Fish Cakes with Tartare sauce
Ingredients
For the tartare sauce:
125ml mayonnaise
1T capers chopped
1t horseradish
1t Dijon mustard
1 sml finely chopped onion
1t parsley, finely chopped
For the fish cakes:
500 fillet, from a sustainable source
150ml milk
350g mashed potato
1t lemon zest
1T chopped parsley
1T chopped chives
1 egg
flour, for shaping
85g breadcrumbs
4T oil, for shallow frying
1 lemon
Method
Mix together mayonnaise, chopped capers, horseradish, Dijon mustard, onion and chopped parsley. Set aside.
Cook your fish in milk and 150ml water.
Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Drain from liquid and add mashed potato, salt, lemon zest, parsley and chives.
Mix well & leave to cool.
Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges.
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