Fish Cakes with Citrus Tartare
Main Dishes • British
Description
Fish cakes with citrus tartare
Ingredients
- Mayonnaise 10 oz
- Orange zest 1 tablespoon
- Citrus Zest Mix 0 oz
- Meyer Lemon Juice 3 spoons
- Orange juice concentrate 3 spoons
- Sugar a pinch
- Cayenne Pepper a pinch
- Carp 0 lbs
- Onion 1 head
- Parsley 0 oz
- Chicken Egg 1 piece
- Coarse matzo 0 oz
- Vegetable Oil 5 fl oz
- Salt 1½ spoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a small bowl, combine 200 grams of mayonnaise, lemon zest, and orange zest, along with one tablespoon each of lemon juice and orange juice, a pinch of salt, a pinch of sugar, and cayenne pepper. Set aside.
Step 2
Line a baking tray with a sheet of parchment paper. Blend the carp fillet in a food processor until it becomes a coarse mince, transfer it to a bowl, and add the chopped onion and parsley, the remaining mayonnaise, egg, lemon juice, and orange juice. Mix well, then add the matzo, salt, and pepper.
Step 3
With damp hands, shape the mixture into small patties and place them on a baking sheet, leaving enough space between each one.
Step 4
Refrigerate for one hour.
Step 5
In a deep skillet, heat the oil and fry the patties for two to three minutes on each side, then drain on paper towels and serve with sauce.
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