#ARCTIC. #SIBERIA. THIS IS TAIMYR. “Cooking is my hobby, and one of my favorite recipes is fish cutlets. I think that the pike and burbot combination gives them a particularly delicate taste. To make sure of this, everyone should try to cook them”, says Artyom.
To prepare cutlets, you need pike and burbot weighing about two kilograms, one and a half onions, two eggs, and flour. As Artyom Afanasenko notes, pike in the North does not have a smell of mud, and burbot is the only cod fish that lives in fresh water.
To start cooking cutlets, we clean the fish skin and separate the bones, scroll the resulting fillet in a meat grinder and add onion, as well as two raw eggs, salt and pepper to taste. Then everything is according to the standard scheme: we form cutlets and roll them in flour.
“These cutlets can be fried in a pan or baked in the oven. A distinctive feature of this dish is juiciness and delicate taste. They can even be served on the festive table, and most importantly, the cooking process does not take much time”, the recipe author notes.
Earlier, wewrote about the festival of northern cuisine, which was recently held in Moscow. We also reported that polar cuisine was presented at a gastronomic festival in St. Petersburg.
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Text: Ekaterina Elkanova, Photo: istockphoto.com and Artyom Afanasenko
