Fish Cakes With Tartare Sauce Recipes

FISH CAKES WITH TARTARE SAUCE

Steps:

• Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
• Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
• At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
• While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
• Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
• Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
• Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE

Steps:

• Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
• Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
• Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.

NOVA SCOTIA FISH CAKES

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

CARP FISH CAKES WITH CITRUS "TARTAR" SAUCE

Steps:

• Make sauce
• In medium bowl, stir together all ingredients. Cover and chill.
• Make fish cakes
• Line large baking sheet with waxed paper.
• Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.
• Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.
• In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

LUXURY FISHCAKES WITH TARTARE VELOUTé

Steps:

• Heat oven to 200C/180C fan/gas 6. Stab the potato a few times and bake for about 1 hr or until soft. Cut the potato in half, scoop out the flesh and mash it, or pass through a ricer, and set aside. Meanwhile, put the fish in a shallow saucepan with the bay and mustard and season with salt and pepper. Pour the milk over, then place on a high heat. Once it's simmering, turn off the heat, cover and leave for 10 mins.
• Put the dry mashed potato in a bowl and add the egg yolk, butter, a grating of nutmeg, lemon zest and juice, the cheddar, crabmeat and spring onions. Combine all the ingredients, then add 1 tbsp of the poaching milk. Taste the potato mix, add seasoning and mix well. Lift the fish out of the milk, pour the milk into a jug and set aside, then flake the fish through the mix, combining carefully to keep big chunks of it. Shape the mixture into six cakes. Put the flour, beaten egg and breadcrumbs in three separate bowls and dip each fishcake in each one, being sure to coat them evenly. Can be prepared up to two days ahead or frozen for one month.
• To make the sauce, heat the butter in a shallow saucepan until sizzling, then stir in the flour to make a sandy paste. Cook on a low heat for 2 mins, then gradually pour in the poaching milk. Add enough to make a silky sauce, then finish with the cream and simmer gently for 10 mins. Stir in some lemon juice, parsley and capers and season. Keep warm.
• To cook the fishcakes, heat the oil in a large, non-stick frying pan and cook for 4-5 mins on each side until dark golden and crisp. If your pan isn't big enough to cook them all at once, keep them warm in a low oven. Place each cake on a plate, pour a generous amount of sauce around the outside and then top the fishcake with a softly poached egg. Serve with a few pea shoots and extra lemon wedges for squeezing over, if you like.

COD CAKES WITH DIJON TARTAR SAUCE

Steps:

• Make the sauce by mixing all the ingredients and refrigerate.
• Preheat oven to 350°F.
• Cook potato in microwave 5 minutes until tender.
• Mash and cool.
• Add remaining ingredients and shape into 12 patties.
• Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side.
• Spray a baking sheet with cooking spray and add cooked patties.
• Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.