Crispy Fish Cakes with Creamy White Wine Sauce

Main Dishes • Russian

Time 45 minutes

Ingredients 21

Servings 4

Description

Based on a recipe by Jamie.

Ingredients

Smoked haddock fillet 5 oz
Smoked haddock fillet 5 oz
Potato 20 oz
Frozen green bean pods 0 oz
Parsley 4 stems
Lemon ½ piece
Chicken Egg 1 piece
Corn Salad 5 oz
Wheat Flour 0 oz
Breadcrumbs 0 oz
Chives ¼ bunch
Shallot 2 pieces
Crème fraîche 1 tablespoon
Butter 1 piece
Skim Milk to taste
English Dry Mustard 0 oz
Vegetable Oil to taste
Olive Oil to taste
Ocean salt to taste
Ground Black Pepper to taste
Dry White Wine 0 fl oz

Step-by-Step Guide

Step 1

Peel the potatoes and cut each into four pieces, then boil in salted water.

Step 2

Ten minutes before the potatoes are done, place the fish in a sieve and position it over the pot with potatoes, ensuring the bottom of the sieve does not touch the water. Cover with a lid and steam until cooked.

Step 3

Once the fish is cooked, set it aside, add the peas to the potatoes, and blanch for about 30 seconds.

Step 4

Drain the water, add a little milk, a pinch of salt and pepper, and mash everything together.

Step 5

Add finely chopped parsley, fish, and grated lemon zest, mix well, and let cool.

Step 6

Divide the cooled mixture into four parts, shape into cakes, coat in flour, dip in lightly beaten egg, and coat in breadcrumbs.

Step 7

Cover the cakes with plastic wrap and refrigerate for 15 minutes.

Step 8

Preheat the oven to 230°F.

Step 9

Peel and finely chop the shallot, sauté in butter for 5–8 minutes.

Step 10

Add the wine to the shallots and cook for another 2 minutes.

Step 11

In a large skillet, pour in 2 cm of vegetable oil and heat it, then carefully lower the fish cakes into the oil and fry on both sides until golden and crispy.

Step 12

Place the cooked cakes on a couple of layers of paper towels to drain the oil.

Step 13

Now return to the shallots, add crème fraîche and English mustard, and warm over low heat. If necessary, add a little water. Season to taste and remove from heat. Stir in finely chopped chives.

Step 14

In a bowl, squeeze the lemon juice and add three times as much olive oil. Mix in half a teaspoon of mustard and a pinch of salt and pepper. Drizzle this dressing over the salad leaves, place the fish cakes on top, and serve with the wine sauce.