Fish cutlets with vegetable ragout
110 - -
As a child I didn't love fish cakes, tasted them in school canteens, because they were more bread, not fish. Now, after trying this recipe, I love them very much. Tender, juicy fish and zucchini.
Ingredients for Fish cutlets with vegetable ragout
- Fish fillets - 600 g
- Zucchini - 2 PCs
- The Apium graveolens Dulce - 3 PCs
- Tomato - 6 PCs
- Egg white - 1 piece
Step by step instruction of cooking Fish cutlets with vegetable ragout
Fish fillet grind with a blender or grinder. Add salt and pepper.
Zucchini cut into small cubes. Parsley also chop.
Fish forcemeat add the zucchini, parsley and protein. Mass knead well and put on 30 minutes in the refrigerator.
Meanwhile, cook the stew. To do this, celery finely chop. The tomatoes put on a couple of minutes in boiling water and remove the skin, remove the middle and also finely chop.
From the fish mass to form patties, roll in flour and fry on both sides in rust. butter (tastes better to mix it with melted butter) and pull them out.
In the same pan, celery, saute 3 min and add the tomatoes.
Basil is finely chopped.
To the stew add a few drops of balsamic vinegar ( or lemon juice), salt, pepper and sugar. Bringing everything to your liking. Add the Basil. Put the stew on top of the patties and steam them 3 minutes.
All nice and healthy appetite.