Pike cutlets with bacon, zucchini and herbs

Pike cutlets, of course, serve with boiled potatoes with butter and dill.

Ingredients

• 1 pike 2 kg weight
• 150 g smoked bacon
• 1 small vegetable marrow
• 1 large bunch of dill
• 1 small bunch of green onions
• 1 large egg + 2 yolks
• 3-4 st. l. decoys
• rice flour for rolling
• melted butter
• salt, freshly ground black pepper

Directions

1. Cut off the pike's head (capturing about 10 cm of pulp) and tail (also with 7-10 cm of pulp). Set aside for fish soup. Gut the fish. Remove the clean fillets, and set aside the skin and bones for the fish soup.
2. Chop the bacon finely. Rotate the bacon and pike fillets through a medium wire grinder.
3. Chop the green onions and dill as small as possible. Grate the zucchini on a medium grater. Combine minced fish with zucchini, herbs, egg, yolks and semolina. Season with salt and pepper. Refrigerate for 30-60 minutes.
4. Use your greased hands to mold thick (5–6 cm) round cutlets weighing about 120 g each. Dip in rice flour, shake off excess. Fry the patties in ghee over medium heat until golden brown on both sides. Bring to full readiness in the oven at 150 ° C, 10 minutes.