmer under lid on low heat for 20-30 minutes.
Bon appetit!!!
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