RUSSIAN FISH CAKES
These Russian Fish Cakes offer a comforting and flavorful experience, perfect for a satisfying meal. The recipe combines tender fish with aromatic onions and a touch of sweetness, creating a delightful balance of flavors. Simmered in a flavorful broth and served with a rich sauce, these cakes are a classic dish that's both easy to make and incredibly delicious.
Ingredients
- 3 pounds Fish (weakfish, carp, pickerel, haddock, or whitefish)
- 1 large Onion
- 3/4 cup Water
- 1/2 cup Soft bread crumbs
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 cup Sugar
- 2 large Egg whites
- 2 tablespoons Butter, melted
- 1 cup Fish bones and skins (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter
- 2 large Egg yolks
- 1 teaspoon Sugar
Instructions
- 1Remove the skin and bones from the fish. Chop the fish flesh very fine. Mince or grate the onion.
- 2In a bowl, combine the chopped fish, minced onion, water, bread crumbs, salt, pepper, sugar, egg whites, and melted butter. Chop until very smooth.
- 3Form the mixture into cakes, each containing a generous tablespoonful of the mixture.
- 4Place the fish bones and skins, sliced onion, and butter in a saucepan. Add the fish cakes. Cover with water and simmer for 1 hour and 15 minutes.
- 5Remove the cakes from the saucepan. Strain the broth into the egg yolks, which have been slightly beaten with the sugar. Stir over heat until thickened, but do not boil.
- 6Pour the sauce over the fish cakes and serve hot or cold.