Pollock fish cakes with creamy sauce, Mmm ... lick your fingers!
Cooking time 30 minutes
Pollock fillet (or other fish) 300 g
Carrot 1 pc
Onion 1 pc
White bread 1 pack
Milk 1.5% fat. 1 stack.
Breadcrumbs 1 stack
Cream 20% fat. 1 stack.
Mustard with seeds 1 tbsp l.
Greens 1 handful
Egg 1 pc
Butter to taste
Salt to taste
Pepper to taste
Rinse pollock fillet well. Dry.
Pass through a meat grinder.
Grate carrots and fry with finely chopped onions.
Soak the bread in milk.
Knock bread and fried vegetables into porridge.
Mix minced fish with vegetables and bread, add finely chopped greens. Add salt and pepper to taste.
Form cutlets and roll in breadcrumbs.
Fry in a skillet in vegetable oil.
Prepare a creamy sauce. Melt the butter in a saucepan.
Add cream, salt and mustard and bring to a boil over low heat. The sauce is ready.
Pollock fish cakes are ready. Put the cutlets on a leaf of lettuce and pour over the sauce.