Fish cutlets with coleslaw
4 servings
45 minutes
Fish cakes with coleslaw salad are a harmony of freshness and tenderness. This recipe draws inspiration from European cuisine, combining airy dorado cakes with a crunchy vegetable salad. Light and aromatic thanks to lemon zest and horseradish, the cakes are covered in a golden crust, creating a perfect balance of textures. The coleslaw adds refreshing crunch and a slight tanginess that highlights the fish's flavor. The dish is ideal for both a light lunch and a festive dinner. It is delicious on its own but pairs wonderfully with light sauces and fresh green notes. Preparation takes minimal time, while the result delights with sophistication and balanced taste.
1
Grate the zest from the lemons and squeeze out the juice.
- Lemon: 2 pieces
2
Mix lemon zest, two tablespoons of lemon juice, mayonnaise, half of the chopped green onion, horseradish, and a third of the chopped dill in a bowl.
- Lemon: 2 pieces
- Mayonnaise: 100 g
- Spring onion: 100 g
- Horseradish: 30 g
- Dill: 20 g
3
Crush the bread in a food processor. Transfer the crumbs to a bowl.
- Sandwich (toast) bread: 4 pieces
4
Pass the fish through a processor. Transfer to a bowl with breadcrumbs. Add an egg, a tablespoon of horseradish-dill sauce, and half of the remaining onion, and mix gently. Form four round pastries and coat them in the remaining breadcrumbs.
- Dorada (gilt-head bream) fillet: 230 g
- Chicken egg: 1 piece
- Spring onion: 100 g
- Horseradish: 30 g
- Dill: 20 g
- Sandwich (toast) bread: 4 pieces
5
Mix shredded cabbage, carrot, and radish with three tablespoons of sauce, two tablespoons of lemon juice, and the remaining chopped dill. Add salt and pepper.
- White cabbage: 130 g
- Carrot: 70 g
- Radish: 30 g
- Lemon: 2 pieces
- Dill: 20 g
- Ground black pepper: to taste
- Salt: to taste
6
Fry the patties for two minutes on each side. Serve with salad and sauce.
- Olive oil: 2 tablespoons
