pavel kochegarov got into the kitchen of a fish restaurant in moscow 10 years ago, before that he livedsk, cleaning shrimp. the chef takes the sauce, the shell is lightly fried with tomato paste, white wine, onions, carrots and celery, then it is poured over everything with fish broth, boiled down, filtered and mixed with heavy cream. now you need to prepare minced meat. we take peeled shrimp and chop them until smooth, in principle, at home you can do this through a meat grinder, but as we work in a restaurant, it’s best to chop them finely so that they , in addition to crunching the minced meat, pavel adds finely chopped ground black chili. pepper, salt, egg and fry the cutlets in olive oil on both sides for 2 minutes, plus another five minutes, bring the dish to readiness in the oven for garnish, stewed spinach with garlic, our signature shrimp patties with sauce and stewed spinach. enjoy your meal. thank you surprise former sailor. pavel managed to recognize dmitry immediately and you can’t determine what kind of meat cutlets are made of, but they taste. i really liked the spinach.