Servings: 4
Ingredients
For fish cutlets
- 500 g cod farce
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 egg
- 2 spoons maize starch
- 150 ml gietinėlės
- 1 spoon mustard
- salt, pepper
- oil for frying
Attachment
- Boiled potatoes (usually 2 medium potatoes per person)
For salads
- 3 carrots
- 2 spoons Mayonnaise
- 1 slice garlic
Instructions
- Finely chop the onion and celery stalk, grate the carrot and fry everything in oil.
- Add the egg, salt, pepper, starch and cooled roasted vegetables to the fish stock and mix well. Form into cutlets and fry in oil. Fry on both sides, then add the mustard to the pan and pour in the cream. Stir and heat until the cream boils and starts to thicken.
- Finely grate the carrots for the salad, add a clove of chopped garlic and mayonnaise.
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