Fish cutlets with shrimp

1. Stage

Dice the onion and fry it until brown in a mixture of butter (5 g) and vegetable oil (1 tbsp). Leave to cool.

2. Stage

Place the fish fillets in the bowl of a food processor.

3. Stage

Shred. You can use any red fish. This time I made cutlets of trout.

4. Stage

Add potato starch to the bowl of a combine with chopped fish (corn or rice starch will need one and a half times more, that is 1.5 tbsp.), fried onions, season the fish mass with pepper and salt. Mix the force-meat until homogeneous.

5. Stage

Finely chop the boiled shrimp and mix with soft butter (the remaining 20 grams) and chopped parsley. The weight is the weight of the shrimp already peeled.

6. Stage

Form the cutlets. For this, I use a serving ring with a diameter of 8 cm. Cover a cutting board with parchment, put a serving ring on it, put about 50 grams of minced fish into it, flatten and crush the minced fish with a spoon, make a small depression in the middle. Place in this depression a teaspoon of shrimp and greens.

7. Stage

Put another 50 grams of minced fish on the shrimp, slightly crush (tamp) with a spoon. Carefully remove the ring.

8. Stage

Put the formed cutlets for 30-40 minutes in the freezer. The oil in the cutlets will "seize" a little and will not leak out during frying. It is very convenient to prepare such cutlets in advance, and an hour and a half before serving, take them out of the freezer, fry and serve them to the table.

9. Stage

Fry the cutlets in well heated vegetable oil over moderate heat. For three or four minutes on one side...

10. Stage

... Then flip, fry for another minute, turn down the heat to low, cover the pan with a lid and cook the cutlets for another five minutes. All done!