Fish Cakes With Herbed Sauce (German)
photo by PaulaG
- Ready In:
- 42mins
- Ingredients:
- 14
- Yields:
-
8 Rd Fish Cakes
- Serves:
- 4
ingredients
-
FOR FISH CAKES
- 2 potatoes (peeled)
- 1 onion (divided per Prep Step #1)
- 9 ounces white fish fillets (skinned & bones removed)
- 9 ounces smoked fish fillets (skinned & bones removed, may use shrimp as I did & see Note below)
- flour (sml amt for dusting)
- canola oil (for shallow frying)
- salt & freshly ground black pepper
-
FOR HERBED SAUCE
- 2 ounces mixed herbs (See note Re Herb Mix)
- 4 tablespoons Quark (or sub cream cheese)
- 2 tablespoons milk
- 2 tablespoons mayonnaise
- 2 teaspoons mustard (sweet variety)
- 1 teaspoon lemon juice (or 4-6 drops Tobasco)
- 2 eggs (hard-boiled & roughly chopped)
directions
- Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
- Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
- Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
- Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
- Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
- Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad.
- RE HERB MIX: (Quoted from recipe) "Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.".
- NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use -- so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.
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Reviews
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This goes to together very quick and makes a delicious fish dish. I did use baby shrimp and Old Bay seasoning. The shredded potatoes were spun dry in my salad spinner. The fish mixture was formed by hand into patties. For the sauce, I used a combination of basil, Greek oregano and thyme and Creme Fraiche for the Quark. I will keep this to try when I have smoked fish.
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I have had this saved for a while to make, annoyed I have left it so long as this is a wonderful recipe. We absolutely loved the sauce, exceptional flavour. I made with white fish, smoked fish and salad prawns. The smoked fish I had was not enough in weight so I mixed in some prawns as well. I will say it was perfect in flavour, but I will say the weight of my smoked fish was only 170g and this was perfect. The amount listed is for about 255g I think this might over power these wonderful fish cakes. Although I will say I added extra seasoning as well, so this may be why. Whatever I may have changed. This is a wonderful dish and one I will be making again. Gorgeous, a definite winner twissis.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)