Cutlets pike

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1 kg pike fillets boneless

300-400 ml cream

1 onions

1 loaf (crumb)

300 g ceps

1 egg

butter
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breadcrumbs

Soak crumb in 100 ml cream, onion finely chop and fry in butter.

Skip pike fillet with crumb soaked in milk and fried onions through a meat grinder.

Formed into patties from the resulting meat, egg whisk, dip each cutlet in egg, breaded.

Fry patties pike in butter until cooked on both sides.

Preparation of the sauce: fry the sliced mushrooms in butter, pour the remaining cream, add a little flour, stir, add pepper and salt and cook the sauce over medium heat, stirring constantly until thickened.

Before serving burgers pike abundantly pour prepared sauce.

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