Crispy Fish Cakes with White Wine Cream Sauce
4 servings
45 minutes
Crispy fish cakes with creamy white wine sauce are a refined dish that harmoniously combines the tenderness of fish with the rich flavor of the creamy sauce. The roots of the recipe can be found in Russian cuisine, where simple yet exquisite combinations of ingredients are traditionally valued. The crispy crust of the cakes is achieved through breading and frying in oil, while the creamy-wine sauce adds depth to the flavor, highlighting the light smokiness of the haddock and freshness of the salmon. Lemon zest and parsley bring refreshing notes that balance the richness of textures. This dish is perfect for both festive dinners and cozy family lunches, especially when paired with a light white wine and fresh green salad.
1
Peel the potatoes, cut each into four pieces, and boil in salted water.
- Potato: 500 g
- Sea salt: to taste
2
Ten minutes before the potatoes are ready, place the fish in a sieve and set it over the pot with potatoes, ensuring the bottom of the sieve does not touch the water. Cover with a lid and steam until cooked.
- Salmon fillet: 100 g
- Smoked haddock fillet: 100 g
3
When the fish is ready, set it aside, add peas to the potatoes, and blanch for about 30 seconds.
- Frozen green peas: 50 g
4
Drain the water, add a little milk, a pinch of salt and pepper, and mix everything into a puree.
- Skimmed milk: to taste
- Sea salt: to taste
- Ground black pepper: to taste
5
Add finely chopped parsley, fish, and grated lemon zest, mix well, and let it cool.
- Parsley: 4 stems
- Salmon fillet: 100 g
- Smoked haddock fillet: 100 g
- Lemon: 0.5 piece
6
Divide the cooled mixture into four parts, shape into muffins, roll in flour, dip in lightly beaten egg, and coat with breadcrumbs.
- Wheat flour: 50 g
- Chicken egg: 1 piece
- Breadcrumbs: 50 g
7
Cover the cupcakes with plastic wrap and place them in the refrigerator for 15 minutes.
8
Preheat the oven to 110 degrees.
9
Clean and finely chop the shallots, sauté in butter for 5-8 minutes.
- Shallot: 2 pieces
- Butter: 1 piece
10
Add wine to the onion and cook for another 2 minutes.
- Dry white wine: 50 ml
11
Pour 2 cm of vegetable oil into a large skillet and heat it, then carefully lower the fish cakes into it and fry on both sides until golden and crispy.
- Vegetable oil: to taste
12
Place the finished cupcakes on a couple of layers of paper towels to let the butter drain.
13
Now let's return to the shallots, add crème fraîche and English mustard, and heat on low. If necessary, a little water can be added. Add spices to taste and remove from heat. Add finely chopped chives.
- Creme fraiche: 1 tablespoon
- English mustard: 10 g
- Chives: 0.3 bunch
14
Squeeze lemon juice into a bowl and add three times more olive oil. Mix in half a teaspoon of mustard and a pinch of salt and pepper. Drizzle this dressing over the salad leaves, top with fish cakes, and serve with wine sauce.
- Lemon: 0.5 piece
- Extra virgin olive oil: to taste
- English mustard: 10 g
- Sea salt: to taste
- Ground black pepper: to taste