Citrus Tartar Fishcakes
4 servings
30 minutes
Fishcakes with citrus tartar are an exquisite dish of British cuisine that combines the tenderness of fish patties with the brightness of citrus sauce. The origins of fishcakes trace back to English culinary traditions where fish dishes have always held a special place. This recipe uses carp fillet, which is transformed into juicy patties with the addition of aromatic onion, parsley, and a light citrus note. The orange-lemon tartar adds freshness and zest to the dish, highlighting the rich flavor of the fish. The taste of these fishcakes can be characterized as a harmonious blend of sweet and spicy notes with a pleasant crispy texture. They are perfect as a main course for dinner or as an elegant appetizer for a festive table, especially when paired with a light salad or vegetable garnish.
1
In a small bowl, mix 200 grams of mayonnaise, lemon and orange zest, a tablespoon of lemon and orange juice each, a pinch of salt, a pinch of sugar, and cayenne pepper. Set aside.
- Mayonnaise: 220 g
- Orange zest: 1 tablespoon
- Lemon zest: 60 g
- Lemon juice: 3 tablespoons
- Orange juice: 3 tablespoons
- Sugar: pinch
- Cayenne pepper: pinch
2
Cover the baking tray with heat-resistant paper. Blend the carp fillet into coarse mince, transfer to a bowl, and add chopped onion and parsley, remaining mayonnaise, egg, lemon and orange juice, mix, then add matzo, salt, and pepper.
- Carp fillet: 1 kg
- Onion: 1 head
- Parsley: 20 g
- Mayonnaise: 220 g
- Chicken egg: 1 piece
- Lemon juice: 3 tablespoons
- Orange juice: 3 tablespoons
- Coarsely ground matzah: 40 g
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
3
With wet hands, shape small patties from the prepared minced meat and place them on a baking sheet at a sufficient distance from each other.
4
Put in the refrigerator for an hour.
5
In a deep skillet, heat the oil and fry the patties for two to three minutes on each side, drain on paper towels, and serve with sauce.
- Vegetable oil: 100 ml