Ingredients
Fish cakes:
- 1 onion
- 2 stalks sage
- 500 g white fish fillet (e.g., pikeperch)
- 1 egg
- 2 tbs crème fraîche
- 1 tbs sunflower oil
- 5 tbs flour
- salt, pepper
- sweet paprika powder
- 75 g bacon cubes
Cucumber sauce:
- 3 pickles
- 100 g spring onions
- salt, pepper
- 100 ml chicken broth
- 50 ml dry vermouth
- 2 tbs crème fraîche
Preparation
Fish cakes:
1. Peel and finely cut the onion, remove the sage leaves from the steams and cut into fine strips.
2. Add the onion to the small pot. Heat the pot on highest level up to the roasting window, switch to a low level, add sage and roast briefly, remove from the hob.
3. Dab the fish fillet with paper towel and cut it into cubes. Finely chop in the food processor's blender attachment, add crème fraîche and blend in.
4. Add the onion and sage mixture, egg, oil and flour and knead into one mixture. Season with salt, pepper and paprika powder and form into 8 cakes.
5. Heat the pan on highest level up to the roasting window, switch to a low level, add diced bacon and roast. Push the bacon aside slightly, add the cakes to the pot, turn carefully and roast until done approx. 5 minutes.
Cucumber sauce:
6. Finely dice the cucumbers. Clean the spring onions and cut into fine rings.
7. Add the white onion rings to the large pot, heat on highest level up to the roasting window, switch to a low level, add broth, vermouth and crème fraîche to the pot and stir.
8. Add the cucumbers and spring onion rings to the sauce. Season to taste with salt and pepper and serve with the fish cakes.
This recipe has been tested and approved by AMC.
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