Recipe for making pollock meatballs with vegetable dressing. Fish meatballs are the most common dietary and satisfying dish that can be prepared for lunch or dinner. These meatballs can be served as a separate dish or with any side dish: potatoes, vegetables, pasta or just boiled rice. If desired, fish meatballs can be diversified by adding fresh herbs or grated zucchini. According to this recipe, you can prepare meatballs not only from pollock, but also from any white fish (tongue, cod, etc.).

Required ingredients:

800 g pollock fillet;

1 – 2 handfuls of rice;

2 – 3 onions;

1 carrot;

1 teaspoon of tomato paste;

2 – 3 tbsp. spoons of vegetable oil;

Salt and black pepper to taste.

How to cook:

Rinse the rice and boil over low heat with a little water until cooked.

Grind the pollock fillet using a meat grinder or blender (mixer).

Peel one or two onions and pass through a meat grinder.

Place boiled rice in the minced fish, season to taste with salt and ground black pepper. Stir the minced meat until smooth.

Preheat the oven to 170 - 180 degrees. Prepare a suitable baking dish and grease it with vegetable oil.

Form the minced fish into medium-sized meatballs and place them in the prepared pan. Place the pan in the preheated oven for 15 - 20 minutes.

Meanwhile, peel the carrots and large onion. Grate the carrots on a coarse grater and chop the onion finely with a knife. Fry the vegetables in a hot frying pan, add a spoonful of tomato paste and simmer the dressing until tender.

Remove the meatballs from the oven, spread the dressing with a spoon and pour in enough water to slightly cover the meatballs.

If necessary, the dressing can be slightly salted. Return the fishballs to the oven and bake for another 20 minutes.

Serve the finished pollock meatballs with vegetables hot with any side dish.

Do you want to make delicious fish meatballs for dinner, but don't know which dish will be the best? We have selected the best recipes for fish fillet meatballs with the addition of various ingredients. Everyone will be able to find a treat to their taste.

Fish meatballs stewed in sour cream sauce are distinguished by their delicate taste. Even small children are happy to eat a whole serving.

To prepare the dish you need to take:

• half a kilogram of white fish fillet;
• 100 ml pasteurized milk;
• 1 egg;
• 4 slices of white bread;
• 1 small onion;
• 100 ml water;
• a little butter;
• 2 tbsp. l. flour;
• a pack of breadcrumbs;
• sour cream.

Cooking fish meatballs in sour cream sauce is as follows:

1. Grind the fish in a meat grinder or blender and at the same time soak the bread in milk.
2. Mix the chopped onion with the ingredients described above, after squeezing the milk out of the bread.
3. Beat in the egg and add salt.
4. Form ball-shaped meatballs, roll in breading, and fry in a frying pan.
5. Preparation of the sauce: mix melted butter with water, adding flour. Stir until a homogeneous consistency is obtained, add salt. Pour in sour cream. Leave to boil.
6. After the meatballs are placed in the pan, pour in the sauce so that it covers most of the minced fish.
7. Simmer for 15 minutes.

You can also bake very tasty fish meatballs in the oven. To do this, heat it to 180 degrees and place a baking sheet with “balls” in it for half an hour.

Cooking with rice

To prepare such a dish, in addition to minced fish and boiled rice (400 g each), you will need:

• 3 onions;
• 150 g carrots;
• 2 tbsp. l. spoons of mayonnaise;
• 4 tbsp. l. sunflower oil;
• 50 g flour;
• herbs, salt and pepper to taste.

The cooking process is described in step-by-step instructions:

1. In a large container, mix everything you need: minced meat, rice, chopped onion, as well as other ingredients as desired (pepper, salt, mayonnaise, herbs).
2. Form the meatballs and roll in flour, while simultaneously greasing a baking tray with oil to place the fish and rice balls on it.
3. Fry grated carrots and chopped onions in a frying pan. Cover the meatballs with vegetables.
4. Place the dish in the oven for 20 minutes at a temperature of about 200 degrees.

In tomato sauce

Delicious meatballs in tomato sauce can be a wonderful dish for dinner.

To prepare them you need to buy the following products:

• cod or hake fish fillet (0.5 kg);
• White bread;
• eggs;
• salt and ground pepper;
• a bunch of greens (parsley or dill).

We prepare according to this scheme:

1. Cut the fillet to make it easier to grind in a meat grinder.
2. Pour water over 70 g of bread (approximately 6th part of a whole loaf). As soon as it swells, pour out the water and squeeze out the pieces.
3. Chop the onion, herbs and add to the minced fish along with the egg and bread.
4. Mix all ingredients, form ball-shaped meatballs and place in the refrigerator.
5. Prepare the sauce. 100 g of onion is fried in sunflower oil. Add 3 tbsp here. l. tomato paste and 100 ml of boiled water, as well as salt and sugar as desired.
6. The final stage. Chilled meatballs are transferred to the sauce and simmered for 5 minutes over low heat. To ensure they are completely cooked, turn the items over and simmer for a few more minutes.

Serve meatballs with sauce.

Delicious fish balls, just like in kindergarten

Appetizing fish balls, just like in kindergarten, can be easily prepared at home. To make the dish incredibly tasty, the meatballs need to be baked in gravy.

You will need the following ingredients:

• fish (hake or pollock) – 500 g;
• egg – 1 pc.;
• bread - 2 pieces;
• onion – 1 pc.;
• vegetable oil – 2 tsp;
• salt.

For the gravy:

• fish broth – 500 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• sunflower oil – 50 ml;
• sour cream – 6 tbsp. l.;
• salt.

The cooking method is as follows:

1. Rinse the fish thoroughly. Separate the meat from the bone, cut off the fins and tail. Place the trimmings and bones in water and place on the stove. Bring to a boil and leave the fish broth to simmer for 30 minutes.
2. Grind the fillet in a meat grinder.
3. Cut the onion into large pieces and sauté in sunflower oil. Grind it together with the soaked bread in a meat grinder.
4. Add egg, salt to the resulting minced meat and mix with your hands.
5. Strain the finished broth and prepare the vegetables for gravy.
6. Preheat the oven.
7. Place the finished meatballs in a pre-greased form. Baking time is 20 minutes.
8. For the gravy: brown the onion, add grated carrots and fry until soft. Add sour cream and salt.
9. Mix all ingredients with fish broth and bring to a boil.
10. Take the pan out of the oven and pour in the gravy so that the meatballs are completely covered. Place back in the oven for 30 minutes.

Supplement the finished dish with mashed potatoes.

Steamed in a slow cooker

Fish meatballs prepared in a slow cooker will delight even the smallest gourmets with their unique taste.

For this you will need:

• 500 g fish (for example, pollock);
• 3 multi-cups rice;
• 1 egg;
• 2 large onions;
• tomato or ketchup;
• 1 carrot;
• sunflower oil, salt.

Cooking process:

1. Clean the fish, remove bones, tail and fins. Rinse.
2. Boil rice in a multicooker, setting the “rice/cereals” mode.
3. After the end of the program, remove the rice and cool.
4. Add the egg and cooled rice to the fish minced through a meat grinder. Mix.
5. Form meatballs.
6. Pour sunflower oil into the bottom of the multicooker and fry the onions and carrots. Set the “frying” mode.
7. Add chopped tomatoes and continue frying.
8. Place the meatballs into the prepared mixture, which should not touch each other. Fill with water (3 multi-cups).
9. Cook in steam mode for 30 minutes.
10. Place the delicious balls on a plate.

With added vegetables

Fish meatballs with added vegetables baked in the oven are incredibly tasty.

To prepare them you will need:

• fish (hake, pelengas, pollock);
• 2 large onions;
• 2 carrots;
• potatoes (1 pc.);
• half a lemon;
• starch;
• 1 egg;
• 3 tbsp. l. sunflower oil;
• ginger;
• sesame;
• salt.

Preparation:

1. Rinse the fish and separate the bones. Fish, potatoes and onions passed through a meat grinder are mixed with egg and starch.
2. Add ground ginger and salt. Stir and place in a warm place.
3. Fry the vegetables.
4. Place the meatballs formed from minced meat into a baking dish, place fried vegetables on top, sprinkle with sesame seeds and pour over lemon juice.
5. Place the meatballs in the oven for half an hour.
6. Serve hot.

These are delicious fish meatballs I baked them in the oven and they turned out very appetizing, with a tender golden brown crust on top and very juicy inside. They are incredibly simple and quick to prepare, and even a novice housewife can always please her loved ones with this wonderful fish dish. These meatballs are perfect for lunch or dinner, and they don’t require any side dish at all, because we already make them with rice.

Ingredients:

• fillet of any fish about 1 kg
• a little more than 1/2 cup rice
• 1 - 2 onions
• salt, pepper to taste

Cooking method:

1. First of all, boil the rice until half cooked and let it cool.
2. Then we grind the fish fillet through a meat grinder or grind it in a blender along with the onion, add salt and pepper and mix everything very well.
3. Mix the rice and minced fish into a homogeneous mass and, with slightly damp hands, form small meatballs.
4. We put them in a heat-resistant form, add warm boiled water so that we have about 1 cm of liquid and put them in an oven preheated to 190 C.
5. Bake the meatballs for about 30 - 40 minutes until fully cooked and golden brown. Bon appetit.

If you love fish dishes and you just happen to have a couple of fresh or frozen fish, then be sure to try making these fish balls in tomato sauce!

Frankly speaking, not all my family members liked the cooked fish meatballs, due to the specific taste of the fish, because at first glance the meatballs are made of meat, but when they get into the mouth, a completely different taste opens up. It is equally important what kind of fish you take; I had two river carp at home, but you can take any other one.

To prepare meatballs from 2 small fish, I took:

• Fish fillet;
• Onion;
• 2 tablespoons of semolina;
• Egg;
• Salt, black pepper.
• For frying - vegetable oil, carrots and onions.

For the sauce:

• 2 tablespoons of tomato paste;
• 5 liters of water;
• Spices (salt, pepper, garlic, herbs)

How to cook fish meatballs in a slow cooker?

1. Cut off the fish's head, tail and fins. It was the fins that became my big mistake - I didn’t cut them off and thought that they would be crushed in a meat grinder, in principle, most of them were ground, but then I still came across large single bones.
2. Twist the fillet in a meat grinder, I repeated twice to grind the bones, also grind the onion. Add spices, egg and semolina to the minced meat; it is needed to absorb excess liquid.
3. My fish was frozen, so I also added the pulp of a bread slice to the minced meat for greater elasticity.
4. Next, prepare vegetable frying from carrots and onions. I don’t know how to chop finely, so I grated the carrots on a coarse grater, you can do the same, or you can chop them with a knife.
5. Set the multicooker to “Baking” mode, pour a little vegetable oil and add onions and carrots, fry for 10 minutes. I fried with the lid closed, stirring occasionally.
6. Meanwhile, prepare tomato sauce - mix tomato paste in water, add black pepper, salt, herbs and garlic. We often prepare this sauce for meat and poultry dishes, today I took dried herbs, and usually we take fresh green onions, dill and cilantro. The sauce is fresh, flavorful and perfectly complements the main dish.
7. Then, form the minced meat into meatballs and place them on the vegetable fryer. I myself am a bit of a lazy housewife and in many cases I try to simplify and make things easier, so here I did not form meatballs, but took two spoons and used them to place the fish balls.
8. Pour tomato sauce over everything. Set the “Extinguishing” mode (60 minutes) and during this time you can go about your business.
9. This is what we got after one hour.
10. Cook with pleasure and pamper your loved ones with delicious and delicious dishes!

P.S. You can cook this dish in a frying pan or in a cauldron, saving the step-by-step recipe for fish meatballs and adjusting the cooking time yourself.

Fish meatballs in tomato sauce

A recipe from the “simple, quick, inexpensive” category - fish meatballs in tomato sauce with the addition of rice. Surprisingly, it turns out very tasty, although they need the most budget-friendly fish - frozen hake or pollock. According to the classic recipe, fish meatballs are baked in the oven, and to prevent them from drying out, you need some kind of sauce, usually tomato. Garnish with whatever your heart desires: rice, potatoes, buckwheat, pasta, vegetables. It is more convenient and faster to prepare fish meatballs from minced meat or fillet, but if you are looking for savings, it is better to buy a whole fish; cutting it will only take you a few minutes.

Ingredients:

• Fresh frozen fish – 0.5 kg;
• egg – 1 pc;
• onions – 1 piece;
• paprika – 0.5 tsp;
• rice cooked until half cooked - 5 tbsp. l;
• fresh dill - half a bunch or 0.5 tsp. dried;
• salt – 1 teaspoon (better to taste, to taste)
• black pepper - to taste;
• sunflower oil (preferably refined) – 2 tbsp. l;
• thick tomato sauce - 3 tbsp. l;
• water – 0.5-2/3 cup.

How to cook fish meatballs in tomato sauce:

1. Fillet the fish (I leave the skin on) and check if there are any small bones left. Pass the pieces of fish and onion through a meat grinder. Mix minced fish with salt, pepper, add egg.
2. Cook the rice in advance until half cooked. Boil water, add salt, add 3 tbsp. spoons of dry rice, cook for 6-7 minutes. Drain in a colander, add to a bowl with chopped fish and finely chopped dill.
3. Knead the minced fish with your hands. To make it more homogeneous and sticky, beat it off. Scoop up a handful and throw back into the bowl with gentle force. In a minute or two you will get a viscous mass; the meatballs from it will not fall apart when molded. If it continues to stick or seems runny, add more rice, a spoonful of breadcrumbs, and a little flour.
4. Wetting your palms under cold water, roll the fish into round meatballs and place in a deep baking dish.
5. Dilute tomato sauce with warm water, add oil, salt and add ground paprika. To babble. If desired, you can add any aromatic spices: coriander, cloves, cumin, nutmeg, or take ready-made seasoning for fish.
6. Pour tomato sauce over the fish meatballs, place on a wire rack in a preheated oven, set the temperature to 180 degrees. Bake for 20-25 minutes until browned. To preserve more of the sauce, cook in a container with a lid, but then you won’t get that golden brown crust.
7. It’s not even the timer that will tell you when the fish meatballs are ready, but the wonderful aroma that will fill your kitchen. Hurry up, put the salads on the table, get out the seasonings and herbs!
8. As soon as the fish balls in tomato sauce are ready, place them on plates and call everyone to the table.

Recipe for fish balls in tomato sauce from pollock fillet

Set of products for fish meatballs:

For minced fish:

• fish fillet (I have pollock) – 2 pcs. (by weight about 700 g);
• bulb;
• salt;
• semolina – 2 tablespoons;
• ground pepper;
• piece of loaf;
• egg.

For the tomato sauce:

• bulb;
• tomato paste – 70 g;
• salt - a quarter teaspoon;
• garlic clove;
• paprika - half a teaspoon;
• flour - a tablespoon;
• 1.5 glasses of water.

Cooking time for fish balls in sauce is about 40 minutes.

Prepare fish fillet meatballs:

1. Defrost the fish fillet, rinse thoroughly and wipe with a napkin. That is, it is desirable that it be completely dry. I even had to squeeze the fillet due to the presence of a huge amount of water in it. Our traders are trying so hard to inflate the weight of the goods they sell. Well, God bless them. Let's return to our dish.
2. Using a meat grinder, grind the minced fish fillet, onion and a piece of loaf.
3. We supplement the resulting mass with eggs, semolina, add salt and pepper to taste.
4. Mix the minced meat well and form it into small meatballs. In this case, I call on a dessert spoon to help - very convenient, by the way.
5. While our meatballs are “resting”, prepare tomato sauce for them:
6. Fry finely chopped garlic and onion in vegetable oil until translucent.
7. Then add tomato paste, paprika and salt to the pan. Mix all ingredients well and fry for a couple of minutes.
8. Meanwhile, pour water into a glass (about half full) and, diluting the flour in it, pour it into the frying pan. Then add another glass of water and stir.
9. Our tomato sauce is ready.
10. Let's return to the meatballs. Carefully place the meatballs (they are very tender) into the pan with the sauce and, closing the lid, cook for about 15 minutes over low heat.
11. That's it, our dish is ready. And the best side dish for fish is, of course, mashed potatoes.

Bon appetit to you and your kids!

Fish balls in sauce

Not all children love fish, and sometimes it’s so difficult to get them to eat even a piece. And here fish balls in sauce, which are so similar to small cutlets, will appeal to almost any baby.

Compound:

Meatballs:

• 2-3 slices of loaf for sprinkling
• 350 g fillet of any white fish (I used hake)
• 2 slices of loaf without crust
• 5 tbsp. l. boiled rice
• 1 egg
• 1 tsp chopped parsley
• 1 tsp salt
• 0.5 tsp ground black pepper
• 1 tsp saffron

Sauce:

• 1 onion
• 2 medium tomatoes
• glass of water
• 2-3 pieces of loaf for sprinkling
• 0.5 tsp salt

Preparation:

Meatballs:

1. Cut the fillet into pieces and grind in a blender.
2. Add the egg, crushed loaf, rice, salt, pepper, saffron and parsley. Mix everything.
3. Grind several pieces of loaf together with crusts to crumbs.
4. We form small meatballs from minced fish and roll them in crumbs.
5. Place the fish balls in the refrigerator for 15 minutes.

Sauce:

1. Finely chop the onion and fry until golden brown.
2. Pour boiling water over the tomatoes, peel the skins and finely chop. Add them to the onion and simmer for about 7 minutes. Then add a glass of water and bring to a boil.
3. Dip the meatballs into the sauce and simmer under the lid on each side for 7-10 minutes. If necessary, add water slightly.
4. The meatballs are ready and can be served. Boiled rice can be an excellent side dish for them.

Bon appetit!

By the way, to easily remove the skin from a tomato, you need to make a cross on it and pour boiling water over it, then the skin will come off quite easily.

If you have a fisherman in your house, then you are very lucky, but if not, then you will have to “catch” the fish at the market or in the store in order to introduce fish into your diet weekly, which is very rich in phosphorus and other useful elements. Cook It can be done in any way, very tasty stewed fish with vegetables, baked fish in the oven with cheese or sauce is also worthy of praise, but there’s nothing to say about stuffed fish, it’s excellent. But the most popular recipes on any home menu are fish cutlets or meatballs, in sauce or simply fried. You can write down the most delicious recipes for fish cutlets in your culinary notebook by reading this article.

1.Hake meatballs in tomato sauce

Ingredients

for cutlets:

• 3 slices white bread
• 600 g hake fillet or other white fish
• 1 medium onion
• 4 cloves garlic
• bunch of parsley and cilantro
• 1 tbsp. ground cumin
• 1.5 tsp. salt
• 2 large chicken eggs
• 4 tbsp. olive oil

for the sauce:

• 2.5 tbsp. olive oil
• 1.5 tsp. ground cumin
• 0.5 tsp sweet paprika
• 1 tsp ground coriander
• 1 medium onion
• 125 ml white wine
• 400 g pureed or chopped tomatoes
• 1 red chili pepper
• 1 clove of garlic
• 2 tsp Sahara
• a few sprigs of mint
• salt black pepper

Preparation

First prepare the sauce. Heat olive oil in a large saucepan, add finely chopped onion and spices, and fry for a few minutes until the onion is translucent. Add the wine, bring it to a boil, then add the tomatoes, finely chopped chili, crushed garlic and sugar. Simmer over low heat for 15-20 minutes until desired thickness, then taste and season with salt and black pepper to taste.

While the sauce simmers quietly in a saucepan, prepare the fish cakes. Cut off the crust of white bread and puree the crumb in a blender. Add crushed garlic and herbs and beat again until the greens are chopped. Separately, add finely chopped fish fillet or minced fish, eggs and chopped onion, season with salt and cumin, and stir until smooth. Form 8 cutlets; if they do not hold their shape well, put them in the refrigerator for half an hour.

Heat 2 tablespoons of olive oil in a frying pan and fry 4 cutlets on both sides until golden brown. Remove them from the pan and repeat with the remaining oil and cutlets. Place the cutlets in the sauce (if necessary, squeeze them a little so that they all fit) and, if necessary, add a little boiling water.

Simmer covered over low heat for 15-20 minutes. Serve, garnished with mint, either hot or cold, immediately or the next day. Couscous is a very good side dish and goes well with the sauce.

For which the pulp of almost any fish is suitable, but the most popular are cutlets made from hake, pollock, silver carp, cod, carp, pike perch, and pike.

The cutlets are fried, steamed, baked, stewed, using both familiar means - a frying pan and oven, and more modern household appliances - a double boiler, multicooker, grill, microwave.

2. Two-color cod and salmon zrazy

Ingredients

• 600 g cod fillet
• 1 egg
• 2 tbsp. decoys
• 300 g salmon fillet
• salt pepper,
• lemon juice

Preparation

Pass the white fish fillet through a meat grinder, add semolina, egg, salt, pepper. Cut the red fish fillet into small oblong pieces, lightly salt, sprinkle with lemon juice, and pepper. Then make a flat cake from the minced meat, place a piece of red fish on it. Shape into an oblong right away.

Next, you can roll in breadcrumbs and fry on both sides until cooked or bake in the oven. As usual, I baked it at 170-180 *C until golden brown (30-40 minutes). I didn’t photograph the finished zrazy right away, so I had to remove the remnants of the former luxury. Serve with boiled potatoes or vegetables and white sauce.

3.Juicy sea fish cutlets with cottage cheese

Fish cutlets with cottage cheese turn out very tender, juicy and tasty. This dish will be appreciated by those who watch their figure. They are also great for baby food.

Ingredients

• Any fish fillet without bones- 500 g
• Cottage cheese - 200 g
• Onions - 1/2 pcs.
• Chicken eggs - 2 pcs.
• Salt - to taste
• Pepper - to taste
• Vegetable oil- for frying

Preparation

Grind the fish fillet through a meat grinder with onions, add cottage cheese.Add one egg and yolk, salt and pepper to taste and mix well.Form cutlets and roll in whipped egg white.Heat a frying pan with vegetable oil and fry the cutlets on both sides for about 3 minutes until golden brown.Place the cutlets in a baking dish and place in an oven preheated to 200 degrees for 20-25 minutes. Serve hot with a side dish of your choice.

4. Tender and tasty salmon cutlets

Ingredients:

• Salmon fillet - 600g.
• Loaf - 2 pieces
• Onions - 1 pc.
• Egg - 1 pc.
• Salt, pepper - to taste
• Breadcrumbs - 100g.
• Vegetable oil

Preparation:

We wash and dry the fish. Pass it through a meat grinder. Soak the bun in warm water. Finely chop the onion. Salt, pepper, add chopped herbs, add onions and bread, removing excess water. Salt, pepper, add egg.Mix the minced meat thoroughly. Form the minced meat into cutlets, wetting your hands in cold water.Roll each fish cutlet in breadcrumbs. Fry the cutlets in a frying pan until golden brown (~1 minute on each side). You can cook the cutlets by steaming or in the oven.

5.Fish chestnuts from pike with shrimps

Ingredients:

For minced meat

• 900 grams pike fillet
• 1 large onion
• 2 tbsp butter for sautéing
• 100 grams of fresh white loaf (or 40 grams of dried)
• 0.5 cups milk
• 0.5 cups cream 20% (maybe a little more)
• white of 1 egg
• 1 tbsp salt
• ground white pepper to taste

-for the filling (for 4 chestnuts):

• 2 tbsp finely chopped shrimp
• 1 tbsp finely chopped dill
• 1 tbsp sautéed onion
• salt, pepper to taste
• 4 cubes frozen butter
• - for breading:
• 200 grams of white loaf
• 2 tbsp flour
• 1 egg
• vegetable oil for frying

Preparation

Ready-made minced fish is fish fillet ground in a meat grinder with fried onions and a piece of white bread soaked in cream + beaten egg white, salt, pepper - as for cutlets.

The filling can be varied according to your taste - mushrooms, boiled eggs, butter with herbs, krill meat, sun-dried tomatoes, in a word, whatever you like.

The two main features of “chestnuts” are the filling and breading. For the filling, combine finely chopped shrimp, dill and sautéed onions, salt and pepper to taste. Pour flour into a flat plate. In a separate bowl, beat the egg. We make “chestnuts”; your hands can be moistened with warm water during the process. We form a small flat cake from the minced meat, put 1-2 teaspoons of filling in the middle, and a piece of frozen butter in the middle of the filling.

We connect the edges of the cake and compact everything into a neat ball. Roll it in flour, then in egg and finally in breadcrumbs. Try to ensure that the crackers cover the entire surface:

Heat vegetable oil in a deep fryer or deep frying pan. You want the oil to cover at least half of the ball. Fry the chestnuts on all sides until golden brown. Bring to readiness in the oven at medium temperature for 15-20 minutes.

Notes:

• The filling can be varied according to your taste - mushrooms, boiled eggs, butter with herbs, krill meat, sun-dried tomatoes, in a word, whatever you like.
• And most importantly, “chestnuts” should not be frozen and it is better not to reheat, but to cook and destroy immediately, because. The crackers soften and it doesn’t turn out so tasty. That's why I didn't use all the minced meat.

• Place a piece of butter in the middle; when frying, it will melt and soften the cutlet.
• Also, onions add juiciness to the cutlets. Never mince it.
• For fish cutlets, semolina is more suitable than flour. Only the minced meat should stand for 20-30 minutes in the refrigerator so that the grains swell. It is also better to bread in semolina.
• The minced fish turns out liquid, to make it easier to form cutlets, you need to put it in the refrigerator for half an hour (this also works for chicken cutlets).
• If you have low-fat fish, such as pike, then you can grind a piece of lard into minced meat or replace it with butter.
• Make cutlets only with wet hands, beating them (throw them from palm to palm), this way you can get the desired shape faster.

6. Pike cutlets with cream sauce and leeks

Ingredients:

For minced meat (proportions for the entire amount of 2-kilogram pike fillet):

• 900 grams pike fillet
• 1 large onion
• 2 tbsp butter for sautéing
• 100 grams of fresh white loaf (or 40 grams of dried)
• 0.5 cups milk
• 0.5 cups cream
• 20% (maybe a little more)
• white of 1 egg
• 1 tbsp salt
• ground white pepper to taste

For the sauce:

• 1 leek (white part)
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 tbsp lemon juice
• 120 ml 20% cream
• salt to taste
• vegetable oil for frying

Preparation:

We wash the pike from mucus and cut it into fillets. We cut off the head, tail and fins, leaving them on the ear (the gills must be removed). We cut the carcass lengthwise along the belly and thoroughly clean it of the entrails, also tear off the film along the ridge. Then cut from the tail along the back along the ridge into 2 parts. We cut out the spine and long bones on the stomach. We will get two such fillets with skin.

Then place each half on a board and use a spoon to scrape off all the pulp. We don’t pay attention to small bones, the main thing is not to get any scales. The result is a bowl of fillets and two lonely skins.

We make minced meat. Chop the onion and fry in butter until soft and golden. We cut the loaf into medium pieces and dry it in the oven, so it will better absorb moisture and will not be sticky. Pour in milk and let stand for a while. Grind the fillet, onion and loaf together with milk in a meat grinder.

And then once again everything together to finally crush the small bones and make the mass more homogeneous. Now you need to beat the minced meat a little, but do not overdo it, otherwise it will become too elastic. Gradually add cream during the process. Beat the whites into a strong foam. Add salt and white pepper to the minced meat (white pepper goes very well with fish.

And then carefully fold in the whipped egg whites.

Once again we beat back quite a bit. The minced meat is ready, now you can use it to make cutlets, rolls and whatever your heart desires :). We form cutlets, you can moisten your hands with warm water during the process.

Heat the vegetable oil in a frying pan and fry the cutlets over medium heat on both sides until golden brown, and then cook in the oven at 170 degrees for about 15-20 minutes.

During this time we will prepare the sauce. Leeks, cut the white part lengthwise into thin long strips (julienned). In a frying pan, melt the vegetable oil and butter and fry the onion until soft, simmer. Then add lemon juice, salt to taste and cream, and simmer over medium heat, stirring constantly, for 5-7 minutes. That's it, the sauce is ready.

Serve the cutlets piping hot on a bed of creamy sauce, garnish with herbs and vegetables.

7.Red and white fish cutlets

Ingredients:

• 350 g salmon or trout fillet
• 350 g white fish fillet (I used hake, but you can use any other)
• approximately 150 g white loaf without crust
• a few sprigs of parsley and dill
• 2 small onions
• 2 eggs (small ones are better)
• 150 ml milk
• glass of breadcrumbs
• salt and pepper to taste

Preparation:

We pass the fish separately through a meat grinder (I chopped them in a blender). We get red and white minced meat. We break the loaf into pieces and fill it with milk, let it stand. While the loaf is soaking, fry the finely chopped onion.

Squeeze out the loaf, mix with onion, divide in half. Place one part, together with one egg and chopped herbs, in white minced meat, the other (without greens) with the second egg - in red minced meat. Salt, pepper and knead.

We begin to make cutlets (as experience has shown, it is better to make them a little smaller than in my photo). Take some red minced meat and make a flat cake with a diameter of about 7 cm in your palm. Place a piece of white minced meat in the middle of the flatbread. It’s as if we wrap the white minced meat in red, at the same time forming a ball. Coat the cutlets in breadcrumbs and deep-fry over moderate heat for about 7-8 minutes until golden brown.

8. Chopped salmon cutlets

Ingredients

• red fish fillet 600-650 gr. (trout, salmon, etc.)
• onion 250-300 gr.
• egg 3 pcs.
• flour 1-2 tbsp. spoons
• lemon 1/2 pcs.
• salt, ground white pepper
• vegetable oil for frying
• greens (dill, parsley)

Preparation:

Cut the red fish fillet into small cubes, pour in the juice of half a lemon, add salt and ground white pepper. Cut the onion into cubes (we like a lot of onions, those who don’t like them can reduce the amount), mix.

Add eggs, flour (don’t get carried away with flour, the mixture should be runny), finely chopped herbs, mix everything well and put in the refrigerator for 15-20 minutes. Place flat cakes by the tablespoonful on a hot frying pan. Fry over medium heat on both sides until golden brown.

9. Pollock cutlets with cheese

Ingredients:

• -300 gr. pollock;
• -100 gr. Dutch cheese;
• - 1/2 head of garlic;
• - 2.5 tbsp. spoons of sour cream;
• - 2 chicken eggs;
• - 90 gr. flour;
• - white bread;
• - salt;
• - black pepper.

Preparation:

Separate the fish fillet from the bones and films, cut into small strips. Salt and pepper the fish strips. Grind the cheese using a grater. Grind the garlic cloves using a press.
Mix grated cheese with garlic and spread on strips of fish, and then wrap in rolls. Cut the crust from the bread and grind using a grater. Beat the eggs with a small amount of water.
For fish rolls, make a double breading of flour and beaten eggs. Finally, roll the rolls in bread crumbs. Fry the cutlets in a preheated frying pan with vegetable oil on medium. fire.

• Minced meat often includes eggs, bread or potatoes; it may also include vegetables, cottage cheese, lemon, some add lard, mayonnaise or fatty minced pork for juiciness. Everyone is guided by their own taste.
• If the cutlets are made from fish fillet, it must be chopped. Usually, a meat grinder with a large grid is used for this, so that the grains of minced meat are larger in order to preserve the meat juice.
• During grinding, visible bones are removed from the fillet by hand, and the rest are simply ground or accumulated under the knife of the meat grinder. It is better to twist very bony fish species, such as pike, twice, especially if you are cooking for children.
• Onions add juiciness to fish cutlets, so the less fatty fish you use, the more onions should be included in the minced meat.
• To achieve a crispy crust, you need to bread the cutlets in semolina or ground breadcrumbs before frying. Let them sit for a while while the oil heats up in the frying pan, then bread them again, and only then fry.

10. Fish cutlets in tomato sauce

Ingredients

• 400-450 g cod fillet (hake, pollock, other white fish)
• 3-4 slices of white loaf
• 1 small onion
• a couple of cloves of garlic - optional
• 1 teaspoon fish seasoning
• salt, ground pepper
• 3-4 tbsp. spoons of flour
• 3 tbsp. spoons of vegetable oil

sauce

• 1 medium onion
• 4-5 medium tomatoes
• salt pepper
• 2 tbsp. spoons of vegetable oil

Preparation

We prepare the minced meat for the cutlets by chopping as much as possible in a blender (meat grinder) the fish fillet cut into pieces along with the soaked and squeezed white bread pulp and onion (and garlic if we are cooking with it).

Sprinkle with seasonings; if the minced meat is dry, add a little cream or milk, knead and beat: this technique makes the minced meat elastic, it molds well, holds its shape perfectly, allowing you to do without eggs. Form several cutlets and bread them in flour.

Fry in pre-heated vegetable oil, lowering the burner heat to medium-high, until a nice golden brown crust is obtained (1.5-2 minutes per side), place the cutlets in another frying pan or cauldron, a thick-bottomed pan.

For the sauce, sauté finely chopped onion in oil (medium heat) for 6-7 minutes. Cut the tomatoes in half, grate them, add them to the onion and simmer for 4-5 minutes, season with salt and pepper.

Pour the sauce over the cutlets, lifting the cutlets so that the sauce gets under them. After boiling, set the heat to low, cover the pan with a lid and simmer the cod cutlets or other white fish for 5-7 minutes.

11.Fish cutlets in sour cream sauce

Ingredients:

for meatballs:

• fillet of any white fish 800g
• milk 100ml
• white bread 150 mg
• onion 1 pc.
• eggs 1 pc.
• pepper.salt
• vegetable oil

for the sauce:

• butter 1 tbsp.
• flour 2 tbsp.
• broth 200ml
• vodka 1 tbsp.
• sour cream 3 tbsp. greenery
• eggs 2 pcs
• salt pepper

Preparation

Cut the crusts off the bread, cut into large pieces and soak it in warm milk. Peel the onion and chop coarsely. Wash the fish fillets and dry with paper towels. Cut into large pieces. Squeeze the juice from the lemon, and cut the rest, along with the zest, into pieces. Squeeze out the bread, mix with fish fillet, onion and lemon and pass through a meat grinder. Add egg, salt, seasoning. Mix thoroughly and with wet hands form the mixture into oblong meatballs. Fry them on all sides in vegetable oil.For the sauce, lightly brown the flour in butter in a deep frying pan. Pour in broth and vodka. Beat the eggs, add sour cream and pour everything into the sauce. Stir well, add salt and pepper. Add finely chopped greens.Place the meatballs in the sauce and simmer over low heat for 20 minutes.

12. Cod and zucchini meatballs

Ingredients:

• 500 g cod fillet
• 1 egg
• 1 small zucchini
• 4 tbsp. ground crackers
• nutmeg
• white pepper
• salt

For the sauce

• 500 g passata (mashed tomatoes in their own juice)
• 1 onion
• 1 stalk of celery
• 1 small chili pepper
• 1 tbsp. olive oil
• salt
• sugar
• parsley for serving

Preparation:

Prepare the sauce. Finely chop the onion and celery stalk and cook in a frying pan in olive oil until soft, add finely chopped chili pepper (add chili with caution, watching the spiciness of the resulting sauce), pour in the passata, bring to a boil, add salt and sugar to taste. Leave in a warm place.

Grind the cod fillet in a food processor. Grate the zucchini and squeeze well. Mix fish, zucchini, ground crackers, egg, a pinch of nutmeg, ground white pepper (can be replaced with black), and salt. Mix into a homogeneous mass.

Place the sauce prepared in advance on the fire and bring to a boil. Make walnut-sized balls of minced fish and place them in the boiling sauce. Simmer for about 20 minutes, turning once and making sure the sauce does not boil over.
Serve with rice, sprinkled with parsley. Cod fillet is exceptionally suitable for such fish balls, namely the back, which does not have a single bone.

• If you are preparing meatballs from frozen fish fillets or minced meat, do not defrost the semi-finished product completely. Do not re-freeze the defrosted minced fish.
• Fish has varying degrees of fat content. For minced meat, try to choose fattier varieties, but if you have to cook from what you have, then add heavy cream or butter to lean fish. Dairy products generally give fish dishes a very pleasant taste and smell, making them juicy and tender.
• To bind the minced meat, beat it before forming the meatballs. No more than 25% flour, white bread, and crackers are added to minced fish so that it is viscous and the meatballs do not crumble. Eggs or dry egg powder are used for the same purpose.

13.Fish meatballs with rice in Bechamel sauce

Ingredients

meatballs:

1 glass

800 g

1 PC.

Bechamel sauce

Preparation

Rinse the rice in several waters. Pour in two glasses of water and bring to a boil. Add salt to taste and cook under a closed lid over low heat for 15 minutes. Pass pollock fillet, green onions and dill through a meat grinder. In a bowl, mix cooled rice, pollock fillet with onion and dill, add an egg, pepper and salt to taste. Mix everything well.Roll the minced meat into large meatballs and roll them in semolina.Heat a frying pan, add sunflower oil and fry the meatballs on both sides until golden brown.Place the meatballs in a baking dish.

For the Bechamel sauce, melt the butter in a saucepan, pour in the sunflower oil, sift the flour, pour in the milk little by little, and add salt. Bring the sauce to a boil over low heat, stirring constantly with a whisk, and cook for 3 minutes. Pour Bechamel sauce over the meatballs and place in an oven preheated to 190°C for 30 minutes.Serve the finished meatballs with fresh vegetables and herbs.

14.Fish meatballs in creamy tomato sauce

Ingredients

• 500-600 g cod fillet (other white fish will also work)
• 1 onion larger than medium
• a small bunch of dill and parsley
• 1 teaspoon Italian herbs
• freshly ground mixture of 3-5 peppers
• salt to taste

sauce

• Dip river fish while still alive into an acidic solution: to do this, add ordinary table vinegar to cold water so that the concentration reaches 10-12%. If a fish falls asleep in this solution, it will have time to pass acidified water through its gills, and the smell of sludge will disappear very quickly. If the fish has already fallen asleep, then keep it in the solution for at least two hours.
• It is better to gut dead fish before soaking, and do not forget to remove the gills. Of course, the holding time depends on the size.
• Herbs, roots, and spices will help change the taste. Neutral additives are suitable for any dish - dill, parsley and cilantro, coriander, bay leaf, cardamom, lemon juice, dry white wine, vinegar.
• Nutmeg perfectly cancels out the smell of fish, and when combined with butter when frying fish or meatballs, it gives a light nutty aroma. The light juniper aroma greatly enhances the taste of red fish. Brighter spices are cloves and cinnamon.

15.Tender fish balls in sweet and sour sauce

Ingredients

• Fish fillet (in my case catfish) -500-600g.
• Egg-2 pcs.
• Carrots - 1 piece (medium).
• Onions - 2 pcs (medium).
• Oat flakes (small) - 3 tablespoons.
• Parsley and onion, salt and pepper to taste.

For the sauce:

• Tomatoes-5 pcs.
• Onion-1 piece (medium).
• Tomato paste - 1 tablespoon.
• Sugar - 1-2 teaspoons.
• Lemon juice - 1 tablespoon.
• Salt and pepper to taste.
• Water or broth.

Preparation

Prepare the fillet.Dice the onion and grate the carrots on a coarse grater.Sauté onions and carrots in vegetable oil until translucent and cool.Finely chop the greens.Beat the eggs lightly.Pass the fish fillet and sautéed onions and carrots through a meat grinder. Add the egg mixture, herbs, oatmeal, salt and pepper (I add a mixture of peppers).Mix well and beat the minced meat a little. Place in the refrigerator for 1 hour.

Prepare the sauce. Cut the tomatoes in half and grate on a coarse grater (do not remove the skin). Chop the onion finely, then lightly fry in vegetable oil, add the grated tomatoes and simmer a little (so that the raw smell of the tomato goes away), add the tomato and simmer for another 2-3 minutes. .Then add salt, sugar, lemon juice, water or broth and mix well. Taste and add salt or sugar to your liking.

We form the minced meat into balls the size of a chicken egg, beat them a little on your hand so that they are dense and put them in a mold or baking sheet. I got 15 pieces. Then pour out the sauce. It should cover the meatballs almost completely. Add a piece of bay leaf (optional) .

Cover with a lid (you can use foil) and bake in the oven at a temperature of 160 degrees until cooked. Baking time is 40 minutes. I bake in a glass dish. I put it in a cold oven. That means another +20-25 minutes for heating. These are the meatballs after baking.

16.Fish balls from pollock in sour cream

Ingredients:

• Bread - 150 g.
• Pollock or hake fillet - 500 g.
• Butter - 100 g.
• Salt.
• Chicken egg - 1 pc.
• Pepper. Spices for fish.
• Sour cream - 200 g.
• Cumin - 1 tsp.
• Dried dill - 1-2 tsp.
• Wheat flour - 1 tbsp. l.
• Water or milk.

Preparation:

Grind the fish fillet twice through a meat grinder. Add unleavened bread, soft butter, egg and spices to it. Knead the thick minced meat. Form meatballs and place in a bowl for stewing. Separately, fry 1-2 tbsp in a frying pan. spoons of flour along with crushed cumin and dried dill. Pour them with a mixture of sour cream and water (broth). Bring until thickened and pour sauce over fish meatballs. Simmer until cooked at 170-180 degrees.

17.Pike perch cutlets with Tartar sauce and a piece of cheese inside

Ingredients:

• Pike perch fillet (or any other fish with white meat) 500-600 grams
• Egg - 1 pc.
• Butter - 50-60 g
• Onion - 1 pc.
• Hard cheese 200g.
• Breadcrumbs
• Salt/pepper - to taste
• Vegetable oil - for frying
• Dill

For the Tartar sauce

• Mayonnaise - 3 tbsp. l.
• Sour cream - 3 tbsp. l.
• Garlic - 2-3 cloves
• Pickled cucumbers – 100 g

Preparation

Pass the fish fillet through a meat grinder. Next, first skip the butter, and then the onions. Cut the cheese into bars.

It is better to skip them in this order, so that later it will be easier to wash the meat grinder. Break the egg into the minced fish, add salt and pepper. Beat the minced meat several times, lifting it in your hand and throwing it into the bowl so that it becomes plastic, fluffy and molds well. We form cutlets, Place the minced meat on your hand, place a block of cheese in the middle, sprinkle with finely chopped dill and pinch on all sides. Soak each one in beaten egg and roll in breadcrumbs.

Place on a cutting board and place in the freezer for half an hour.

This way they will hold their shape better when frying. At this time, make Tartar sauce. Pass the garlic through a press, grate the cucumbers on a fine grater. Mix all the ingredients: mayonnaise, sour cream, garlic and cucumbers. The sauce is ready!

Fry in a hot frying pan with enough vegetable oil until golden brown. Place on a dish and pour over the sauce.

Pollock carcasses are defrosted, washed, and cut up. Each fish is cut by pointing the knife along the ridge. The skin is cut off from a carcass divided into two halves, the ridges are separated, and the rib bones are removed.

Place the pollock fillet in a deep bowl, add one chopped large onion and peeled garlic cloves.

Grind the fish with a blender at medium speed. The minced meat will be tender and homogeneous. Rice is boiled in advance, washed and cooled. Combine minced fish with cold rice, since it is difficult to form meatballs from warm rice.

Salt, egg and Provençal herbs are added to the minced meat. The rice was cooked in salted water, so you can only add one teaspoon of salt to the minced meat.

Then it is mixed well. You can sprinkle the minced fish with black pepper by crushing a few peas with a rolling pin. You can use white pepper instead of black pepper.

Round meatballs are formed from the minced meat, dipped in flour and placed in a baking dish.

The onion is cut into large half rings, the carrots are grated. Vegetables are stewed in a frying pan with a little sunflower oil. Fish meatballs are sprinkled with onions and carrots.

Thick tomato paste is diluted with water until the consistency of tomato juice.

The diluted paste is poured over the fish meatballs. The liquid will almost completely cover them, only the “tops” will be visible. Throw in a few black peppercorns.

Place the mold in the oven for 40-45 minutes, baking temperature - 180 degrees.

Onions, carrots and tomato paste will become a complete tomato sauce. Hot meatballs are placed on plates, sprinkled with herbs and poured over thickened tomato sauce.

Fish meatballs can be stored in the refrigerator for 3-4 days, reheating as needed. In summer, cold dishes are in demand; cooled pollock meatballs will be soft and juicy. Meatballs do not need a side dish; a slice of bread, fresh cucumber or pickled mushrooms will be added.