Usuba
Fish cutlet with filling
A classic dish from Ural cuisine made with pike. Fish forcemeat mixed with bread and cream is formed into patties, filled with steamed fish and onions, breaded and fried until golden. Served with potatoes, peas and sour cream.
- Total
- 50 min
- Standard serving
- 410 g
Ingredients
Total 9
Instructions
- 1
Step 1
700–800 g of pike perch fillet, pass twice through a meat grinder together with bread soaked in cream and butter.
- 2
Step 2
Salt and pepper the ground meat, add a little more cream and mix well or pass through a meat grinder once more.
- 3
Step 3
Prepare the filling from the remaining fillet. Cut the fish into small pieces, salt and pepper it. Clean, wash and mince the onion. Simmer the fish with onion in 0.25 cup of broth.
- 4
Step 4
On a board moistened with cold water, form small balls from the fish mixture.
- 5
Step 5
Flatten each ball into a flat patty, place some filling on it and join the edges to form a crescent.
- 6
Step 6
Brush each product with an egg beaten with a small amount of salt, then carefully coat with breadcrumbs.
- 7
Step 7
Heat butter in a cast iron skillet and fry the meat, browning it on both sides. Then place the skillet in a well-heated oven for 10–15 minutes.
- 8
Step 8
Serve the dish with canned green peas, fried potatoes, and sour cream. Any fish with good binding properties is suitable for this dish.
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