Pike cutlets with gravy recipe. Sauces for fish cutlets. Delicious recipe for pike fish cutlets with lard: more tender and juicy

Fish cutlets are a tasty and very healthy dish. But if you cook them from pike, they will taste a little dry. And if you have boiled rice or noodles as a side dish, you can’t do without sauce. A variety of easy-to-prepare gravies will make the dish more flavorful and appetizing. All that remains is to choose the most delicious sauce for pike fish cutlets.

Mayonnaise based

This is one of the simplest additions. The recipe does not require specific ingredients. It's very quick and easy to prepare.

You will need the following products:

100 g mayonnaise of any fat content;
2 canned cucumbers;
1 tsp. chopped dill;
0.5 tsp lemon juice;
0.5 tsp. Sahara;
salt and ground pepper - to taste.

Step-by-step preparation:

Chop the canned cucumbers very finely and squeeze out the juice a little. If the peel is hard, you need to peel it.
Add chopped vegetables and dill to mayonnaise, then lemon juice and sugar.
Mix well.

Advice! It is better to taste the gravy first, and only then add flavoring components if necessary.

White classic

The recipe for this sauce came to us from French cuisine; it is also not difficult to prepare. It sets off the pike meat well, making it richer and piquant.

You need to take:

0.5 liters of broth (real fish or prepared from cubes);
60 g butter;
40 g flour;
1 egg;
half a lemon for juice.

Step-by-step preparation:

In a frying pan with a thick bottom or in a saucepan, melt half the butter, add flour, fry a little.
Remove from heat, add broth to the mixture, stir until smooth.
Separate the yolk, add it to the mixture, add salt and pepper.
Heat over low heat until boiling, but do not let it boil.
Remove the sauce and cool slightly. Add the remaining oil and about a tablespoon of lemon juice.

Advice! The amount of citrus can be varied to suit your taste. They are also replaced with vinegar, but then the dish does not acquire a piquant aroma.

From sour cream

This is an excellent gravy option for pike cutlets or meatballs cooked in the oven. There are many variations of this recipe. We offer a classic one that many people have known since childhood.

For preparation you will need the following ingredients:

1 tbsp. l butter;
4 tbsp. l sour cream;
2 tsp flour;
100 ml milk or fish broth;
1 tsp grated horseradish;
fresh herbs, salt - to taste.

Step-by-step preparation:

Melt the butter over low heat, add flour to it, fry until light brown. Always watch to make sure it doesn't burn.
Pour in milk or broth, stir quickly, there should be no lumps left.
Keep on fire for 2-3 minutes.
When the mixture becomes thick, add sour cream, horseradish, and salt.
Turn off the heat, cover the sauce with a lid, and let stand for about 5 minutes.
Then add finely chopped greens and serve.

Tomato sauce

This red sauce is suitable for both baked pike and pike cutlets. It is good both warm and cold.

To prepare it you will need:

100 ml tomato paste;
50 g ketchup;
50 g homemade sour cream;
70 g flour;
300 ml hot water or fish broth;
2 tsp oil;
dried herbs or fresh herbs - your choice.

Step-by-step preparation:

Lightly fry the flour in a dry frying pan, add oil to it, keep on fire until golden brown.
Then add pasta and ketchup, as well as broth, stir everything thoroughly.
Bring to a boil, add salt and pepper to taste. Remove from heat.
Add dried spices or fresh chopped herbs and serve with pike dishes.

Advice! This dish is especially good if you serve boiled rice as a side dish for the pike cutlets.

Creamy nutmeg sauce

Delicate with spicy notes, it will complement the taste of any fish dish. This addition will be appreciated not only by family, but also by guests.

To prepare it you need to take:

120 ml medium fat cream;
120 ml hot water or broth;
20 g wheat flour;
20 g butter;
3 g chopped nutmeg;
1 g dry oregano powder;
2 g salt;
1 medium-sized lemon.

Step-by-step preparation:

Remove the zest from the lemon using a special grater.
Melt the butter in a saucepan and fry it together with the flour until light brown.
Pour hot water or broth into the container, hold the mixture over low heat for about 5 minutes, stirring and breaking up lumps. During this time the mixture will thicken.
Add zest, cream and juice squeezed from half a lemon.
Keep on the stove for 1-2 minutes. Turn off the fire. Add dried spices and stir.
Cover the saucepan with a lid and let the sauce brew for 3-5 minutes.

Pike cutlets with gravy are a classic that will make any dinner unforgettable. Sauces for this dish can be served in special vases or used for baking fish products.

The video shows a recipe for making fish cutlets in tomato sauce:

Dear fellow fishermen! With this material we begin publishing recipes from our good friend, fisherman and cook, Oksana Zagorodko, who shares on the pages of our website her excellent recipes for preparing pike in urban and camping conditions, as well as options for preparing pike meat and caviar for future use.

Today we are publishing several recipes that have one thing in common - these are cutlets from, which can be prepared in various versions and in various ways.

If someone says that they don’t like pike, it means they don’t know how to cook it. Only a person who has never tried stuffed pike or pike fish cutlets can say that this fish is not tasty.

Once you try a pike dish, you will probably want to add it to your family’s menu. Most housewives can say with confidence that pike cutlets are one of the most delicious. There are many recipes for preparing this delicious dish, but the hostess decides which one to choose.

You can add semolina, minced pork or lard, and eggs to pike cutlets. Pike cutlets are fried, steamed or baked.

Let's add to our recipe book several ways to prepare pike cutlets, which will surely become your family's favorite dish.

Ingredients:

fresh, just fresh – 700 g,
carrot,
2 teeth garlic,
salt pepper,
1 tbsp. sour cream,
White bread,
black crackers,
flour,
breadcrumbs,
2 eggs,
1 tbsp. starch,
sesame,
greenery,
vegetable oil.

We clean the fresh pike, leaving the head and tail for fish soup. Carefully separate the fish fillets from the bones and use a meat grinder to make minced fish from onion, garlic and black breadcrumbs. On a fine grater, grate the carrots separately, chop the greens and add it all to the minced meat along with two eggs, a spoonful of starch and a spoonful of sour cream.

First soak a piece of white bread in milk and add it to the minced meat. Now you can add salt and pepper.

To make minced pike more fluffy, blitz it in a blender or pound the carcass of a freshly caught predator on the table.

Mix flour, sesame seeds and breadcrumbs and roll the formed cutlets from the mixture. Fry in a frying pan in vegetable oil. First, fry the first side of the cutlets under the lid, and the second without the lid.

Serve cutlets with any side dish, for example, mashed potatoes.

This recipe is perfect for your children or for the diet of adult fishermen and fisherwomen.

Ingredients:

pike – 1.2 kg,
loaf – 1 piece,
butter – 30 g,
egg – 1 piece,
onion – 1 piece,
salt, pepper to taste,
spices for fish to taste.

Soak the loaf in water. Chop the onion and peel it, separating it from the bones. In a meat grinder, grind the squeezed loaf, pike fillet and butter. Add the egg, onion, spices to the minced meat and mix everything thoroughly. Form cutlets and steam them for 20 minutes.

This recipe is suitable during fasting or as a dietary dish.

Ingredients:

pike – 2 kg,
onions – 2 pcs.
stale white bread – 100 g,
fresh dill,
salt, pepper to taste,
flour or breadcrumbs,
vegetable oil.

Peel and grind the fillet in a meat grinder on the finest rack. Cut the bread crumb into cubes, add water and leave for 10 minutes to swell. Squeeze out the bread and add to the minced meat along with chopped dill. Finely chop the onion, fry it in vegetable oil and add to the minced meat.

Pepper, salt and mix everything thoroughly with your hands. With hands dipped in water, form cutlets, roll in breadcrumbs or flour if desired, and fry in a hot frying pan on both sides.

When the cutlets are golden brown on both sides, pour 2 tablespoons of hot water into the frying pan and simmer with the lid on for five minutes. If the water has evaporated, add vegetable oil and fry again on both sides until golden brown.

Pike fish cutlets in the oven

Such cutlets turn out juicy and tender and can be a dish for distinguished guests at a wedding or big anniversary.

Ingredients:

1.5 kg pike,
250 g pork lard,
250 g pork meat,
1 egg,
2 cloves of garlic,
pepper, salt to taste,
white loaf soaked in milk,
onion – 1 pc.

We clean it from scales, or make a fillet, and grind the fillet together with lard and meat, onion and garlic in a meat grinder. Add the rest of the ingredients and mix the minced meat thoroughly until it is fluffy.

We form small cutlets and cook them in any way: fry, steam or bake. Pike cutlets in the oven are especially tasty. To prevent the cutlets from burning, add a little water to the baking sheet.

Pike cutlets stewed in tomato sauce

Ingredients:

pike fillet – 400 g,
white bread – 1 piece,
onion – 1 piece,
tomato sauce – 100 g,
half a glass of milk,
vegetable oil,
parsley,
pepper, salt.

Soak white bread in warm milk. We pass the fillet and onion through a meat grinder. Add salt, pepper, chopped parsley to the minced meat. We form ball cutlets, place them on a hot frying pan and fry for 7 minutes on all sides. Pour tomato sauce over the fried cutlets and simmer for 20 minutes under the lid.

You can add sour cream or mayonnaise to tomato sauce. We serve the cutlets, sprinkled with sauce, along with a side dish (potatoes, rice or mashed peas).

Some useful tips for preparing fish cutlets:

Cooked fish cutlets in the oven or steamed (in a double boiler, pressure cooker or slow cooker) are not only very tasty, but also healthy;
You can also add fish roe to minced fish;
To make fish cutlets juicier, add fatty pork or lard to the minced meat;
The taste of cutlets with cottage cheese or cheese turns out to be interesting.
Today we have pike cutlets with lard on the menu. On the one hand, this is a very simple dish. On the other hand...

Usually eaten with potatoes, either mashed or fried. But it’s so boring, so “canteen”! Kindergarten, school or, God forbid, the army immediately come to mind. What do “advanced” people eat fish cutlets with? This is the question we will now clarify!

Puff pastry for gourmets

A common side dish for fish cutlets is buckwheat. However, if you just boil it, it won’t turn out very interesting either. Let's do it differently. Take a glass of egg and cook it until crumbly. A quarter kilo of mushrooms (champignons would be quite appropriate) are finely crumbled and slightly simmered in vegetable oil. Separately, quartered onions and coarsely grated large carrots are fried. Buckwheat is mixed with half the mushrooms and laid out in a greased form, the frying is distributed over it, and the rest of the mushrooms are placed on top. The structure is coated with vegetable oil on top, sprinkled with half a glass of crushed nuts and sent to the oven for a quarter of an hour. It’s impossible to imagine the best side dish for fish cutlets!

Stewed vegetables - always!

Vegetables are a great thing when it comes to “traveling companions” with fish or meat. When stewed, they cook quickly, do not require special attention, and the set can vary depending on your preferences and the availability of assortment in the store. Here are some of the most successful sets that can be used as a side dish for fish cutlets:

Carrots with onions and tomatoes. First, the usual frying is done, just a lot, and then tomatoes are added, and the dish is stewed until cooked
Stew of potatoes, zucchini, cauliflower (can be replaced with white cabbage, including sauerkraut), cloves of garlic and bell pepper.
Spicy stewed cabbage. The same way you would cook bigus, only without sausages or meat, but with the addition of pieces of hot pepper like “light”.

Many people, when asked what side dish goes with fish cutlets, will tell you: baked vegetables. This is also true if you put assorted dishes in the oven, otherwise (for example, with only eggplants) it may turn out to be a bit boring.

Asian recipe

The East has its own ideas about what side dish goes with fish cutlets. To prepare it, peeled ginger is finely grated, combined with half a kilo of couscous, poured with salted boiling water and left to swell for ten minutes. A pleasant surprise for the housewife is that there is no need to cook the cereal. When the required time has elapsed, the contents of the pan are stirred and the spicy couscous is served as a side dish for fish cutlets. You can season it with oil and herbs, or combine it with pickled and salted vegetables.

Salad for cutlets

Mediterranean countries also love fish cakes. The local chefs came up with their own idea of what to serve them with. Take two tomatoes and bell peppers; the latter are preferable in different colors. Zucchini is selected in a small size; if the vegetable is young, you don’t need to peel the skin; if it has become rough, it is better to remove it. All vegetables are cut into small, proportionate slices. 50 grams of cheese are coarsely grated, a red onion, basil and a couple of garlic cloves are finely chopped. All components are combined, mixed and refrigerated for an hour. But you need to eat this side dish for fish cutlets when it naturally warms up to room temperature.

Almost a tradition, but first we cook and then fry

By solving the problem of what to eat fish cutlets with, you can return your respect to potatoes. However, it’s worth trying to cook it in an unconventional way. Half a kilo of tubers is cooked unpeeled (“in their uniform”). After cooling, the skin is thinly removed from the potatoes and the tubers are cut into thick slices. Melt the butter in a frying pan and fry the slices on both sides until they turn golden brown. You can limit yourself to this, or you can beat a couple of eggs into the already prepared potatoes and fry, stirring, until the omelette thickens, frying into circles.

You can fry “jacket” potatoes whole. You just need to choose smaller tubers, and it will take longer to achieve goldenness.

Let's remember turnips

The vegetable, unfortunately, is not very popular, but, fortunately, it is not difficult to buy. And if, having prepared fish cutlets, you haven’t yet thought of what to serve them with, surprise the family with an unusual side dish. A character from a children's fairy tale weighing 500 grams is washed, cleaned and rubbed on the largest possible grater. The resulting shavings are placed in a thick-bottomed pan, poured with low-fat sour cream or heavy cream (half a glass is enough) and simmered for five minutes. While the process is going on, the large onion crumbles; It is fried and placed on top of the finished vegetable, divided among plates. We bet no one in your family will guess what kind of side dish you served for the fish cutlets?

Alternative Variations

Some chefs believe that rice is not very harmonious when combined with fish. However, even such nitpickers agree that seasoned with grated carrots and strips of sweet pepper, it gets along quite well with fish cutlets. Moreover, vegetables can be added fresh, or they can be stewed first. This side dish for fish cutlets is laid out in a ring, the main dish is “hidden” inside, and everything is sprinkled with olive rings.

Gourmets can make an unusual side dish for us: fry greens. Celery and parsley are best suited for these purposes. The branches are cut and simmered in a large amount of oil.

with almonds

The result will be a very appetizing and aromatic, although not too cheap, side dish for fish cutlets. It’s better to take fresh beans, but if you don’t have them, frozen ones will do. It is cut, placed in salted water and quickly - no longer than five minutes - boiled and thrown away as soon as it has become soft, but has not had time to become soggy. Melt a spoonful of butter in a frying pan, add a spoonful of olive oil and throw in a grated clove of garlic. After a minute, when the aroma comes out, add chopped or crushed almonds. For three hundred grams of beans, you should take half a glass of nuts. Depending on your tastes, the quantity can be changed in any direction. With intensive stirring, this unusual fry is processed for a couple of minutes, after which the beans are placed in it. After another two minutes, the side dish for fish cutlets will be ready, the photo of which can decorate any culinary magazine. As seasonings, you can use any spices and herbs that do not conflict with the fish.

If you are not completely satisfied with the recipes we have proposed, try supplementing them with sauces and ketchups of your own making. Still, fish cutlets do not have a very strong taste, so such “decorations” would be very appropriate. And as a last resort, come up with something of your own, super unique, hyper exclusive and extremely tasty. Good luck with your experiments!

A recipe with a story

First, I’ll tell you the story of how I discovered this sauce.
One morning I woke up with a feeling of terrible hunger. The refrigerator is full, but you don't want anything that's in there. I think many people know this feeling.
It was decided to go to an Irish pub, where there is a lot of delicious beer and good food. There were three of us: me, my husband and his brother.
It was just after the wedding: you were feeling strange, and you didn’t know what you wanted more: food or cold ale. After the first sip of Guinness, I grabbed the menu, and the first thing my eye fell on was pike cutlets. I remembered that people really praise such cutlets; I had read recipes more than once and knew that lard was added to make them juicy and served with mashed potatoes and sauce.
It was the first time in my life that I ate pike cutlets.
At the sight of the dish, saliva fell to the floor... Two ruddy cutlets lying aesthetically on the sauce, and two neat balls of mashed potatoes... Upon contact with the fork, the cutlets ejaculated with melted butter. The consistency of the cutlets was tender and crumbly. Boiled cauliflower, broccoli and carrots, which I hated, went together perfectly.
I devoured these cutlets in two minutes. Two minutes of bliss. Delicious is an understatement.
And immediately a recipe is brewing in my mind to cook it at home. I have no doubt about the cutlets: pike, lard, onions, bread and milk. I also saw particles of dill in pub cutlets.
But the sauce... Amazing, I’ve never tried anything like this. I knew that pike was served with mushroom sauce, and it tasted like mushroom, but there was something green in it. Parsley? Dill? In addition, it was slightly yellowish. The men were already starting to have brilliant ideas about the recipe, including “the cook has sinusitis gygygy.”
My husband and brother had already had a good drink of Guinness, and I was still trying to figure out what the sauce consisted of.
We asked the waiter and received the answer “this is the secret of the establishment” and a sweet smile. To which my husband’s brother cheerfully said, “And if we cut off our fingers, it’s still a secret hehe?” The waiter promised to find out and left.
We drank more, were about to leave, and I was sad (because of the sauce). My brother ordered more whiskey, and with the phrase “haven’t they given you the recipe yet???” walked with a special boyish gait towards the bartender. I no longer hoped for anything. Secret. And just as I was leaving the pub, the waiter came up to me and said: “Remember. Broccoli, cream, green onions, capers. And definitely turmeric" Apparently, the husband’s brother finally agreed, and there was no need to cut off his fingers.
I, like a mantra, begin to repeat these cherished words after him. I remember))
Well, naturally, at the earliest opportunity, I’m trying to reproduce this sauce.
First, I made cutlets according to Polkovneg’s recipe.
Bought pike, after asking the seller to show me the gills and let me smell them. It turned out to be the freshest.

I ran the fillet through a meat grinder.

added fried onions, bread (soaked in cream), salt and pepper.

Breaded in breadcrumbs

Maybe I made great cutlets, even perfect ones. Really delicious. However, not like in a pub! There the cutlet falls apart into microparticles and splatters with oil, but mine is elastic. I tried cooking with lard - it was also very tasty, but not the same. Moreover, at both Hulinar and Sal, the cutlet cutlets are exactly the same as in the pub. But I can't do it.
So, my friends. Who else will give you an idea on how to cook a perfectly juicy, crumbly pike cutlet? It seems that raw minced meat and heat-treated fish are mixed there... Or even minced meat from fully cooked fish.
Well, don’t scroll twice. Still, the consistency is very elastic, I added enough bread and cream. I didn't lay an egg. I also noticed that in the pub the bottom of the cutlet is pale: most likely they are cooked in the oven. Possibly under the grill. I think next time I'll put a piece of butter in the middle...

The word “butter” strikes me. Imagine the situation: I’m typing this text, asking you what else to add, and then an inner voice says to me: “Baby, are you stupid? You yourself wrote that the cutlet “splashes with oil”, at the beginning it even “ejaculated with melted butter.” So what should we add? Right! Butter!". Okay, still delicious. When I’m in the mood to fillet another pike, I’ll make it according to a different recipe.

Now the sauce. The only problem is that I don’t know how best to prepare it. I did it my way. Maybe someone will have a better idea.

So, the secret sauce (all by eye):
Cream
Broccoli
Capers
Green onions
Turmeric
Salt pepper