Posted on

17 September 2012

by

Jenny Hill

1lb. skinned and filleted Shaari Eshkheli

4.5 fl oz. milk

12 oz. Potatoes

½ tsp finely grated lemon zest

3 tsp. fresh flatleaf parsley

3tsp. snipped chives

2 bay leaves

1 egg, beaten

Multi-purpose flour, for shaping

Breadcrumbs

2 fl oz. vegetable oil

For the Tartare-style sauce

4 oz. mayonnaise

3 tsp. roughly chopped capers (rinsed and drained if salted)

1 tsp. creamed horseradish

1 tsp. Dijon mustard

1 small shallot, very finely chopped

1 tsp. flatleaf parsley, finely chopped

1

Mix all the tartare sauce ingredients together first and set aside
2

Fry the fish and bay leaves and pour over the milk and 150ml/¼ pint water
3

Bring to a boil, then simmer for 4mins and over for 10 minutes
4

Peel and chop potatoes into even-sized chunks. Add a pinch of salt, boil and simmer for 10 minutes or until tender
5

Lift the fish out of the milk with a slotted spoon and allow cooling
6

Drain the potatoes. Tip them back into the hot pan on the low heat to dry out for 1 min, mashing them with a fork and stirring so they don’t stick
7

Beat in 1 rounded tbsp of the tartare sauce, lemon zest, parsley and chives. Season well with salt and pepper
8

Season and flake the fish into big chunks into the pan of potatoes. Mix the fish and potatoes
9

Beat the egg. Spread the breadcrumbs on a flat plate. Divide the fish cake mixture into four
10

On a floured board, carefully shape into four cakes, about 2.5cm thick. Coat each patty in egg, then crumbs
11

Chill for 30 minutes (or up to a day ahead)
12

Fry the fish cakes over a medium heat for about 5 minutes on each side or until crisp and golden.
13

<em>Thanks to Choose Wisely for this recipe</em>