FISH RECIPE: MIEKOJÄRVI BURBOT PATTIES
First, place the bowl and blades of the blender into the refrigerator to cool down, so that the mixture does not mature during the mixing step. If you are using a Miekojärvi boneless ground filet, you do not need a blender. If you are using the ground filet, put it first in a sieve or colander to siphon out the excess liquid. This way, you can achieve the desired thickness.
- Burbot filet pieces and liver 1 kg
- Salt 2 tsp
- Black pepper ½ tsp
Mix these ingredients in a blender and put in the refrigerator for some time.
- 2 eggs
- Melted butter (cooled) 50 g
- Whipping cream 2 dl
Mix these ingredients in a blender and set aside
- 2 bay leaves, finely chopped
- Chives, pinch added according to taste
- Dill, pinch added according to taste
- Thyme, pinch added according to taste (before mixing)
- Juice and grated peel of ½ lemon
Mix these ingredients in a blender and set aside.
Use a mold if you have one to make appropriately-sized patties.
Fry in butter on both sides until brown (do not cook thoroughly).
Place the ready patties on a baking sheet and bake at 150 degrees for about 10 minutes.
Enjoy the patties warm with rye bread or salad. A delicious sauce to accompany the dish is smetana sauce, made from smetana, the juice of ½ a lemon, dill, salt and turmeric.
The patties will stay good in a refrigerator for a while, but are also delicious as a cold snack. You can also make a bigger batch and freeze them for use later.