A nice recipe for fish cakes that I show you how to make these fish cakes from scratch. These are delicious with homemade tartar sauce and a mix of different types of lettuce.

Number of persons: 4 / Preparation time 45 min.
Ingredients (Tartar Sauce)
125 ml. Mayonnaise
1 tbsp. Capers, coarsely chopped (rinsed and drained if salted)
1 tsp. Horseradish cream
1 tsp Dijon mustard
1 small shallot (finely chopped)
1 tsp. flat leaf parsley (finely chopped)
Ingredients (Fish Cakes)
600 gr. cod or haddock fillet
2 bay leaves
150 ml milk
150 ml water
450 gr Potatoes (floury)
1 tsp. Finely grated lemon peel
1 tbsp. Flat leaf parsley (finely chopped)
1 tbsp. finely chopped chives
1 egg (beaten)
50 gr. Flour
85 gr. Breadcrumbs
4-5 tbsp. Vegetable or sunflower oil, for shallow frying
Lemon wedges and mixed salad mix, to serve
Preparation:
Tartar sauce:
Mix 125 ml mayonnaise, coarsely chopped capers, horseradish cream, Dijon mustard, finely chopped shallot and finely chopped flat-leaf parsley well and then place in the refrigerator.
Fish cakes:
Place 600g cod or haddock fillet and 2 bay leaves in a frying pan. Pour 150ml milk and 150ml water over it. Cover, bring to the boil, then reduce the heat and simmer for 4 minutes. Then remove from the heat and leave covered for 10 minutes to allow the fish to cook gently.
In the meantime, peel and cut 450g potatoes into equal pieces. Put them in a pan and boil for 12 minutes. Add a pinch of salt.
Remove the fish from the milk with a slotted spoon and place on a plate to cool. Drain the potatoes in a colander and leave for a minute or two. Return the potatoes to the hot pan on the lowest possible heat and leave for 1 minute to dry, then mash with a fork and stir so that they don't stick. You should have a light, dry, fluffy puree.
Remove from heat and whisk in 1 heaped tablespoon of tartare sauce, then 1 teaspoon of lemon zest, 1 tablespoon of finely chopped flat-leaf parsley and 1 tablespoon of finely chopped chives. Season well with salt and pepper. The potato should be well-flavoured, so taste and adjust if necessary.
Drain the liquid from the fish, grind some pepper over it and flake it into large pieces into the pan with the potatoes. With your hands, gently lift the fish and potatoes together so that they just mix. You only need a few turns, otherwise the fish will break up too much. Set aside and let it cool.
Beat 1 egg on a large plate and dust a plate with flour. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into 8 parts.
On a floured board, with floured hands, gently shape into 8 cookies, about 1 inch thick. Place each cookie one at a time in the egg and brush the top and sides so they are completely coated. Place the cookies on the crumbs and pat the crumbs onto the sides and tops so they are lightly coated. Place on a plate, cover and refrigerate for 30 minutes (or up to a day in advance).
Heat 4-5 tbsp vegetable or sunflower oil in a large frying pan. To test when it is ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
Cook the fish cakes over medium heat for about 5 minutes on each side or until crispy and golden brown. Serve with the remaining sauce (squeeze in a little lemon to taste), lemon wedges for squeezing and a mix of different lettuces.
Enjoy your meal.
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