Gastronomic Surprise à la Astrakhan — Recipe for Pike Cutlets

You will need:
minced pike — 120 g,
pike roe — 30 g,
leek — 20 g,
carrot — 20 g,
cream 22% — 60 g,
cream butter — 60 g,
cauliflower — 60 g,
pumpkin — 100 g,
sour cream — 40 g,
herbs– add according to your taste,
salt – add according to your taste,
nutmeg – add according to your taste

Recipe:
let’s start with the mince. Finely chop carrot and onion, fry them in butter until half cooked, pour in the cream and simmer until the cream is thick. Add salt and nutmeg according to your taste. Add it all into the pike mince, make cutlets and cool them.
Prepare the cabbage:
boil it for 15 minutes in salted boiling water, then place it on a greased baking tray.
Don’t forget the serving puree. Roast the pumpkin until it’s done in the oven, chop in the blender, add sour cream and stir it.
The best part: fry the cutlet on all sides until golden brown, place it in the cabbage and bake on the greased baking tray for 18 minutes at 180 degrees.
Serve on a plate with pike roe and pumpkin sauce. Such a masterpiece, isn’t it?

You will need:
minced pike — 120 g,
pike roe — 30 g,
leek — 20 g,
carrot — 20 g,
cream 22% — 60 g,
cream butter — 60 g,
cauliflower — 60 g,
pumpkin — 100 g,
sour cream — 40 g,
herbs– add according to your taste,
salt – add according to your taste,
nutmeg – add according to your taste

Recipe:
let’s start with the mince. Finely chop carrot and onion, fry them in butter until half cooked, pour in the cream and simmer until the cream is thick. Add salt and nutmeg according to your taste. Add it all into the pike mince, make cutlets and cool them.
Prepare the cabbage:
boil it for 15 minutes in salted boiling water, then place it on a greased baking tray.
Don’t forget the serving puree. Roast the pumpkin until it’s done in the oven, chop in the blender, add sour cream and stir it.
The best part: fry the cutlet on all sides until golden brown, place it in the cabbage and bake on the greased baking tray for 18 minutes at 180 degrees.
Serve on a plate with pike roe and pumpkin sauce. Such a masterpiece, isn’t it?