|Pink salmon — 1 kg|
|Egg — 1 piece|
|Salt, pepper — to taste|
|Onion — 1 piece|
|Butter — 50 gr|
|Sunflower oil — for frying|
|Flour or semolina — 2 tbsp . l .|
|Breadcrumbs — 100 g|
Cutlets can be made small. They turn out pink, rosy and uniquely delicious.
How to cook pink salmon Cutlets in breadcrumbs
Butter urgently in the freezer! Frozen fish is thawed very carefully. First, we keep it in a regular refrigerator for several hours, then at room temperature. We also begin to clean the slightly frozen fish. We remove the head, scales, tail, fins and insides (if it’s all there). You can just buy an already gutted fish carcass. By the way, don’t take a particularly large one. A weight of 1-1.5 kg will be enough.
We remove the central bone from the fish carcass, and all sorts of small bones are also out. If you haven’t done this at all before, it doesn’t matter. You can cut off the remaining small pieces of meat from the ridge with a sharp knife, we will still chop everything.
I do not recommend chopping with a blender, it will turn out very finely, preferably in a meat grinder. Peeled onion and salmon fillet are crushed. How to deal with butter decide for yourself, depending on what kind of meat grinder you have. You can rub it on a grater. Garlic is passed through the press. And do not forget to add an egg. Salt, pepper.
If the minced meat turned out to be too liquid, then you can just add semolina or flour. Then you will have to let him rest for 15 minutes (in the refrigerator).
Pour breadcrumbs into the dishes, pour oil into the pan. We take out the minced meat, we sculpt small round cutlets. Roll in breadcrumbs and immediately into a frying pan. Fry for about five minutes on each side. Do not overcook, pink salmon is already quite a dry fish!