How To Make Luxury fishcakes with tartare velouté
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Serves:
Ingredients
- 400g fresh white fish fillets, such as cod or haddock
- 500g potatoes, peeled and diced
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, finely chopped
- 2 spring onions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 100g breadcrumbs
- Vegetable oil, for frying
- For the tartare velouté:
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon capers, drained and chopped
- 1 tablespoon gherkins, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
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Boil the diced potatoes in a large pot of salted water until tender. Drain and mash them.
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In a separate bowl, flake the fish fillets and remove any bones. Add the fish to the mashed potatoes.
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Stir in the lemon zest, lemon juice, parsley, spring onions, salt, and pepper into the fish and potato mixture.
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Shape the mixture into 8 fishcakes, about 2cm thick.
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Dip each fishcake into the beaten eggs, then coat in breadcrumbs.
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Heat vegetable oil in a frying pan over medium heat. Fry the fishcakes for about 3-4 minutes on each side until golden brown and cooked through.
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For the tartare velouté, mix together the mayonnaise, Greek yogurt, capers, gherkins, dill, chives, lemon juice, salt, and pepper in a small bowl.
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Serve the fishcakes hot with the tartare velouté sauce on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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