Pike cutlets with truffle puree

The specific smell of pike in these fish cakes is absolutely not felt due to the use of fried onions and truffle oil.

Ingredients

• green onions for decoration
• vegetable oil for frying
• For truffle puree:
• potatoes - 1 kg
• milk - 200 ml
• salt - 2 g
• butter - 150 g
• champignons - 40 g
• truffle oil - 5 g
• For minced meat:
• pike fillet - 560 g
• pike perch fillet - 200 g
• onions - 40 g
• butter - 80 g

Directions

1. Cut the onion into small cubes and fry in butter until golden brown.
2. In a meat grinder, scroll the pike and pike perch fillets along with the onions and butter. Form cutlets and fry in vegetable oil on both sides until golden brown. Bring to readiness in the oven at 180 degrees for 10 minutes.
3. Peel and boil the potatoes until tender. Drain water, add milk and butter. Beat everything well with a blender, salt.
4. Finely chop the champignons and fry in a pan. Stir in mashed potatoes with truffle oil.
5. Place truffle puree and 2 cutlets on a plate. Sprinkle with chopped green onions.