Fish Cakes With Herbed Sauce (German)

Recipe by twissis
READY IN: 42mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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