Pike Cutlet with Carrot Cream

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 17.6 oz
Pork fat - 8.8 oz
Chicken Egg - 2 pieces
Breadcrumbs - 3.5 oz
Wheat Flour - 2.8 oz
Salt - to taste
Ground Black Pepper - to taste
Carrot - 12.3 oz
Celery salt - 7.1 oz
Vegetable Oil - 5 fl oz
Garlic - 1 clove
Chicken Broth - 8 fl oz
Butter - 1.8 oz
Milk - 1 fl oz
Porcini Mushrooms - 7.1 oz
Onion - 16.9 oz
Dry White Wine - 5 fl oz
33% Cream - 14 fl oz
Soy Sauce - 1 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.