Thu. Jun 20th, 2024

You definitely haven't tried this one: the most tender pike cutlets

Natasha Kumar By Natasha Kumar May22,2024

>> from pike/instagram

For those who do not eat meat or like fish dishes – we suggest you prepare pike cutlets. They are very tasty and incredibly tender.

Ukrainian chef Olga Ryabenko decided to prepare an original dish. Look for cooking details on his Instagram page.

Pike meat is dietary with a sweet taste. This is the perfect meat for making tender cutlets

Find the recipe for the most delicious fish cutlets, which are delicious both hot and cold, and the whole family will like them, says Olga.


  • Pike fillet – 600 g;
  • Onion – 1 pc (or 5-6 shallots);
  • Egg – 1 pc;
  • White bread – 120 g;
  • Milk – 120 ml;
  • Lard – 60 g;
  • Salt;
  • Lemon pepper for fish – 1-2 tsp;
  • Honey – 1 tsp (it removes the smell of fish and is not felt in the cutlets);
  • Dill – 40 g;
  • < li> Breadcrumbs or oatmeal (if the dough is thin or sticky) – 60 g.

For the sauce:

  • Yogurt or sour cream – 2 tbsp;
  • Red horseradish – 1 tbsp;
  • Dill – 1 tsp

Cooking process:

1. Peel the pike from the skin and bones and cut into small pieces.

2. Pour milk over the breadcrumbs for 2 minutes, and then squeeze out the liquid well.

3. Beat the onion with the egg in a blender until smooth.

4. Add fish, lard, spices, honey, soaked bread, and beat everything again. P.S.: If you don't have a blender, you can use a meat grinder, but a small knife. And skip several times.

5. Add chopped dill and knead the minced meat. If the minced meat turns out to be runny, or sticks to your hands, add breadcrumbs or oatmeal. Let stand for 15 minutes.

6. Form patties with wet hands.

7. Fry on a heated pan until golden on all sides. Serve with sauce.

View this post on Instagram

Post by Olga Ryabenko | Master Chief | World cuisine Recipes for children (@olga_riabenko_)

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my 1-800-268-7116

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