Mediterranean Lemon & Fennel Fish Cakes with Fromage Frais Salad
Description
Fish cakes combining fresh Mediterranean flavours of lemon, fennel, parsley, and onion. The cakes are combined together with potato and egg yolks and covered with ground almonds and then lightly fried in butter. Then serve with a fromage frais salad dressing covering tomatoes, cucumber, and pickled pepper on a bed of romaine lettuce, topped with pickled cabbage.
Notes
- Serves 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Nutritional Value per Serving:
- Total Carbs: 39g
- Fibre: 8g
- Net Carbs: 31g
- Protein: 33g
- Fat: 21g
Ingredients
320 g
Potato (boiled and cold without skin) 500 g
White Fish (Hake, Cod, or Haddock) 4
Egg Yolk (Large) 2 t
Onion powder 8 ds
Sea Salt 8 ds
Black Pepper 1
Lemon zest 12 t
Lemon juice 8 t
Parsley (Dried) 2 t
Dill (Dried) 1 t
Fennel seed 40 g
Almond (Ground) 20 g
Butter (Unsalted) 4
Tomato (Large pear) 320 g
Cucumber 200 g
Red Pepper (Pickled) 4 t
Extra Virgin Olive Oil 60 g
Fromage Frais 160 g
Romaine Lettuce 4 T
Red Cabbage (Pickled)Instructions
- In a blender put in the potato, white fish, egg yolks, 1 tsp. onion powder, 4 dashes of salt & pepper, lemon zest, 8 tsp. lemon juice, 4 tsp. parsley, the dill, and fennel seeds. Then blend until smooth.
- Heat a frying pan and add the butter to a low/medium heat. Then cover a plate or work surface with ground almonds. Now, with a tablespoon, spoon out the mixture, one fish cake at a time, and roll it in the almonds and then drop the cake into the pan. Flatten the cake with the back of the spoon and repeat. Leave each cake to cook for 4 to 5 minutes before flipping over.
- In the meantime, add the olive oil, fromage frais, and remaining salt & pepper, parsley, lemon juice, and onion powder to a large bowl and mix together. Chop the tomatoes and cucumbers and peppers and then add them to the bowl. Now coat the salad with the dressing and set aside.
- Finally, place the lettuce leaves on one large or individual plates, serve the salad coated in the fromage frais dressing on to the lettuce and top with pickled cabbage. Lastly, serve the fish cakes and enjoy.