Hake fish cutlets with cream in semolina

Such cutlets can be eaten a lot without fear of calories! I always cook these cutlets for my children. Hake cutlets cooked according to this culinary recipe turn out to be very tender and juicy with a golden crust. I also recommend trying cutlets for those who prefer low-calorie food. In the recipe, I indicated the weight of the pure fillet. If you have frozen fish, then take more than 200 grams, since when defrosting, the weight will decrease due to water.

olma-7

Recipe author

Hake fish cutlets with cream in semolina

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Chicken eggs

Cream

Onion

Hake (fillet)

500

Semolina

White pepper

0.25

Sea salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 13 % 3 g

Carbohydrates 38 % 9 g

118 kcal

GI: 22 / 78 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:

So, cut the hake fillet into large pieces, and then chop it with a blender. The peeled onion head is crushed in the same way. Mix the onion with minced fish, adding sea salt and white pepper. Next, we mix a chicken egg and 30 grams of semolina into the minced meat. Pour in the cream and mix well. We send the resulting minced meat to cool for 30 minutes. After the time has elapsed, we make small cutlets, pan in semolina and fry on both sides over medium heat. Hake cutlets with cream are ready, we serve them with fried Brussels sprouts and broccoli or with mashed potatoes. Bon appetit!