Fish Cakes with Aioli and Salsa

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Fish Cakes with Aioli and Salsa
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
1088
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,088 kcal(52 %)
Protein54.95 g(56 %)
Fat85.51 g(74 %)
Carbohydrates28.41 g(19 %)
Sugar added0 g(0 %)
Roughage2.13 g(7 %)
Vitamin A414.16 mg(51,770 %)
Vitamin D4.26 μg(21 %)
Vitamin E14.64 mg(122 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.65 mg(59 %)
Niacin15.65 mg(130 %)
Vitamin B₆0.86 mg(61 %)
Folate101.75 μg(34 %)
Pantothenic acid1.67 mg(28 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂3.41 μg(114 %)
Vitamin C23.86 mg(25 %)
Potassium992.43 mg(25 %)
Calcium198.81 mg(20 %)
Magnesium130.89 mg(44 %)
Iron2.97 mg(20 %)
Iodine80.74 μg(40 %)
Zinc2.75 mg(34 %)
Saturated fatty acids19.27 g
Cholesterol457.72 mg
Author of this recipe:

Ingredients

for
4
For the fish cakes
100 grams
250 milliliters
hot Milk
2
chopped Shallots
50 grams
700 grams
3
1 tablespoon
chopped Dill
2 tablespoons
chopped Parsley
Salt (and pepper)
Vegetable oil (for frying)
Aioli (garlic mayonnaise)
4
1 teaspoon
1 tablespoon
½ teaspoon
8
Salt (and pepper)
1 teaspoon
¼ liter
For the salsa
2
1
red Onion
1
small Cucumber
2 tablespoons
1 tablespoon
freshly ground Pepper

Preparation steps

1.

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.

2.

Form small cake shapes from the mixture and fry until golden brown.

3.

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.

4.

For the salsa, quarter the tomatoes, remove the seeds and dice.

5.

Peel and finely chop the onion.

6.

Rinse the cucumber, cut in half lengthwise, scrape out the seeds and also cut into cubes.

7.

Combine the lemon juice with the oil and season with salt and pepper. Mix with the diced vegetables.

8.

Arrange the fish cakes on plates and serve with aioli and tomato salsa.