Fishcakes with aioli sauce
Crispy on the outside and tender on the inside, pistachios with aioli sauce
Fishcakes with aioli sauce
Crispy on the outside and tender on the inside, pistachios with aioli sauce
Ingredients
| white fish fillet 600 g |
| potatoes (boiled) 350 g |
| eggs 2 pcs |
| flour 50 g |
| milk 150 ml |
| water 150 ml |
| lemon zest 1/2 tsp. |
| coarse bread crumbs 100 g |
| parsley 10 g |
| green onion 10 g |
| vegetable oil 50 ml |
| bay leaf 3 pcs |
| salt, black pepper to taste |
| SAUCE: |
| yolks 2 |
| lemon juice 20 ml |
| mustard 10 g |
| garlic 1 clove |
| pickled cucumbers 90 g |
| white horseradish 40 g |
| olive oil 100 ml |
| salt, sugar to taste |
Instructions
Step 1
Mix water, milk, salt and bay leaf. Put the sliced fish in the mixture and boil until cooked through.
Step 2
Then remove the fish, let it cool, mash it with a fork and combine it with grated potatoes, chopped herbs, salt, black pepper and lemon zest.
Step 3
Form small cutlets from the mixture, bread them in flour, then dip them in beaten eggs and roll them in breadcrumbs. Fry in vegetable oil until browned.
Step 4
For the sauce, squeeze the garlic clove and combine it with the yolks, mustard, horseradish, lemon juice, sugar and salt. Pour in the olive oil in a thin stream, stirring constantly. Add the chopped cucumber.
Step 5
Serve the fishcakes with aioli sauce. Enjoy!
