Alaska pollack fish cakes
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.
Diets
Ingredients
butter
50 g
egg
1
egg yolk
1
garlic
1 clove
lemon juice
1 Tbs
olive oil
2 tablespoons
onion
1 small
parsley
2 Tbs
pepper
0.5 teaspoon
pepper
1 small
sea salt
1.5 tsp
water
4 cups
white wine
1 tablespoon
worcestershire sauce
1 tsp
alaska pollack
400 g
mash from
4
Cooking in Steps
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1Place 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
fish fillets
lemon juice
water
wine
microwave
aluminum foil -
2Drain 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
lemon juice
olive oil
parsley
garlic
onion
water
wine
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3Remove with slotted spoon and place on a paper towel.
slotted spoon
paper towels -
4Mix 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
breadcrumbs
peperoncini
egg yolk
potato
parsley
garlic
pepper
onion
fish
salt
egg
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5Roll 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
roll
-
6Remove with slotted spoon and place on a paper towel.
slotted spoon
paper towels -
7Serve immediately with a mix of homemade or bought mayonnaise, ketchup and chopped garlic (or other herbs - chives, parsley).
mayonnaise
ketchup
parsley
chives
garlic
herbs
