Pan-fried Fishcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- ⅜ cup cream (30 % fat content)
- 2 ⅔ cups floury potatoes
- 1 Cucumber (finely sliced)
- 1 tsp sugar
- 4 stalks Dill chopped (reserve a few sprigs to garnish)
- ½ cup Sour cream (10 % fat content)
- 1 Tbsp lemon juice
- 1 slice day-old white bread (crust cut off)
- 4 cups pork fillets (e. g. pollack; finely chopped)
- 1 medium egg
- 1 onion (chopped)
- 8 stalks Chives (chopped)
- 2 Tbsps clarified butter
- ⅞ cup milk
- 1 Tbsp butter
- 1 pinch Nutmeg
Preparation steps
1.
For the fish cakes: place the cream in the freezer for at least 15 minutes. Boil the potatoes in salted water for approx. 15 minutes until soft.
2.
Mix the cucumber slices with 1 tsp salt and the sugar and let stand. Mix the dill with the sour cream and lemon juice. Soften the bread in a little water.
3.
Purée the fish in a blender, mixing in the chilled cream, 1/2 tsp salt and the egg. Squeeze the water out of the bread and quickly mix in the bread. Take the mixture out of the blender.
4.
Mix the onion and chives into the fish mixture and season with pepper. Moisten your hands slightly and shape the mixture into 8 fish cakes.
5.
Heat the clarified butter in a skillet. Fry the fish cakes for 5-7 minutes over a medium heat, turning over once.
6.
Drain and mash the potatoes, adding the milk and butter. Season with salt, pepper and nutmeg. Drain the cucumber slices and mix with the dill cream.
7.
Serve the fish cakes with the mashed potato and cucumber salad, garnished with the reserved dill sprigs.
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