Fish Cakes with Citrus Tartare
⏳ Time
30 minutes + 1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Fish cakes with citrus tartare
Ingredients
- Mayonnaise - 7.8 oz
- Orange zest - 1 tablespoon
- Citrus Zest Mix - 2.1 oz
- Meyer Lemon Juice - 3 spoons
- Orange juice concentrate - 3 spoons
- Sugar - a pinch
- Cayenne Pepper - a pinch
- Carp - 2 lbs
- Onion - 1 head
- Parsley - 0.7 oz
- Chicken Egg - 1 piece
- Coarse matzo - 1.4 oz
- Vegetable Oil - 3 fl oz
- Salt - 1½ spoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a small bowl, combine 200 grams of mayonnaise, lemon zest, and orange zest, along with one tablespoon each of lemon juice and orange juice, a pinch of salt, a pinch of sugar, and cayenne pepper. Set aside.
Step 2
Line a baking tray with a sheet of parchment paper. Blend the carp fillet in a food processor until it becomes a coarse mince, transfer it to a bowl, and add the chopped onion and parsley, the remaining mayonnaise, egg, lemon juice, and orange juice. Mix well, then add the matzo, salt, and pepper.
Step 3
With damp hands, shape the mixture into small patties and place them on a baking sheet, leaving enough space between each one.
Step 4
Refrigerate for one hour.
Step 5
In a deep skillet, heat the oil and fry the patties for two to three minutes on each side, then drain on paper towels and serve with sauce.
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