| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Skinned cod |
| 1 |
lb |
Old potatoes; mashed |
| 2 |
oz |
Butter |
| 2 |
|
Egg yolks |
| 2 |
fl |
Cream |
|
|
Salt & pepper |
| 1 |
ts |
Chopped herbs |
| 2 |
oz |
Flour |
| 1 |
|
Egg |
| 2 |
oz |
Breadcrumbs |
| 1 |
fl |
Vegetable oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
cn |
Tomatoes |
| 1 |
oz |
Tomato puree |
| 1/4 |
pt |
White wine |
| 1 |
oz |
Butter |
| 1 |
|
Clove garlic |
|
|
Worcestershire sauce |
|
|
Dill; parsley, chopped |
|
|
; chives |
|
|
Salt & pepper |
INSTRUCTIONS
SAUCE
Poach or microwave the cod. Break up into small pieces and mix with the
mashed potato, add the herbs and check seasoning.
Shape mixture into rounds, coat in flour, egg and then breadcrumbs, finish
shaping.
Fry in vegetable oil until golden brown.
Sweat off onion and garlic in the butter, add the wine and reduce it down.
Add the tomato puree, tomatoes, herbs and a dash of Worcestershire sauce.
Allow to simmer for 5 minutes, check seasoning.
Serve fish cakes with hot tomato sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”