Fish Cakes
Ingredients
- For the pepper sauce
- 3 Red Bell pepper
- 2 Tbsps vegetable oil
- 2 Tomatoes
- 3 Tbsps dry white wine
- 300 milliliters chicken stock (from a jar)
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
- For the radish
- 300 grams black Daikon radish
- salt
- freshly ground peppers
- sugar
- 1 Tbsp clarified butter
- Additional ingredients
- 1 onion
- 2 Tbsps olive oil
- 2 Tbsps carrots (cut into small cubes)
- Leeks (per 2 tablespoons finely dice)
- Celery (per 2 tablespoons finely dice)
- 800 grams Cod
- 150 grams white bread (crusts removed)
- 3 Tbsps breadcrumbs
- 4 eggs
- 2 egg yolks
- 1 Tbsp chopped Dill
- 4 Tbsps Whipped cream
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
Preparation steps
Peel the onions, finely chop and saute with the diced vegetables in hot olive oil for about 5 minutes. Set aside and let cool. Rinse the fish fillets, pat dry and cut into small cubes. Cut the white bread into small cubes. Place the fish with white bread and vegetables in a bowl, add the eggs, egg yolks, cream, dill and lemon juice and season with salt and pepper. Mix well and add breadcrumbs as needed. Refrigerate 1 hour.
Shape the mixture into 8 patties and fry in hot butter over medium heat until golden brown on both sides.
For the sauce, rinse the peppers, cut into quarters, remove the seeds and cut into small pieces. Rinse the tomatoes and cut into small pieces. Sauté the peppers in oil, add the tomatoes, cook briefly, add the wine and stock and simmer approximately 15 minutes. Then puree everything until smooth, mix in the crème fraîche and season with salt and pepper to taste.
Peel the radish and cut into thin strips. Heat 1 tablespoon butter in a pan, add radish strips and saute about 1 minute until tender but colorless, and season with salt, pepper and sugar to taste.
Arrange the radish strips and fish cakes on plates decoratively on top of a star shape made with the pepper sauce and chive stalks.
