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!
