Quick Fish Patties with Tartar Sauce
⏳ Time
1 hour 20 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
Haddock fillet can be used instead of the pollock fillet. It is very important for all ingredients to be at the same temperature, as this will make them easier to combine.
Ingredients
- Pollock fillet - 21.2 oz
- Ocean salt - 1 tablespoon
- Chicken Egg - 2 pieces
- Wheat Flour - 2 spoons
- Heavy cream - 5 fl oz
- Carrot - 3 pieces
- Potato - 1 piece
- Dill - to taste
- White Pepper (whole) - to taste
- Butter - 0.4 oz
- Fennel - 1 head
- Cauliflower - ½ pieces
- Raw cane sugar - to taste
- Ground Black Pepper - 0.7 oz
- Apple Cider Vinegar - 4½ spoons
- Whole egg - 2 pieces
- Mustard Greens - 1 tablespoon
- Vegetable Oil - 3 spoons
- Pickled Cauliflower - 1.8 oz
- Chervil - to taste
Step by Step guide
Step 1
Place the fish in the food processor and chop it coarsely. Add salt and pulse again until the mixture becomes sticky. This will help the mixture bind better with the liquid, ensuring the patties hold together and don't fall apart. Transfer the mixture to a bowl.
Step 2
Add the eggs, flour, and cream, and mix thoroughly until the mixture becomes thick.
Step 3
Peel one carrot and a potato, then grate them on a fine grater. Squeeze the liquid out of the vegetables using your hands and mix them into the fish filling. Finally, add chopped dill and white pepper. Place the filling in the refrigerator for 30 minutes.
Step 4
Fry the patties in a mixture of butter and canola oil (1 tablespoon) over medium heat, using a large spoon to scoop the mixture. It is very important to be patient and allow a nice crust to form on the patties before flipping them. This way, they will hold their shape, become firmer, and ultimately taste better.
Step 5
Prepare the tartar sauce: clean and wash all the vegetables. Grate the outer part of the cauliflower using a coarse grater and place it in a bowl. Then, chop the remaining cauliflower (discarding the tough stems) and the other vegetables into 5 mm cubes.
Step 6
Place the vegetables in a saucepan along with regular rapeseed oil (2 tablespoons), salt, black pepper, sugar, and vinegar (3 tablespoons). Cover with a lid and cook for 3–4 minutes until the vegetables become slightly softer, stirring a few times during this period to ensure even cooking. Remove from heat and let cool.
Step 7
While the vegetables are cooling, prepare the mayonnaise. In a bowl, use an electric mixer to beat the egg yolks, mustard, vinegar (1 tablespoon), salt, and pepper until the sauce becomes thick and nearly white. Gradually pour in the cold-pressed rapeseed oil in a thin stream while continuing to whisk vigorously. It is important to be careful to prevent the mayonnaise from separating. Once all the oil has been added, adjust the taste by adding more salt, pepper, and vinegar if needed. Finally, mix in the cooked vegetables, grated cauliflower, chopped pickles, and freshly chopped chervil.
Step 8
Serve the golden fish patties with a bowl of boiled potatoes or rye bread, as well as a salad of leafy greens or simply a mixed green salad, accompanied by a generous spoonful of quick tartar sauce.
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