Main Dish
Seafood Recipes
Looking for a good Fish recipe? Try our Fish Cakes with Tartar Sauce. This seafood recipe pairs with White Wine, Pinot Gris. Enjoy! #fish #seafood @chefvivant
Fish Cakes with Tartar Sauce
Servings4 servings
Prep Time95 minutes
Cook Time50 minutes
Ingredients
Fish Cakes
- 1lb potatoes
- salt and freshly black pepper
- 1lb code filets
- 4tablespoons milk
- 1/4cup fresh parsleychopped
- 4each green onionsfinely sliced
- 1/3cup all-purpose flour
- 2medium eggsbeaten
- 3oz dried breadcrumbs
- 1/2cup oil for shallow frying
Tarter Sauce
- 1/2cup mayonnaise
- 2tablespons cream fraiche
- 1tablespoon capersrinsed, dried and chopped
- 2esch gherkinsfinely chopped
- 1/4cup fresh parsleychopped
- 4sprigs fresh tarragonleaves reomved and stalks discarted
- 1/2each lemonzest only, finely grated
- Fish Cakes
Instructions
Fish Cakes
- Cook the potatoes in boiling salted water for 15 minutes or until tender. Drain, then mash and let cool. Place the fish into a skillet and cover with the milk. Cook over a low heat, partly covered, for 10 minutes or until just cooked. Remove fish from the milk and flake, discarding any skin or bones.
- Mix the fish, mashed potatoes, parsley and green onions together and season well. Shape into 8 cakes, 1 in/25mm thick. Season the flour with salt and pepper. Dip the fish cakes into the seasoned flour, the beaten egg, and finally the breadcrumbs, coating well. Refrigerate for 1 hour.
- Heat 1/5 in/5mm oil in a skillet and fry half the fish cakes for 5-6 minutes on each side, until golden. Drain on paper towel, keep warm while you fry the remaining fish cakes.
Tarter Sauce
- To make the tartare sauce, mix the mayonnaise with the cream fraiche, capers, gherkins, herbs, lemon zest and pepper. Serve with the fish cakes.
Recipe Notes
Pairs with White Wine, Pinot Gris.
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