Flounder fish cakes
4 servings
40 minutes
Flounder fish cakes are an elegant blend of tender white fish meat and subtle Eastern accents. Valued in Japanese cuisine for its mild flavor and texture, flounder transforms into airy cakes thanks to whipped egg whites and a light aroma of dry wine. The crispy golden crust created by breadcrumbs adds an appetizing contrast to the dish. Serving with soy sauce and fresh herbs highlights its sophistication. This dish is perfect for a light dinner or an exquisite gathering while staying true to Japanese culinary traditions.
1
Pass the flounder through a meat grinder. Combine the resulting minced meat with corn flour, egg yolks, half of the butter, wine, and whipped egg whites with sugar. Season with salt and pepper, and mix.
- Flounder (flatfish): 800 g
- Cornmeal: 1 tablespoon
- Chicken egg: 4 pieces
- Dry white wine: 2 tablespoons
- Vegetable oil: 4 tablespoons
- Sugar: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Form a large patty from the mass, coat it in breadcrumbs, place it in a hot pan with remaining oil, and fry on both sides until golden brown.
- Vegetable oil: 4 tablespoons
- Breadcrumbs: 50 g
3
Chill and serve with soy sauce, garnished with herbs.
- Soy sauce: 1 tablespoon
- Parsley: 20 g
