Fish cakes and tomato sauce

1 servings

Ingredients

Quantity Ingredient
8 ounces Skinned cod
1 pounds Old potatoes; mashed
2 ounces Butter
2 Egg yolks
2 fluid ounce Cream
Salt & pepper
1 teaspoon Chopped herbs
2 ounces Flour
1 Egg
2 ounces Breadcrumbs
1 fluid ounce Vegetable oil
1 small Onion; finely chopped
1 can Tomatoes
1 ounce Tomato puree
¼ pint White wine
1 ounce Butter
1 Clove garlic
Worcestershire sauce
Dill; parsley, chopped
; chives
Salt & pepper

Directions

SAUCE

Poach or microwave the cod. Break up into small pieces and mix with the mashed potato, add the herbs and check seasoning.

Shape mixture into rounds, coat in flour, egg and then breadcrumbs, finish shaping.

Fry in vegetable oil until golden brown.

Sweat off onion and garlic in the butter, add the wine and reduce it down.

Add the tomato puree, tomatoes, herbs and a dash of Worcestershire sauce.

Allow to simmer for 5 minutes, check seasoning.

Serve fish cakes with hot tomato sauce.

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