Fish Cakes

Name: Fish Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1/4 lb (115 g) monkfish fillet; 3 cups (750 ml) salted boiling water, approximately; 1/4 lb (115 g) haddock fillet; 1/4 lb (115 g) sole fillet; 1 cup (250 ml) mashed potatoes; 1 cup (250 ml) breadcrumbs; 3 tablespoons (45 ml) chopped fresh chives; 1 egg, lightly beaten; 2 teaspoons (10 ml) Dijon mustard; 2 teaspoons (10 ml) lemon juice; 1 teaspoon (5 ml) prepared horseradish; 1 recipe Tartar Sauce; Salt and pepper

(20)

Rate this recipe

Preparation 30 min
Cooking 30 min
Servings 6

Nut-free
Lactose-free
Dairy-free

See

Ingredients

- 1/4 lb (115 g) monkfish fillet
- 3 cups (750 ml) salted boiling water, approximately
- 1/4 lb (115 g) haddock fillet
- 1/4 lb (115 g) sole fillet
- 1 cup (250 ml) mashed potatoes
- 1 cup (250 ml) breadcrumbs
- 3 tablespoons (45 ml) chopped fresh chives
- 1 egg, lightly beaten
- 2 teaspoons (10 ml) Dijon mustard
- 2 teaspoons (10 ml) lemon juice
- 1 teaspoon (5 ml) prepared horseradish
- 1 recipe Tartar Sauce
- Salt and pepper

Preparation

- In a large skillet, poach the monkfish, turning once, in salted boiling water, about 5 minutes. Remove the fish from the skillet and drain. Let cool and dice. Set aside.
- In the same skillet, poach the haddock and sole, turning once, about 2 minutes. Remove from the skillet, drain and flake. Set aside.
- In a large bowl, combine the fish, potatoes, 60 ml (1/4 cup) breadcrumbs, the chives, egg, mustard, lemon juice and horseradish. Season with salt and pepper.
- Shape the mixture into 6 patties. Dredge in the remaining breadcrumbs, pressing to coat well.
- In a large non-stick skillet over medium-high heat, brown the fishcakes in the oil, about 3 minutes per side.
- Serve with green salad and garnish with tartar sauce.

Fish Cakes

Categories

Ingredients

Preparation

Personal Note