Steam fish cutlets are a healthy and light dish that is suitable for children’s, dietary and therapeutic nutrition. In addition, they are incredibly juicy, and the taste is completely different – more saturated.
- Medium sized skinless pike perch fillet
- Onions – 1 pc.
- Carrots – 1/2 pcs.
- Skim milk – 50-70 ml
- Salt to taste
- Bread – 1 small slice
Peel the onions and carrots and chop them into a homogeneous mass with a blender, then cut the fillets into small pieces and twist in a meat grinder.
In the twisted fish mass, add the bread soaked in milk, the vegetables and salt overwhelmed by the blender. Mix the whole mass to a homogeneous consistency and form cutlets.
Then send the semi-finished product to the oven for steam function and cook at 100 degrees until fully cooked. If there is no oven, then you can put in a water bath and cook over low heat for about 10-15 minutes.