Fish cakes and tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Skinned cod |
| 1 | pounds | Old potatoes; mashed |
| 2 | ounces | Butter |
| 2 | Egg yolks | |
| 2 | fluid ounce | Cream |
| Salt & pepper | ||
| 1 | teaspoon | Chopped herbs |
| 2 | ounces | Flour |
| 1 | Egg | |
| 2 | ounces | Breadcrumbs |
| 1 | fluid ounce | Vegetable oil |
| 1 | small | Onion; finely chopped |
| 1 | can | Tomatoes |
| 1 | ounce | Tomato puree |
| ¼ | pint | White wine |
| 1 | ounce | Butter |
| 1 | Clove garlic | |
| Worcestershire sauce | ||
| Dill; parsley, chopped | ||
| ; chives | ||
| Salt & pepper | ||
Directions
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.
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