Cutlets pike perch with Polish sauce


Sudak (fillet) – 80 g
Fish fillets (such as tilapia) – 80 g
White bread – 40 g
Onions – 20 g
Dairy cream (33%) – 20 g
Asparagus – 3 pieces.
Eggs – 1 pc.
Butter (melted) – 30 g
Lemon juice – 3 g
Onions – 2-3 feathers
Lemon (supply) – 0.5 pc.
Salt to taste
Pepper to taste


1. Prepare the ingredients. Fish fillets through a meat grinder, add the bread, onions, a little cream and salt and pepper to taste.
2. Peel and blanch the asparagus for 2-3 minutes in boiling salted water.
3. Next, remove the asparagus and cool in ice or cold water.
4. From the form of minced fish patties, roll in bread crumbs.
5. Fry the patties in sunflower oil and put on a plate.
6. Prepare a Polish sauce. In a frying pan heat the clarified butter. Add lemon juice and finely chopped onion, shallot.
7. Cook the poached egg.
8. On the cutlets to a plate to put the asparagus, pre-cut the bottom of the stem.
9. Garnish with a slice of lemon, lettuce leaves.
10. Drizzle with sauce.
11. Put a poached egg.

Cutlets pike perch with Polish sauce


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