Fish cutlets with mustard sauce

4 servings

60 minutes

A ton of ingredients that decorate the quiet cod. If desired, the cod can be replaced with a similar white fish.

Energy value per serving

• Calories: 733.4
• Proteins: 30.2g
• Fats: 52.3g
• Carbohydrates: 38.1g

Ingredients

• Mayonnaise: 125 g
• Capers: 30 g
• Radish: 30 g
• Dijon mustard: 30 g
• Parsley: 30 g
• Shallots: 1 pc
• Cod fillet: 450 g
• Potato: 350 g
• Milk: 150 ml
• Vegetable oil: 100 ml
• Breadcrumbs: 85 g
• Chicken egg: 1 pc
• Green onions: 10 g
• Lemon zest: 3 g
• Bay leaf: 2 pc
• Sea salt: to taste
• Ground black pepper: to taste
• Wheat flour: to taste

Cooking steps

1. Finely chop the shallots, capers, and 20 grams of parsley. Combine all the ingredients for the sauce and set aside.

   Required ingredients:

   • Shallots: 1 piece
   • Capers: 30 g
   • Parsley: 30 g

2. Place the fish fillet and bay leaves in a deep skillet.

   Required ingredients:

   • Cod fillet: 450 g
   • Bay leaf: 2 pieces

3. Pour in milk and 150 ml of water. Cover with a lid and bring to a boil.

   Required ingredients:

   • Milk: 150 ml

4. Reduce the heat and cook for 4 minutes. Remove from heat and let sit covered for 10 minutes.

5. At this time, peel and chop the potatoes, place them in a saucepan, and cover them with boiling water just enough to barely cover.

   Required ingredients:

   • Potato: 350 g

6. Add a pinch of salt, bring to a boil, and then simmer for 10 minutes.

   Required ingredients:

   • Sea salt:  to taste

7. Use a slotted spoon to remove the fish from the milk and place it on a plate to cool.

8. Drain the water from the potatoes and leave for a few minutes.

9. Then place it back in the saucepan and 'dry' it on low heat, stirring with a fork to make a puree. You should achieve a light 'fluffy' texture.

10. Remove from heat and add 2 tablespoons of sauce, then lemon zest, chopped parsley, and onion. Season with salt and pepper and mix everything thoroughly.

    Required ingredients:

    • Green onions: 10 g
    • Lemon zest: 3 g
    • Sea salt:  to taste
    • Ground black pepper:  to taste

11. Remove excess liquid from the fish and sprinkle pepper on top.

    Required ingredients:

    • Ground black pepper:  to taste

12. Carefully separate the fish into pieces and add it to the potatoes, combining them together. Do not apply force — it's important to preserve the texture of the fish.

13. Lightly beat an egg in one bowl, and breadcrumbs in another. Shape the patties to about 3 cm wide.

    Required ingredients:

    • Chicken egg: 1 piece
    • Breadcrumbs: 85 g

14. Dip the patties in egg first, then coat them in crumbs and place the prepared patties on a surface sprinkled with flour. Cover and let rest for 30 minutes.

    Required ingredients:

    • Wheat flour:  to taste

15. Heat oil in a large skillet. Fry the patties over medium heat for about 5 minutes on each side.

    Required ingredients:

    • Vegetable oil: 100 ml

16. Serve with sauce and lemon wedges.