Diet fish cutlets from pink salmon

It's hard to find anything tastier for lunch than fish cutlets with crumbly long rice. And it's not difficult to cook them. Pink salmon meat, onions, lard and bread soaked in water previously scrolled in a meat grinder. I add sugar, salt and egg to the minced meat. I carefully mix all this and make oval-shaped cutlets from the finished minced meat, breaded and fried in melted butter until they are covered with an appetizing golden crust. A charcoal-black crust is not what is required at all, so I fry only on moderate heat and do not forget to turn it over. On the bones and head of the pink salmon, freed from the gills and eyes, I cook broth, in which I will stir the cutlets. I put the pan in the oven for half an hour at an average temperature. Ready-made pink salmon cutlets in ruby broth, fried in butter have one significant drawback - they are never enough. Therefore, I cook them in large quantities at once. An experienced chef, who showed on TV how to cook them, said that these cutlets are constantly on his home menu. And this already testifies to a lot, because a professional cook always has a huge selection of the most luxurious recipes at hand, and here is a seemingly ordinary culinary recipe for everyday food that deserves the highest ratings and praise of gourmets.