Sockeye salmon cutlets

Tender red fish meat is rich in vitamins and trace elements that are so necessary for the body. With all the advantages, there is one more thing - it's not difficult to cook such delicious cutlets!

Pieces of white bread (fresh or already stale) get rid of hard crusts. In a deep bowl, soak small pieces of bread in cream. If we were talking about milk or water, we could use bread with crusts, but the cream is not so liquid to bring them to the required softness. We leave the bread to soak, but in the meantime we will prepare the fish.

We cut up the fish. Cut off the head, fins, clean the top and inside, rinse well until the water is clear. Dry the fish on the grill or with dry towels. We remove the fillet and be sure to rid it of the skin - it is too rough in sockeye salmon and can spoil tender cutlets. If there are bones left in the fillet after cutting, we remove them with tweezers. It's even easier to buy a ready-made fillet.

We clean the onion, wash it, cut it if it is large. Sockeye salmon fillet cut into portions, pass them through a meat grinder along with onions. To the finished minced fish, add soaked bread and the remaining cream. Stir the mass until smooth, you need to start with a fork, and finish better with your hands. This way it will be possible to mash all the pieces of bread and they will not spoil the impression of the finished cutlets.

Beat in the eggs, add salt and ground pepper. Stir the minced meat again and we can start frying the cutlets. The stuffing turns out to be quite dense and is well formed into cutlets of the desired shape.

Heat the frying pan with vegetable oil for frying. We pour breadcrumbs into a deep plate. From minced meat with wet hands, we form cutlets, dip them in breadcrumbs and spread them in hot oil. Fry on low heat for 15 minutes on each side (until golden brown). We remove the ready cutlets from the frying pan and serve them hot.

Bon appetit!