Quick Fish Cutlets with Tartar Sauce
4 servings
80 minutes
The cutlets are based on haddock. But it can easily be replaced with any other quiet white fish. The recipe is taken from the book by Klaus Meyer "Nordic Cuisine. Culinary Masterpieces with a Northern Character.
1
Place the fish in the processor bowl and chop coarsely. Add salt and pulse again until the mixture becomes sticky. This way, the filling will better combine with the liquid, and the patties won't fall apart. Transfer the filling to a bowl.
- Haddock fillet: 600 g
- Sea salt: 1 teaspoon
2
Add eggs, flour, and cream, and mix thoroughly until the mixture becomes thick.
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Heavy cream: 150 ml
3
Peel one carrot and potato, and grate them on a fine grater. Squeeze the liquid from the vegetables by hand and mix them into the fish mince. Finally, add chopped dill and white pepper. Place the mince in the refrigerator for 30 minutes.
- Carrot: 3 pieces
- Potato: 1 piece
- Dill: to taste
- Freshly ground white pepper: to taste
4
Fry the patties in a mixture of butter and canola oil (1 tbsp) over medium heat, scooping the meat mixture with a large spoon. It's very important to be patient to form a nice crust on the patties before flipping them. This way, they will hold their shape and become firmer, resulting in better flavor.
- Butter: 10 g
- Rapeseed oil: 3 tablespoons
5
Prepare tartar sauce: prepare and wash all vegetables. Grate the outer part of the cauliflower on a coarse grater and place it in a bowl. Then cut the remaining cauliflower (discarding the tough stems) and other vegetables into 5 mm cubes.
- Cauliflower: 0.5 piece
6
Place the vegetables in a saucepan with regular rapeseed oil (2 tbsp), salt, black pepper, sugar, and vinegar (3 tbsp). Cover and cook for 3-4 minutes until the vegetables are slightly softer, stirring a few times during this time for even cooking. Remove from heat and cool.
- Rapeseed oil: 3 tablespoons
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 20 g
- Cane sugar: to taste
- Apple cider vinegar: 4.5 tablespoons
7
While the vegetables cool down, prepare the mayonnaise. In a bowl, beat the yolks, mustard, vinegar (1 tbsp), salt and pepper with an electric mixer until the sauce thickens and turns almost white. Slowly pour in cold-pressed rapeseed oil in a thin stream while continuing to whisk vigorously. It is important to be careful not to let the mayonnaise separate. Once all the oil is added, adjust the taste by adding salt, pepper, and vinegar. Finally, add boiled vegetables, grated cauliflower, chopped pickles and freshly chopped chervil to the mayonnaise.
- Egg yolk: 2 pieces
- Mustard: 1 tablespoon
- Apple cider vinegar: 4.5 tablespoons
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 20 g
- Rapeseed oil: 3 tablespoons
- Cauliflower: 0.5 piece
- Pickles: 50 g
- Chervil: to taste
8
Serve golden fish patties with a bowl of boiled potatoes or rye bread, as well as with a leafy vegetable salad or just a leaf salad and a large spoon of tartar sauce on the side.