Alaska pollack fish cakes

Alaska pollack fish cakes

  Ready in : 45 mins

If you have approximately 45 minutes to spend in the kitchen, Alaska pollack fish cakes might be a spectacular gluten free and pescatarian recipe to try. This recipe serves 3. One serving contains 608 calories, 36g of protein, and 28g of fat. For $4.06 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. 1 person has made this recipe and would make it again. A mixture of sea salt, alaska pollack, white wine, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so great. Similar recipes include Wild Alaska Beer-Broiled Fish Tacos, Naomi Duguid's Fish Cakes and Fish Balls, and Naomi Duguid's Fish Cakes and Fish Balls.

Ingredients

butter

butter

50 g

egg

egg

1

egg yolk

egg yolk

1

garlic

garlic

1 clove

lemon juice

lemon juice

1 Tbs

olive oil

olive oil

2 tablespoons

onion

onion

1 small

parsley

parsley

2 Tbs

pepper

pepper

0.5 teaspoon

pepper

pepper

1 small

sea salt

sea salt

1.5 tsp

water

water

4 cups

white wine

white wine

1 tablespoon

worcestershire sauce

worcestershire sauce

1 tsp

alaska pollack

alaska pollack

400 g

mash from

mash from

4

Cooking in Steps

  1. 1
    Place fish fillets in an ovenproof dish, pour a mixture of water, lemon juice and wine, sprinkle with parsley leaves. Cover with foil suitable for microwave and process 5 minutes on MAX.

    parsley

    parsley

    fish fillets

    fish fillets

    lemon juice

    lemon juice

    water

    water

    wine

    wine

    microwave
    microwave
    aluminum foil
    aluminum foil
  2. 2
    Drain well and leave to cool. ORSteam fish fillets water, lemon juice, wine and parsley about 7 minutes or until it flakes.Saut onion and garlic for 2 minutes in olive oil over low heat until translucent (make sure the garlic does not burn).

    fish fillets

    fish fillets

    lemon juice

    lemon juice

    olive oil

    olive oil

    parsley

    parsley

    garlic

    garlic

    onion

    onion

    water

    water

    wine

    wine

  3. 3
    Remove with slotted spoon and place on a paper towel.

    slotted spoon
    slotted spoon
    paper towels
    paper towels
  4. 4
    Mix mashed potatoes, onion, garlic, egg, egg yolk, pepperoncini, parsley, salt, pepper and Worcestershire sauce.Gently flake and fold the fish into potato mixture. If mixture is too wet, add homemade bread crumbs until cakes hold together.

    worcestershire sauce

    worcestershire sauce

    breadcrumbs

    breadcrumbs

    peperoncini

    peperoncini

    egg yolk

    egg yolk

    potato

    potato

    parsley

    parsley

    garlic

    garlic

    pepper

    pepper

    onion

    onion

    fish

    fish

    salt

    salt

    egg

    egg

  5. 5
    Roll out the mixture on floured surface to desired thickness (1-2cm) and cut out 10-12 cakes.Fry cakes in hot butter over medium heat, about 4 minutes on each side until golden brown.

    butter

    butter

    roll

    roll

  6. 6
    Remove with slotted spoon and place on a paper towel.

    slotted spoon
    slotted spoon
    paper towels
    paper towels
  7. 7
    Serve immediately with a mix of homemade or bought mayonnaise, ketchup and chopped garlic (or other herbs - chives, parsley).

    mayonnaise

    mayonnaise

    ketchup

    ketchup

    parsley

    parsley

    chives

    chives

    garlic

    garlic

    herbs

    herbs