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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grind the fillets. Cook the onion in the butter until tender and combine with the ground fish. Add the bread crumbs, soaked in the milk, egg, and salt and pepper to taste. Mix thoroughly. Shape the mixture into small balls, dip in egg diluted with water and then in bread crumbs. Cook in the hot butter until delicately browned. Garnish with chopped parsley and serve with tomato sauce.