Fish cakes grandma's way
- 500 g fish fillet(s), well chilled
- 100 g shallot(s)
- ½ Bunch of parsley, smooth
- 1 tablespoon butter for steaming shallots and parsley
- 2 rolls, from the day before
- 2 egg(s), separated
- 1 tsp fish spice
- salt and pepper
- Cayenne pepper
- 2 tablespoons clarified butter or fried magarine
- 2 tablespoons of butter
Soak the two rolls from the previous day in cold water. Cut the shallots into very small cubes. Finely chop the parsley.
Sauté the shallots in butter until translucent and add the parsley. Leave to cool.
Put the well cooled fish fillet through the mincer or puree it finely in the food processor. Squeeze the rolls well, add the shallots, parsley, two egg yolks and one egg white, season well with the spices and stir everything to a smooth dough. Form cookies with wet hands and put them in a cool place before frying.
Fry in clarified butter for 4 – 6 minutes until golden brown, turning once. Drain the cooking fat and add the butter in small pieces to the pan. Let it foam up well and pour it over the meatballs.
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