Fish Cakes with Aioli and Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,088 cal. | (52 %) | ||
| Protein | 54.95 g | (56 %) | ||
| Fat | 85.51 g | (74 %) | ||
| Carbohydrates | 28.41 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.13 g | (7 %) |
| Vitamin A | 414.16 mg | (51,770 %) | ||
| Vitamin D | 4.26 μg | (21 %) | ||
| Vitamin E | 14.64 mg | (122 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 15.65 mg | (130 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 101.75 μg | (34 %) | ||
| Pantothenic acid | 1.67 mg | (28 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 3.41 μg | (114 %) | ||
| Vitamin C | 23.86 mg | (25 %) | ||
| Potassium | 992.43 mg | (25 %) | ||
| Calcium | 198.81 mg | (20 %) | ||
| Magnesium | 130.89 mg | (44 %) | ||
| Iron | 2.97 mg | (20 %) | ||
| Iodine | 80.74 μg | (40 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 19.27 g | |||
| Cholesterol | 457.72 mg |
Ingredients
- For the fish cakes
- 100 grams Toast
- 250 milliliters hot milk
- 2 chopped shallots
- 50 grams butter
- 700 grams Cod
- 3 eggs
- 1 Tbsp chopped Dill
- 2 Tbsps chopped parsley
- salt (and pepper)
- vegetable oil (for frying)
- Aioli (garlic mayonnaise)
- 4 egg yolks
- 1 tsp balsamic vinegar
- 1 Tbsp lemon juice
- ½ tsp Mustard
- 8 garlic cloves
- salt (and pepper)
- 1 tsp Ketchup
- ¼ l vegetable oil
Preparation steps
For the fish cakes, sweat the shallots in a little oil. Soak the bread in the milk, squeeze out the excess and add to the shallots. Add the fish fillet, the eggs and herbs and season with salt and pepper. Purée everything together.
Form small cake shapes from the mixture and fry until golden brown.
For the aioli, peel and crush the garlic cloves. Stir in the egg yolk, mustard, vinegar, lemon juice and ketchup and season with salt and pepper. Trickle in the oil, while beating, and then increase the speed of the stream until it's all mixed in.
For the salsa, quarter the tomatoes, remove the seeds and dice.
Peel and finely chop the onion.
Rinse the cucumber, cut in half lengthwise, scrape out the seeds and also cut into cubes.
Combine the lemon juice with the oil and season with salt and pepper. Mix with the diced vegetables.
Arrange the fish cakes on plates and serve with aioli and tomato salsa.
