Pike Cutlet with Carrot Cream
Main Dishes • Russian
Description
This is not the simplest cutlet — it includes many ingredients, such as pork fat and chicken broth. This recipe comes from a restaurant in Tula. The recipe was shared with us by Sarah Smith, author of the book 'A Taste of Tula with Sarah Smith.'
Ingredients
- Skate Fillet 20 oz
- Pork fat 10 oz
- Chicken Egg 2 pieces
- Breadcrumbs 5 oz
- Wheat Flour 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Carrot 10 oz
- Celery salt 5 oz
- Vegetable Oil 5 fl oz
- Garlic 1 clove
- Chicken Broth 10 fl oz
- Butter 0 oz
- Milk 0 fl oz
- Porcini Mushrooms 5 oz
- Onion 15 oz
- Dry White Wine 5 fl oz
- 33% Cream 15 fl oz
- Soy Sauce 0 fl oz
Step-by-Step Guide
Step 1
For the filling, slice the onion into feathers and sauté until golden brown. Pass the fish, pork fat, and cooled onion through a meat grinder. Add cream, eggs, breadcrumbs, salt, and pepper to the mixture. Mix the filling well and let it rest. Then, shape five patties of 180 grams each and coat them in flour. Fry in oil on both sides until golden brown. Finish cooking in a preheated oven at 365°F for 9 minutes.
Step 2
For the cream, peel and slice the carrot, celery root, and onion. Sauté in vegetable oil until golden brown, then add wine and let it evaporate. Next, add broth and garlic, and simmer until the vegetables are tender. Blend with the addition of butter, milk, and cream. Strain the finished cream through a sieve and adjust the seasoning to taste.
Step 3
For the sauce, peel and finely dice the onion. Sauté in oil, then add the chopped mushrooms. Pour in the wine and let it reduce. Next, add the cream and soy sauce, allowing the mixture to thicken slightly before removing it from the heat. Adjust the seasoning to taste.
Step 4
To serve, use a ring mold to layer the carrot and celery cream, place the pike cutlet on top, drizzle with sauce, and garnish with dill.
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