How seasoned chefs make fish cutlets: this unexpected ingredient makes the dish juicier and fattier
Every cook knows that pure minced fish is usually dry and low in fat.
That is why Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti, advises adding pork fat to minced fish, grinding it together with the fish through a meat grinder.
Lard gives cutlets the much-needed fat, aroma and juiciness, while remaining unnoticeable to the taste.
If you don’t eat lard in any form, try replacing it with sausage cheese.
It is enough to grind it using a grater, and then mix the minced meat with cheese until smooth.
This way your cutlets will be juicy and tender, and the light smoked flavor will only improve their taste.
Finally, you can include finely chopped smoked fish fillets, such as mackerel, capelin or pink salmon, in the minced meat.
These cutlets will be more aromatic and tasty and will please even the most fastidious gourmets.
Earlier we told you how to cook buckwheat deliciously and quickly.
