Sea Bass Patties
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
To make the mushroom puree, slice the mushrooms thinly, sauté them until golden brown, and then blend them until smooth.
Ingredients
- Onion - 3.5 oz
- Sea Bass - 17.6 oz
- White bread - 5.3 oz
- Whole egg - 1 piece
- Egg white - 2 pieces
- Cream - 7 fl oz
- Vegetable Oil - 1 fl oz
- Parsley - 0.7 oz
- Butter - 2.1 oz
- Champignons - 2.5 oz
- Shallot - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Kaviar - to taste
Step by Step guide
Step 1
Slice the onion into thin strips.
Step 2
In a skillet, heat vegetable oil and sauté the onion over medium heat, stirring occasionally until it becomes soft.
Step 3
Remove the skin from the sea bass fillet and cut it into small pieces.
Step 4
Mix the fried onions with the fish and season with salt.
Step 5
Pass the fish mixture through a meat grinder.
Step 6
Add the egg yolk to the prepared minced meat, mix well, and beat it thoroughly. Place it in the refrigerator for 10–15 minutes.
Step 7
Trim the crusts off the bread and cut it into small pieces.
Step 8
Place the bread and parsley leaves in a blender and pulse until they reach a crumbly texture.
Step 9
Shape the minced meat into a patty, place a small piece of butter in the center, fold it over, and form it into an elongated cutlet.
Step 10
Gently beat the egg white with a fork.
Step 11
Dip the patties in egg whites, then coat them in green breadcrumbs on all sides.
Step 12
Heat vegetable oil in a skillet, place the patties in the pan, and cook for about 7 minutes on one side. Then flip them over and cook for an additional 5–7 minutes.
Step 13
Prepare a mushroom puree. To do this, sauté the mushrooms and blend them until smooth. In a saucepan, reduce the cream over medium heat for 10–15 minutes until it thickens by half. Add the mushroom puree to the cream, season with salt, stir, bring to a boil, and then remove from heat.
Step 14
Pour a little creamy sauce onto the bottom of a plate, place the cutlet on top, sprinkle with chopped scallions, and garnish with caviar.
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