Halibut cakes with mustard dipping sauce
(Photo@TheFoodTraveller.com - Nikon D200)
Fish cakes are something I discovered when I was living in London (UK). They could also be called fish burgers or fish balls, depending how how they are shaped and served. I have always made them with either salmon or re-freshened bacalao; however, this time I only found Halibut. And ... it goes really well. We had them with a very simple and light mustard dipping sauce.
Serves: 4 as main course or up to 10 as starter
FlexiPoints: 3 or 1.5
Suggested wine: A fresh Puilly-Fuisse or Sauvignon Blanc from New Zealand would go nicely.
Special equipment: none
Ingredients:
For the cakes
500g halibut
400g potatoes
1 egg
1 tbsp chipped parsley
1 shallot
Oil, salt and pepper
For the dipping sauce
2 tsp grainy mustards (like from Zeeland)
2 tsp extra-virgin oilve oil
8 tbsp low-fat (8%) cream
Ingredient note: if you cannot find the low-fat cream, use half single cream and half milk.
How-to:
1. Peel and boil the potatoes until perfectly cooked in unsalted water. Mash them and let them cool.
2. Remove the skin and bones from the halibut is needed. Chop it to a mince by hand. Finely chop the parsley and the shallot. Mix it with the cooled potato mash, the egg, some salt and pepper. Work this mix until uniform. Make 8 or 10 burger like shapes.
3. To make the dipping sauce, simply whisk all the ingredients together until it looks somewhat bubbly.
4. Bake the cakes on a not stick pan with some oil for 3’ per side or until dark golden in color. Serve immediately with the dipping sauce.
Serves: 4 as main course or up to 10 as starter
FlexiPoints: 3 or 1.5
Suggested wine: A fresh Puilly-Fuisse or Sauvignon Blanc from New Zealand would go nicely.
Special equipment: none
Ingredients:
For the cakes
500g halibut
400g potatoes
1 egg
1 tbsp chipped parsley
1 shallot
Oil, salt and pepper
For the dipping sauce
2 tsp grainy mustards (like from Zeeland)
2 tsp extra-virgin oilve oil
8 tbsp low-fat (8%) cream
Ingredient note: if you cannot find the low-fat cream, use half single cream and half milk.
How-to:
1. Peel and boil the potatoes until perfectly cooked in unsalted water. Mash them and let them cool.
2. Remove the skin and bones from the halibut is needed. Chop it to a mince by hand. Finely chop the parsley and the shallot. Mix it with the cooled potato mash, the egg, some salt and pepper. Work this mix until uniform. Make 8 or 10 burger like shapes.
3. To make the dipping sauce, simply whisk all the ingredients together until it looks somewhat bubbly.
4. Bake the cakes on a not stick pan with some oil for 3’ per side or until dark golden in color. Serve immediately with the dipping sauce.
Labels: main course, starter
posted by The Food Traveller at 7:36 AM
6 Comments:
uhi Francesco questi minicake di halibut sono bellissimi! Ho una ricetta di minicake simili di Dionna Hay da provare, magari ti piacerà. Ciao e buona giornata
Mi piacarebbe averla!!!!
Ciao
hello food traveller,i just linked up to ur blog from keiko's comment list.I'm glad i found u as i really like what i see here.These fish cakes are very simple but look really nice and delicious.Not to mention the wonderful Red cabbage, apple and Sopraffino and chocolate shortbread cookies...nice !
wow, sono contenta, hai visto il mio bloggetto! mi fa sempre piacere quando qualcuno ci entra... amici e parenti a parte.. :-) un piccolo traguardo, di poco valore, ma anche di grande soddisfazione. le tue ricette mi piacciono molto! maaa.. che ci fai in belgio?
Capisco e lo stesso per me!
Io lavoro in Olanda e poiche' la mia quasi-moglie (per ancora pochi giorni) fiamminga lavora a Brussels, ci siamo riuniti a meta strada da i due offici .... in Belgio.
Ciaoooo
Anch'io ho provato i fishcakes a Londra e poi con mio marito ho affinato un po la tecnica...Li adoro ed ogni volta che torno in Inghilterra, al pub, finisco sempre per ordinarli :)
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