Pike Medallions with Gherkin Marinade

Ingredients

• Onion 20 oz
• Vegetable Oil 5 fl oz
• White bread 10 oz
• Milk 5 fl oz
• Skate Fillet 0 lbs
• Lard 10 oz
• Salt 0 oz
• Ground Black Pepper 0 oz
• 10% cream 25 fl oz
• Wheat Flour 0 oz
• Gherkins 5 oz
• Garlic 0 oz
• Carrot 20 oz
• Spiced Tomato Juice 0 qt
• Ketchup 10 oz

Step-by-Step Guide

Step 1

For the marinade, slice the gherkins and garlic into rounds, and cut the onion into half rings. Grate the carrot on a coarse grater.

Step 2

Sauté gherkins, garlic, onion, carrot, tomato juice, and ketchup in sunflower oil over low heat for 40 minutes. Let the resulting marinade cool in the refrigerator.

Step 3

Dice 300 grams of onions and sauté them in vegetable oil. Soak the crustless white bread in milk.

Step 4

Cut the pike fillet and pork fat into cubes, add the sautéed onions, bread soaked in milk, and pass the mixture through a meat grinder twice.

Step 5

Season the minced meat with salt and pepper, add the cream, and whisk well.

Step 6

Shape the minced meat into balls and flatten them on top to form medallions.

Step 7

Coat the fillets in flour and fry them in sunflower oil on both sides until golden brown. Then, finish cooking them in the oven at 300°F for 15 minutes. Place three pike medallions on a plate, topping each with some marinade. Garnish with sprigs of fresh basil, capers on a branch, and a slice of tomato.