Pike perch cutlets with creamy sauce, cucumber jelly and leek and fennel garnish

Pike perch cutlets with a vegetable side dish are a great dish for those who want to get in shape for the summer. Moreover, they are also delicious.

Ingredients

• For garnish:
• fresh fennel -100 g
• leeks (only the white part) -100 g
• cream 20% -100 g
• a few sprigs of dill
• salt, freshly ground black pepper
• vegetable oil for frying
• For cutlets:
• minced pike perch - 450 g
• cream 20% -100 g
• white bread without crust -30 g
• fried onions -50 g
• vegetable oil for frying
• salt, freshly ground black pepper
• For cucumber jelly:
• fresh cucumbers -600 g
• agar-agar - 4 g
• fennel seeds -3 g
• a small bunch of dill
• For the cream sauce:
• parsley leaves -15 g
• peeled garlic -3 cloves
• peeled shallots - 1/2
• granulated sugar -8 g
• olive oil -20 g
• thyme leaves - ½ tsp
• white wine -60 g
• soy sauce -60 g
• fish broth -160 g
• mirin -1 tsp
• cream 33% -400 ml

Directions

1. For cucumber jelly, squeeze the juice, mix with the fennel seeds, pour into a saucepan and bring to a boil.
2. Season with salt, pepper and strain through a sieve. Dissolve agar-agar in juice, add finely chopped top, most delicate sprigs of dill.
3. Pour the juice on a metal baking sheet in a thin layer and send to the refrigerator until it solidifies.
4. For cutlets, soak the bread crumb in the cream.
5. Transfer to a bowl, add the rest of the ingredients and mix the minced meat thoroughly.
6. Form minced meat into cutlets (50 g each) and fry in heated vegetable oil on both sides until golden brown for about 10 minutes
7. For garnish, rinse the leeks and fennel well and chop thinly. Fry vegetables in vegetable oil until soft and add cream. Warm up for a couple of minutes, salt, sprinkle with finely chopped dill.
8. For the sauce, heat olive oil in a pan, fry the herbs, thyme leaves, chopped onion and garlic in it.
9. Pour in white wine, let it evaporate. Pour in the broth and cream, evaporate again until it becomes a thick sauce. Stir in soy sauce and remove from heat immediately. Strain the sauce.
10. When serving, place patties on side dish pads, garnish with cucumber jelly and top with creamy sauce.