Fresh and smoked fish cutlets

If the dinner is to be very hearty, boil long-grain crumbly rice for the cutlets. Or serve Korean salads like kimchi, carrots, or asparagus.

Ingredients

• 200 g white bread without crust
• 200 ml cream, 30% fat
• 2 medium onions
• melted butter
• 900 g fillet of cod, pollock, haddock
• 400 g hot smoked fatty fish (salmon, catfish)
• 1 egg
• paprika, salt, white freshly ground pepper
• rice or wheat flour for rolling cutlets
• For the sauce
• 4 cloves of garlic
• 50 ml dry white wine
• 300 ml cream, 30% fat
• 1 tsp lemon zest

Directions

1. Preheat oven to 150 ° C. Cut the bread into pieces and soak in the cream. Chop the onion, fry in 1 tbsp. l. butter until soft, 5 min.
2. Check for bones in the fish. Remove the skin, grind all fish, onions and bread or grind in a blender.
3. Add the egg, season with salt, pepper and paprika, refrigerate for 30 minutes.
4. Heat oil in a frying pan. Lubricating your hands with oil, mold round plump cutlets weighing 80 g each, roll in flour. Fry the cutlets until golden brown, 3 minutes each. from each side. Transfer the pan to the oven for 10 minutes. Transfer the cutlets to a dish, do not wash the pan!
5. For the sauce, crush, peel and chop the garlic, place in the frying pan where the cutlets were fried. If there is no oil left at all, add about a spoonful. Place the skillet over medium heat, after 30 sec. pour in the wine, scrape off all the frying. Pour in the cream, bring to a boil, cook for 1 minute. Season the sauce with zest, salt and pepper. Serve with cutlets. This dish tolerates freezing well.