Fish cakes
4 servings
30 minutes
Fish cakes are a delicate dish of Japanese cuisine, harmoniously combining tender cod fillet, juicy crab meat, and the aroma of fresh parsley. Their origin is linked to the traditions of Japanese gastronomy where highlighting natural flavors plays a key role. The tender texture of the fish is complemented by the softness of potatoes, while airy creams add a special velvetiness. The crispy golden crust formed by breading creates a perfect balance with the juicy filling. These cakes are ideal for a cozy family dinner or elegant presentation at a festive table. They can be served with a light sauce or fresh vegetables to emphasize their rich flavor.
1
Preheat the oven to 170 degrees. Place the fish skin-side down on a greased baking sheet, season with salt and pepper, and drizzle with olive oil. Bake for 10 minutes until the fish starts to easily lift from the sheet but remains juicy. Let it cool, then remove the skin. Check for bones, then break the fish into small pieces and mix with crab meat and parsley.
- Cod fillet: 300 g
- Olive oil: to taste
- Crab meat: 300 g
- Parsley: 1 bunch
2
Bring the fish broth to a boil until it reduces by half. Add cream and bring to a boil again, waiting for the liquid to reduce to a thick consistency, stirring frequently. You should end up with about 4 tablespoons. Let it cool and cover with plastic wrap.
- Fish stock: 100 ml
- Double cream 40% fat: 100 ml
3
Heat a little olive oil in another pot, add shallots, celery, and leeks for 4-5 minutes until they soften. Season with salt and pepper, transfer to paper towels. Then add the vegetables to the fish.
- Olive oil: to taste
- Shallot: 2 heads
- Celery stalk: 1 piece
- Leek: 0.5 head
- Black peppercorns: to taste
- Sea salt: to taste
4
Place the potatoes in a pot with cold salted water and put on high heat. Bring to a boil, then reduce the heat, cover, and leave for 15-20 minutes without boiling. Drain the water, transfer the potatoes to a large bowl, and mash with a fork. Cool, then gradually add to the fish mixture and the cooled mixture of reduced fish broth. Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Potato: 500 g
- Fish stock: 100 ml
5
Make 8 patties using 9-10 cm diameter molds, refrigerate for 10-15 minutes, then sprinkle with flour, salt, pepper, beaten eggs, and breadcrumbs. Refrigerate again for 10 minutes.
- Wheat flour: 100 g
- Sea salt: to taste
- Black peppercorns: to taste
- Chicken egg: 2 pieces
- Breadcrumbs: 175 g
6
Heat sunflower oil in a non-stick pan (the oil should be at least 1 cm deep). Fry the fish patties for 4 minutes on each side, constantly basting them with hot oil. Remove and dry. Serve sprinkled with sea salt.
- Sunflower oil: to taste
- Sea salt: to taste
