How to cook steamed fish cutlets? Recipes from pollock, with carrots, with semolina. Video

Pollock is a very healthy fish. Many are sure that if it is cheaper, for example, pike perch, then it is less tasty and not as nutritious. This is a misconception. The main thing is to choose the right fish and cook according to interesting recipes. I have prepared just these for you. Each of them is a unique masterpiece that will appeal to you, your family, and guests. Let me remind you that we have already prepared amazingly delicious fried pollock and pies. If you haven't seen it, follow the link and choose the recipe.

Pollock contains a huge amount of useful and nutritious substances. Thanks to this, regular use of it helps strengthen the immune system, increase vascular elasticity, lower cholesterol levels, improve cognitive function and memory, and achieve effective removal of toxins from the body. Fish in the diet also has a generally beneficial effect, strengthening bones and teeth. Let's start cooking!

Pollock cutlets - simple and tasty

Let's start with my favorite recipe, which is very easy to prepare. The cutlets will turn out incredibly tasty. Everyone who tried them asked me for the recipe. It's about two small secret components that I learned from the author of the video (link under the photo).

Ingredients:

• pollock fillet – 1 kg;
• loaf – 250 g;
• milk – 100 ml;
• eggs – 2 pcs.;
• onions – 1-2 pcs.;
• mayonnaise – 2 tbsp. l.;
• salt – 0.5 tsp;
• sugar – 0.5 tsp;
• black pepper – 0.5 tsp;
• all-purpose seasoning - optional.

As you understand, the secret of juiciness is in milk and mayonnaise!

Preparation steps:

1. Cut the loaf into pieces, place it in a container, fill it with milk, knead well and squeeze thoroughly.

2. Pass the fillet with bread and peeled onions through a meat grinder.

3. Add two tablespoons of mayonnaise, sugar, salt, black pepper, two chicken eggs to the minced meat and mix thoroughly until smooth.

4. We begin to make cutlets. Carefully roll them in flour, forming balls. I make small balls. And you can make your favorite shape.

5. Place them in a heated frying pan with vegetable oil and press lightly with a masher to make the shape flatter.

6. Fry over medium heat until golden brown, covered. Then fry the cutlets until cooked, but without a lid.

You can eat it immediately as soon as you remove it from the stove. I serve with fresh onion sliced ​​into rings. Also delicious with Greek salad or vinaigrette.

How to cook low-calorie pollock cutlets with carrots

Required ingredients:

• pollock - 1 kg;
• carrot;
• 1 onion;
• salt;
• dill;
• semolina - 2 tbsp. l;
• vegetable (olive) oil - 1 tsp.

Time to steam the dish: about 50 minutes.

Calorie content: 83.5 kcal.

1. Gut and bone pollock carcasses. Prepare minced fish. Add salt to taste.
2. Grate the peeled carrots onto the minced meat on a fine grater.
3. Add semolina for viscosity. Add finely chopped dill for taste. Mix the resulting minced meat thoroughly.
4. Make small balls from it. Grease the steamer grate with vegetable oil. Place dietary fish cutlets.
5. Cook for at least 15 minutes covered.
6. Serve with a side dish, porridge, herbs or vegetables.

Minced pollock fish cutlets with semolina in a frying pan

This recipe will make cooking even easier. You need a minimum of ingredients. All of them are simple and accessible. You will definitely like the result. Oddly enough, semolina gives it a special taste and consistency. I also tried this option and really liked it!

Ingredients:

• minced fish – 1 kg;
• onion – 1 pc.;
• semolina – 100 g;
• cream 20% - 150 ml;
• salt - to taste;
• ground black pepper - to taste;
• breadcrumbs - to taste.

Preparation steps:

1. Place the minced meat in a bowl.

2. Add finely chopped onion, salt and pepper to it. Mix the mixture thoroughly, pour in the cream and mix by hand again.

3. Add semolina and mix thoroughly one last time.

4. Cover the container with cling film and leave for 30 minutes for the semolina to swell.

5. With wet hands, form a cutlet and bread it in breadcrumbs.

6. Fry in vegetable oil until golden brown on both sides, do not cover with a lid.

7. Transfer to a baking dish in the oven. Place in the oven, preheated to 180 degrees and bake for 15 minutes.

After this, you can serve and taste. Bon appetit! It would seem like more hassle, first in a frying pan, then in the oven, but it’s worth it. Of course, you can put it straight into the oven.

Delicious fish cutlets from pollock fillet in a frying pan

Here is another recipe for minced fish cutlets. They will turn out very tender and appetizing, so everyone will definitely like them. They also get a beautiful color thanks to carrots and turmeric. Well, the spices here are chosen incredibly well: coriander and dill go very well with minced fish.

Ingredients:

• fish (pollock or hake) – 500 g;
• white bread (city bun) – 120 g;
• milk – 100 ml;
• onion – 150 g;
• carrots – 70 g;
• butter – 60 g;
• dill (can be frozen) – 1 tbsp. l. or to taste;
• potato starch - 1 tbsp. l.;
• turmeric – 0.5 tsp;
• salt – 1 tsp. or to taste;
• ground white or black pepper – 1 pinch;
• nutmeg – 0.5 tsp;
• coriander – 1 pinch;
• lemon juice – 1 tbsp. l.;
• chicken egg – 1 pc.;
• breadcrumbs – 70 g;
• vegetable oil - for frying.

Preparation steps:

1. Cut the fish fillet into pieces. Grind the fish to mince using a meat grinder using a large wire rack. Sprinkle the minced fish with lemon, which neutralizes the smell of fish.

2. Fill bread without crusts with milk. We squeeze out the bread and pass it through a meat grinder.

3. Chop the onions. Grate the carrots on a fine grater. Sauté the vegetables in a heated frying pan with a small amount of vegetable oil. Let the prepared vegetables cool and mince them.

4. Add salt and all the spices, thoroughly knead the minced meat, vegetables, bread and spices until smooth.

5. Add starch (potato) to the mixture and mix thoroughly.

If desired, beat the finished minced meat to make the finished cutlets softer.

6. Beat the chicken egg in a separate container with a hand whisk.

7. Cut the butter into cubes.

8. Form cutlets. The approximate weight of one piece is 70 g. Place a piece of butter inside. Then dip the product in the egg and roll well in breadcrumbs. Place the products ready for frying on a board, which is also sprinkled with breadcrumbs.

9. Fry the cutlets in a heated frying pan with vegetable oil for 4-5 minutes on each side. There is no need to cover with a lid.

Serve the finished pollock cutlets on a bed of vegetables or mashed potatoes, and also serve with lemon.

Recipe for steamed pollock cutlets. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “steamed pollock cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of a steamed pollock cutlet is 85.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook pollock cutlets in the oven

According to this recipe, pollock cutlets can be cooked in a frying pan or in the oven. They turn out delicious, satisfying and tender. And most importantly, they are as healthy as possible, because we don’t fry them. Ready to get started?

Ingredients:

• pollock fillet – 500 g;
• chicken egg – 1 pc.;
• small onion – 1 pc.;
• cilantro - to taste;
• flour – 1-2 tbsp. l.;
• nutmeg – 1/4 tsp;
• salt - to taste;
• ground black pepper - to taste.

Preparation steps:

1. Pass the fish fillet and onions through a meat grinder. You can use a food processor.

2. Add the egg, salt, nutmeg and pepper to the bowl with the minced meat. Add chopped cilantro and a couple of tablespoons of flour. Mix the minced meat thoroughly and leave it covered with cling film in the refrigerator for 1 hour.

3. After this, cutlets are formed from the minced meat, place them on a baking sheet, previously covered with parchment paper and greased with vegetable oil.

4. Place the baking sheet in the oven, preheated to 190 degrees. Bake for 25-30 minutes.

Ready-made cutlets can be served immediately, complemented with mashed potatoes, rice, and vegetable salad.

Steamed fish cutlets with lard

Required ingredients:

• fish fillet or minced meat - 900 g;
• unsalted lard - 100 g;
• bulb;
• egg;
• semolina - 2-3 tbsp. l;
• salt, spices.

Time to prepare the dish: 50 minutes.

Calorie content: 160 kcal.

1. Prepare minced fish with lard and onions.
2. Add an egg to the minced meat, seasonings and salt to taste.
3. Add semolina, it will add viscosity and remove excess moisture. Mix well.
4. Lubricate your hands with vegetable or any other oil and form cutlets.
5. Place on a steaming rack. To add flavor, you can add sprigs of dill.
6. Cook until the cutlets are ready. Serve with any sauce or ketchup. Lard will add juiciness to the minced meat, which is very important for fish varieties that feel dry. For example, pike perch.

Simple pollock fillet cutlets with lard

A very interesting recipe if you are not currently fasting. And here again the secret ingredient is lard. Yes, yes, lard. For what? For juiciness, of course. After all, the fillet is quite dry and lard gives it the missing juiciness.

Ingredients:

• pollock fillet – 1 kg;
• lard without skin – 200 g;
• bread – 6 slices without crust;
• milk – 100 ml;
• onions – 1-2 pcs.;
• fish spices - to taste;
• black pepper - to taste;
• salt - to taste;
• potato starch - 1-2 tbsp. l. (if the minced meat is liquid);
• chicken egg – 1 pc.

Preparation steps:

1. Pour milk over the bread and leave to soak. Squeeze the bread from the milk.

2. Grind the fish, onions and bread through a meat grinder.

3. Drive a chicken egg into the same container, add salt, pepper, and spices to taste. Mix the minced meat thoroughly until smooth.

4. If the minced meat is runny, add 1-2 tablespoons of potato starch and knead. Let the minced meat rest for 30-40 minutes.

5. Form cutlets of the desired shape and bread them in breadcrumbs, doing everything by hand. We lay the finished products on polyethylene.

6. Place the frying pan with vegetable oil on the stove. After heating the pan, lay out the products and fry for 4-5 minutes until golden brown over moderate heat.

7. Turn the cutlets over to the other side, reduce the heat and fry until cooked.

This is how you get very juicy cutlets quickly and easily. You can try it immediately after cooking. Bon appetit!

Minced fish cutlets with steamed rice

Ingredients:

• minced fish - 1 kg;
• 1 onion;
• 1 potato;
• a piece of bread;
• crackers - 2-3 tbsp. l;
• spices, salt;
• rice - 70 g;
• fresh tomato.

Cooking time: approximately 35 minutes.

Calorie content: 99.8 kcal.

1. Boil the rice in advance until half cooked, cool it until warm.
2. Add egg and grated potatoes to the minced meat. Mash a piece of bread.
3. Add salt, spices, cooled rice. Mix everything well.
4. Dip in breadcrumbs and make cutlets. Place them on the cooking grate.
5. Place tomato slices on the sides, salt them if desired.
6. Steam until done; the tomatoes can be removed at the end of cooking. Serve with any sauce or side dish.

Lenten pollock cutlets without milk

Cutlets can also be lean. They pleasantly surprise you with their delicate taste. And if they are lean, that is, without milk or eggs in the composition, this does not mean that they are not tasty. Try this recipe and see for yourself how delicious they are.

Ingredients:

• fish (hake or pollock) – 1 kg;
• loaf – 1/2 (or white bread);
• onions – 2 pcs.;
• breadcrumbs – 50 g;
• salt – 1 tbsp. l.;
• vegetable oil – 100-150 g.

Preparation steps:

1. Remove the skin, remove the entrails from the pollock, cut the fish, remove the bones. We only need fillet.

2. Grind the onions, pollock fillet and bread in a meat grinder. Add salt to the same container and mix thoroughly until smooth.

3. Form oval cutlets and roll in breadcrumbs. Place the finished products on the work surface.

4. Transfer them to a heated frying pan with butter. Fry on one side until a golden brown crust forms. The fire should be moderate. After this, turn it over to the other side and continue frying over low heat and with the lid closed.

Place the finished cutlets in a bowl and serve. Bon appetit!

Pollock cutlets for children like in kindergarten

As a child, I called this dish not cutlets, but pancakes. And although I couldn’t stand fish, I ate these “pancakes” with pleasure. The name is not important, because it turns out delicious, is prepared quickly and easily, without any hassle. For me, the big plus is not having to manually shape and bread it. That's why this is a lazy option that kids will love.

Ingredients:

• pollock fillet – 250–300 g;
• egg – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• bread - 2 slices;
• flour – 4–6 tbsp. l.;
• milk – 150 ml;
• salt, pepper - to taste;
• vegetable oil - to taste.

Preparation steps:

1. Soak the bread in milk.

2. Cut half a medium onion, grate the carrots on a coarse grater. Sauté vegetables over moderate heat in a frying pan with vegetable oil.

3. The second half of the onion, soaked and squeezed bread, fish fillet, chicken egg, sauteed vegetables, a few tablespoons of flour, salt, pepper, spices, beat everything using a food processor or blender.

You see how tender, straight-flowing minced meat we have!

4. Fry the cutlets like pancakes in a frying pan with heated vegetable oil. Fry until golden brown over medium heat.

You can serve the dish on its own or add a side dish. Bon appetit!

Recipe for fish cutlets from pollock carcass with potatoes

Fish and chips are the perfect combination, right? I suggest you verify this again by preparing appetizing and tasty products. A juicy fish dish can be prepared with any side dish and you will have a great dinner. This recipe will prove to you that fish cutlets don't have to be dry without milk. Let's get started?

https://youtu.be/l4XBUz-1Ns0

Ingredients:

• fish (I have pollock) – 2 pcs.;
• chicken egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 1 pc.;
• salt - to taste;
• pepper - to taste;
• vegetable oil - for frying;
• breadcrumbs - to taste.

Preparation steps:

1. Cut off the fins, cut off the tail, remove the skin from the fish. Cut the pollock lengthwise, remove the backbone and bones.

2. Cut the peeled potatoes and onions into large pieces.

3. Pass the fish fillet through a meat grinder into a bowl twice, onions and potatoes once each. Add the egg, salt, pepper to the minced meat and mix the minced meat thoroughly until smooth.

4. Form cutlets and bread them with breadcrumbs.

5. Fry the cutlets in a heated frying pan with vegetable oil until golden brown on both sides.

If desired, you can steam it in a frying pan with a little water or in the microwave for 2-3 minutes.

Top 5 recipes for the lowest calorie fish cutlets: very tasty and healthy

In the oven with oatmeal

Delicious version of cutlets with the addition of whole oatmeal. Required Products:

• minced fish (from low-fat varieties) – 800 grams;
• carrot – 1 pc.;
• onion – 1 pc.;
• oatmeal – 5 tbsp;
• olive oil – 1 tbsp;
• spices, salt - add to taste.

Take minced fish or grind fish fillets to prepare it. Next, peel the carrots and onions, and then chop them in a blender and add to the minced meat. Then add the flakes, selected spices and salt, and carefully mix the resulting mass. Leave the minced meat at room temperature for about 20 minutes so that the oatmeal has time to swell.

Preheat the oven to 180 degrees, and grease the baking tray with a minimum amount of olive oil. Next, start forming the cutlets using a tablespoon and your hands.

Note! To prevent the minced meat from sticking to your fingers, grease your hands with oil.

Then place the prepared cutlets on a baking sheet and bake them for 20 minutes. Serve with plenty of greens of your choice.

Classic in a frying pan

The traditional version of cutlets will delight all lovers of fish dishes. For preparation you will need:

• hake fillet – 200 grams;
• onion – 1 pc.;
• carrot – 1 pc.;
• egg – 1 pc.;
• sea ​​salt, ground pepper - add to taste.

How to make cutlets: carefully peel the hake fillet and grind it using a blender/electric meat grinder. Finely chop the peeled onions and carrots and mix with minced fish, add a chicken egg. Place small cutlets from the prepared base into the frying pan - they will be thin and pancake-like. Fry each cutlet on both sides for 3-4 minutes. The prepared dish goes well with herbs (dill, parsley) and various types of stew.

In a diet recipe, it is best to use a non-stick frying pan without adding oil.

Steam cutlets with bran

A healthy and juicy version of steamed cutlets can be cooked often during a diet. Required Products:

• fish fillet – 300 g;
• onion – 1 pc.;
• egg – 1 pc.;
• bran – 2 tbsp;
• salt, spices - to taste.

How to cook: take the fillet of any lean fish and finely chop it using a meat grinder. Finely chop the peeled onion or grate it. Mix the fish base with onions and an egg, add bran and spices. Mix the minced meat thoroughly and let it sit for about 1 hour. During this period of time, the bran will absorb moisture as much as possible and the cutlets will be easy to mold. Next, form small cutlets and steam them in a steamer for about 15 minutes. Serve the dish with a vegetable side dish.

Spicy with soy sauce

An original recipe for fish cutlets that can be used for weight loss. Its extremely low calorie content is explained by the absence of flour and eggs in the recipe. Products for the dish:

• lean fish fillet – 400 grams;
• carrot – 1 pc.;
• onion – 1 pc.;
• soy sauce (natural version without added salt and flavorings) – 3 tbsp.

First, grind the fish using a blender or meat grinder. Grate the peeled carrots and finely chop the onion. Mix all ingredients well and form small balls. Place them on a baking sheet (you can line it with parchment) and place in a preheated oven for 25-30 minutes. This dish goes well with a salad of fresh vegetables.

Festive pike

An original recipe for pike fish cutlets, to which pumpkin and milk are added. They have a pleasant color and light creamy taste. Required list of products:

• pike (medium size) – 1 pc.;
• oatmeal – 50 g;
• milk (reduced fat) – 30 ml;
• egg – 1 pc.;
• pumpkin – 50 g;
• onion – 1 pc.;
• salt, allspice - add to taste.

First, soak the ground oatmeal in milk and let it brew. Remove the skin and bones from the pike, and then grind it in a convenient manner. Next, mix the minced meat with chopped onions, carrots and eggs, add salt and pepper. Mix the minced meat with the infused oatmeal and form cutlets of the same size. Bake for approximately 30 minutes until the dish is fully cooked. Cutlets should be served with vegetables (stewed, steamed).

Steamed pollock cutlets in a slow cooker

The multicooker is our main assistant in the kitchen, along with the oven. The cutlets in it turn out perfect - juicy, tender, aromatic. And nothing will burn.

Ingredients:

• pollock fillet – 700 g;
• lard – 150 g;
• chicken egg – 1 pc.;
• garlic – 3 cloves;
• salt - to taste;
• pepper - to taste.

I suggest you prepare a delicious side dish. Ingredients for it:

• rice – 2 multi-cups;
• water – 4 multi-glasses;
• salt - to taste.

Preparation steps:

1. Pass the pollock fillet through a meat grinder. We do the same with lard, garlic, and onions. Can be ground in a food processor.

2. Add black pepper, salt, chicken egg to the minced meat and mix thoroughly until smooth.

3. Prepare the side dish. Place rice in a slow cooker, add water, and add salt.

4. Place a container for steaming on top.

5. Form cutlets of your favorite shape and place them on the steamer rack.

6. Set the “Grains” or “Rice” mode and cook for 40 minutes.

Add oil to the rice and mix. Serve the cutlets with rice. It turns out super tasty and without hassle.

Steamed fish cutlets with carrots.

Ingredients: 500g fish fillet of hake, pollock or hake, 1 carrot, 1 onion, 1 egg, 2 tbsp. flour, salt, dried dill, marjoram.

Preparation: cut the fillet into pieces, peel the onion and cut into several pieces, pass through a meat grinder along with the fish, tip the minced meat into a colander to drain excess liquid. Add finely grated carrots to the minced meat. Stir. Add an egg, spices, a little flour, knead. Form cutlets, roll in flour, place in a steamer, steam for 20 minutes.