Lean pink salmon cutlets
Composition / ingredients
10
servings:
Cooking method
I soak the mushrooms for two hours, and at this time I cut the pink salmon along the ridge, peel off the skin and bones. It is best to chop the fillet finely with a knife, and not use a meat grinder, it seems to me that such minced meat is more juicy. I boil the mushrooms in salted water, pass them through a meat grinder along with onions. I mix it with fish, add a little white bread soaked in water, salt, pepper. If there are fresh herbs, I also add them. Half-cooked lean fish cutlets are rolled in flour or breadcrumbs and fried. To garnish, I use boiled rice and mushroom sauce, which I cook from the remaining mushroom broth, simply thickening it with flour.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- White bread - 266 kcal/100g
