Fish meatballs in sauce (recipe for catering establishments, 1955)

[Cutlet mass:]

Fish meatballs in sauce (recipe for catering establishments, 1955)

Category: Fish dishes

Ingredients
Cutlet mass:	in the recipe (net !!) / I took
pike perch or ...	80gr / -
or catfish	80gr / -
or pike	80gr / -
or cod	80gr / 1400gr
or sea bass	80gr / -
wheat bread (2-3 days)	15gr / 200gr
milk or water	25gr / 330gr
bulb onions	18gr / 300gr
salt pepper
egg (when using cod or perch)	0.05-0.1pc. / 1pc. C2
lard / beef tallow or butter	take 50-100g per 1 kg of fish pulp / 100g. lard
Sauce:
wheat flour	40gr
sour cream	300gr
tomato paste	2st. l.
broth / broth / water	1 liter
butter	50gr
salt, sugar
For frying:
flour for rolling
vegetable oil

Cooking method

• I must say right away that they are very tasty. Very, very ... Pay attention - the products are given net! That is, the fish is already without bones / skin, etc., that is, minced meat, onion - peeled, etc.
• Now I will reveal all the secrets, how everything is painted there, how you can vary this recipe to get a good result. So,
• 1. We make minced fish. As you can see, I made from cod (I really love cod for cutlets). Fish, especially thawed (and we simply do not have another, practically) flows pretty much. Squeeze it out so that there is no excess liquid.
• For lean fish, it is allowed to add beef or pork fat or butter to the minced meat in the amount of 50-100 g of fat per 1 kg of fish pulp. Therefore, it is usually not directly indicated in the recipe, but its addition is allowed in the manufacturing description.
• 2. Soak white wheat bread without crusts in milk.
• 3. Peel the onion, cut it, fry it well. Pass the onion and bread together with the milk in which it was soaked through a meat grinder. It is much better to fry onions, but if there is no time or desire, then it is not necessary. Variations of this recipe allow for no roasting. Cooking 1952 insists - fry! It's up to you. It's tastier with fried))).
• 4. For cod, I added 1 egg, pepper and salt the cutlet mass, mix well.
• When making minced meat from cod, sea bass and other fish that have an insufficient amount of binding (adhesive) substances, it is allowed to use eggs in very small quantities: from 1/20 to 1/10 of 1 egg per serving. Therefore, I have 1 egg of category C2 for the whole minced fish weighing 1400g.
• 5. Form meatballs about 6cm in diameter, roll in flour and fry over fairly high heat until crisp. Or put in a deep baking sheet and bake in a very hot oven until golden brown.
• 6. Pour the sauce and simmer the meatballs with the sauce for 10-15 minutes.
• 
• Sauce:
• The native sauce from this recipe is delicious, but takes a long time to cook. I didn't have time, so I used meatball sauce, which, when stacked tightly, without empty spaces, will take about one and a half liters for the portion of minced meat I took.
• 

[Nata]

Oooh, meatballs
Very tasty dish and I love them very much
Nata, thanks for the recipe Bookmarked. I think it won't lie there for long

[OlgaGera]

OlgaGera,

That cutlets, that meatballs - the principle of cooking is the same, only the meatballs are then stewed in the sauce for 10-15 minutes. And that's all. There is a lot of text, but only to clarify the subtleties and the principle, but in fact there is not a lot of work with them. No more than usual.

I prepared something all over the weekend))).Ciabatta, stewed fish, stewed curd, meatballs, cake, barbecue ... Mine breathe every other time))).

[Nata]

Nata, I have a vacation after 2 weeks in Moscow.
Borsch, lamb, juices and khachapuri are lazy for the disposal of bread and cheese.
I won't eat so much that you listed ... thanks for the dessert

[OlgaGera]

OlgaGera,

It was in 2 days))). And I don't cook a lot: one time is usually. Because they only eat the preheated ones: soups, cutlets .. That's why it turned out so much: for lunch, for dinner ... The fish meatballs are prepared for tomorrow, nobody ate them today (my husband and I took a sample from the batch) ... Children today have reduced almost the whole cake. It's refreshing, jelly, with homemade cottage cheese and its own strawberries.

And I don't cook much: one meal is usually

I do not like warmed up. Prepared - ate. Reluctance to cook - then grilled cheese, salad or a piece of meat on the fire.
Fish cakes or meatballs can be eaten cold. They are tasty. In cold weather you can taste even more

Tusya, fish balls, of course, are boring, I don't even doubt it, but I finished reading and haaachu cake. De take a prescription?

Tusya, fish balls, of course, are boring, I don't even doubt it, but I finished reading and haaachu cake. De take a prescription?

Oh, there is such a beggar cake. Now in my blog I will describe the principle of cooking. It is simple, that even I can do this (and I finally can't, by the way))).

(and I finally can't cakes, by the way))).

Yes, laaaad! : don-t_mention: Is there something you can't? Nooo believe!

The meatballs are so delicious !!! Everything is already in the bookmarks.

[Nata]

Wow fish balls. And I didn't know that meatballs can be fish Thank you, Nata,

Nata, thanks for the recipe. I love to cook according to proven proportions. There is a high probability of getting an excellent result.

Natul, thank you for another reminder of your distant youth!
Made today fish meatballs from frozen hake and cod. The minced meat turned out to be thin, although I did not use much milk, and squeezed the water out of the fish ... Although the meatballs were molded in wet hands, when trying to roll them in flour, they sour and began to stick. After tormenting with 5 meatballs, I spat on this mockery, dumped all the minced meat into a baking sheet, leveled it, and then drew "watersheds" up and down with my straight finger - the cells turned out to be "coffins" of 8x4 pieces.
I was afraid that they would blur during cooking, but the strong heat in the oven instantly cemented them, and they turned out to be both strong on the outside and very tender on the inside. Incidentally, my husband suggested this method to me: they say, why are you suffering, make a casserole on the whole sheet, and I thought of the "coffins", because somewhere the same had to work the sauce, that is, portions were needed ...
By the way, I made the sauce on whey, so I took 150 grams of sour cream, and of all kinds of herbs it swelled. At first I thought that there would be too much of it, because I almost reached the edge of a deep baking sheet, and then it was absorbed, boiled down - and oh, how little it turned out, I wanted more and more - it turned out so tasty.

So thank you so much again
And now I will often use such a molding - quickly, conveniently, evenly!

In a whisper: I will give you a recipe for fish cakes later from OttEda, from the Collection. They have even more bread !! But sooo tasty, yeah ...

Natalie! Where's the recipe for fish cakes? I honestly searched, but did not find. And you need very, very! You are welcome!

I cook these meatballs for the second time in the last week! Very tasty, especially my husband appreciated, in contrast to the children.

[Olekma]

Olekma,

And I didn't post them, it seems ...

And children, of course, are usually less supportive of fish, what really)))

[Olekma]

Olekma,

And I didn't post them, it seems ...

And children, of course, are usually less supportive of fish, what really)))

Sorry! And then I have pikes in the freezer like Matroskin's shoe polish ... And even at the end of September, my husband, according to tradition, will replenish stocks - the season.
Natasha, please post a recipe for fish cutlets

Please pay attention.who used the recipe - I corrected the gross products (grams of fish / onions) to net so as not to get confused. Otherwise, she could have misled someone, because she gave it gross and did not explain that it was gross. Therefore, the numbers were different for different breeds of fish. Forgive me if you are suddenly confused.

I'll add a meatball report here too! Very tasty!!!

Added on Tuesday 01 Nov 2016 12:58 PM

Please pay attention. who used the recipe - I corrected the gross products (grams of fish / onions) to net,

The meatballs were equally tasty when it was not corrected

[Olekma]

Olekma,

Meatballs are my lubofff !!!)))

[Nata]

And how did I slip by
Nata, excellent
As always, everything is point by point and with explanations, thank you very much

[Tusya]

Tusya, is pollock fillet good?

Add lard / butter, right?

[Crochet]

Crochet,

Of course it does! And put the lard! Do not dodge!)))

katko,

When it is clear where the "legs grow" from, then it is very easy to apply it in practice in other recipes!

[Nata]

ahh, how lucky I was, my brother brought the minced pike, already with lard and onions, I just had to defrost and add buns. I'll do it next weekend.

Added Monday 30 Jan 2017 12:07 PM

Nata, and what kind of sauce is there? well, in a nutshell ..

[Yarik]

Yarik,

Native sauce there is the main red sauce, which I posted here on the forum. The same table gravy.

I have meatballs in the oven. It's just yyyyyyyyyyy some how they smell.

[Nat]

Fish, especially thawed, flows fairly. Squeeze it out so that there is no excess liquid.

Nat, we weigh the fish after push-ups, right?

Smoked bacon (I have a fat smoked-boiled brisket) good or bad?

Or is oil better?

mince

What grid / with what holes?

Minced meat through a meat grinder one or two / three times?

[Crochet]

Crochet,

Yes, after spinning. Through a fine grate and 1 time is enough. Smoked brisket will not work. She doesn't belong there. If it is dying and there is nowhere to attach it, freeze it better. Put it in the pizza.

[Tus]

Tus, Thank you so much !!!

freeze better

*in the voice of the commandant of the hostel from the movie "Girls"* Must ...

Put it in the pizza.

For pizza?

Beeeeeeee, she's so fat ...

Nat, and if you bake in the oven, 30 minutes?

[Crochet]

Crochet,
I don't look at the time. So that they are tinted / fried.

[Natka]

Natka, yes fix with him, over time, what temperature to set?

You have it written:

bake in a very hot oven

If hYo, I have a maximum of 300 ...

Roll in flour in any way, what for frying, what for baking?

I don’t want to fry, again these hateful greasy splashes all over the kitchen ...

Kroshik, I bake all the meatballs in the oven at maximum (I have 250 °) with convection. But not for long. The crust has gilded, the clear juice (possibly) has come out - that's all, I pull it out so as not to ruin the juiciness. If in sauce, then you roll it in flour, if you use it without sauce, then without breading. Galya (the dog) wrote that flour, including for thickening the sauce. Well, so that it does not stick to the pan, essessna

[Crochet]

Crochet,

I have a maximum of 230, but I turn on the turbo grill. That is, it is frying. I don't use convection in these cases. For a traditional oven, it is described in the Collections, in my opinion, about 300gr (top-bottom)

I'm with meatballs again, delicious!

yummy

Not that word

Yes, it's sooooo tasty, oooo)))

I no longer have the strength to look at the photos, I ran to dinner))

[Nata]

Nata, did. Delicious. Thank you of course. Another. One hundred and fifty times that introduced me to the Collection, which I managed to buy for a low price. Well, and, of course, for the fact that you laid out the recipe, because you need to flip through the pages of the 1955 book with great care - it's easier to go to the site and find the recipe from you

Even the sauce was lazy, like yours. Fine!

I had a whole fish, uh ... chum, I think so. Here I am from fillet - minced meat, the rest - for broth. I made a sauce on the broth.Almost Julia Child in general

I'm not carrying a picture - well, meatballs are like meatballs. Take our word for it!