Bele ribe za pljeskavice:
1. Oslić – neutralnog ukusa, čvrsto meso koje se lako oblikuje. Odličan je za klasične riblje pljeskavice sa hlebnim mrvicama, jajetom, malo limuna i začinskog bilja poput peršuna i mirođije.
2. Bakalar (en. cod) – ima čvrsto i masnije meso, sočne riblje pljeskavice. Može se kombinovati sa belim lukom i malo senfa za aromatičan ukus.
3. Smudj – čvrsto i kompaktno meso, blagog ukusa. Idealno za riblje pljeskavice sa kremastim sosom od jogurta i limuna ili blago začinjene.
4. Stuka – meso je čvrsto, sa blagim slatkastim tonom. Dobro se meša sa sitnim hlebnim mrvicama i jajetom da riblje pljeskavice drže oblik.
5. Som – čvrsto i masnije meso, daje sočnost. Odlično se kombinuje sa belim lukom i peršunom, može i sa malo kukuruznog brašna za koricu.
6. Orada – čvrsto, belo i aromatično meso. Pljeskavice od orade su sočne i ukusne, ali je potrebno pažljivo odstraniti kosti. Može se mešati sa oslićem ili smuđem za neutralniji ukus.
7. Brancin – čvrsto, sočno i blagog ukusa, super za kombinovanje sa oslićem ili oradom, lako drži oblik i peče se fino na tiganju ili roštilju.
Druge ribe (nidu bele, ali se mogu koristiti)
1. Losos – mekše meso, jača aroma, idealan za kombinaciju sa belom ribom (npr. oslić + losos) da se dobije aromatična, sočna pljeskavica.
2. Tuna (sveža) – čvrsto meso, intenzivan ukus. Najbolje je kombinovati sa belom ribom da pljeskavice ne budu previše “riblje”.
3. Skuša – masnija riba, daje sočnost, ali ukus je jak. Dobro ide u mešavinu sa neutralnijim belim ribama ili kao samostalne “riblje pljeskavice sa jakim ukusom”.
4. Haringa – masna i aromatična riba, intenzivnog ukusa. Najbolje ide u kombinaciji sa belim ribama ili sa blago začinjenim smesama da se ublaži jak riblji ton.
Predlozi kombinacija riba za pljeskavice
Oslic + orada → blago aromatično, sočno i neutralno za sve ukuse
Smudj + som → vrlo sočne, čvrste, odlične za pečenje na tiganju ili roštilju
Oslic + losos → aromatično, mekše, lagano ružičaste pljeskavice
Bakalar + oslic → klasična čvrsta pljeskavica, dobro drži oblik
Saveti za pripremu:
- Uvek koristiti filete bez kostiju i po mogućnosti bez kože.
- Dodati hlebne mrvice (prezle) ili kukuruzno brašno da pljeskavice drže oblik.
- Jaje pomaže vezivanju i daje sočnost.
- Za aromu, kombinujte peršun, mirođiju, limun, beli luk ili blage začine.
- Pljeskavice se mogu pržiti na tiganju, peći u rerni ili grilovati, ali čvrste ribe bolje drže oblik.
White fish for burgers:
1. Hake – neutral flavor, firm meat that is easy to shape. It is excellent for classic fish burgers with breadcrumbs, egg, a little lemon and herbs such as parsley and dill.
2. Cod – has firm and fattier meat, juicy fish burgers. Can be combined with garlic and a little mustard for an aromatic taste.
3. Perch – firm and compact meat, mild flavor. Ideal for fish burgers with a creamy yogurt and lemon sauce or lightly spiced.
4. Pike – the meat is firm, with a slight sweet tone. It mixes well with fine breadcrumbs and egg to keep the fish burgers in shape.
5. Catfish – firm and fattier meat, gives juiciness. It goes well with garlic and parsley, it can also be combined with a little cornmeal for the crust.
6. Sea bream (gilt-head bream) – firm, white and aromatic meat. Sea bream patties are juicy and tasty, but you need to carefully remove the bones. It can be mixed with hake or perch for a more neutral taste.
7. Sea bass - firm, juicy and mild in taste, great for combining with hake or sea bream, easily holds its shape and is grilled nicely on a pan or grill.
Other fish (not white, but can be used)
1. Salmon – softer meat, stronger aroma, ideal for combination with white fish (e.g. hake + salmon) to get an aromatic, juicy fish burger - fish patty.
2. Tuna (fresh) – firm meat, intense taste. It is best to combine it with white fish so that the burgers are not too "fishy".
3. Mackerel - oilier fish, gives juiciness, but the taste is strong. It goes well in a mixture with more neutral white fish or as an independent "fish burger with a strong taste".
4. Herring – fatty and aromatic fish, with an intense taste. It goes best in combination with white fish or with slightly spicy mixtures to soften the strong fish tone.
Suggestions for combinations of fish for burgers
Hake + sea bream → slightly aromatic, juicy and neutral for all tastes
Perch + catfish → very juicy, firm, great for frying in the pan or grilling
Hake + salmon → aromatic, softer, slightly pink fish burgers - fish patties
Cod + hake → classic firm fish burgers - fish patties, holds its shape well
Tips for preparation:
- Always use fillets without bones and preferably without skin.
- Add breadcrumbs or corn flour to keep the fish burgers - fish patties in shape.
- The egg helps binding and gives juiciness.
- For aroma, combine parsley, dill, lemon, garlic or mild spices.
- Patties can be fried in a pan, baked in the oven or grilled, but firm fish keep their shape better.
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