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Fish cakes with beurre blanc sauce

Fish cakes with beurre blanc sauce
3.6 26 Bewertungen
Vorbereitung 30 Min
Gesamt 1 Std.
8 portions
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Fish cakes
  • water
    1500 g
  • Vegetable stock paste (see Tips)
    3 tsp
  • potatoes peeled and cut into cubes (1 cm)
    400 g
  • boneless white fish fillets cut into pieces (5 cm - see Tips)
    450 g
  • red onion
    1
  • garlic clove
    3
  • spring onions/shallots trimmed, cut into pieces
    3 - 4
  • fresh dill fronds only
    1 bunch
  • fresh parsley leaves only
    4 sprigs
  • cornichons
    50 g
  • long red chilli trimmed and deseeded
    1
  • extra virgin olive oil
    40 g
  • sea salt to season
  • ground black pepper to season
  • plain flour
    100 g
  • panko breadcrumbs
    200 g
  • eggs
    3
  • oil to shallow fry (approx. 2 cups)
Beurre blanc sauce (optional)
  • fresh dill fronds only (approx. 10 g)
    5 sprigs
  • fresh chives (approx. 50 g)
    2 bunches
  • onion
    ½
  • long red chilli
    ½
  • garlic cloves
    4
  • extra virgin olive oil
    40 g
  • cherry tomatoes
    250 g
  • white wine vinegar
    100 g
  • lemon juiced (approx. 40g)
    1
  • Dijon mustard (20 g)
    1 tbsp
  • salted butter cut into pieces
    280 g
  • sea salt to taste
  • ground black pepper to taste

Nährwerte pro 1 portion

Kalorien 620.5 kcal / 2596 kJ
Protein 19.6 g
Fett 42 g
Kohlenhydrate 42.7 g
Ballaststoff 3.8 g
Gesättigte Fettsäuren 20.4 g
Natrium 353.5 mg

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Auch enthalten in

Good Food Mark LaBrooy 10 Rezepte
Australien und Neuseeland

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