Pike cutlets on a biscuit crust

Pike cutlets ... How tasty, juicy and appetizing it is. The only "but", pike cutlets must be able to cook! If you follow this recipe, everything should work out. It will be tasty, juicy and appetizing. Just take care of the biscuit on which you will bake them in advance. In principle, bread can be used instead. Only very soft and airy, so that the "crust" does not turn into a crust.

Ingredients

• 400 g pike fillet
• 30 g dill
• 90 g roasted hazelnuts
• 80 g onions
• 70 ml cream, 33-35% fat
• zest of 1 lemon
• 20 ml vegetable oil
• baked biscuit, layer at least 30x20 cm in size
• 120 g butter
• For the sauce:
• 250 ml cream, 33-35% fat
• 30 g Russian mustard
• 3 g ground nutmeg

Directions

1. Finely chop the onion. Fry with vegetable oil until soft. Refrigerate to room temperature. Finely chop the dill leaves. Grind the nuts quickly in a blender until finely crumbled.
2. Mince the pike through a meat grinder. Add onion, dill and cream. Season with salt and pepper. Stir the minced meat with your hands. Raise the entire fish mass several times and throw into a saucepan - to make the cutlets soft. Add 2/3 lemon zest. Stir.
3. From the minced meat, make round cutlets (meatballs) weighing 80 g each. Dip them in a nut breading. Cut 6-8 circles out of a biscuit, equal in diameter to the size of the cutlets. Place them on a baking sheet lined with baking paper. Place a cutlet on each circle. Bake in the oven at 180 ° C for 20 minutes.
4. While the cutlets are cooking, heat the cream for the sauce in a saucepan. Add mustard, nutmeg, salt, pepper and some leftover zest. Warm up, bring to the very beginning of a boil. Remove from heat.
5. To serve, place patties on biscuits on plates. Pour the sauce liberally over them and add finely grated butter.