Fish and vegetable cutlets "almost steamed"

These cutlets are prepared in a very original way, which pays off with their excellent taste and juiciness. If desired, you can make more cutlets and freeze some of them. They will perfectly tolerate this storage method.

Ingredients

• 1 medium red onion
• 1.5 tbsp. l. olive oil plus a little more for lubrication
• half a small celery tuber
• 600 g salmon fillet
• small bunch of cilantro
• 1 small egg
• 1 tbsp. l. soy sauce "Classic" Sen Soy
• 1 tbsp. l. Teriyaki sauce Sen Soy
• freshly ground white pepper

Directions

1. Chop the onion very finely. Heat oil in a small saucepan, add onion, stir, remove from heat and leave to cool for about 15 minutes.
2. Peel half of the celery tuber, cut into small pieces, put in a saucepan, add a little boiling water, bring to a boil and cook over low heat, covered until soft, about 20 minutes. Throw in a colander and cool.
3. Chop the fish fillets with a heavy knife rather finely (do not use a meat grinder - the texture of the cutlets will not change for the better). Remove the tough stems from the cilantro - you won't need them - chop the leaves.
4. Whisk the egg, soy sauce and teriyaki lightly. Mix the fish fillet with the beaten egg, add the onion, oil, celery and cilantro to the resulting mass. Season with pepper.
5. Blind small cutlets with wet hands. Cut regular cling film into squares so that you can wrap the cutlet in each "with an overlap". Lubricate the center of each square with oil, place the patty, lift the free ends of the film and twist. Tuck the resulting "tail" under the patty and place it seam side down on a baking sheet lined with baking paper.
6. Place a baking sheet with cutlets in an oven preheated to 140 ° C for 15-18 minutes. Carefully remove the foil from the finished cutlets and serve immediately.