Fish Cutlets from Pollock and Salmon with Buttery Mashed Potatoes
Juicy fish cutlets the way I make them at home: pollock, the cheapest white fish, with about a quarter to a third of salmon trimmings, around 800 g to 1 kg of fish in total. Served with buttery mashed potatoes and Polish barrel pickles.
- 14 ingredients
- 9 steps
- Video 16:00
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Short videos
Method
Pollock and salmon for the fish mince0:00
Breadcrumbs soaked in milk2:05
Eggs, onion and spices2:48
Mixing and resting the mince4:59
Breading and frying the cutlets7:01
Butter for the mashed potatoes9:12
Making the mash10:18
The finished cutlets13:47
Serving with mash and pickles14:03
From the video
Into the ground fish go breadcrumbs soaked in milk, two eggs, a grated onion, coriander, my home spice mix of dill seed, caraway, coriander and bay leaf, black pepper and dried cilantro. Let it rest for 5 to 10 minutes, coat in breadcrumbs and fry in olive oil. For the mash: don't skimp on butter, then add about 150 g of cold milk.