Ingredients
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1 pound 12 ounces (about 1 kg) fresh cod
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4 medium size (about 425g) yellow potatoes (maris piper)
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1 cup (250ml) milk
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2 bay leaves
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3-4 peppercorns
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2 tablespoons capers
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1 teaspoon dijon mustard
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1 tablespoon horseradish cream
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1 finely chopped small shallot
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2 teaspoons lemon juice
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1 1/2 tablespoons chopped chives
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1 cup water
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a pinch salt
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for coating
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2 beaten eggs
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1/2 cup (65 grams) flour
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3/4 cup (95 grams) plain bread crumbs
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vegetable oil for frying
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for the sauce
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1/2 cup (130 grams) plain yoghurt
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1/2 cup (130 grams) sour cream or creme fraiche
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2 teaspoons horseradish
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1 1/2 tablespoons finely chopped chives
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greens (optional)
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8-one half wheels lemon garnish
Directions
1
Done
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Peel the potatoes and cut into same size cubes to ensure an even cooking time. |
2
Done
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3
Done
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In meantime add 1 cup milk and 1 cup water to a saute pan with the bay leaves and peppercorns. |
4
Done
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5
Done
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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
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Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Discard the milk liquid. |
7
Done
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Drain the potatoes in a colander and leave for a few minutes to cool. |
8
Done
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9
Done
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10
Done
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11
Done
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Chill for at least 30 minutes to make the fish cakes firm. You can also prepare a day ahead and refrigerate ovenight. |
12
Done
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Preheat oven to 170F (75C) for warming. |
13
Done
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Place the flour, beaten eggs and breadcrumbs in separate bowls - preparing your little assembly line. |
14
Done
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15
Done
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Place each dipped fishcake on a plate or cutting board until ready to fry. |
16
Done
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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. |
17
Done
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Place fishcakes in the warm oven until ready to serve. You can fully prepare and keep warm for up to an hour. |
18
Done
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Horseradish saucePlace yoghurt, sour cream/creme fraiche, horseradish and chives in a bowl. Mix well and check to taste, adding more horseradish or chives to taste. |
19
Done
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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. |