Perch Cutlets with Herbs and Horseradish Green Sauce

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can find the recipe for making horseradish green sauce <a href="https://eda.ru/recepty/sousy-marinady/zelenij-sous-s-hrenom-22101"> here</a>.

Ingredients

Perch - 31.7 oz
Spanish onions - 8.5 oz
Italian chopped parsley - 1.2 oz
Cilantro - 1.2 oz
Olive Oil - to taste
Coarse Salt - 1½ teaspoons
Ground Black Pepper - ¾ teaspoon

Step by Step guide

Step 1

Line a baking sheet with plastic wrap.

Step 2

In a food processor, chop the fish until finely minced but not pureed. Transfer to a bowl. Add the chopped onion, parsley, cilantro, 3.5 tablespoons of olive oil, salt, and pepper. Mix the filling well and, with wet hands, shape small cutlets. Place them on the prepared baking sheet.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the cutlets in batches for 4 minutes on each side, adding a little oil as needed. Transfer to a plate and serve warm with the horseradish green sauce.