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fabulous fish cakes

Fish cakes are delicious for a light and flavorful lunch or a starter course.  Slightly unexpected and always appreciated, it is hard to go wrong with this recipe.

The only downside to the dish…is I find them slightly messy to make.  You end up using quite a lot of pans and plates.

But that being said, fishcakes are well worth the effort and the great part is you can make them a day in advance, and just cook off, keep warm in oven for an hour before serving.

fabulous fish cakes

Fish cakes are delicious for a light and flavorful lunch or a starter course.  Slightly unexpected and always appreciated, it is hard to go wrong with this recipe.

The only downside to the dish…is I find them slightly messy to make.  You end up using quite a lot of pans and plates.

But that being said, fishcakes are well worth the effort and the great part is you can make them a day in advance, and just cook off, keep warm in oven for an hour before serving.

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Ingredients

Recipe serves: 8
1 pound 12 ounces (about 1 kg) fresh cod
4 medium size (about 425g) yellow potatoes (maris piper)
1 cup (250ml) milk
2 bay leaves
3-4 peppercorns
2 tablespoons capers
1 teaspoon dijon mustard
1 tablespoon horseradish cream
1 finely chopped small shallot
2 teaspoons lemon juice
1 1/2 tablespoons chopped chives
for coating
2 beaten eggs
1/2 cup (65 grams) flour
3/4 cup (95 grams) plain bread crumbs
vegetable oil for frying
for the sauce
1/2 cup (130 grams) plain yoghurt
1/2 cup (130 grams) sour cream or creme fraiche
2 teaspoons horseradish
1 1/2 tablespoons finely chopped chives
8-one half wheels lemon garnish
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thoughts&stories

If variety is your spice in life substitute some of the cod for another fish.  I often make these with both cod and salmon- especially if I have frozen salmon from another time.

Instead of the horseradish sauce I suggest here, you can also be more traditional with a fish tartar sauce.  I have never loved mayonnaise based sauces but there are many really good store bought options or easy recipes.

Wines

Sauvignon blanc

lightly oaked Chardonnay (especially if you substitute any salmon for the cod)

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fabulous fish cakes
  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • for coating

  • for the sauce

Directions

1
Done

Peel the potatoes and cut into same size cubes to assure an even cooking time.

2
Done

Place potatoes in a medium size saucepan, add cold water, a pinch of salt, and bring to the boil. Lower heat to simmer for 10 minutes or until tender.

3
Done

In meantime add 1 cup milk and 1 cup water to a saute pan with the bay leaves and peppercorns.

4
Done

Lay all the fish in the milk and water mixture to gently poach.

5
Done

Cover the saute pan, bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand with the cover for 10 minutes which will gently cook the fish.

6
Done

Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Discard the milk liquid.

7
Done

Drain the potatoes in a colander and leave for a few minutes to cool.

8
Done

In a mortar and pestle, or any small dish, pound the capers and shallots, add the lemon juice, horseradish cream and mustard, mix together well.

9
Done

Take a large mixing bowl and add the potatoes- they will break apart which is fine. Add the fish, sauce, chopped chives and blend together.

10
Done

Form the fish into 8 round shapes, or 16 small ones. I use a medium size pastry ring to get a uniform shape. You can also use a scale and weigh each one to assure uniform size and then just form into patties like a hamburger.

11
Done

Chill for at least 30 minutes to make the fish cakes firm. You can also prepare a day ahead and refrigerate ovenight.

12
Done

Preheat oven to 170F (75C) for warming.

13
Done

Place the flour, beaten eggs and breadcrumbs in separate bowls.

14
Done

Dip each fish cake in the flour, followed by the egg and then finishing off with breadcrumbs.

15
Done

Heat oil in a saute pan, place fish cakes in batches into the oil and gently fry until golden brown. It should take about 4 minutes per side. Adjust heat as needed and add more oil when necessary for the batches.

16
Done

Place fishcakes in the warm oven until ready to serve. You can fully prepare and keep warm for up to an hour.

17
Done

Horseradish sauce

Place yoghurt, sour cream/creme fraiche, horseradish and chives. Mix well and check to taste, adding more horseradish or chives to taste.

18
Done

Serve fishcake on a salad (greens of your choice-though goes well with my simple green salad with fennel click here ) with a nice tablespoon of horseradish sauce and half wheel of lemon.