Fish meatballs: cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In order to constantly be in shape and have a slim figure, first of all, you need to eat right. One of the he althiest foods that should be found in the human diet quite often is fish. Indeed, in terms of its qualities, it is in no way inferior to meat, moreover, it is an excellent source of vitamins and minerals. Another positive feature of fish, which will certainly please housewives, is the ease and variety in cooking, as well as a delicate and pleasant taste. In our article, we will take a closer look at how to properly cook fish meatballs, as well as some secrets that will help make this dish very tasty and he althy.

Which fish to choose for cutlets

For the preparation of fish meatballs, both river fish and sea fish are suitable. It can be pink salmon, halibut, cod, pollock, pike, pelengas, it doesn’t matter, the main thing is that the main product is not too dry, but not too fat either.

Fish meatballs, the recipe of which is quite simple, it is more expedient to cook from large varieties, so that it is easier to remove all the bones from it. It is better to cut such fish into small pieces than to grind or twist in a meat grinder, so itwill be more juicy and tasty.

If a small fish is “littered” in the refrigerator, it doesn’t matter, twist the meat in a meat grinder several times, then the bones in the dish will not be felt after cooking. And in order to make the stuffing homogeneous, rinse the meat grinder knives under cold water.

How to cut fish properly

If the fish is frozen, place it in a deep bowl of water at room temperature until completely submerged. You can also quickly defrost fish in the microwave.

Rinse the product ready for cutting under running water and dry it slightly, then you can proceed to its direct cutting. With a sharp knife, first cut off the fins on the belly. After that, clean the fish from scales, if any. Next, start removing all the insides. To do this, make an incision along the line of the gills and open the belly, remove all the insides and the black film.

After that, rinse the fish several times under running water.

How to fillet fish

Fish meatballs are best cooked from fillets, especially if little gourmets run around in your house. To do this, after gutting the fish, position it so that the tail looks directly at you. With the tip of a knife, carefully make an incision along the ridge in the center of the back, in the direction from head to tail. Next, slide the knife between the ribs and the fillet, placing it at a slight slope. Hold the fish with your hand and make cuts, carefully separating the fillet from the ribs. After that, carefully lift the separated part and continue to move towardstail. You should have one sirloin. Next, proceed to the separation of the second fillet, doing the same steps.

What can be added to stuffing

Fish meat patties made from low-fat varieties will be more juicy if you add a little margarine or butter to the minced meat. Some housewives in this case use lard, saying that this makes the cutlets fragrant and juicy. You can also add oil when forming meatballs, putting a small piece in the middle. If these products are not at hand, you can use ordinary vegetable oil.

Bread is added to the dish to provide stickiness, although some cooks claim that eggs will work for this purpose. In order for the meatballs to turn out whole, it is necessary to take yesterday's or stale bread. A serving should be a third of minced fish. The opinion that bread should be soaked in milk is considered erroneous, it is more expedient to do it in water.

Onion is used as a marinade, so it should be cut as small as possible.

Semolina is used if there is no bread. One tablespoon is needed per kilogram of minced fish. After that, let the cutlets stand for several hours so that the cereal swells.

Fish meatballs, the recipe with a photo of which will help in cooking, will be very tender and tasty if you add vegetables - carrots, potatoes, cabbage to minced meat.

Seasoning will also be added to meatballsunusual taste and aroma, the main thing in this case is not to overdo it so as not to set off the taste of the main product.

Breading fish meatballs is better in breadcrumbs and bran, adding various aromatic herbs to them, thanks to this, cutlets will be covered with a delicious crust and acquire an unusual taste. If these products are not available, you can bread in regular wheat or rice flour.

Chill

Chefs and experienced housewives recommend cooling the minced meat and all used items - a knife, a bowl, a spoon, etc. before cooking meatballs. This will give your patties tenderness and uniformity.

Before shaping the fish balls, dampen your hands with water so they don't stick to your palms.

Secrets of kneading minced fish

Oddly enough, many housewives, despite the presence of various convenient devices on our market, are advised to use their hands. Yes, yes, only with their help the minced meat will acquire the necessary elasticity and suppleness.

So, we have already examined all the secrets and methods of preparing fish meatballs in detail, now you can go directly to the recipes for delicious and fragrant cutlets.

Fish meatballs in the oven with sauce

We will need: 1 kg of minced fish, 1 chicken egg, 2 onions, 2 slices of yesterday's or stale bread, 1.5 cups of tomato sauce or juice, 1 red bell pepper, butter, s alt, pepper.

Cooking process: put the bread in water and soak it well, fish or fillet along with onepass the onion through a meat grinder or chop in a blender. Add the egg, soaked bread, s alt, pepper to the minced meat and with wet hands form flat balls, in the middle of which place a piece of butter.

Preheat the oven and place a baking sheet with meatballs in it. Bake for 10-15 minutes until a nice crust forms. While the meatballs are baking, prepare the sauce. To do this, chop the second onion in a blender, add peeled peppers and tomato paste to it. Pour the sauce over the cutlets and put them in the oven for a few more minutes.

Oven-cooked fish balls with rice

We will need: 1 kg of any fish fillet, 1 cup of regular rice, 1 cup of cream, 2 large onions, 4 tablespoons of butter, 7 tbsp. flour, s alt, pepper.

Cooking process: boil the rice so that it becomes viscous, chop the fillet and onion in a blender or scroll through a meat grinder. Add rice, butter to the minced meat, which must first be melted, pepper and s alt, form small meatballs and place them on a baking sheet, previously lubricated with vegetable oil. Place the patties in the preheated oven for 10 minutes until fat forms. After that, drain the fat, cool it and add cream there. Mix and pour the meatballs with the resulting sauce. Simmer for another 5-10 minutes.

How to cook fish meatballs with vegetables

We will need: 1 kg of fish fillet, 2 onions, 2 small potatoes, 1-2 medium carrots, 100 gr. cabbage, 1 egg,butter, vegetable oil, breadcrumbs or bran, herbs, s alt, pepper.

Cooking process: pass the fillet and onion through a meat grinder or chop in a blender, add an egg. Boil potatoes and carrots and rub on a fine grater, place a small part of the cabbage in boiling water for a few minutes, then chop or chop it in a blender. Add all vegetables to mince. S alt, pepper, sprinkle generously with breadcrumbs. Mix with your hands and form small cutlets, in the middle of which place a piece of butter. After that, heat the pan and fry the meatballs well on both sides. If you wish, you can sprinkle finely grated cheese on top.

Cuts with beans, mushrooms and sauce in a steamed multicooker

Fish meatballs, the recipe of which is quite simple, can also be prepared with beans. This dish will certainly appeal to lovers of truly delicious and he althy dishes.

We will need: 1 kg of fish fillet, green beans 600 gr., mushrooms (champignons) 600 gr., yesterday's white bread, a glass of milk, an egg, 350 ml of dry white wine, 2 large onions, s alt, pepper.

For sauce: 2 tbsp. flour, 2 medium carrots, 2 small onions, fish broth.

Cooking process: scroll the fillet with onions through a meat grinder, add bread, egg, pepper, s alt that has softened in water. Mix well and form meatballs. Put them on the bottom of the multicooker, after lubricating it with vegetable oil. Place chopped mushrooms and green beans between them. Pour wine and water into the slow cooker, they should cover the meatballs by three-quarters. Close the lid and set "Steam" for 5 minutes. After that, drain the broth and prepare the sauce. To do this, mix flour, broth, finely chopped onion and carrots. Pour in the meatballs and steam for a few more minutes.

Surely many people love cutlets, fish meatballs, because they are not only tasty and he althy, but also contain a minimum of calories. Moreover, fish dishes are well digested, unlike pork and other types of meat, so they are also good to prepare for children.