Steam cutlets of pike: delicious and low in calories

Photo: Publishing House "Eksmo"

If these dietary cutlets you will be served a succulent salad with vegetables and greens, you will feel the incredible lightness and want to eat properly always. Those who do not particularly care about their weight, as a bonus, you can prepare a delicious hollandaise sauce.

Corona and proven recipe for fish tacos shared a famous restaurateur and professional chef from Odessa Saveliy Libkin.

RECIPE of STEAM CUTLETS FROM Sucitto need:
(4 servings)
500 g fillet of pike
60 g of yesterday's white buns no crust
125 ml milk
50 ml vegetable cream
50 g butter
50 ml olive oil
4 eggs
200 g carrots
150 g onions
500 g fish trivia
1 Bay leaf
black pepper, salt and pepper – to taste





Photo: Publishing House "Eksmo"

Hollandaise sauce:

2 egg yolks
1 tsp lemon juice
1 tsp white wine vinegar
Dijon mustard – pinch
100 g butter
salt and freshly ground pepper – to taste

How to prepare steam cutlets from pike:

1. Choose small fresh pike weighing up to 1.5 kg.

Bring home gutting, wash and cut into fillets, remove the skin and remove all bones.

2. From the head and bones, boil the broth, adding a few species of small river fish, onion, carrot, a few peas black pepper and Bay leaf.

3. Soak in milk half stale white bread.

4. Finely chop a large onion, parboil to full transparency in butter and cooled.

5. Fish and onions skip through pastyou lattice grinder. The resulting minced salt and pepper, add to it a pressed loaf and mince the second time.

Separate the yolks from the whites. Enter the minced vegetable cream, the yolks and whisk everything in a blender or by hand for 5 minutes.

6. Separately beat the protein and gently mix up it into the meat.

7. Grease the table with olive oil, spread on calinou mass and formed small patties.

8. For roasting you can use water or broth. Liquids pour so much that it will last for all time.

9. Lattice steamer is greased with oil or wetted with water. Puts her meatballs in a single layer, spacious, pairs to spread freely and the burgers cook evenly.

Cover the steamer with a lid and bring patties until tender. Ensure that water was boiling not too active and does not evaporate prematurely.*

10. Serves burgers, Bay seasoned fish soup or with a side dish of steam vegetables and hollandaise sauce.

*It is very important not to miss the moment of occurrence of the alert, as products Mature couple, quickly dry and become "rubber". Signs of "ripening": the juice should be colorless, and the burgers turgid and opaque. We must remember that even taken out of the steamer, they still some time will continue to prepare due to internal heat. *Hollandaise sauce is good with vegetables, and with young asparagus, broccoli and cauliflower.

11. For the hollandaise sauce first, put in a bowl 2 large egg yolks, pinch of salt and some ground black pepper and carefully whisk over steam for a minute, until the mixture thickens.

12. Then introduce a teaspoon of lemon juice, white wine vinegar and Dijon mustard. Leave the bowl over the steam and, continuing to whisk, pour in drop by drop melted butter. When all the butter is added, collected with a spatula from the walls of the sauce and whisk again quickly. published

Source: www.domashniy.ru/article/eda/zdorovoe-pitanie-i-diety/parovye_kotlety_iz_shuki_vkusno_i_nekalorijno.html