Recipe for fish cutlets (chum salmon) with semolina. Calorie, chemical composition and nutritional value.

Reviews (3)

21

Prepared by: Dashuta

10/18/2013 Cooking time: 1 hour 10 minutes

Did you know that semolina makes fish cutlets much tastier, fluffier and more tender? If not, then this wonderful recipe is especially for you, with it your cutlets will be the most delicious and juicy.

Simple pollock cutlets with semolina

To feed your family an easy and healthy dinner, you can make golden pollock cutlets with semolina in a frying pan. The dish is suitable for a chilled or frozen fish carcass, medium-ground grains and a lot of aromatic seasonings that give the product a rich aroma.

Cooking time: 1 hour 15 minutes

Number of servings: 6

Energy and nutritional value

• calorie content – ​​118.7 kcal;
• carbohydrates – 4.85 g;
• fats – 5.2 g;
• proteins – 12.4 g.

Ingredients

• pollock – 0.75 kg;
• bulb - head;
• chicken egg – 1 pc.;
• semolina – 120 g;
• cream (33%) – 110 ml;
• refined oil – 30 ml;
• ground pepper – 3 g;
• sea ​​salt - to your taste;
• coriander – 4 g;
• marjoram – 2 g;
• thyme – 3 g;
• flour (wheat) – 90 g.

Step-by-step preparation

1. Cut off the tail, fins and head, if present. Then rip open the belly, remove the entrails and rinse well. Afterwards, carefully remove all the bones, place the fillet in a meat grinder and grind. It is advisable to do this twice to completely get rid of the presence of seeds. If a frozen carcass is used, it must be placed in a cold place and wait until it becomes soft. Hot water cannot be used during defrosting - the meat will turn into a mushy mess and will not be suitable for creating minced meat.

2. Remove the peel from the onion, rinse it with clean water, and cut into several pieces. Then place the vegetable in a blender and blend.

3. Combine chopped fish with onion gruel, add semolina, add cream. Then beat in the egg, add salt, season with spices and mix thoroughly until smooth.

4. Place the prepared minced meat in the refrigerator for 40-50 minutes (it is easier to form balls from a chilled product).
5. After this time, remove the fish mass and begin making cutlets. To do this, you need to moisten your hands with water, then take a small piece of minced meat (110-120 g), form it into a ball and flatten it a little on both sides.
6. Pour flour into a separate bowl and roll each product well in it.

7. Pour vegetable oil into a frying pan, place on the stove and heat well. Then place the cutlets in it and fry until their undersides are browned. After this, turn the meatballs over and cook for another 3-4 minutes until golden brown.

Tip: to ensure that the products are elastic and do not fall apart during frying, you need to blot the fish fillet with a paper towel, then turn it into minced meat and squeeze out excess moisture. The thin cutlet base will become thicker if you add a little flour or crushed crackers to it.

The finished treat can be served warm or cold - it will be equally delicious. It is advisable to offer a salad of ripe vegetables and boiled pasta with fish cutlets made from pollock and semolina.

With cottage cheese

Cottage cheese and cod cutlets are a source of calcium and protein. Prepare it - it's delicious!

Before making fish cutlets with cottage cheese, you should cool the minced meat a little - it will become more manageable and denser. So, the ingredients:

• minced cod—0.5 kg;
• cottage cheese (fattier) – 250 g;
• egg - 1 raw;
• semolina (raw cereal) – 100g;
• onion head;
• bread pulp – 150 g;
• whole milk – about 1/3 cup;
• salt and spices (to taste).

First of all, prepare the bread - pour milk into a plate and soak for a short time. Chop the onion finely into crumbs, mix with the fish and add cottage cheese, semolina to the mixture, season with spices and add the soaked bread crumb to the future minced meat. We make medium-sized cutlets and cook them using our favorite heat treatment method. The results are tender and juicy fish cutlets with cottage cheese. The recipe turns out very tasty if you use homemade, full-fat cottage cheese.

Option with mushroom filling

Delicious pollock balls stuffed with fried wild mushrooms will be appreciated by all participants of the lunch meal. You can easily make a fragrant and beautiful dish yourself from simple budget products that can be found in the nearest supermarket.

Cooking time: 1 hour

Number of servings: 7

Energy and nutritional value

• calorie content – ​​120 kcal;
• carbohydrates – 6.2 g;
• fats – 5.4 g;
• proteins – 13 g.

Ingredients

• pollock fillet – 0.6 kg;
• onion (onion) – 1 pc.;
• semolina – 130 g;
• garlic – 2 cloves;
• eggs (quail) – 3 pcs.;
• porcini mushrooms – 220 g;
• dill, cilantro – 40 g;
• fine crackers (for breading) – 130 g;
• pepper mixture – 2 g;
• olive oil – 35 ml;
• spices for fish (dry) – 4 g;
• table salt – 7 g.

Step-by-step preparation

1. Wash the fish fillet, pat dry with napkins, and cut into medium pieces. Then put them in a food processor (or meat grinder) and grind.
2. Peel the onion and cut into small cubes. Then place in a saucepan and fry in olive oil until light brown.

3. Clean the mushrooms from dirt, wash them, cut them into small slices. Then add them to the onion, add a little salt, and simmer the products together for 8-10 minutes, until the moisture has completely evaporated.

4. Rinse the cilantro and dill with water, then chop finely. Wash the peeled garlic cloves and crush them under a press.

5. Salt the fish mixture, season with pepper and season with spices. Then add eggs, herbs, garlic, add semolina and mix. Leave the resulting minced meat for 20-25 minutes so that the cereal swells a little (then the meatballs will be more fluffy).
6. After this, divide the fish mass into seven parts and form them into flat cakes. Place a tablespoon of mushroom filling in the middle of each of them and carefully seal it with the meat edges. Proceeding in the same way, make the rest of the blanks.

7. Place the breadcrumbs in a large bowl, then work the resulting meatballs into the breadcrumbs.
8. Cover a baking sheet with foil, place all the semi-finished products on it, cover with another layer of shiny paper on top, and put in the oven.
9. Bake the cutlets for twenty-five minutes at 180 degrees, then remove the top covering of foil and cook for another ten minutes, until a crispy crust forms.

Tip: store-bought champignons are also good for filling - they will successfully highlight the aroma and taste of fish products. You can also use dried mushrooms, which must first be soaked in water until they swell, and then begin to cook them.

Place the baked meatballs on a beautiful dish, garnish with lettuce leaves, cherry tomatoes, and serve to everyone present. It is better to eat them hot along with your favorite sauce and slices of black bread.

Original recipe for balls of pollock, semolina and cottage cheese

Another interesting recipe for fish cutlets, consisting of homemade cottage cheese, semolina and fresh herbs. The dish turns out crumbly, airy, has an exquisite taste, and will certainly appeal to all lovers of good cuisine.

Cooking time: 50 minutes

Number of servings: 5

Energy and nutritional value

• calorie content – ​​128 kcal;
• carbohydrates – 4.76 g;
• fats – 5.3 g;
• proteins – 11.5 g.

Ingredients

• onion – 45 g;
• homemade cottage cheese (medium fat content) – 0.23 kg;
• pollock – 0.65 kg;
• basil, parsley – 6 sprigs;
• vegetable oil – 40 ml;
• lemon juice – 25 ml;
• semolina – 100 g;
• egg (large) – 1 pc.;
• salt – 7 g;
• allspice – 2-3 g;
• flour – 85 g.

Step-by-step preparation

1. Cut the fish, remove the head and fins and rinse thoroughly.
2. Remove the fillet from the bones, divide it into several pieces, then grind in a meat grinder. Pour lemon juice over the prepared minced meat and stir (then the meatballs will become softer and more tender).

3. Peel the onion, wash with clean water, and chop into small squares. Pour the chopped vegetables into a saucepan and fry in oil until transparent (about 4-5 minutes).

4. Place cottage cheese in a cup and stir. If the product has a coarse consistency, pass it through a sieve until it forms a paste.
5. Wash parsley and basil and chop finely.
6. Combine the fish mixture with the fried onions, add herbs, cottage cheese, and a raw egg. After this, add salt to the minced meat, add allspice, semolina and mix vigorously.
7. Now, with damp palms, form oval-shaped cutlets from the fish base. Pour flour into a large plate and roll the resulting pieces in it.
8. Add a little oil to the saucepan where the onions were fried, heat well and fill with the products. Then fry them for seven minutes on both sides.

9. After this, add water (170 ml), cover the dish with the meatballs with a lid, and cook over medium heat for another 6-7 minutes (until all the liquid has evaporated).

Advice: you should not grind fish fillets in a blender, as heavily mashed pollock becomes less juicy and the cutlets will be dry. To make the products more fluffy, it is recommended to add a little mayonnaise (15-20 g) to the minced meat.

Place the finished fish balls on serving plates and serve with sour cream sauce or unsweetened yogurt. This delicate dish can be enjoyed by the whole family during lunch or offered to children for breakfast.

Preparation

1. Open the canned fish and pour oil or tomato juice into a deep container, add semolina there and mix.
Let it swell for about 1 hour, stirring from time to time. 2. Place the fish pulp in another container and sort through it, removing peppercorns and bay leaves, if any. Mash the pulp with a fork and place it in a container with the semolina swollen in oil. 3. Let's break a chicken egg there. It is best to use poultry eggs - they are healthier and their yolk is brighter. 4. Wash and chop the green onions and add to the container. If desired, it can be replaced with finely chopped or grated onions or shallots. It is best not to add garlic, as it will overpower the taste of the fish. 5. Gently mix everything and add breadcrumbs. You will need a little more or a little less of them, depending on the viscosity of the mass. It will not be possible to form cutlets from it, so you will have to spoon out portions of the dough using a tablespoon. Therefore, the consistency of the minced meat should be thick, not liquid. Mix again. 6. Heat the oil in a frying pan, placing it on the stove. Reduce the heat to medium and add tablespoons of minced meat, fry them on one side for about 1-1.5 minutes. 7. Then turn it over to the other side and fry for the same amount of time. 8. Place the browned cutlets on a dish or plate. If you don’t like excess fat, then line the plate with a paper napkin or towel first. 9. After this, serve the cutlets to the table, garnishing with fresh dill or parsley. nakormi.com

Category:

Delicious recipe with added cheese

These cutlets look very tempting, and thanks to the presence of cheese, they have a unique aroma and soft creamy taste. Wonderful meatballs will pleasantly surprise guests at a home banquet and will earn many compliments when tasting them.

Cooking time: 45 minutes

Number of servings: 8

Energy and nutritional value

• calorie content – ​​125 kcal;
• carbohydrates – 6.1 g;
• fats – 4.8 g;
• proteins – 11.85 g.

Ingredients

• pollock (fillet) – 0.7 kg;
• egg – 1 pc.;
• semolina – 90 g;
• milk – 100 ml;
• onion (purple) – 55 g;
• sunflower oil – 35 ml;
• garlic pepper – 4 g;
• salt – 6-8 g;
• Dutch cheese – 110 g;
• butter – 80 g;
• flour (corn) – 90 g;
• crushed crackers – 125 g;
• dill (fresh) – for serving.

Step-by-step preparation

1. Mix semolina with warm milk and leave for 20-25 minutes (for swelling).
2. Wash the fish meat well, then cut into pieces.
3. Peel the onion, rinse under running water, and divide into several parts.

4. Place the prepared products in a meat grinder and turn into minced meat.
5. Combine the fish base with soaked semolina, then add the egg, add salt, add pepper, and mix.
6. Cut the butter into small cubes (about 2 cm).
7. Grind the cheese on a fine grater, then add it to the minced meat and stir thoroughly again.

8. Wet your palms with water and shape the fish mass into elongated cutlets. Then insert a piece of butter inside each of them (then the meatballs will be especially juicy).
9. Pour corn flour into a large bowl and thoroughly roll all the products in it.
10. Heat a frying pan with vegetable oil, place the fish preparations in it and fry them on all sides until dark orange.

Tip: to ensure that the meatballs get a crispy crust during frying, it is recommended to roll them in a breading of corn flakes. To make this product, you first need to dip it in beaten egg, then in flour, and then in crushed flakes.

Place the cooked cutlets on a large plate, sprinkle with chopped dill and invite everyone to try. They will go great with mashed potatoes and garlic sauce.

Cod is not just tasty, but also healthy fish

Content

Cod fish is a resident of the Atlantic and Pacific waters, but it is not such a rare guest on our tables. Cod, like most fish, is useful for us because its meat contains a large amount of polyunsaturated fats and protein, vitamins D, A, E, group B (thiamine, riboflavin, cobalamin, folate), potassium, phosphorus, calcium, sulfur, iron, etc. And, for sure, there is no such person who has not tried cod liver - a storehouse of useful substances!

And a surprise for those losing weight - cod is low-calorie, 100 g of its meat contains less than 70 kcal. Thus, taking into account the additives in the minced meat, one cod fish cutlet contains no more than 85-90 kcal calories! Therefore, cod will not affect your waistline in any way.

In order not to make a mistake when choosing cod in the store, the fish is easily recognizable: the carcass with the head is from 50 cm, small scales with black spots, and on the head under the lower lip there is a characteristic antennae. Naturally, cod without a head is more difficult to recognize, and sellers are not averse to passing off cheaper fish as it.

Fish cutlets with semolina and carrots in tomato sauce

Pollock balls baked in the oven with tomato sauce turn out hearty, bright and incredibly tasty. A chic treat will successfully diversify the everyday menu and will look impressive on the holiday table.

Cooking time: 1 hour

Number of servings: 10

Energy and nutritional value

• calorie content – ​​119 kcal;
• carbohydrates – 6.78 g;
• fats – 4.9 g;
• proteins – 11.8 g.

Ingredients

• pollock fillet – 0.83 kg;
• carrots – 55 g;
• semolina – 100 g;
• onion – 1 pc.;
• pepper (white) – 4 g;
• coriander – 3 g;
• cumin – 2 g;
• hops-suneli – 3-4 g;
• salt (sea) – 6-7 g;
• chicken egg – 1 pc.;
• flour (rice) – 120 g;
• tomato paste – 60 g;
• water (for sauce) – 0.4 l;
• vegetable oil – 35 g;
• bay leaves – 2 pcs.;
• dill, parsley - 5 sprigs.

Step-by-step preparation

1. Wash the fish meat, dry it with a kitchen towel, and divide it into pieces.
2. Peel the carrots, wash and chop into thick slices. Rinse the peeled onion with running water and cut into four parts.
3. Place pollock fillet into a food processor along with vegetables and grind. All components can be alternated if desired.

4. Break the egg into a cup and lightly whisk it with a whisk. Then add to the fish mixture and stir. After this, add salt to the minced meat, add semolina, white pepper and mix thoroughly with wet hands.
5. Form round pieces from the fish mass, then sprinkle them well with flour.
6. Heat a saucepan with vegetable oil, place the molded products in it and fry on both sides for 3-4 minutes.

7. Now you need to fill it. To do this, tomato paste must be diluted with water and poured into a separate frying pan. Then lightly salt the solution, add dry spices, bay leaves and place on the stove. Simmer the sauce over low heat for 5-6 minutes, then turn off the burner.

8. Wash the dill and parsley, cut into small pieces.
9. Place the fried meatballs into a three-dimensional form and pour over the prepared sauce.
10. Place the dishes with the products in a preheated oven and bake for twelve minutes at 190 degrees. Then take out the cutlets, sprinkle with chopped herbs, put them back in the oven, and bake for another 2 minutes.

Tip: When preparing the gravy, you can replace the tomato paste with ripe tomatoes. They will need to be peeled, finely chopped and lightly simmered in a frying pan. Then mix with water, add seasonings and boil for 5-6 minutes.

Arrange pollock cutlets in tomato sauce on serving plates and treat to family and friends. It is advisable to supplement each serving with slices of pickled cucumbers and boiled potatoes.

That's how many simple and very tasty dishes can be prepared from this affordable and inexpensive fish. Bon appetit!

For a couple

Steamed, without any foreign smell or taste, minced fish cutlets (recipe with photo) turn out tender and soft, and at the same time very healthy. Their calorie content is minimal, which makes this dish a wonderful assistant in weight loss. Steamed cutlets can be eaten by children, nursing mothers and people suffering from gastrointestinal diseases.

The simplest minced meat for steamed cod cutlets:

• minced cod fish – 500 g;
• medium sized onion;
• small carrots - 1 pc.;
• milk - ¼ cup;
• bread (crumb, white) – 150-200g;
• salt, favorite herbs to taste;
• one raw egg.

Finely grate the carrots into the minced fish and chop the onion into crumbs. Beat out the egg. Then add the pulp of bread previously soaked in milk, salt and add herbs. Mix the minced meat to a homogeneous consistency.

We form cutlets, lightly roll them in flour or breadcrumbs and place them on the grill of a steamer (you can also use a slow cooker). Cook as usual for 23-25 ​​minutes.